This is my idea of easy and delicious simple food and you don’t have to wait until vegetarians come to dinner to make a vegetable stew
2 medium Carrots 1 medium Zucchini 1 cup Cauliflower 1 large Onion 2 pieces Kale or a few pieces of Swiss Chard 3 – 7 cloves garlic, sliced (optional) 2 tbsp. Almond oil 1 tsp Basil 1 tsp Marjoram 2 Tbsp Tamari or Braggs Black Pepper to taste 2 cups Water
Remove skins from onions, chop fine.
Sauté onion and garlic in vegetable oil till golden brown.
Put the onions in a large sauce pan with the water.
Add basil, marjoram, pepper and tamari.
Cook for 10 minutes; this is making stock for flavour.
Chop rest of vegetables into 2 inch pieces.
Place all vegetables into a saucepan.
Cook for 35 to 45 minutes till tender. (Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.)
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.