Breakfast Veggie Skillet
4 red potatoes
1 green pepper
2 medium carrots
2 celery stocks
1 zucchini
1 yellow squash
1 broccoli stock
1 tomato
vegan soy cheese
1/2 of a yellow onion
dash of seasoned salt
olive oil
Cut the potatoes into small wedges, then boil until they slide easily off the tip of a knife. Julian the green pepper and onion. In a large pan add three capfuls of olive oil and cook the potatoes, green pepper, seasoned salt, and onion until golden brown.
While that's going on cut up the rest of the veggies into bite size pieces (try to make all the veggies relatively the same size, or else others will cook faster). Once the potatoes are golden brown add the rest of the veggies. Let those simmer for about 5 mins.
Take off heat and serve evenly on plates. Slice the tomato and place a couple of slices on each plate. Then shred your desired amount of soy cheese on top. This may sound like a lot of work, but once you get going its a breeze.
SO HOW'D IT GO?
This recipe is very appealing to the eye and very filling. It's also very, very healthy. That said, it needs something else (spices or some sauce or something) to give it a little kick. Maybe next time I'll throw some tobasco sauce or something in it. I'm just not that good at experimenting. That's why I rely on all of the wonderful creations and comments on vegweb. Thanks for the idea!