It’s just pretty. Photos by me and my camera.
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!
TWENTY FIVE POUNDS!!!!!!!!!! and I feel good!
P.S. I am 59 years old (yikes) and I have been able to do this dramatic shift in eating habits even at my old age so, see, it’s possible, it is. I just wanted to say my age because pretty soon I will be into a new decade and that sounds really ancient to me, but old is the best option available it seems.
Pasta next to mushrooms
makes me happy
Here are some ideas for vegan dishes. Sort of a visual recipe card.
Sometimes I just need a reminder that a meal can consist of some simple choices.
Italian green beans and tomatoes are from our garden so those choices were obvious. The arugula was from the farmers market and we added strawberries, a little sweet onion, and cucumbers from our garden.
Today I’m going to attempt to make a Kung Pao Tofu and if that turns out, I will post an actual recipe……and a picture, of course!
So simple. So visually appealing. So delicious.
Cut stuff up, season it, roast it or even microwave it.
I usually use salt, pepper, basil, garlic, parsley, sometimes dill; Alden Mill House makes some great seasoning combinations. Use what you like, experiment; it will taste good!