Vegan/GF Friccasea
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 190.8
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 170.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 4.6 g
- Protein: 3.9 g
View full nutritional breakdown of Vegan/GF Friccasea calories by ingredient
Introduction
Easy and delicious. My non-vegan/verry picky husband and our 6 year daughter old even love it. This is light, vegan, gf, low fat, low sodium, low carb, and just overall healthy and good. Easy and delicious. My non-vegan/verry picky husband and our 6 year daughter old even love it. This is light, vegan, gf, low fat, low sodium, low carb, and just overall healthy and good.Number of Servings: 6
Ingredients
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Sauce:
Juice of 4 Lemons
6 Tbs of EVOO
.5 Tsp of Pepper
Main Dish:
2 C of Asparagus
1 Large red peper
1 bag of frozen artichokes
.5 C peas
.25 C sun dried tomatoes
2 Tsp Capers (drained and rinsed)
1 C Cherry tomatoes halved
1 Zuccini cut into ribbons
.5 cup eggplant cubbed
4 cloves garlic
Directions
*First make the sauce in a large measuring cup easy for pouring. Whisk the Juice of 4 Lemons with 6 Tbs of EVOO and approx .5 Tsp of Pepper (use less or none for a less spicy version as this does have a good kick to it) -Set aside
*In wok or large pan (on medium heat)- Mince Garlic and mix with .5 C of sauce to saute the asparagus, red pepper (beware of pepper burn with this recipe) cubbed eggplant and frozen artichokes until softened but not quite ready add additional sauce as needed
*Then add the peas, zuccini ribbons, and tomatoes for another couple minutes or until warm
*Finally add the sun dried tomatoes, zuccini, and the rest of sauce for another couple minutes until all veggies are to your liking. Serve as is... on small salad plates of course ;)
Serving Size: Makes about 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MKWHITE5.
*In wok or large pan (on medium heat)- Mince Garlic and mix with .5 C of sauce to saute the asparagus, red pepper (beware of pepper burn with this recipe) cubbed eggplant and frozen artichokes until softened but not quite ready add additional sauce as needed
*Then add the peas, zuccini ribbons, and tomatoes for another couple minutes or until warm
*Finally add the sun dried tomatoes, zuccini, and the rest of sauce for another couple minutes until all veggies are to your liking. Serve as is... on small salad plates of course ;)
Serving Size: Makes about 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MKWHITE5.