Tuesday, August 20, 2013
Yes, I also wish Fuhrman would give the nutrition data for these recipes!
The only way I know is to put them in the sparkpeople nutrition tracker. I did that with only one recipe so far.
Preparation Time: 25 minutes
1 large onion, chopped
1 large red or green bell pepper, chopped
1 carrot, diced
no-salt-added vegetable stock, as needed
4-5 large portobello mushroom caps, sliced
1/2 cup tomatoes (fresh or carton), chopped
1 1/2 cups cooked cannellini beans or 1 (15 ounce) can no-salt-added or low sodium, drained
1 tablespoon minced garlic
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
2 tablespoons Hungarian sweet paprika, or to taste
1 tablespoon paprika, or to taste
1/2 teaspoon thyme, fresh or dry
1 pinch dried marjoram
1/4 teaspoon caraway seeds
In a large flat bottom pan, sauté the onions, peppers and carrot with the vegetable stock until soft, about 5 minutes. Add the remaining ingredients and continue to cook until everything is tender, adding vegetable stock as needed to avoid sticking, about 10 minutes more. Cover the pot about half way through cooking time.
Serve over brown rice or bean pasta, if desired.
Note: Use frozen chopped onions and peppers to reduce prep time.