I just made this one up totally impromptu style for my mom who was raised on the standard meat and potatoes American diet and she LOVED this Vegan dish! Truth be told I LOVED it too. Vegans and omnivores alike can enjoy this tasty Vegan dish.
Good For 2 Servings
For Vegetable Medley:
– 2 Red Bell Peppers, matchstick sliced.
-1 Green Bell Peppers, matchstick sliced.
– 8 stalks of Asparagus, cut into 1 inch lengths.
– 2 Whole Carrots, roll cut.
– Small handful of Fresh Basil Leaves
– Pink Himalayan Salt.
– 1 – 2 tbsp Grapeseed Oil, first cold pressed extra virgin.
For the Side of Mushrooms:
– Sliced Portabellas, or mushroom of choice.
– 1/3rd cup Tahini Sauce.
– a few drops of Liquid Smoke to Taste
For the vegetable medley just saute the carrots for about 5 – 7 minutes in grapeseed oil in a medium sauce pan, throw everything else in the sauce pan with the sauteed carrots stirring every other minute or so for the next 7 – 10 minutes, add pink himalayan salt to taste, and maybe 1 – 2 tsp of your favorite sweet red wine.
For the side of mushrooms I only sauteed the mushrooms in another medium sauce pan for about 3 minutes in some grapeseed oil, then added the Tahini sauce, liquid smoke next, and finally a few drops of liquid smoke to taste and lowed heat to the low setting on my burner for about the next 5 minutes.
Serve and enjoy!
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If you’d like to add to what you’re already doing, like we are, replace one meal a day with our Dense Nutrition Vegan Meal Shake in addition to eating AMAZING the rest of your day. I personally never get sick anymore even when I’m around a bunch of sick and very contagious people. I use to get violently ill at least 3 or 4 times per year with the change of seasons. The only thing I changed is my life style. If you’d like some support in our Private Secret Facebook Group reach out to me Privately over Facebook.