With David’s blocked artery, we’re trying to eat a bit more healthy including 2-3 meals a week with no meat. The problem is by reducing sodium and oil, we seem to have eliminated FLAVOR! Most of the recipes are way too bland. But we tried a recipe last night from one of my favorite More-With-Less Cookbook ... well, actually a variation because I never do anything exactly like the instructions say… (My FAVORITE cookbook, of course, is The Boat Galley Cookbook, buy it by clicking on the link — and THANKS!)
Zucchini Skillet Supper, originally by Ruth Sherman, Goshen IN, modified by Jan
Saute in skillet in veggie broth:
1 large or 2 small zucchini – I slice it lengthwise into 4 quarters and then slice the quarters into thin slivers, peel on
1 onion, slivered
2 cloves of garlic, minced – I add a lot more because I love garlic, but this is the original recipe amount
1/2 green & 1/2 red bell peppers, diced
handful fresh mushrooms, sliced OR a can of sliced mushrooms
2 sausage veggie burgers, Morningstar brand, crumbled
1 can diced tomatoes (we like with green chilis, but be careful – I tried Rotel MILD diced tomatoes with green chilis and it was WAY too hot, and I like hot!!!)
oregano, Mrs Dash and cumin to taste – be sure to taste it to make sure it has some flavor if you’re not using the Rotel MILD diced tomatoes, I usually need to add garlic powder, a dash of hot sauce, or some low sodium Tamari (a type of soy sauce).
Simmer until heated through and serve over brown rice.
ENJOY with a nice glass of red wine for maximum health benefit! 🙂
Want to share a recipe with flavor … but no oil, fat and low sodium? Please leave a comment and let us know your favorite dish!