Spring Vegetable Medley
Source of Recipe
Vegan Gourmet, by Marie Oser, Vegetarian Times
Recipe Introduction
If using frozen, shelled edamame, precook 1 1/4 cups according to
package directions. One ounce of dried shiitake mushrooms equals four
ounces of fresh shiitake mushrooms.
List of Ingredients
1 1-oz. pkg. dried shiitake mushrooms
2 cups boiling water
1 1/2 tsp. olive oil
3 cloves garlic, minced
1/2 cup sliced scallions
1 cup baby carrots, quartered lengthwise
1 6-oz. pkg. sliced cremini mushrooms
12 o. fresh asparagus, trimmed and cut into 2-inch pieces
1 10-oz. pkg. precooked, shelled edamame
1 Tbs. onion soup mix
1/2 cup boiling water
2 Tbs. chopped fresh marjoram
1 1/2 tsp. dried thyme
2 1/2 Tbs. Dijon mustard
1 tsp. Bragg Liquid AminosRecipe
1. Combine dried mushrooms with boiling water in small saucepan. Bring
to a second boil, reduce heat to low and cool for 10 minutes. Set aside.
2. In medium-sized saucepan, heat oil over medium-high heat. Add garlic,
scallions and carrots, and cook 5 minutes, stirring frequently.
3. Drain and slice shiitake mushrooms, discarding soaking liquid. Reduce
heat to medium, and add shiitake and cremini mushrooms and asparagus to
pan,. Cook 5 minutes, stirring occasionally. Add edamame, soup mix,
water, marjoram and thyme. Mix thoroughly, and stir in mustard and Bragg
Liquid Aminos. Reduce heat to low, and cook 6 minutes, or just until
vegetables are tender.
serves 8
Per serving: 96 calories; 5g protein; 2g total fat (0g sat. fat); 16g
carbohydrates; 0mg cholesterol; 308mg sodium; 4g fiber; 6g sugars
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