Fitness Personal Training. Now available on your mp3 player. Go to www.iTRAIN.com for custom-made downloadable audio workouts.
Ingredients (use vegan versions):
- 1 lb bag frozen baby lima beans
- 8 cherry tomatoes, quartered
- 1 zuchinni, sliced thin
- 2 cups corn (canned, frozen, fresh, whatever)
- 1 onion, minced
- a head of garlic
- a few BIG dashes of tobasco sauce
- a few more
| | big dashes of vegan Worcestershire sauce (the kind without fermented anchovies)
2 tablespoon soy non-hydrogenated vegan margarine
salt and pepper
Directions:
Put the beans in a saucepan and cover with water by an
inch. Bring to a boil and simmer for 15 minutes.
Meanwhile mince the onion and 5 cloves of the garlic. Take
the rest of it, separate it into cloves, coat the cloves
with oil (this doesn't add fat to the recipe as you pull
the cloves out of their 'skin' before you put them into the
pan-- it just keeps it from burning) and stick them in a
450 degree oven to roast for ten minutes. During the last
five, melt the margerine in your biggest saute pan or wok,
and throw everything in. When you take the garlic out of
the oven (be careful!) squeeze it into the pan. Give it a
few quick stirs, and serve. You can also add whatever
other veggies you like. It's really versatile. I like it
over pasta or rice.
Serves: 4
Preparation time: 20 min
more Free recipe and All Free recipe | |
More Vegetarian Recipes
1. Easy Totally Better Than Mac & Cheese 2. Goof Proof Guacamole 3. Hanas Bean and Potato Melange 4. Low Fat Black Bean Hummus 5. Pumpkin Muffins
|