Pasta with Mushrooms

Pasta with Mushrooms

8 oz pasta of choice

Olive oil

One onion, chopped

3 cloves garlic, minced

4 oz sliced mushrooms

1 c. chopped pecans

1 c. frozen peas

1/2 c. small black olives, cut in half

Boil pasta as per package instructions.

While pasta is boiling, sauté onion and garlic in olive oil until softened. Add mushrooms and cook 2 minutes. Add remaining ingredients and cook until heated thru.

Add to cooked and drained pasta. Serve. Enjoy!

Cabbage Stew

Not everyone likes cabbage, and the smell it makes while cooking isn't particularly appealing. However, mixed in with other things while it cooks, and you won't even notice.

Cabbage Stew

One package sliced mushrooms
4 celery stalks, diced
2 carrots, diced
One onion, diced
3 garlic cloves, minced
1 t. basil
1 t. oregano
1 t. paprika
1 t. salt
1 t. thyme
4 c. vegetable broth
One large can diced tomatoes
One small can tomato paste
Half a head of cabbage, chopped
2 T. apple cider vinegar

Saute in oil or water the mushrooms, celery, carrots, and onion until the onions are softened. Add the garlic, seasonings, vegetable broth, tomatoes, and tomato paste. Bring to a boil, cover, and simmer about 10 minutes. Add the cabbage and simmer another 10 minutes, or until the all the vegetables are tender. Add the vinegar, season with salt and pepper, and serve. Enjoy!

Mushroom Stroganoff

Over the past year or so, I've been discovering wine. Previously the only stuff I would drink had to be sweet. But as I've gotten more experience, I enjoy a variety of dry wines. I like a glass with my meal, and often look for recipes that either complement the wine, or have wine listed as an ingredient. This is one of those.

Mushroom Stroganoff

1/2 c. dry white wine
One onion, diced
5-6 garlic cloves, minced
One package sliced mushrooms
1 T. paprika
1 T. soy sauce
2 T. Dijon mustard
1 T. vegan Worcestershire sauce
2 T. whole wheat flour
2 c. non dairy milk
One can chopped black olives
Salt and pepper to taste
Cooked pasta or rice of your choice

Saute the onion and garlic in the wine until the onion has softened. Add the mushrooms, paprika, soy sauce, Dijon and Worcestershire sauce until the mushrooms have darkened. In a separate small bowl, whisk the flour and milk together until smooth, then add slowly to the vegetables. Simmer until the sauce has thickened somewhat, and add the olives. Heat through, and serve over the pasta. Enjoy!

German Sauerkraut Soup

Growing up, I didn't like sauerkraut. Then one day I sauteed some sausage and threw in some onions and green peppers. On a whim, I added a can of sauerkraut. I've kind of liked it ever since. Now my youngest has become quite fond of the stuff, so when I told him I was going to make a soup with it, he got pretty excited.

German Sauerkraut Soup

2 onions, diced
3 carrots, sliced
3 celery ribs, sliced
4 c. vegetable broth
2 c. sliced mushrooms
About 5 potatoes, cubed (I don't peel, but feel free to if you prefer)
One can of vegan cream of mushroom soup (or homemade, if you have a favorite recipe)
One can sauerkraut
2 t. dill
Salt and pepper to taste

Add everything to a pot and bring to a boil. Once boiling, reduce to simmer and cook until potatoes are soft. Serve. Enjoy!

Garlicky Kale and Mushrooms

Kale gets a lot of hate, I've noticed, but my family loves the stuff. I like it cooked, or raw in salads.

Garlicky Kale and Mushrooms

Olive oil
6 cloves garlic, minced
1/4 t. salt
One small package of sliced mushrooms
One pound of kale, coarse stems removed
Coarsely ground black pepper

Saute the garlic in oil until softened. Add the mushrooms and salt and saute until lightly browned. Add the kale and black pepper, stirring often to make sure the kale cooks and doesn't burn. When it is cooked down, it's ready. Serve. Enjoy!

Jerk Kabobs

Summer's here and the time is right for...grilling. Gosh how my family loves to grill! They often go for the tried and true, but every now and then I can convince them to try something new or different. Like these kabobs...

Jerk Kabobs

One red onion, cut into chunks
One yellow, green, or red bell pepper (or all!), cut into chunks
One zucchini, sliced into thick coins
Whole mushrooms
Cherry or grape tomatoes
1 t. thyme
1 t. sugar
1 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. cayenne
1/2 t. ground allspice
1/2 t. smoked paprika
1/4 t. ground nutmeg
1/4 t. black pepper

Mix all the spices together. Thread the vegetables on skewers. If you are using wooden skewers, like we do, soak them in water first. Once all the skewers are threaded, brush the kabobs with olive oil, then sprinkle on the spices, being sure to to coat well. Cook over a hot, oiled grill, about five minutes per side, or until done. Serve. Enjoy!

Mexican Lime Soup

Despite the fact that we've had to turn on the ac recently, we had a day of rain. And nothing is nicer than a day of rain (and thunder and lightning!) than coming home to a hot soup. We've been on a mushroom and corn kick lately, so this fit right in.

Mexican Lime Soup

One onion, chopped
One package sliced mushrooms
2 bay leaves
3 cloves garlic, minced
2 containers vegetable stock (about 8 cups, total)
One can diced tomatoes and chiles
2 ears of corn, husks and silk removed, sliced into rounds
5 potatoes, quartered
Cilantro
3 limes
Avocados, sliced

Saute the onion and mushrooms until softened. Add the vegetable stock, bay leaves, corn, potatoes and diced tomatoes. Bring to a boil, reduce heat and cover. Simmer for about 30 minutes, until potatoes are softened. Stir in chopped cilantro and squeeze the juice from the three limes into the soup. Serve over a bowl of corn chips and topped with avocados. Enjoy!

Tofu Steaks

Tofu and steak aren't two words that anyone generally associates with one another. And, let's face it, if you are trying to convince a steak eater that tofu is an exact substitute, you will fail miserably. That does not, however, in any way, shape or form imply that tofu steaks aren't delicious. They are! And cruelty-free, to boot. But while many meat eaters can be fooled by many of the meatless products out there, calling your tofu steak to them doesn't pass muster. I don't even know why we call them tofu steaks. What we really should just say is they are delicious, and here! Try one!

When we first went vegan, one of the first recipes we tried were tofu steaks. Not bad, but my son, who cooked them, went a little heavy on the soy sauce. Needless to say, they were a little on the salty side. I toned that down a bit when I made these.

Tofu Steaks

One package extra-firm tofu, frozen, thawed, boiled, pressed, sliced
One package sliced mushrooms
Lite soy sauce

Saute the tofu and the mushrooms in olive oil. Season with the lite soy sauce and sprinkle with salt and pepper. The trick is using enough soy sauce to flavor, but not overwhelm. Serve the steaks and mushrooms over a bed of organic spinach leaves and sprinkled with sliced green onions. Take a bite of the tofu along with the mushrooms and spinach and enjoy the blending of flavors in your mouth!

Serve alongside mashed potatoes made with rosemary, and green beans seasoned with Braggs aminos.

Enjoy!

What Do You Do With Leftover Beans? Wraps!

Typically in my house, leftover beans and rice get gobbled up by the next day for lunch. IF there are any left over! I had a couple of servings left from the black beans and rice from the night before, and I decided to mix them with some other ingredients and roll them into wraps for dinner. They didn't look pretty, but they sure tasted good!

Black Beans and Friends Wraps

One onion, chopped
One green bell pepper, chopped
One package sliced mushrooms
One container roasted red pepper hummus
Large whole grain tortillas
Fresh organic spinach

Saute the onion, bell pepper and mushrooms until softened. Add the leftover black beans. We had mixed the black beans, corn, green onions, bell pepper and cilantro from the night before all together, and this is what we used. Spread the hummus on a tortilla. Layer the spinach on top, then add the black bean/mushroom mixture. Roll up and place seam side down on a baking sheet. Bake at 450 for about 10 minutes. Serve with guacamole and salsa, if desired. Enjoy!

Healthy Fried Mushrooms and Okra

I love the occasional treat of fried foods, but really don't like the frying part. And then there's that niggling at the back of my brain telling me not to eat fried foods, they are so bad for me! So I found a way to get fried foods without the danger of getting nailed by popping hot oil and the other bad stuff that goes with it - oven frying!

Oven Fried Mushrooms

1/2 c. plain soy milk
1/2 c. vegetable broth
2 T. olive oil
1/2 c. nutritional yeast
One package whole mushrooms
1/2 c. panko bread crumbs
1/2 c. whole wheat flour
1 t. salt
2 t. basil
2 t. oregano
Cajun seasoning to taste
Black Pepper to taste

Whisk wet ingredients and nutritional yeast in large bowl. Toss mushrooms in this mixture and coat well. Combine remaining ingredients in a large plastic bag. Scoop mushrooms into bag with a slotted spoon and shake until well coated. Arrange on a cookie sheet, spread out evenly and spray with an oil spray. Bake at 425 for 30-40 minutes.

Oven Fried Okra

One package frozen sliced okra, thawed
1 t. Cajun or creole seasoning
1/2 t. garlic salt
1 c. corn meal
Oil spray

Spray the inside of a gallon sized ziplock baggie with the oil spray. Add the okra to the bag with the Cajun seasoning and garlic salt. Seal bag and shake vigorously. Add the cornmeal to the bag and shake up again. Spread the okra over a cookie sheet, spread out evenly and spray okra with oil spray. Bake at 425 for 40 minutes.

After 20 minutes, flip both mushrooms and okra and spray once more with oil spray. And yes, I put both the mushrooms and the okra on the same cookie sheet.

Serve. Enjoy!

There were no leftovers. Serve it with your favorite dressing. Our dressing of choice is homemade vegan ranch. Yummy!

Phyllo Pie

I am in love with phyllo. It adds such a delightful flavorful crunch to dishes. Admittedly, it can be a little difficult to work with at times, but even then it is still worth it.

Phyllo Pie

Olive oil
One red onion, diced
1/4 t. salt
1/8 t. black pepper
1 t. oregano
1/4 t. mustard
2 c. chopped broccoli
2 c. chopped mushrooms
2 cloves garlic, chopped
2 T. soy sauce
3 T. non dairy milk
1 T. apple cider vinegar
1/4 t. nutmeg
1/2 c. breadcrumbs
1 c. walnuts
12 sheets phyllo pastry

Saute the onion, salt, pepper, oregano and mustard until onion is softened. Add the broccoli, mushrooms, garlic and soy sauce and saute until broccoli is a bright green. Place broccoli mixture, milk, vinegar, nutmeg, breadcrumbs and walnuts into a food processor and whir until vegetables are are chopped fine, but not obliterated.

Remove phyllo sheets from package and cut in half lengthwise. Lay out one sheet of phyllo and brush with olive oil. Lay a second sheet on top of that and brush again with olive oil. Do this for a total of five sheets, but do not brush olive oil on the top sheet. Place these sheets in a baking dish and top with 1/3 of the broccoli mixture. Repeat with a second layer and a third layer of five sheets of phyllo and broccoli mixture. Add one last layer of five phyllo sheets on top of the last layer.

Bake at 350 for about 30 minutes.

Enjoy!

You can easily change up the vegetables to suit your own preferences.

Asian Spaghetti

I get together regularly with friends, and we often make it a potluck when we do. As the only vegan in the group, I am grateful my friends put forth effort to accommodate me. Not everyone is willing to do that, and when it happens, it is very much appreciated. Likewise, I try to take dishes that I think are pretty neutral. Pasta, for instance. Most people like pasta, and it is hard to go wrong with it.

This is the dish I shared recently with them.

Asian Spaghetti

One package angel hair pasta

1 c. sliced fresh mushrooms

4 green onions, cut into 1-inch pieces

2 T. olive oil

One garlic clove, minced

1/4 c. soy sauce

1 t. sugar

1/4 t. cayenne pepper

2 T. sesame seeds, toasted

 

Cook the pasta according to package directions. Saute the mushrooms, onions and garlic in the oil until just softened. In a small bowl, combine the soy sauce, sugar and cayenne. When the pasta is done cooking and drained, add it to the skillet with the mushroom mixture and pour on the soy sauce mixture and toss to coat. Heat through. Sprinkle with sesame seeds.

What little was left over I brought home to my youngest, who devoured it.

Crockpot Mushroom and Green Bean Stroganoff

I seriously love the convenience of crockpots. And there is nothing more inviting than walking into the house and smelling some scrumptious. It makes your mouth water just anticipating what you are about to dine on!

Crockpot Mushroom and Green Bean Stroganoff

Olive oil
One package sliced mushrooms
2 T. tomato paste
2 c. vegetable stock
One onion, chopped
One green bell pepper, chopped
2 T. flour
1-1/2 T. Hungarian paprika (yes, it does make a difference!)
One bag frozen green beans
1/2 c. vegan sour cream

Saute the mushrooms, onion and bell pepper in the olive oil until softened. Whisk in the flour. Remove from heat. Add this mixture to the crockpot. Add paprika and green beans on top of mushroom mixture. Mix the tomato paste with the vegetable stock and pour this on top of everything. Cover and cook on low 8 hours. When done, stir in the vegan sour cream. Serve with wide noodles. Enjoy!

Mushroom Lasagna

I love kitchen appliances! I have two crockpots. One round, one oblong, and I use them both. I also have a mini crockpot that is perfect for hot dips. Crockpots come is so handy for those days you'll be involved with something and don't want to have to stop just to prepare supper. The day I decided to tackle cleaning out my pantry was one of those days. It was a win-win - got the pantry cleaned out and organized AND a hot supper, too!

Mushroom Lasagna

One package soft tofu, drained and pressed
1 T. lemon juice
1 c. water
3 cloves garlic
One not chicken bouillon cube
1/4 c. nutritional yeast
Olive oil
One package sliced mushrooms
1 T. dried rosemary
One package lasagna noodles

In a blender, add the tofu, lemon juice, water, garlic, bouillon cube and nutritional yeast. Blend until smooth.
Saute the mushrooms and rosemary in olive oil.
In the crockpot, coat the inside with oil. Spoon some of the tofu sauce, top with a layer of noodles, spoon some mushrooms on top of that. Repeat layers, ending with a layer of noodles and the last of the sauce spooned on top. Cook on low about 4 hours or high for about 2 hours.

The camera flash makes the picture hard to see, but it turned out really beautiful!

Herbed Lemon Chick'n

Finally I have been able to get back to cooking! I wear the wrist/hand brace only at night now, and my injured foot allows me to move about more. Ugh, how I hate injuries! My husband is threatening to buy me steel toed tennis shoes. He's joking, of course, but I am seriously considering making that purchase.

Herbed Lemon Chick'n

2 packages Gardein Chick'n Scallopini (yes, I'm addicted - I love this stuff!)
Olive oil
One onion, chopped
3 cloves garlic, chopped
1 c. broth (I used one Edward and Sons Not-Chick'n bouillon cube in one cup of water)
1 T. dried parsley
1/4 c. lemon juice
1 t. dried oregano
1/2 t. dried basil
2 T. flour
2 T. water
One can sliced black olives

In a pressure cooker, saute the onion and garlic in olive oil. Add the scallopini and brown slightly. Add broth, parsley, lemon juice, oregano and basil. Cover and cook at pressure for 8 minutes. Allow pressure to drop on its own. Once pressure has dropped, remove scallopini and put pressure cooker back on a burner on high. Add flour, water and olives, stirring and boiling until sauce is thickened. Serve the sauce over the scallopini. It also is good over rice.

I also made a couple of sides to go along with it.

Wine Sauteed Mushrooms

One package sliced mushrooms
3 garlic cloves, chopped
Vegan butter
1/4 c. dry red wine

Saute the mushrooms and garlic in the butter. Add the wine and simmer until most of the liquid has evaporated.

Lime Cucumbers

1/2 t. grated lime rind
1 T. freshly squeezed lime juice
2 T. olive oil
1/4 t. salt
1/4 t. pepper
One large cucumber, peeled and sliced

Whisk together everything except the cucumbers. Pour this dressing over the sliced cucumbers and stir gently to coat well.

It was some darned good eating!

Did You Appreciate a Dragon Today?

It does not do to leave a live dragon out of your calculations, if you live near him.
J. R. R. Tolkien

Today is Appreciate a Dragon Day. You can read more about it here. Being the fan of dragons (and all things fantasy) that I am, of course I would want to make something dragon-ish.

Dragon's Breath Pasta and Tempting the Dragon with Tofu

One package angel hair pasta
One clove garlic, chopped
One package sliced mushrooms
1 t. oregano
1 T. parsley
Salt and black pepper to taste

Cook the pasta according to package directions; drain. Saute the mushrooms and garlic in olive oil. Add the oregano and parsley and mix well. Add the mushroom mixture to the drained pasta and mix well.

Tempting the Dragon with Tofu

One package extra firm tofu, frozen, boiled, pressed and sliced
One package sliced mushrooms
One onion, chopped
Three garlic cloves, chopped
One can of corn, drained
1 T. parsley
1 t. black pepper
1/2 t. curry
1/2 t. rosemary
Vegan Worcestershire sauce

Saute the mushrooms, onion and garlic in olive oil until softened. Remove from pan and add more olive oil. Fry the tofu slices until browned on each side. Add mushroom mixture, spices and corn to the tofu and let simmer to blend flavors. Sprinkle on the Worcestershire sauce. Serve with Dragon's Breath Pasta.

I'm pretty sure the pasta got its name from all the garlic, but loving garlic the way I do, this was no problem.

Be sure to watch out for dragons when you eat this. Believe it or not, there are some vegetarian dragons out there. I've seen one...

Enjoy!

It's Thanksgiving Every Day!

I think I may have mentioned I have been collecting recipes for over 30 years. I started as a teenager for my hope chest - one day I would be married and have to cook. Sounds a little sexist now, when I think about it, but such as it was. I would periodically shuffle through them, discarding those I knew I would never make or had an ingredient that made us shudder. Additionally, I have two bookcases stuffed with cookbooks. Yes, I'm a bit obsessive...

My kitchen had stacked in one corner several boxes of recipes that had not been filed or sorted through, and last year I decided come hell or high water I would plow through them. I did. It took me six months, but I did it. Okay, I didn't work on it every day, but most days I did!

At any rate, the sorting and organizing resulted in multiple bags for the recycle bin and several glorious labeled binders. One of the first I worked diligently on was the binder for Thanksgiving. Not only is it huge, but required at least two binders. Afterward, I mentioned it to a friend about what I'd done and how I was looking forward to Thanksgiving now. She remarked, "Why wait? Every day is Thanksgiving!"

I realized she was right, and while the recipes remain currently in that designated binder, I do now periodically go through it for ideas for my weekly meals. Kind of out of character for me, but hey, new year, new ways, right?

Cheezy Gratin of Cruciferous Vegetables (not a sexy title, but sums it up well enough!)

4 slices vegan bacon
1 onion, chopped
1 clove garlic, minced
1 package frozen Brussels sprouts
1 package frozen broccoli/cauliflower mix
1-1/2 c. vegan milk (I used plain soy)
1 c. vegetable broth
4 T. vegan butter
5 T. flour
1 T. Dijon mustard
1/2 t. salt
1/4 t. thyme
Pepper to taste
1 package Daiya cheddar cheese

Saute onion and garlic in olive oil until softened, set aside. Boil Brussels sprouts, broccoli and cauliflower according to package directions. Drain. Cook bacon and set aside.
Combine milk and vegetable broth in a pot, bring to a simmer and remove from heat.
Melt butter in another pot, add flour and cook, stirring constantly, until flour is a light golden brown. Whisk in half the milk/broth mixture until thick, then add remaining milk/broth mixture. Cook about 5 minutes, whisking often. To this whisk in the mustard, salt, thyme and pepper.
Add vegetables to a casserole dish and pour the sauce over it. Sprinkle with the Daiya cheese and crumbled bacon.
Bake at 375 degrees for 30 minutes.

Home Style Succotash

1 package of baby carrots
1/2 c. vegetable broth
1 package frozen lima beans, thawed
1 package frozen corn kernels, thawed
1 package sliced mushrooms
1/4 c. vegan milk
1/4 t. pepper

In a large pot, bring the broth and baby carrots to a boil. Reduce heat, cover and simmer 10 minutes, until carrots are still a little crisp. Stir in lima beans, corn, mushrooms, milk and pepper. Simmer, covered until all vegetables are tender.

Delectable Ambrosia

2 grapefruit
3 oranges
2 tangerines
1/3 c. sugar
1/2 c. shredded coconut

Peel all the fruit and break into sections. Cut each section in half and remove any seeds. Mix fruit in a bowl with the sugar and coconut. Chill at least one hour.

And it just wouldn't be complete without the

Cumberland Cranberry Sauce

2 lbs. thick, whole-berry cranberry sauce (the directions are on the back of the cranberry bag)
1/2 T. dry mustard (more if desired)
Juice and grated rind of 1 or 2 oranges
1 to 2 T. cornstarch
1 t. lemon juice
2 to 3 T. sugar

Dissolve the mustard in the orange juice, together with about a teaspoon of cornstarch. Add to the cranberry sauce, along with the lemon juice, grated orange rind, and 2 Tablespoons of sugar. Heat the sauce, stirring constantly, for about 10 minutes. Taste the sauce for seasoning, adding more sugar if needed. If the sauce is too thin dissolve another teaspoon of cornstarch in a little juice or water and stir it in. Chill well before serving.

Now feast!

Jeweled Rice

Rice is so versatile. Have rice, can cook.

Jeweled Rice

One onion, chopped
5 cloves garlic, chopped
1/2 t. salt
Olive oil
One package firm tofu, drained and cut into little bite sized pieces
One green bell pepper, sliced small
One package frozen chopped broccoli
2 carrots, sliced
One small can mushrooms stems and pieces, drained
2 cans kidney beans, drained
1/2 t. dried basil
1/2 t. dried oregano
black pepper to taste
cayenne pepper to taste
1-1/2 c. basmati rice
2 tomatoes, chopped
One can small black olives, drained

Saute the onions, garlic and salt in the olive oil, until onions are softened. Add tomato juice, tofu, bell pepper, broccoli, carrots, mushrooms and beans. Stir gently but well. Add basil, oregano, black pepper, cayenne pepper and rice. Add water if necessary to make sure the rice will cook. Bring to a boil, cover and simmer 30 minutes, longer if needed to ensure rice is cooked. Add the tomatoes and black olive, stir. Serve when the liquid has all been absorbed. Serve. Enjoy!

Summer Stir-fry

When it is hot outside (and hot inside when your ac decides to stop working!), you don't want to spend time over a hot appliance. Salads are often the wisest choice, but sometimes you just want something a little warmer than that. Stir-fries are an easy choice, as they cook up fast.

Summer Stir-fry

Olive oil
One bunch of fresh aspargus, tough parts removed and composted, tender ends snapped into smaller pieces
One onion, sliced
One package sliced mushrooms
3 cloves garlic, sliced
1 t. Italian seasoning
One tomato, cut into chunks
Salt and pepper to taste

In the olive oil, saute the asparagus, onion, mushrooms and garlic until veggies are heated through and take on that bright look sauteed vegetables do. Add the seasonings and tomato. Stir-fry until vegetables are heated and cooked through.

Serve over some rice and a nice drizzle of Braggs Aminos. Enjoy!

The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat Chinese,  to describe the technique of cooking in a wok. Stir-frying is similar to sauteing, in that it is a method of quick cooking food in a hot pan with a small amount of fat for a relatively short period of time. The goal being to brown the food while preserving the color, texture and flavor of the individual ingredients.

I don't currently have a wok, but if I did I would get one made of mild steel. It is preferred for its heat transfer properties; thin stamped stainless steel or aluminum just don't hold enough heat, and cast aluminum takes to long to heat upand cool down. I would avoid anything teflon coated. A properly conditioned iron wok is at least as non-stick as any teflon coating ever made.

A new wok must be seasoned before use. Scrub it well with soap and water to remove any coating applied to protect it during shipping, rinse well, and dry. Place the wok over low heat, wipe lightly with vegetable oil and let stand on the heat for 10 minutes. Cool and wipe with paper towels to remove the dark film. Repeat the oiling, heating, cooling and wiping procedure until the paper towels come away clean. Once a wok has been seasoned, it should be cleaned with plain water only using a wok brush, never with soap or abrasive cleaners, then dried and oiled before storing. If the metal ever rusts, clean with steel wool or fine sand paper and re-season.

If you like to cook Asian dishes, a wok will become indispensable.

Country Vegetables

It was hot today, and to top it all off, my air conditioner is on the fritz. Argh! I came upon this recipe in my files, and thought, what the heck. It looks easy and I won't have to spend too much time in the kitchen! The picture is from the recipe. I didn't get to snap a picture, it got gobbled up so quick!

Country Vegetables

Olive oil
One package of sliced mushrooms
2 stalks celery, sliced
One pint of cherry tomatoes
One package frozen broccoli and cauliflower
One onion, sliced
One c. water
2 T. Braggs Aminos

Saute the onion, celery and mushrooms in the olive oil until softened. Add broccoli, cauliflower, tomatoes, water and Braggs. Heat to boiling, cover, reduce to simmer for 20 minutes.

This was really nice, and like I said above, got gobbled up by my family. The original recipe listed carrots and snow pea pods, but since I had neither of those, I used celery instead. The vegetables came out tender with just a slight crunch, which I liked. I cooked up some mixed wild and regular rice just to go alongside it. Nothing left for leftovers for tomorrow's lunch!