Laxmi's Mixed Veggies

Skillet Seared Mixed Veggies with Pecans and Flaxseed Spread

Makes a great topping on open sandwiches. Add the leftovers to cooked couscous, quinoa, tortellini, spaghetti or plain brown rice.

  • ¼ cup vegetable or olive oil
  • 1/2 pound broccoli, cut into ½ inch florets
  • 1/2 pound cauliflower, cut into ½ inch florets
  • 1/2 pound (2 medium) zucchini or other squash
  • 1 small red bell pepper, cored and cut into thin strips
  • ¼ teaspoon turmeric
  • 2 teaspoons sesame seeds
  • 2 teaspoons salt
  • 1/4 cup or more Golden Flaxseed Spread with Dates and Orange Juice, or other flavors
  • ¼ cup pecans, toasted and coarsely crushed
  • Chopped fresh cilantro for garnish

1. Heat the oil in a nonstick heavy skillet over moderately high heat. Add the vegetables and turmeric to the pan. Stir and cook until the veggies are just tender and lightly golden in places, about 5 to 6 minutes.

2. Sprinkle in the sesame seeds and salt and mix gently. Cover and cook until heated through. Transfer to a warmed serving platter. Spoon the Flaxseed Spread on top. Sprinkle with the pecans and garnish with cilantro. Serves 4 to 6 as a side dish.

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