Cooking with Veggies
I do a lot of cooking with veggies, especially for lunch.
Today, I used some left over lentils, a small red bell pepper, 1/4 cup prepared polenta, which is corn meal that I bought in a tube that you can slice and cube. The brand I bought had has some spices such as red pepper spice and garlic.
I also added some cooked leftover chopped carrots and parsnips along with 2 artichoke hearts. As an added protein bonus, I added a cubed veggie burger that I pre-cooked before adding at the end.
The spices are your choice. Today, I used Turmeric because I love the color. It turns everything brighter. A good spice for your health. Turmeric has been shown to help in the aging process- especially memory~ There have been some testing supporting that this spice can even prevent Alzheimer’s disease.
I always start with a teaspoon of extra virgin olive oil in a frying pan. Next, I finely chop a slice of fresh ginger and allow it to simmer for about 2-3 minutes. Next I begin to add the uncooked veggies- today that would be the chopped red bell pepper and the cubed polenta. After another 2-3 minutes I begin to add the leftover lentils, and the carrots and parsnips, and a veggy burger. Sprinkle with some Turmeric to taste.
Simmer for another 2-3 minutes depending on your taste. I like everything crunchy! So I do not cook my veggies too long. I sliced an orange to add color to my lunch.