Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.
Ending the year with a lunch of mushrooms sautéed in water with garlic pepper seasoning on Schar gluten-free bread with tomato, onion, lettuce, red pepper, green olives, Vegenaise and spicy mustard
Oatmeal cookies for dessert.
……and wondering why photos aren’t showing up as images when I edit them. And they aren’t formatting as tiled mosaic.
What is up with that?!
Posted in Eating to Live - Living Healthy, Just Good Food, Life, Photograph, Photos, thoughts
Tagged Eat Real Food, Eat to Live, Just Good Food, Random, vegan, vegetarian
- Avocado, roasted red pepper, tomato, onion with a little vegenaise and mustard — simple. On a blue plate. Good.
Posted in All I Have is a Photograph, Eat to Live, Eating to Live - Living Healthy, food, Just Good Food, Life, Photograph, thoughts, Vegan
Tagged Aspiring to Art, Eat Real Food, Eat to Live, Garden, Photo, Photos, vegan, vegetarian
I was feeling a little down………. so I made soup. It seems to be a sure way to improve the mood. I recommend it.
Using a 2 quart pot, I splashed in a half cup or so of vegetable broth. Added in (rough-cut): small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day). I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.
I sprinkled in some dried: basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper. About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste). Then I pressed a large clove of fresh garlic and stirred it into the mix.
I gradually added in more vegetable broth for a total of about a quart. Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.
This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup. You can add in (or leave out) anything you like (or don’t like).
Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper
Posted in food, Garden, Just Good Food, Photograph, Photos, RECIPES, Vegan, Vegetarian
Tagged food, Photo, Photos, RECIPES
It’s just pretty. Photos by me and my camera.
This is a picture of how this recipe looked when we made it. I highly recommend FORKS OVER KNIVES COOKBOOK for simple and healthy and tasty recipes. I didn’t think something with so few ingredients could possibly taste good. I was wrong
- 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
- 1 RED BELL PEPPER, CUT INTO 1/4-INCH THICK SLIVERS
- 8 OUNCES CREMINI MUSHROOMS, THINLY SLICED
- 2 GARLIC CLOVES, MINCED
- 1 TABLESPOON BRAGG LIQUID AMINOS
- HEAT A LARGE SKILLET OVER HIGH HEAT AND ADD THE ASPARAGUS, BELL PEPPER, AND MUSHROOMS. STIR-FRY FOR 4 TO 5 MINUTES, ADDING WATER 1 TO 2 TABLESPOONS AT A TIME TO KEEP THE VEGETABLES FROM STICKING. ADD THE GARLIC AND COOK ANOTHER MINUTE. ADD THE LIQUID AMINOS AND TOSS WELL. SERVE IMMEDIATELY.
MY NOTE: YOU CAN USE ANY KIND OF MUSHROOMS – WE USED WHITE BUTTON
MUSHROOMS THE FIRST TIME.
FROM FORKS OVER KNIVES:
"STIR FRYING IS AN ASIAN TECHNIQUE FOR COOKING MEAT AND VEGETABLES QUICKLY
SO THAT THEY RETAIN THEIR TEXTURE AND FLAVOR. IN THIS RECIPE YOU CAN BE
CREATIVE AND SUBSTITUTE OTHER VEGETABLES, SUCH AS SNOW PEAS AND FRESH,
THINLY SLICED CARROTS, FOR THE ASPARAGUS."
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.
Roasted vegetables – made without oil — just some seasoning. I used basil, salt, pepper and a little garlic powder. Turned out to be a delicious meal!