Joel Fuhrman - Eat To Live

Eat to Live 219

Place the seasoning, garlic, and cooking wine (or broth) in a covered

pot or wok and heat. Add the vegetables. If using frozen vegetables,

drain off the water and don't use the juice from the water chestnuts

because you will not need as much liquid. Fresh vegetables need to

cook longer and require more liquid. Any vegetables can be stir-fried

in pineapple juice, vegetable broth, flavored vinegar, light soy sauce,

or Bragg's Liquid Aminos for a change of flavor.

PORTOBELLA MUSHROOMS

AND BEANS

1/2 tsp. olive oil

1 large onion, chopped

2 garlic cloves, chopped

2 large portobella mushroom caps, sliced thin

1/3 cup red wine (or vegetable broth)

I large tomato, diced, or 8 halved cherry tomatoes

1 (15-oz.) can garbanzo beans, juice reserved

Heat oil and spread to cover the bottom of a skillet. Add the onion

and garlic and saute for 2 minutes, then add the mushrooms and the

red wine or broth. Cook for 5 more minutes. Add the tomatoes and

garbanzo beans, plus half the juice from the can. Cook for another

5-10 minutes.

ROLLED EGGPLANT

I eggplant, peeled and sliced into thin, flat, wide strips

I pepper, diced (red or green)

1 onion, chopped

2 garlic cloves, chopped

2 cups nonfat tomato sauce

Bake eggplant in a lubricated pan at 350° degrees for 20 minutes, un-

til flexible. Saute pepper, onion, and garlic in water to make the fill-

ing. Take the strips of partially cooked eggplant and roll them up

with the filling mix in the middle. Cover with nonfat tomato sauce

and bake at 350° for another 30 minutes.