Farmer's Market Medley

My meat eater apparently went on a shopping spree at the local farmer's market (or there could have been a sale at Publix), because when I showed up at his house last week, he had a fridge full of fresh veggies.  If you find you've succumbed to the fantastic array of veggies at your local farmer's market, here is what you can do with them and the items in your cupboards.

Farmer's Market Medley

Prep time: 1 hour
Servings: 4
Ingredients:

3 C. Chopped zuccinni
2 Chopped yellow squash
2-3 Diced tomatoes - OR - 1 can diced tomatoes
1 diced/sliced onion
2 Bell peppers (any color) sliced in strips
1 Pkg. Tempeh, sliced [or any other vegan protein you have around]
5 Basil leaves, minced
1/2 C. Olive Oil
3-5 (your preference) Cloves garlic, minced
[any other veggies you bought, chop/dice & add]
Salt & pepper to taste

Put all ingredients in a stir-fry pan and let simmer ~ 40 minutes until tender.

Veggies and soy protein on the stove

At the same time the veggies are cooking...

Mix up whatever pasta you have in your pantry.  My meat eater wanted to use the macaroni noodles he had open. Mix the dry pasta and water according to the box and how many servings you want.  When cooked to your liking, drain the water and add:
2 T. vegan margarine
Dash salt
Dash red pepper flakes.

I recently discovered Shedd's Willow Run [soy] Margarine, which taste more like actual butter than any non-butter I've ever had.

When all is cooked, throw the veggies and pasta together and serve.

Both the meat eater and the vegan approve.