Put on some spa music, a happy apron and join me as we savor a vegan comfort dish.
I started with organic everything and drove up the mountain. Here, I was inspired.
Slice and dice celery, onion and zucchini. Sauté with just a touch of organic olive oil spray on a non-toxic, non-stick pan over medium heat. I used 2 celery stalks, 3/4 of a small onion and one small squash.
Stir and let cook covered till soft and translucent, then add, mushrooms, carrots, garlic, vegetable broth, concentrated veggie ‘better than bouillon’ and fresh herbs. I had some Japanese mushrooms, I used three babyish (toddler), skinny carrots, 2 cloves and cilantro. I added about 1 and 1/2 cup of broth and 2 tsps. of concentrate. You could add kale or spinach or any fresh or dried herb. Continue to simmer, covered.Then proceed to add cooked potatoes, rice or pasta if you want to create a one pot hearty and healthy meal. I added vegan Italian gnocchi (potato pasta) and was satiated as the evening fell and the temperature cooled, overlooking pines, breezes and relishing the scenery, ambiance and quiet around me.True Italian, home cooking is simple, fresh and effortless. Enjoy. Buen Provecho.
“Real generosity towards the future
consists in giving all to what is present.”