Servings
4 s
Ingredients
- 2 Onions
- 2 Carrots
- 2 Red peppers
- 2 Ribs celery
- 1 cup MUSHROOMS
- 2 Zucchini
- 2 Tomatoes (up to)
- 4 tablespoons Salsa; to taste
- 1 package Frozen fresh green and/or yellow beans -or-
- 1/2 pound Fresh
- 1 cup Tomato paste
- 1 cup Water
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
Directions
- Date: Tue, 5 Mar 1996 22:32:40 -0600 (CST) From: “Natalie Frankel”
- Frankel@mixcom.com> Larry Mayer was asking for Passover suggestions.
- Here are some of my favorites from last year.
- Adapted from the Passover Gourmet Cookbook Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces.
- Saute in veggie broth for 5 mins.
- until still slightly crunchy.
- Cut tomatoes into bite-size pieces and add the rest of the ingredients.
- Cover and cook for 20 minutes on simmer.
- This is delicious served over roasted potatoes.
- Serve as a vegetarian main dish and vegetable side dish for others.
- This serves about 4 vegetarian entrees when served with other seder dishes.
- Increase or substitute vegetables as desired.
- (Note: This is my seder main dish.
- ) FATFREE DIGEST V96 #68 From the Fatfree Vegetarian recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.