T.=Tablespoon t.=teaspoon C.=Cup
~Vegan Veggie Medley~ Extra Light Virgin Olive Oil
1 Zucchini squash (unpeeled)
1 T. Almonds (crushed)
4 or 5 small canned peeled organic tomatoes.
1/4 - 1/2 lbs. soft tofu
Onion
1/2 C. - 1 C. Fresh mushrooms (sliced)
Pepper
3/4 C. Cooked Brown Rice Preparation: Slice Zucchini with skin on into thin slices. Chop 1/4 C. of Onion or slice 1/2 of Onion into thin rings. Slice fresh mushrooms. Cook Brown Rice. (keep warm). Add enough Olive Oil to large skillet to stir-fry vegetables. (Add as needed) Add Tofu to hot oil in skillet and stir-fry until done and crumbly cook to your taste and satisfaction. Set aside. Add Zucchini, and Onion to skillet. Stir-fry until hot and softened. Add Tomatoes, Mushrooms, Tofu & Almonds to veggies in skillet, continue stir-frying until Mushrooms are brown and cooked. Sprinkle with Pepper or any of your favorite seasonings. Drain(to remove excess water and oil) Fold in Cooked Brown Rice. Serve. Serving=1 large portion or enough for 2. Be creative. Try adding different veggies and seasonings. You'll find your own Medley to satisfy your taste buds. Enjoy!
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