Author Notes
I am the type of cook that looks into the fridge, sees what exists, and pretends to know what I am doing with it all as I combine it into one dish. This is the basis for this dish! —Skylor Powell
Ingredients
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10
baby carrots
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1/2
head of cabbage, chopped
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1
zucchini squash, chopped
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1
Cannellini Beans
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1
lemon
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2
Garlic Cloves
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3 tablespoons
Olive Oil
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1
pointer finger length of ginger
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1 pinch
pepper
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1 pinch
salt
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1 teaspoon
Coconut Oil
Directions
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Put coconut oil and minced garlic in a pan over medium heat. Allow to heat for about 2 minutes.
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Add zucchini and carrots to pan. Allow to cook for about 5-6 minutes, until the zucchini starts to lightly brown.
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Add cabbage to pan and a little sprinking of water so some steaming action happens. Add beans in after about 2 minutes.
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In a separate bowl, put ginger into a garlic press and squeeze! This will allow for not only the ginger to mince, but juice as well.
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Zest lemon and juice it into the bowl with ginger.
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Add olive oil, pepper and salt. Mix and set aside.
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remove bean and veggie mix from heat. Put on top of your favorite grain, especially delicious with quinoa!
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Top with lemon ginger sauce and enjoy!
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