Vegetables

Rattouille

Tangy Cabbage

Sauteed Broccoli

Rainbow Stir-fry

Veggie Bake

Ratatouille

Ingredients:

2 tbs virgin olive oil
3 cloves garlic, chopped
1 white or yellow onion, diced
1 medium eggplant, diced with peel (about 3 cups)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 small zucchini, diced (about 2 cups)
1 yellow summer squash, thinly sliced (about 2 cups)
2-3 ripe tomatoes, diced (about 2 cups)
½ tsp kosher or sea salt
¼ tsp freshly ground black pepper
2 tbs fresh basil, shredded
1 tsp fresh oregano, stemmed

Directions

1. In a large pan, heat oil over medium heat.
2. Add onions, sprinkle with ¼ teaspoon salt, and cook, stirring occasionally, until soft (3-5 minutes).
3. Add garlic and cook until soft (2-3 minutes).
4. Add eggplant and peppers, stir to coat with oil, reduce heat to medium low, cover pan and cook for 10 minutes.
5. Add zucchini, squash, and tomatoes, cover pan and cook for 10 minutes.
6. Season to taste with salt, pepper, and herbs, reduce heat to low and simmer for 10 minutes.
7. Remove cover and simmer for 5 minutes to reduce pan juices if necessary.
8. Serve hot or chilled. Serves 4-6

Tangy Cabbage

Ingredients:

1 C. green cabbage
1 slivered onion
1 ear fresh corn (optional)
1 umeboshi* plum

Umeboshi* is a salt-pickled plum used often in Oriental cooking. Very alkaline, it aids digestion. Its tangy sour flavor also helps detoxify the liver (which gets stressed on a diet high in fats).

Directions:

1. Sweet/sour and lightly salty, this dish adds mellow zest to a spring or fall supper. (Add fresh cut corn kernels in summer).
2. Slice cabbage and onion very thin, so they will absorb the tangy plum taste.
3. Mash plum and spread on the bottom of a skillet. Add 1/3 C. water.
4. Bring to a boil, then layer first the onion, then cabbage and corn on top.
5. Cover and simmer until tender: about 5 minutes. Stir to blend flavors

Sautéed Broccoli

Ingredients:

1 bunch broccoli
1/2 cup grated carrot
1/4 cup toasted sesame seeds
1 tablespoon olive oil
sea salt and freshly ground black pepper

Directions:

1. Wash broccoli, cut off and peel the outside of the stalk, slice into pieces and put aside.
2. Cut the florets into bite-size pieces.
3. Warm oil in a pan, add stalk pieces; sauté for a few minutes.
4. Add broccoli florets, then sauté for about 2 minutes.
5. Add 3 tablespoons of water and grated carrots. Cover and allow to steam for about 3-4 minutes and remove from heat.
6. Add toasted sesame seeds, sea salt and black pepper. Serves 4.

Rainbow Stir Fry

Ingredients:

2 ears of corn (corn sliced off)
2 carrots, thinly sliced
1 bunch broccoli
1 cup purple cabbage, shredded
1 pint cherry tomatoes
1 tablespoon olive oil
1 teaspoon Bragg's Amino

Directions:

1. Heat oil in a large skillet or pan.
2. Add carrots, stir and cook for 2 minutes. Add broccoli, stir and cook for 2 minutes.
3. Add remaining ingredients and stir for 2 minutes. Then add a splash of water, cover and allow to steam for 3 minutes.
4. Remove from heat, stir and leave covered for 2-3 minutes, depending on how crunchy you like your veggies.
5. Sprinkle Bragg Liquid Aminos and stir.Serves 4-6.

Veggie Bake

Ingredients:

any leftover veggies that need to be used
1 large can chopped tomatoes
1 can chickpeas
3 or 4 large yams, thinly sliced
extra virgin olive oil

Directions:

1. Chop veggies (except yams) and stir-fry in a bit of oil until soft.
2. Add can of tomatoes and drained can of chickpeas.
3. In a casserole or lasagna dish, layer yams then veggie mix (same as if you were making lasagna but use potatoes as lasagna sheets and veggie mix instead of meat).
4. Finish with a layer of yams, lightly drizzle olive oil on top.
5. Bake for 1/2 hour at 300 degrees. Then take off cover, turn up temperature to 400 degrees for 10 minutes to crisp up the top layer. Serves 4-8.

Variations: Add your favorite herbs or spices, like basil, oregano, fennel, cumin, chili pepper, sea salt, etc., when adding tomatoes and peas for an extra kick. For a bit of added texture, add roasted sunflower seeds when adding tomatoes. Veggie Bake keeps great in the refrigerator for a few days.