2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch
piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until
tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and
tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan
fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Without squeezing an avocado yourself, smelling a
piece of fish to make sure it's at peak freshness, or picking out the best
tender fresh herbs for green sauce, you're taking a gamble.
Our Healthy Gourmet Flaked
Fish & Shrimp Entrée is rich in flavor and has tender, succulent pieces of flaked fish and shrimp covered in a savory gravy for an irresistible ta
Fish & Shrimp Entrée is rich in flavor and has
tender, succulent
pieces of flaked
fish and shrimp covered in a savory gravy for an irresistible ta
fish and shrimp covered in a savory gravy for an irresistible taste.