Ingredients
6 carrots, sliced
6 celery stalks, sliced
1 10 oz box frozen peas
8 ounces fresh Chinese pea pods
1 6 oz can tomato paste
10 ounces cut up brocolli
2 zuchinni, cubed
1 sweet onion, diced
1/2 green or red pepper, diced
18 muchrooms, sliced
8 oz fresh mung beans or bean sprouts
3 teaspoons VegiZest or Vegebase
1/4 cup broth, to saute'
1-2 teaspoons oregano, to taste
Preparation
~~steam 6 sliced carrots and 6 celery stalks for 10 minutes in enough water to cover ~~add a box of frozen peas Fresh or frozen Chinese pea pods 10 oz. cut up broccoli 2 diced zucchini 6 oz. of tomato paste and any other vegetable you desire and steam for another 10 minutes once it is brought to a boil.
In another pan saute’ in a teflon pan with broth or whatever you like to use… ~~1 onion diced for 10 minutes
~~then add pepper and mushrooms and keep pan covered on low heat and saute for another 15 minutes or until the juices build up and the aroma is yummy
~~After veggies in the other pot are steamed take about 2 cups of the mixture with the juices and blend in the blender to make a gravy. Then add it all back to the pot
~~Now add 3 heaping tsp. of either VegiZest or VegeBase to the sauteed onions and mushroom mixture. Add some oregano
~~Add the onion mixture to the steamed veggies
~~Now add the Chinese bean sprouts or called mung beans or you can use canned without liquid.
~~Serve over brown rice or quinoa
Heavenly!!!!!
