I often feel that if I eat vegetarian or vegan, I’m going to be left wanting. I have nothing against the raw food champions, but me? I like my food warm and creamy.
This dish not only fills the comfort-food bill, it fills you up and it does so without dairy or meat. It’s vegetarian healthy (vegan if you use a pesto that does not include Parmesian).
Serve up a large bowl for lunch, or serve it as a side dish to a main course.
Lace the bottom of a your favorite frying or sauté pan with 1-2 tbsp. coconut oil (or substitute cold-pressed, extra virgin olive oil, or half & half, mixing the oils), and heat.
Add to the pan, and in this order:
2 Teeth garlic, minced
1 Medium onion, thinly sliced
Sautee onion and garlic about a minute, then add in:
2 Cups sliced mushrooms (any kind)
2 Cups sliced zucchini (I cut half-moons to match the mushroom shapes).
Salt & Pepper to taste.
Sauté together until the mushrooms are soft, but not limp, and the zuchini is softening, but not going clear. You want it to hold a little firmness.
Add 3 tbsp of your favorite home-made or jarred Pesto (vegans, you will want to use a pesto that huses a substitute for the Parmesian cheese or incorporates extra nuts and basil).
Stir together until hot and then… add the juice of 1/2 a lemon.
This is going to really give the dish some zing and bring out the flavors.
Vegetarians and meat-eaters, top with grated Parmesian.
Vegans, opt out of the cheese and top with toasted nuts.