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Recipes From The Vegetable Garden
Vegetable Delight
6 oz. red chard
5 oz. cauliflower
4 oz. mushrooms
6 oz. broccoli
3 oz. tomatoes
3 oz. carrots
1/2 tsp. olive oil
2 oz. water
1/4 tsp. sugar
1/3 tsp. salt
1 oz. cornstarch mixed with 1 oz. water
Fill a large pan with water and bring to a boil. Slice the vegetables into
small pieces, add to the boiling water, and cook for 1 minute. Remove the
vegetables from the water and drain. Heat the pan, then coat with the olive
oil. Wait a few seconds, then add 2 oz. water, the sugar, and the salt and
stir. Add the vegetables, stir a few times, and bring to a boil. Add the
cornstarch-water mixture and stir a few times. Serve immediately.
House Vegetable Soup
1 cup diced carrots
1 cup diced tomatoes
1 cup diced celery
1 cup diced cabbage
1 cup peeled, diced potatoes
1 cup diced acorn squash or other winter squash (leave the skin on if using
organic squash)
2 Tbsp. whole wheat or unbleached white flour mixed with 1/2 cup water
1 tsp. sea salt, or to taste
Place the vegetables in a large saucepan, add water, and bring to a boil.
Simmer for 1 1/2 to 2 hours.
Gradually add the flour-water mixture and stir until thickened. Add salt
to taste.
Makes 6 servings.
Brown Rice With Vegetables
1 lb. bean sprouts
1 lb. broccoli florettes
4 carrots, shredded
1 lb. yellow squash, outer skin portion, julienned
1/2 lb. snow peas, julienned
5 black shiitake mushrooms, soaked 10 minutes, drained, and slivered
1 tsp. vegetable oil
4 cups cooked, short grain brown rice
Tamari, to taste
3 oz. raw pine nuts
Fill a large pan with water and bring to a boil. Add the vegetables and
boil for 30 seconds. Remove from the water and drain.
Heat a large skillet, then coat the skillet with the oil. Add the vegetables
and rice and stir-fry for about 3 minutes. Add tamari to taste, sprinkle
with the pine nuts, and continue to cook for 2 minutes.
Makes 6 servings.
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