Skillet supper toss-about

I love to create success in a skillet, nabbing the lonely bits and pieces of veg from my refrigerator crisper and transforming them into a meal worthy of…well, a post like this!

And it all comes together in no time at all.

This particular skillet sup is a vegetarian version, with an explosion of hemp hearts to bring easily-digestible protein to the plate. But you can saute ground bison, grass-fed beef, turkey or chicken with the onion and coconut oil at the front end of the mix, before tossing in your vegetable medley.

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Here’s what was going on in my pan the other night:

A good glob of virgin coconut oil hit the warmed skillet and quickly melted to coat its base. I added chopped onion – about one medium – and sautéed until translucent. In the meantime, I diced my fridge contents into bite-sized pieces: sweet potato, broccoli, cauliflower, zucchini, and red cabbage. I threw in all of these glorious vegetables, gave a good stir, and added sea salt to taste, and lots of paprika (2 heaping tablespoons) and thyme (1 heaping tablespoon). Once fork-tender, I pulled the party off the burner – a cascade of nutritional yeast was mixed in (feel free to use parmesan cheese), and the happy mess was topped with a few tablespoons of hemp hearts.

Oh yeah.

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