Vegan Dream

Lately I have been trying to eat less meat and more of my wonderful home canned veggies. So last night I made a 30 minute meal that knocked my socks off. :) I cook by smell mostly so when I invent dishes the smell really stands out. This dish could be sniffed 3 stories up in my house it was so aromatic! I was inspired by basic Mediterranean herbs and seasonings with a twist of course.

Ingredients for the Rice

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1 cup jasmine white rice

1 teaspoon truffle oil

1 tablespoon garlic

2 tablespoons fresh lemon juice

½ teaspoon lemon zest

1/8  teaspoon sea salt

1 teaspoon dill

Ingredients for the mixed Veggies

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6 cups cleaned large chopped kale greens (or if using non-fresh 1 quart jar with liquid)

4 cups yellow squash cut in medium rounds (or if using non-fresh 1 quart jar with liquid)

2 whole tomatoes

3 med onions (I used mixed colors)

1 tablespoon garlic

2 tablespoons fresh lemon juice

½ teaspoon lemon zest

1/8  teaspoon sea salt

1 teaspoon dill

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• Combine rice, truffle oil, garlic, lemon juice, zest, salt, dill, and 2 cups water in large sauce pot then bring to boil over medium. Reduce heat to low and cover for 30 minutes.
• In a large sauce pot combine greens, squash, tomatoes, onions, and 5 cups water then bring to boil. Add in garlic, lemon juice, lemon zest, salt, and dill. Cook all until tender.
• Remove from heat fluff rice and serve!