So I had an extra eggplant from my last grocery trip, and a spare yellow squash that I bought because it just looked so dang good. Couple that with a red pepper, zucchini, mushrooms, chopped tomatoes, garlic and chick peas. Sautee then season with curry, cumin, salt, celery root, and red pepper flakes (I use these a lot). Serve over bulgar wheat. Top with ground up peanuts (not pictured, these were a last minute decision) and raisins. Revel in the vegan healthiness and unique tastiness.
May 25, 2017