Almost vegan potatoes

I just made this up for lunch and loved it!

Thinly sliced about 2/3 of a potato, into a cast-iron skillet with olive oil, salt, pepper and paprika. Chopped some onions, garlic, basil, zucchini and bell pepper and added that.

Let that sauté for a minute, then added chicken broth and hot sauce.

Let it simmer until the broth was almost gone, at which point I added 2 handfuls of spinach.

Cooked that until it wilted et voila. Lunch.

This version also had tofu and baby heirloom tomatoes.

 

I didn’t initially set out to make a vegan (minus the stock) meal, it just sort of happened that way but I think vegan/vegetarian food is best when doesn’t try to be what it’s not (I’m looking at you Morningstar “bacon”) and just focuses on doing what it does do well.

Advertisements

About J.

A former twentysomething with a head full of curls and heart full of questions wondering: when we get to nirvana, will there be food?
This entry was posted in Foodie Files and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s