I fried the veggies in a ceramic frying pan with a bit of oil over a medium heat, and then topped it with black pepper and hemp hearts. I feel so much better when I eat a breakfast that includes vegetables!
I took this to work in my Thermos.
-Bob's Red Mill 13 Bean Soup Mix
-one rutabaga, peeled and diced
-one bunch of celery, sliced
-leftover roast beef, diced
-dried oregano, about two tablespoons
-Put the beans in a slow-coooker. Add enough water to cover the beans with a few extra centimeters of water on top. Cook them for two hours on high, add the rest of the ingredients, and then approximately six hours on low. I don't have this whole cooking beans in a slow cooker thing down to an exact science yet, so leave an extra hour or two at the end, just in case the beans aren't quite soft enough.
This is the first time I've tried roasting in parchment paper, and I've fallen in love with the technique! It's fast, virtually oil free, and easy to clean up! I got the recipe for this dish from the magazine Vegetarian Times.
I altered the recipe in the following manner:
-I only used one sweet potato
-I used a whole head of swiss chard
-I only used about a cup of sliced mushrooms
-I left out the cheese
(photo below is the wrapped food before baking)