New Dish 04/30/16

Vegan

Saucy Vegetable  Baked Potato 

With Corn on the cob 

and Baked Brussels Sprouts 

4 - Large Baked Potatoes 

4 - Ears of corn

1 - Large bag of Lg Fresh Brussels sprouts

(Wash and Cur into halves) 

2 - Heads of fresh broccoli 

(Wash and Chopped into small pieces)

2 -  Small zucchini  

(Wash and Chopped into small pieces)

1 - 8 oz package of fresh mushrooms

(do not wash just Peeled and chopped into small pieces)

6 - Cloves of fresh garlic

(Chopped into small pieces)

1 - 12 oz can of diced tomatoes with basil, garlic and oregano

3 - Tbsp Olive oil

2 - Tbsp of Parsley 

1/4 - Cup of fresh basil 

(Chopped into small pieces)

Sauce Ingredients

2 - 28 oz Cans of tomato sauce (Red Pack)

8 - Cloves of fresh garlic

( cut into medium pieces)

1 - Tsp of oregano

1 - Tsp of parsley

1 - Tsp of basil

(or fresh cut into small pieces)

Wash and 

Carefully  poke holes in your Baked potato.

 microwave the potatoes for 4 minutes on high

(To reduce Cooking time)

wrap in tin foil and

Place in Oven at 425 for 55 minutes

flip over every 15 minutes 

In a large frying pan Place olive oil 

until hot 

Place broccoli, zucchini and saute for 5 Minutes

then add mushrooms and garlic 

saute for 5 more minutes.

Then add can of diced tomatoes 

and parsley, basil 

saute for 5 more minutes.

and reduce heat to low

let simmer stirring often so it don't Burn

Take fresh Brussels sprouts  

place on a cookie sheet spray then with olive oil

salt and pepper and garlic powder to taste 

bake at 425 for 20 to 25 minutes 

with a spatula flip every 5 minutes 

until done 

Place lid on large pot of water bring to a boil

carefully place corn in 

Boiling water and replace lid

let boil for 5 to 7 Minutes

Can make your own sauce or just use caned or jarred 

Spaghetti Sauce

(Check label to make sure canned or jarred is Vegan)

Cut potato in half 

(optional  scoop out some of the center)

Fill with saute Vegetables 

Cover with the Spaghetti sauce