Wednesday, August 30, 2017

Mixed Vegetables with Artichokes

Sometimes the best recipes are found on the bargain table at bookstores!  That is where I found Vegetarian, a Barnes and Noble book, a few years back.  It is filled with vegetarian recipes that have become my favorites.  To those not really familiar with vegetarian cooking, don't judge a recipe by the list of ingredients!  This one didn't particularly appeal to me by the ingredients.  I only tried it because of its strong nutritional value.  It was a pleasant surprise that the flavor was superb.

2 tablespoons olive oil
1 1/2 pounds frozen fava or lima beans
4 turnips, peeled and sliced
4 leeks, sliced
1 red bell pepper, seeded and sliced
7 oz. fresh spinach leaves
2  14 oz. cans artichoke hearts, drained
1/4 cup pumpkin seeds
soy sauce
salt and freshly ground black pepper

Preheat the oven to 350.  Pour olive oil into a casserole.

Cook the beans in a saucepan of boiling lightly salted water for about 10 minutes.  Drain.  Place in the casserole.  Add the turnips, leeks, red pepper, spinach and canned artichoke hearts.

Cover the casserole and bake about 30 to 40 minutes, or until the turnips are slightly soft and other vegetables are tender.

Stir in the pumpkin seeds and soy sauce to taste.  Season with salt and pepper and serve.

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