IDEAS FOR GREAT VEGAN EATING...SUMMERTIME

IN THESE HOT SUMMER MONTHS ( LA is getting hit by another big heatwave this week) instead of lighting the BBQ or oven/broiler to cook veggies, try this method of quick saute/braising.
It saves fuel, heat a/c and calories and tastes delicious.

Use any blend of veggies I like to use Bell Peppers, tomatoes, eggplant, summer squashes and yams or red potatoes.
You may sue any that you wish and, like roasting you cook them in order, the densest veggies first and the tender ones last for just  a few mins.

Serves 4

2 ripe bell peppers
1 cup chopped celery
2 medium onions thinly sliced
3 cloves garlic smashed and minced
2 cups peeled diced eggplant (If using Asian type don't peel)
2 cups peeled diced yams or sweet potato
1 cup chopped carrots
2 cups red potato unpeeled and chopped
Herbs of choice fresh or dried 
1 cup cooked beans (optional)
2 cups vegetable stock
1/4 cup white wine (or apple juice)
2 tsp ground cumin (optional)

I use a large wok, you may use a large deep skillet


heat 3 tbsp grape seed oil

Add the carrots, yams, potatoes, onions and celery and saute for 3-4 mins on medium heat. Try not to color the vegetables, just partially cook, so they release their juices.
Add the garlic and eggplant, saute for 3-4 mins..the eggplant should soften up.
Add herbs of choice and cumin, continue to saute for 2 mins then add the wine & hot stock and cook for 15-20 mins on high simmer, covered.

Add the cooked beans, chopped bell peppers and any squashes and cook, turning everything over for 3-4 mins..keeping the summer squash crisp.
Add any chopped fresh tomatoes and fresh tender herbs like basil or oregano and heat through for 2-3 mins then serve with steamed rice.
Check seasonings

There will be a little jus left, pour this over the plated vegetables too.


Variations:

Add snow peas and or arugula last minute before serving.
In place of cheese (this works for almost any vegan recipe) use crushed tortilla chips.

Try and keep tender vegetables cooked crisp.

You may marinate the vegetables overnight in plastic bags along with grape seed oil & herbs, do not add any salt.

This is a great vegetable dish and is great served hot, room temp or warm, and best with fresh local veggies

Make sure all the veggies are cut the same size for even cooking.

In place of salt I like to serve with fresh lemon or lime wedges, particularly good with any "Mexican style" Veggies.

Fresh greens should be added for the last 5-10 mins.