The "Any Three Vegetables" Dish

Approximate cooking time: 45 minutes

Approximate number of servings: 12

Approximate cost: $10

The name of this recipe says it all! You really can use virtually any three vegetables that you like in this dish. The first time I made it I used fresh beets, baby carrots and yellow beans. If you're short on leftover veggies, or just looking for some inspiration feel free to try these delicious combos:

1. butternut squash, canned corn, parsnips

2. frozen peas, canned hominy, sweet potatoes

3. red peppers, edamame, mushrooms

A great way to pinch pennies in the culinary department is to be choosy about what produce you buy fresh. For example, I love mushrooms and sweet potatoes so I always buy those fresh. For ingredients like corn and peas, however, I usually opt for frozen or canned. I like to have at least one fresh ingredient in each thing I make (for nutrition as well as flavor), but there's nothing wrong with mixing and matching! 

The "Any Three Vegetables" Dish

Ingredients: 

5 cups of water

12 oz. can tomato paste

1/2 teaspoon black pepper

1 1/4 teaspoon fresh ginger

1 1/2 tablespoon chili powder

1/2 cup nutritional yeast   (if nutritional yeast isn't available where you live don't sweat it, just use a little less water!)

1/2 cup soy milk

1 teaspoon salt

1/2 pound penne 

6 cups of any vegetables

Instructions:

1. Combine 5 cups of water and 12oz. can of tomato paste in a large pot over low heat. Stir until the tomato paste is evenly distributed in the water (i.e. no chunks floating around). 

2. Add ginger and salt, keep on very low heat. Meanwhile begin cooking pasta in a separate smaller pot. Keep an eye on it as you continue with your vegetable mixture. I recommend cooking it al dente (a bit chewy) as you will be adding it into the larger pot later. When the pasta is done simply strain it and leave it in the sink until you're ready to add it to the vegetables and sauce.  

3. Toss your 6 cups of vegetables into the water/tomato paste pot. Cook on low heat stirring occasionally. While you do this add in the 1 1/2 tablespoons of chili powder and the 1/2 cup of soymilk. Continue cooking veggies to desired tenderness. 

4. Once veggies look like they're about done, add in 1/2 cup nutritional yeast. Stir until it is fully dissolved in the sauce. Now it's time to add in the pasta. Do this gradually while stirring (that way the pasta gets evenly coated and mixed in with the veggies). 

5. All that's left to do is sprinkle the 1/2 teaspoon of black pepper into the pot and you're ready to eat! 

Enjoy your creation fellow vegetable warriors!!!

Deliciously Possible, 

poor little vegan