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."
Leftover whipped cream and leftover fruit salad make a simple and delicious and beautiful dessert.
I’m consistently trying to figure things out
I wonder and wander through pages of doubt
After resolving an issue or two
Seventeen others arise into view
It’s exasperating and challenging and stupid and fun
with all sorts of emotions rolled into one
Mostly, I’m grateful for how things unfold
It could all wind up tragic
if truth would be told
Surely that’s life
It goes up
It goes down
My goal is to greet it with less of a frown
We are all kinds of brave as we face-off each trial
and our arms are wide open as life kicks us a smile
I want to get back to the mind set when I was a kid and didn’t worry about who got elected and what could go wrong because of it.
I would like to be informed but detached from the outcome.
Bewitched, bothered and befuddled am I!
It’s over 90 degrees
in the sun and the shade
It’s way too hot
but I’ve got it made
Attitude is improving
as my spirits revive and
soak up sensations of
All things will pass
for bad or for good
I want to remember
(You’d think that I would)
to embrace all the fine stuff
and weather the rough
This is my time
and this is my place;
may I engage with some gusto
and a smidgen of grace
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!
Fixing healthy meals can be, on many occasions, therapeutic, and maybe even artistic, creative, and an exercise in being in the middle of something worth doing. The colors involved are kind of amazing.
Posted in A Beautiful Day, All I Have is a Photograph, Eat to Live, Eating to Live - Living Healthy, Just Good Food, thoughts, Vegan
Tagged Aspiring to Art, Eat Real Food, Eat to Live, Photo, Photos, Poetry, vegan, Yer' Art