Provençal Veggies and Beans in a creamy Hummus Sauce

Serves 4

1 cup eggplant- diced

10 baby portabellas- quartered

1 1/2 cups 13 bean mix- cooked

1 1/2 cups crushed tomatoes

1/2 cup red pepper hummus

2 TBSP fresh parsley- chopped

1/2 tsp red pepper flakes

1/2 tsp thyme

1/2 tsp tarragon

1/2 tsp oregano

Salt to taste.

Sautée shrooms and eggplant for a few minutes. Add tomatoes and everything else except for the hummus. Cover and simmer for 15-20 minutes. Fold in the hummus and serve.

Simple. Quick. Versatile- top on rice, noodles, serve with eggs and crusty bread, eat from the pot!….

Seafood Rice Bowl

Serves 1 hungry Zig

1 cup brown rice- cooked

7-10 pieces of surimi- halved

20 edamame pods- seeded and cooked

Thin sliced carrot

Thin sliced radish 

Black sesame seeds

Assemble all into a bowl. That’s it! 

Top with soy sauce, teriyaki sauce, oyster sauce…. your choice 

Pea & Potato Soup

Makes a huge pot!

Adapted from vegan family

3 1/2 cups potatoes- diced

3 1/2 cups frozen peas

3/4 cup yellow onion- diced

3 garlic cloves- smashed

1/2 cup fresh parsley

5 1/2 cups veggie stock 

Sautée onions til soft then add garlic. Add parsley, potatoes, peas and cook for about 5 minutes. Add stock and bring to a boil. Then simmer, covered for about 20 minutes. Or until potatoes are tender. Bk nd all and serve. 

What can I say- simple, flavorful, filling… yep, that’s a dam. Good soup. Oh, yeah- I made homemade croutons too! Yum!