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.
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!
One more easy idea for a really good meal. Made up of left-over mushrooms, left-over marinara sauce and left-over vegetable broth; added in a can of beans (I used pinto), cut up some carrots, celery, sweet red pepper, onion and frozen peas; pressed a clove or two of garlic in and then there was soup. It’s a good way to use up whatever left-overs you might have hanging around in the refrigerator where they do not like to linger.
It does take more effort to eat real food and prepare it at home. All the chopping and cleaning and peeling and crunching and planning and shopping can be good therapy but sometimes enough is enough and maybe a person needs a break, already.
When you reach that point, it doesn’t always mean you have to rush out to a restaurant. Which is good, because while I try to eat nutrient-dense food because I feel so much better, it also leads to me weighing less than I did so…….what was my point?
OH, right, restaurants. I love eating out but that’s when I tend to gain weight because there is fat, sugar and I don’t even know what else in so much of what you get in a restaurant – – no matter how carefully you order. So I like to have some really simple meals sometimes as a way to eat well without all the effort and without eating out or eating ersatz, prepackaged stuff.
And that’s why I’m suggesting this idea for a quick meal. We bought a jar of organic marinara sauce from Aldi’s (by Simply Nature — for $1.89!); it is low in sugar and low-ish in salt and delicious. We threw in a little fresh basil and a cut-up zucchini, cooked up some pasta (gluten-free for me; whole wheat for him) and there you have it – a light and easy entree. We had some leaf lettuce from the garden so that served as a quick salad.
Okay, so it’s crooked and sideways, but I decided to post it anyway. It’s a first try; I could get better at this someday. It could happen!
Interesting idea for pizza crust!
1 cup mashed potato flakes
1 1/2 cups boiling water
1 tablespoon nutritional yeast
1 tablespoon dried basil or any seasoning of your choice
Pinch of salt
Mix well and let it cool
Spread out on a baking sheet with your hands or with a spatula. The original recipe I used said to use a silicone baking sheet — I just used a coconut spray oil. Use a fork to prick it all over so it doesn’t puff up.
Bake at 400 degrees for 30-35 minutes.
Add toppings that you like and bake again for about 20-25 minutes at 425 degrees.
I used left over spaghetti sauce along with the toppings in the photo and it was good 🙂
Allow to cool for about 10 minutes.
Getting ready to make lasagna soup.
A layer of tortilla chips, refried beans, slices of avocado, chopped onion, black olives, sliced tomato and salsa, topped with cilantro.
Posted in Eat to Live, Eating to Live - Living Healthy, food, Garden, harvest, Just Good Food, RECIPES
Tagged Eat Real Food, Eat to Live, food, Recipe, vegan, vegetarian
16 oz vegetable broth, 2 or 3 carrots-chopped or rough cut, a cup or so of frozen peas, 1 can Italian green beans, 1 can pinto beans, a stalk of celery-chopped, a little spaghetti sauce (about 1/2 cup give or take)–good way to make use of leftover sauce, a couple of chopped Campari tomatoes, 2 cloves garlic; 1/2 cup or so of onion, salt and pepper, about 1/4 tsp garlic powder, about 1/4 tsp onion powder, a few leaves of fresh basil (chopped) and a bit of oregano, too. Add a cup or so of water to the mix.
Throw it all together and let there be soup!
For croutons, break up some bread (sour dough is good — gluten-free or regular) and saute in oil of some kind (I used Earth Balance Buttery Spread — soy-free and vegan); sprinkle with dried oregano, basil and garlic) — makes a great topping for the soup.
I also, topped with chives fresh from the garden.
Posted in Eat to Live, Eating to Live - Living Healthy, photo, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, Photo, Recipe, vegan, vegetarian