Yields 6 to 8 servings
Allow chopping time plus 20 minutes to prepare
Ingredients
Procedure
Bring 1 cup water to a boil in a 4 quart pot. Add the broccoli stems, set the heat to low, cover, and cook for 2 minutes. Add the florets and stir thoroughly until the florets are completely wet. Continue to cook, covered, over low heat for 3 more minutes. Remove from heat and remove cover. Stir.
In a Super Pan (12 inch saute pan that has a lid) saute the bell pepper in 1 tablespoon of olive oil over low heat. The heat level is correct when bell pepper barely sizzles. We are not trying to brown the food, just lightly cook it. Push bell peppers to back edge of pan after cooking for 2 minutes.
Add 1 more tablespoon of olive oil. Add mushrooms and stir constantly over low heat. Cook until mushrooms produce liquid and then 2 additional minutes. Push mushrooms to front edge of pan and add squash to middle of pan. There should still be a fair amount of liquid from the mushrooms left in the pan. If not, add 1/4 cup water.
Cover and continue cooking over low heat for 3 minutes or until squash begins to soften slightly at the edges. Remove cover, add tomatoes and stir the bell peppers, mushrooms, squash, and tomatoes together. Stir constantly over low heat for 1 more minute.
Remove heat. When broccoli cools enough, add it, including liquid, to pan of vegetables. Stir the broccoli into the mix.
Serve in bowls. Season to individual taste with tamari sauce and a small amount of sesame oil, or other seasonings as desired. This dish can be enjoyed hot, warm, or cold. If serving cold consider adding canned chick peas and a dash of fresh chopped parsley.
© 2010 Charles Farrier
Veggie World Cooking
Allow chopping time plus 20 minutes to prepare
Ingredients
- 4 crowns broccoli, florets cut from stems right at bottom of florets, larger florets cut down to bite-sized pieces, stems chopped.
- 12 crimini mushrooms, sliced
- 5 roma tomatoes, cut into wedges
- 1 orange, yellow, or red bell pepper, cut into bite-sized wedges
- 1 yellow squash, cut into bite-sized wedges
- Tamari sauce
- Cold pressed unrefined sesame seed oil
- Other seasonings as desired
- Canned chick peas, rinsed
- Fresh parsley, chopped
Procedure
Bring 1 cup water to a boil in a 4 quart pot. Add the broccoli stems, set the heat to low, cover, and cook for 2 minutes. Add the florets and stir thoroughly until the florets are completely wet. Continue to cook, covered, over low heat for 3 more minutes. Remove from heat and remove cover. Stir.
In a Super Pan (12 inch saute pan that has a lid) saute the bell pepper in 1 tablespoon of olive oil over low heat. The heat level is correct when bell pepper barely sizzles. We are not trying to brown the food, just lightly cook it. Push bell peppers to back edge of pan after cooking for 2 minutes.
Add 1 more tablespoon of olive oil. Add mushrooms and stir constantly over low heat. Cook until mushrooms produce liquid and then 2 additional minutes. Push mushrooms to front edge of pan and add squash to middle of pan. There should still be a fair amount of liquid from the mushrooms left in the pan. If not, add 1/4 cup water.
Cover and continue cooking over low heat for 3 minutes or until squash begins to soften slightly at the edges. Remove cover, add tomatoes and stir the bell peppers, mushrooms, squash, and tomatoes together. Stir constantly over low heat for 1 more minute.
Remove heat. When broccoli cools enough, add it, including liquid, to pan of vegetables. Stir the broccoli into the mix.
Serve in bowls. Season to individual taste with tamari sauce and a small amount of sesame oil, or other seasonings as desired. This dish can be enjoyed hot, warm, or cold. If serving cold consider adding canned chick peas and a dash of fresh chopped parsley.
© 2010 Charles Farrier
Veggie World Cooking
Wow! That looks glorious!! And now that I've tried it I can say it tastes even better than it looks!! I had a strange problem: I wanted to eat TOO much--then realized that's a GOOD problem! jv
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