Hearty Barbecue Root Vegetables

This dish is pretty amazing.  It’s made with some veggies you may not have tried before.  The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish.  It’s great for a picnic or potluck.

Ingredients:

• 1 Japanese sweet potato, peeled and cubed
• 1 jicama, peeled and cubed
• 1 yucca root, peeled and cubed
• pinch of cinnamon
• 1 zucchini, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• Dash of paprika
• 1 tsp minced ginger
• 2 cloves of minced garlic
• 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
• 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes

To prepare:

1. Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
2. To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and  stirfry.
3. Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.

6 entree servings.  Weight Watcher PointsPlus value:  6

original recipe from a friend.

Yucca Root
Jicama

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Curry in a Hurry

It’s getting late and you need to cook.  I always try to have on hand some Trader Joe’s Curry Simmer Sauce (it’s vegan, but the masala is not).  Chop some veggies and simmer while the rice is cooking.

Saute in a nonstick skillet:

• 4 zucchini, cut longways and then sliced into half moons (eggplant is good too)
• 1 sweet onion chopped
• 1/2 cup chickpeas, canned, rinsed and drained
• 1 small baked potato, peeled, and cut into chunks

When veggies are look slightly tender, add 1 jar of TJ’s simmer sauce and simmer following package instructions.  Serve with rice.

4 servings.  Weight Watcher PointsPlus value = 4

Zucchini

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