06 Mar One Pot Wonder

I have just a few short weeks to whip my boys into culinary masters – yikes! They will be off to university and fending for themselves. This heightened awareness of a very fast ticking clock that is called life has had me seeking out healthy dishes that are essentially “dump and run”. As some of you heard last week, I had a rather epic fail of a gummy pasta/soup  (“poup” seems fitting). Karen and Brenda quickly came to the rescue with helpful suggestions. “Mama bear Brenda” even kindly brought in her favourite “one-pot” meal, which was absolutely delicious – thank you!

So with thanks to Brenda, who jotted down her recipe….”a little of this…a little of that”, I was off! I marched down to the Farmers Market for fresh broccoli, beans, mushrooms and garlic. I wanted to make this version “nut-free”, so instead of using nut butter, I used tahini. (Next time, I think I will use cashew butter…..yum!) The wakame noodles are just awesome – you get the benefit of lots of minerals, they’re gluten-free, and all you have to do is rinse them! Thanks to Brenda, we will be offering kelp noodles in the boutique very shortly 🙂

So, here goes:

Mama Bear Brenda One-Pot Meal

2 cups sliced mushrooms
2 cups sliced onion
4 cups trimmed green beans
5 cups broccoli florets and trimmed stalks
2 cups vegetable stock
1/4 cup tamari
1/4 cup pumpkin seeds
1/4 cup Living Intentions Sunflower Greens (you can use plain sunflower seeds)
2 T hemp seeds
3 cloves minced garlic
1 cup tahini
1 package wakame or kelp noodles
coconut oil for sautéing vegetables

Melt coconut oil in pan large enough to hold all the veggies (I used a stock pot). Sautee onion. Add mushroom and garlic. Sautee until veggies are soft and onion translucent. Add tamari, stock, broccoli and green beans. Simmer until cooked, but veggies still crisp (Mama bear says no to mushy veggies). Add tahini or nut butter, “noodles” and seeds. Mix well, serve and enjoy!