Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t from her book; Ellen created it just for us!
Ellen says, “CSA stands for Community Supported Agriculture. You can visit www. localharvest. org to find a community garden near you. Often the food is grown organically, and if you volunteer there, you can often get the food for free! This recipe has everything I got in my one week ‘share. ’ Except the garlic. ”
1 medium yellow onion, chopped
2 cloves garlic, minced
1 carrot, cut in diagonal strips
1 eggplant, cut in chunks
1/4 head cauliflower, cut florets
2 collard greens, stems removed, rolled, sliced in thin 1/2 inch strips
1/2 cup water, or more as needed
2 tablespoons Vegebase or other vegetable powder
2 tablespoons sesame seeds (optional)
1. In a large skillet, sauté the onion, garlic, carrot and eggplant in 1/4 cup water with Vegebase added to the water. Allow the Vegebase to dissolve and coat all the vegetables. When the water is almost all evaporated, add more water as needed.
2. Add the collard greens after the eggplant is almost cooked (about 15 minutes). Cook until the eggplant is soft, about another 5 minutes. Sprinkle with optional sesame seeds for an added crunch.
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