"Meat" and Mushrooms Magic
2/3 cup veggie crumbles
3-4 medium mushrooms, stalks removed, sliced
1/4 cup green pepper, chopped
1/4 cup white onion, chopped
2-3 teaspoon green onions, leaves only, chopped
2-3 garlic cloves, chopped
ground cumin
salt & pepper
olive oil
Just throw everything into a skillet with enough olive oil to toss it all around in. You don't want it dripping with oil, just enough to lightly coat everything in the pan. The amounts for the spices will vary depending on your taste. I usually use just a dash of cumin, since it's so strong, and lots of fresh ground black pepper, because I LOVE it.
Just keep mixing it around until it's done, which is when the veggies are tender, and the crumbles are totally cooked.
The great thing about this recipe is that it's really quick and you can do just about anything with it. Eat over pasta or rice, in a lettuce or tortilla wrap, as a side dish, or on its own.
SO HOW'D IT GO?
Last night I used this recipe as a "starting point" to create a heartier sauce.
I added one can of diced tomatoes, 1 cup fresh broccoli, 1/4 teaspoon fennel seed, 1/2 teaspoon Spike seasoning, 1/2 tablespoon sugar (which it didn't really need), and omitted the green pepper (I didn't have any on hand).
This turned out great, and I actually think I would have liked it prepared exactly as the above recipe states, but I needed to make a bigger meal for myself and my family.
You've got to try it with fennel seeds (if you like them). It really adds a great flavor.
We at ours over rice with a sprinkle on parmesan on top. I brought the leftovers for lunch today! I'll definitely make this again.