—A Variation on Old Recipe—

NOTE: in this picture, it is still in the process of cooking,
and the liquid cooks down.

Left-over cooked tomatoes
1/4 C low sodium V8 Juice
3 mushrooms sliced
3/4 C Cabbage Spouts/Mung Bean Spouts
(Spouts are optional)
1/4 Yellow Bell Pepper Chopped
1/2 block of Firm Tofu Chopped
1 TBSP Peanut Butter
Handful of Spinach Leaves
A few whole cranberries
A few Cashews
A sprinkling of Pumpkin Seeds
1 TBSP Flaxseed (milled)
Turmeric, Garlic, Basil, Ginger, Fennel
Dash Bakon (Hickory Smoked Dried Torula Yeast)

Cook on medium heart for 15-20 minutes
Stirring often.

Served over a large handful Pita Chips. Delicious!

The background picture of the tulips is from last
Spring at Lanthier Winery Gardens.