2-4 zucchiniSteam the zucchini and mushrooms just until they are soft. Sprinkle with onion powder, lemon juice, and sesame seeds.
1 cup mushrooms
1/2 tsp. onion powder
1/2 lemon, juiced
1 Tbsp. lightly toasted sesame seeds
1 eggplantBake the eggplant until soft. After it has cooled, scoop out the soft inner flesh and blend it with the remaining ingredients. Serve with raw vegetables.
3 scallions, chopped
3 garlic cloves, minced
1/2 tsp. mixed Italian herbs
Portobella Mushrooms and Beans
1/2 tsp. olive oilHeat oil and spread to cover the bottom of a skillet. Add the onion and garlic and sauté for 2 minutes, then add the mushrooms and the red wine or broth. Cook for 5 more minutes. Add the tomatoes and garbanzo beans, plus half the juice from the can. Cook for another 5-10 minutes.
1 large onion, chopped
2 garlic gloves, chopped
2 large portobella mushroom caps, sliced thin
1/3 cup red wine (or vegetable broth)
1 large tomato, diced, or 8 halved cherry tomatoes
1 (15-oz.) can garbanzo beans, juice reserved