Vegan Vixen Stoop

It's a Gabe Dixon Band  kind of morning. I slept until lunch time and wanted to work slowly through my day. Luckily I had a bowl of boiled vegetables in my fridge left over from the Veggie Broth that I made for my Pumpkin Soup with Tofu a few days ago. I put a pot of rice on and set out to make a Vegan Vixen Stoop. This slow cooking stoop (stew/soup) is perfect for lazy days where you just don't want to leave the house. Enjoy and remember to freeze your leftovers for the next time when your body's feeling lazy but your schedule disagrees.

Xoxo, Liesse

Vegan Vixen Stoop

• 3 Cups Assorted Boiled Veggies, blended or finely chopped
• 1 Large Clove Garlic, finely chopped
• 1/2 Cup Veggie Broth
• 1 Cup Rice, cooked
• 1 Tbs Olive Oil
• 1 Tsp Cinnamon
• 1 Bay Leaf
• Salt and Pepper to Taste

1. Saute garlic in pan until fragrant
2. Add blended veggies and cinnamon, stirring frequently
3. Stir in veggie broth and bay leaf, turn to low and let simmer for 10-15 minutes
4. Combine veggie mixture, rice, salt and pepper (remember to remove Bay Leaf)
5. Enjoy!

Veggie Broth
Any combo of vegetables can be turned into a vegan broth to use in soups, sauces, and stir fry.

I used:

• Red Bell Pepper
• Baby Zucchini
• Celery
• White Onion
• Garlic

1. Wash veggies and cut into quarters
2. Toss them in to a pot and cover with water
3. Add a dash of salt (or two)
4. Being to a boil, uncovered
5. Turn heat to low, cover and let simmer for one hour