Vegetable Mix in VitaClay--Use it All Week Long!

Suitable for any VitaClay Model!

Sometimes it's nice to have an assortment of veggies to serve alongside lunch or dinner, or to have on hand to mix in with other dishes and stir fries.

I like to make up a big batch of veggies and keep them in the fridge all week to add to recipes--it's a short-cut that helps me save time on days when I need to whip something up quickly. Sometimes I even freeze them in small portions after cooking and add them to things like omelets and soups. 

This is a basic multi-vegetable recipe, but really any veggies can be used--it's a great way to use up all of the veggies in the fridge! You can even throw in some left-over cooked veggies at the end and mix those in as well!

Ingredients:

• 4 small carrots , cut into 1- inch pieces
• 2 medium tomatoes, cut into chunks
• 2 medium onions thinly sliced
• 4 celery ribs, cut into  1- inch pieces
• 2 cups cut fresh green beans (1-inch pieces)
• 1 medium green pepper, cut into 1–inch pieces
• ¼ cup butter, melted
• 3 T quick cooking tapioca
• 1 T sugar
• 2 t salt
• 1/8 t black pepper
• Enough brothto cover the vegetables in the pot

Directions:

1. Place the vegetables in a VitaClay cooker.
2. In a small bowl, combine the butter, tapioca, sugar, salt and pepper.
3. Pour over vegetables and stir well.
4. Cover, add enough broth to cover and set to "stew" or "high" for 30 minutes. 
5. Serve with a slotted spoon.