Summer Veggies and Chickpeas with Purple Carrot Juice
Vegan; 30 minutes or fewer; Serves 4
On Saturday, some friends and I gave a presentation for VegSurvival 101. For the dish, I prepared this to show that you use what you have on hand and to think outside the box. Food is an art and that it doesn't have to be a chore to make dinner for your family. The presentation was a success, with the attendees feeling better about how easy it is to stick to a vegetarian/vegan/plant-based diet. Enjoy the jewel tones of this dish and add what you have on hand. I wanted to use quinoa, but had to substitute pearl barley-just getting back from the store-and realizing I was out...
1 cup quinoa
1 cup purple carrot juice
1 cup water
2 tablespoons olive oil (use vegetable broth if your watching your oil intake)
4 mini sweet peppers, sliced in half moon (I used yellow, orange and red)
5 cremini mushroom, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
1 clove of garlic, minced
1 tablespoon fresh ginger, minced-I zested mine (if going with ground ginger, use 2 teaspoons)
**2-3 teaspoons of dried thyme
**2-3 teaspoons of dried lemon peel
**Add crushed red peppers for added heat or try dried Thai peppers
**With the purple carrot juice being so tasty, you may need to add more spice to the dish for added flavor.
1. In pan add quiona, purple carrot juice and water. Bring to a boil and cook until tender and liquid is absorbed.
2. Meanwhile, in a large skillet, heat oil (enough to coat the pan). Add garlic and ginger, sauté for 30 seconds. Next, add the peppers and mushrooms, continue to sauté for 3 minutes or until mushrooms are brown and peppers are tender. Add squash, zucchini and chickpeas and sauté for 5 minutes or until heated through, adding the lemon peel and thyme until fragrant.
3. Combine the quiona mixture with veggies and serve. Enjoy with some crusty bread, toasted with some earth balance, sprinkle some garlic powder and rosemary.