- 1 cup sliced mushrooms
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- black pepper to taste
- 1/4 cup white wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 tablespoon wheat germ
Instructions:
In a large skillet over medium heat, heat the oil. Add the onions and garlic and cook until softened, about 5 minutes. Add the mushrooms, thyme, salt, and black pepper and cook until the mushrooms are browned and tender, about 10 minutes. Add the vegetable broth and wine and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Stir in the diced tomatoes and tomato paste and cook for about 5 minutes. Stir in the wheat germ before serving.
Sweet Potato Curry
This fragrant and flavorful curry is a great way to use those extra sweet potatoes. It’s perfect for a chilly winter day; you can make it in just 30 minutes! And for those who like heat, feel free to add a few more chilies to the mix.
Ingredients:
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 (14.5 ounces) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 (15 ounces) can of chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 3 cups chopped sweet potato (about 2 large sweet potatoes)
Instructions:
In a large skillet over medium heat, add the onion, bell pepper, garlic, curry powder, ginger, cumin, coriander, and cardamom. Cook until the vegetables are soft, about 5 minutes. Add the tomatoes and broth. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the chickpeas and sweet potatoes and cook for 5 minutes more. Serve hot.
