Ingredients:
1 large cabbage
3 tbsp. of olive oil
3 handfuls of fresh swiss chard
2 large eggplants
5 red bell peppers
1 onion
3 garlic cloves
2 leeks
2 tbsp. of olive oil
1 can of kidney beans
1 cup of bulgur
2 medium potatoes
3 tomatoes
½ baked beans (canned)
1 tbsp. of turmeric
3 ½ tbsp. of vegetable Himalayan Spice
1 tbsp. of Pink Himalayan salt
1 spicy green pepper
Preparation:
Thoroughly rinse and chop cabbage, Swiss chards, leeks into small pieces (1-inch)
Wash eggplants, bell peppers, tomatoes and cut into small pieces
Peel and slice onion and garlic cloves
Method:
Warm up a large pot on medium heat, then add 3 tbsp. of olive oil, swiss chards, 1 tbsp. of H. Spice, salt, and mix
Add chopped eggplants, 1 tbsp. of H. spice, 2 cups of water, mix and taste to ensure satisfaction
Add chopped cabbage and cover
Increase heat to medium – high and boil for 40 minutes – 1 hour
Drain cooked vegetables and mash. Use a hand blender, if necessary, to mash vegetables
Put the drained vegetable broth on the side (do not throw away)
Warm up a large pot on medium heat.
Add oil, peppers, and cover until cook.
Stir and stir periodically for 30 minutes.
Add chopped leeks, onion, garlic, spicy green pepper, tomatoes, H. spice. Mix and cover for 20 minutes
Add the mashed vegetables/legume to pot and thoroughly mix all ingredients.
Taste (add more spices if necessary)
Cover for 5 – 10 minutes then turn heat off
Warm up a small pot on medium, add oil, beans, and Himalayan Seasoning
Mix and cover for 5 – 10 minutes
Add bulgur, 1 ½ cup of veggie broth from the drained vegetables
Mix and boil until water evaporates
Reduce heat to low and cover for 5 minutes
Boil potatoes with salt and lemon
Serve legume with bulgur and beans or legume with potatoes
Preparation: 20 – 30 minutes | Method: 45 minutes – 1 hour | Serving: 4
