While on my Unprocessed journey, I discovered that gluten inflames my psoriasis (skin condition) and so that makes me a soy/eggplant/pine nut/gluten free mostly vegan (always vegetarian). This means I have been eating a lot of the same dishes over and over again (Stir fried quinoa, butternut squash soup, and the paella (kinda) recipes have been on repeat for about a year. My goal for 2017 is to try new recipes though, the first of which is a recipe that my 5 year old and I put together recently. We call it corn stew.
10 Brussels sprouts
1 red bell pepper
1 green bell pepper
4 red potatoes
1 can organic black beans
1/2 box of veggie broth
1 small can corn
green onions to taste (I use about 1/2 a bunch)
to taste - oregano, basil, thyme, and rosemary (I am very liberal with the spices)
My 5 year old loved it so much she at it for lunch AND dinner all week!