Author Notes: I am the type of cook that looks into the fridge, sees what exists, and pretends to know what I am doing with it all as I combine it into one dish. This is the basis for this dish! —Skylor Powell
Serves: 4
Ingredients
-
10
baby carrots
-
1/2
head of cabbage, chopped
-
1
zucchini squash, chopped
-
1
Cannellini Beans
-
1
lemon
-
2
Garlic Cloves
-
3
tablespoons Olive Oil
-
1
pointer finger length of ginger
-
1
pinch pepper
-
1
pinch salt
-
1
teaspoon Coconut Oil
Directions
- Put coconut oil and minced garlic in a pan over medium heat. Allow to heat for about 2 minutes.
- Add zucchini and carrots to pan. Allow to cook for about 5-6 minutes, until the zucchini starts to lightly brown.
- Add cabbage to pan and a little sprinking of water so some steaming action happens. Add beans in after about 2 minutes.
- In a separate bowl, put ginger into a garlic press and squeeze! This will allow for not only the ginger to mince, but juice as well.
- Zest lemon and juice it into the bowl with ginger.
- Add olive oil, pepper and salt. Mix and set aside.
- remove bean and veggie mix from heat. Put on top of your favorite grain, especially delicious with quinoa!
- Top with lemon ginger sauce and enjoy!
1 of 2
2 of 2