Spread your wings, let your inner chef soar and improvise to your heart’s content with this vegan, all-organic Jazz Cooking dish that balances cruciferous powerhouses, energizing starches, green leafy super-veggies and other nutritious, taste-buds-pleasing foods.
Feel free to ignore or use the original recipe (intended for a dozen servings) as a template or guide upon which to improvise your own creation—and choose the needed quantities and preferred ingredients as you please:
Ingredients:
1-cup Cauliflower florets
1-cup Broccoli florets
1 medium size Ruby Yam
5 medium size yellow potatoes
1 bunch ‘Dino’-Kale
2 Celery sticks
2 tablespoons dark Raisins
½ large red Onion
4 cloves of fresh Garlic
¼ cup Olive Oil
1 cup Vegetable Broth
1 tablespoon Worchestershire Sauce
1 tablespoon Balsamic Vinegar
2 tablespoons of White or Red Wine
Herbs & Spices for Flavoring
2 teaspoons dry Basil—1/2 cup if basis is fresh
3 tablespoons dry Parsley—1/2 cup if parsley is fresh
2 teaspoons Turmeric
1 & ½ teaspoons red sweet Paprika
1 teaspoon powdered Ginger
½ teaspoon powdered Rosemary
Pinch of Cayenne Pepper (to taste)
Preparations:
Chop onion & set aside in a bowl
Chop garlic cloves & set aside on small plate
Cut yam & potatoes into approximately one to bite-size or larger chunks
Cut cauliflower & broccoli into 2” pieces
Slice celery into ½” pieces
Tear kale into approx. 2” strips
Directions:
Pour olive oil into large stainless steel pot & add chopped onion–sauté on very low heat until it begins to become glassy
Add chopped garlic & sauté for 30 seconds
Add vegetables & mix well
Add vegetable broth & a cup of spring water & mix well
Add parsley & basil
Add the rest of the herb (Rosemary) & spices & mix well
Add the wine & mix well
(It is prudent to add a little more water to prevent burning—but unnecessary if the cooking is closely watched)
Keep the heat low, cover the pot & cook until all vegetables are as soft as desired—potatoes & yam must be soft enough to purée with fork to soak up the sauce.
NOTE — Open to Improvisation
- Quantities can be lowered or increased according to portions needed.
- Added vegetables that enhance flavor & nutritional elements include carrots, green or colored peppers, tomatoes & bok choi.