It's more exciting than it sounds. I like to make this as a side dish when I go to parties that aren't vegan so I have something awesome and hot I can have at a party. I also like to make this when I have a lot of vegetables like the broccoli and mushrooms that I need to use up before they turn. When they are cold, they are a great addition to your Build a Salad Meal (see recipe under Salads).
Here it is, ready to cook.
(try to use organic ingredients where possible)
1 Tbs. coconut butter (spread with a spatula on the bottom of dish.)
1 large onion, sliced lengthwise
1 red or yellow pepper, sliced lengthwise and then halved
1 cup broccoli florets and/or broccoli stems (don't throw away the stems, they are delicious and somewhat milder than the florets. Just cut off the outside of the stem and then slice.)
1 Portobello mushroom, sliced and then cut in half. (I like them for their chewy, meaty texture.)
10 turns of sea salt or Himalayan salt.
10 turns of pepper
a generous sprinkling of Mrs. Dash Original Blend - I like Mrs. Dash as it is a good salt substitute. The table blend is good on popcorn. You can buy Mrs. Dash products from any supermarket in the spice aisle.
Reference for Nutritional Information: Rebecca Wood, The New Whole Foods Encyclopedia, Penguin Books, New York, New York, 2010.
I am a registered holistic nutritionist, open-minded vegan and cooking enthusiast.