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Tuesday, February 19, 2019

Nuts to Vegetables

Janet Groene is
Nuts About Vegetables
     

   Serve this easy mix as a side dish or a main course for vegans and vegetarians. It’s rich in nutty protein, drenched in flavor and eye appealing in a coat of calico colors. Make it in a slow cooker, a saucepan or skillet. Make it in minutes in your instant pot or pressure cooker. Seal it in foil and cook it on the campfire or oven. Butter a covered casserole and bake it to juicy goodness.

10-to 12-ounce can tomato sauce
3 tablespoons soy sauce
1 tablespoon each apple cider vinegar and brown sugar

3 medium potatoes
Medium green pepper
2 large carrots
Medium onion
2 or 3 ribs celery
½ cup (or more to taste) coarsely chopped pecans, cashews or walnuts
1 cup cooked brown rice (optional)
1 teaspoon dried chives or tarragon (optional)


    In a large bowl whisk tomato sauce with soy sauce, vinegar and brown sugar. Scrub the potatoes and cut in bite size. Seed and dice the green pepper. Cut carrots, celery and onion in bite size. Stir vegetables into tomato sauce with rice and nuts.
    Cook according to the method used. It will take 5 minutes in a pressure cooker, 30 to 40 minutes of slow simmering on the stove, 40 minutes or more in foil wrap on the grate (turn often), 3 hours on High in a slow cooker or an hour in a covered casserole in the oven at 325 degrees. Times vary according to the heat, wind and cut size of the vegetables. Stir in dried chives or tarragon and serve. Serves 6 as a side dish, 2-3 as a main dish. 



See more of Janet Groene's RV-easy recipes
 at https://campandrvcook.blogspot.com

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