Easy and simple fried veggies

Bok-choy with veggies



4 cups of chopped pak choi
1 eggplant, diced
1 tomato, chopped
1 clove garlic, minced
sunflower oil
salt and pepper
soy sauce (optional)


Heat oil in a big skillet. Once the oil is hot, cook the eggplant until they start browning. Add the tomatoes, pak choi, and garlic and cook for 5 minutes. Season with salt and pepper.
If you decide to use soy sauce then leave the salt out, and just add some soy sauce at the end of the cooking.

Serves 3-4

Araksya's tip: You can use kale, turnips, swiss chard or spinach instead of pak choi.


Fried veggies


2 skinny eggplants or 1 big eggplant
1 big bell pepper (yellow, orange, or red)
2 tomatoes, chopped
sunflower oil for frying
salt and pepper



Heat enough oil on medium heat to cover the bottom of a big skillet. While the oil is heating, peel the eggplant in stripes leaving some skins on. Cut them in half lengthwise and slice them. Clean the pepper and slice them in stripes.

Fry the eggplant and peppers in small batches until they start browning. Add tomatoes and cook for 2-3 minutes more. Add salt and pepper to taste.


Serves 3-4



                                   

3 Bean and Kale Soup

1 lb pork chorizo sausage
1 cup diced tomatoes*
1/2 lb dry beans (kidney, northern or Christmas)*
1 cup dry garbanzo beans*
1 cup roasted red peppers, chopped
1 can V8 juice (or 1 cup tomato sauce)
3 cups water or broth
1/2 cup carrots diced
1/2 cup celery diced
1/2 cup chopped onions
2 cups chopped kale
2 cloves garlic minced
1/2 tsp cumin
1 bay leaf
Parsley
Salt and pepper


The night before put the dry beans, bay leaf and water in a slow cooker.
Cook pork chorizo sausage in a skillet for 5 minutes. Add onions and garlic and cook for another 5 minutes. Add the meat mix to the beans and water and turn on the slow-cooker on low heat to cook overnight.

In the morning add the rest of the ingredients to the slow-cooker and continue to cook on low heat for 4 more hours.

Optional topping for the soup: shredded cheddar cheese, sour-cream, tortilla chips.


*Araksya's Tip: You can use canned beans instead of dry beans and canned tomatoes, and skip the cooking overnight. I prepared my veggies the night before by chopping them and putting them in the containers and kept it in the fridge.