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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This caught my eye since I learned that walnuts have important omega-3 essential fatty acids (EFA) - which is great for someone who doesn't eat fish! Found in The Accidental Vegan by Devra Gartenstein Ingredients:
1/2 cup walnuts |
8 -10 button mushrooms |
2 shallots, chopped |
1 garlic clove, minced |
2 cups carrots or 2 cups green beans or 2 cups zucchini or 2 cups broccoli or 2 cups cauliflower or 2 cups squash (precooked) or 2 cups red peppers or 2 cups green peppers |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
sea salt |
black pepper, to taste |
2 tablespoons olive oil |
1 tablespoon lemon juice |
Directions:
1. In a blend, mix all ingredients except olive oil and lemon juice to the consistency of coarse bread crumbs.
2. Heat the olive oil in a skillet.
3. Saute the blended ingredients in the oil for 6-8 minutes.
4. Add the lemon juice.
5. Serve and enjoy.
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