Asian Inspired Veggies

I try new ways of cooking veggies (sorry to all you raw enthusiasts, but I sometimes need to cook 'em).

Here is a fast, easy and tasty method and you can alter the recipe to suit your own flavor favorites.
I love Asian flavors and this suits my palate!

Use a large microwave safe bowl - I prefer a pyrex or heavy glass bowl
I cut up and throw in whatever I have handy or sounds good. Last night it was:
brown pearl mushrooms
petite fresh green beans
green pepper
sliced leek
broccoli florets
red swiss chard

Put all but the chard in the bowl.

Add a marinade that also will serve as a cooking liquid
In a separate bowl, thoroughly combine:
about a 1/2 cup of mushroom broth Pacific Natural Organic
2 TBS of Tamari Sauce (I use low sodium when I can find it in the store)
1 TBS of chopped garlic (I use it prepared in the jar) Christopher Ranch Organic
1 TBS of chopped ginger (I use it prepared in the jar) Christopher Ranch Organic
sesame seeds
add red pepper flakes, curry powder, or white pepper if you like a kick

Mix the sauce and pour over the veggies. Toss the veggies and let sit for a few minutes. The broccoli and mushrooms will absorb some of the liquid.

Cut the chard into pieces and layer over the top of the veggies, about 1-2 large leaves

Microwave the veggie bowl and cook as you would normally cook raw vegetables.

Spoon the veggies onto your serving dish and enjoy!

If you want, cook some rice or quinoa and spoon some of the remaining liquid over it for flavor!

Onward <3>

Black Bean Soup

UPDATE: I just made a batch and put the leftovers in the fridge without all the liquid. Today I spooned the leftovers on a bed of romaine lettuce and had a tasty. tasty salad! No dressing needed. If I hadn't been lazy I would have added cucumber and some other veggies...


Perfect for a cold, wet day. I trolled the online recipes for black bean soup and came up with this. I think it is yummy! I list the brands I use, but you can use your faves :) . I give measures so you can see the proportions of ingredients. You may want more or less of certain ingredients depending on your taste. I like it spicy, so adjust accordingly.

Black Bean Soup

25 oz can (large can) Westbrae Natural Organic Black Beans
1/2 jar Muir Glen Salsa with Black Beans and Corn (or use diced fresh or canned tomato if you don't like spicy)
1/2 C or so Cascadia Organic Frozen Corn
1 C Pacifc Natural Organic Vegetable Broth
2 stalks or so celery chopped
1/2 green pepper or so, chopped
1/2 red onion or so, chopped
2 cloves garlic (I use the jar of minced in water which equates to 1 spoonful = 1 clove)
1/2 tsp (about) cumen
a few shakes of crushed red pepper flakes
juice of half a lime

Cook for about 45 minutes on low heat. Let the flavors mingle and the veggies soften.
Smells fantastic as it cooks!