In my pursuit of vegetables, I decided to assemble this motley stirfry of assorted vegetable riff-raff as a side dish to go with our pancakes for dinner.
As with much of my cooking, it was opportunistic based on what I had in my possession already.
1 or 2 tbsp extra virgin coconut oil
1 small red purple onion, finely chopped (approximately 1/4 cup)
2 medium carrots, diced (about 3/4 cup)
1 large tomato, diced (about 1 cup)
250 g cauliflower florets
150 g chopped spinach
250 g green peas
250 g broccoli florets
(those 4 are all organic, frozen vegetables -- defrost before using if you do the same)
up to 1 tsp sea salt
up to 1 tbsp marjoram
up to 1/2 tsp turmeric
up to 1/2 tsp chili powder
up to 1/2 tsp mesquite powder
1. in a large saute pan, melt the coconut oil, and add the onions and carrots
2. add the tomato, cauliflower, turmeric, chili powder, and a little of the sea salt
3. when they are nicely cooked, add the spinach and peas, and the marjoram and mesquite, and a little more salt
4. when the vegetables are all happily seasoned and cooked, add the broccoli and combine well to sauce everything. adjust seasoning and add more salt if needed.