Diane Ladd’s Southern Japanese Dish

Diane Ladd’s Southern Japanese Dish


• 1 cup Basmati Rice
• 1 Cup Vegetable Broth • 1 Cup water Diane Ladd’s Southern Japanese Dish
(Cut all vegetables into small bite size pieces)
• 1 Turnip • 1 Rutabaga • Large handful of Carrots • Large Handful of green beans (Cut off ends and into ½ inch pieces) • ½ Onions • 1 Green Pepper • 1 ½ cup of Broccoli • 1 ½ cup of cauliflower • ¼ Red Cabbage (shredded) • 2 zucchini • ½ eggplant • Package of Tofu • Tamari Sauce • Water • Olive or Peanut Oil • 1 small bag spinach • 1 small bag shredded mozzarella (low fat) Start cooking the rice, use 1 cup water and 1 cup of Vegetable broth for the 1 cup of Rice. Recipe:

  1. Bring a Medium Electric Skillet to High heat.
  2. Cover the bottom of the electric skillet with Olive oil and add hard vegetables (Carrots, onions, turnips, rutabaga, green peppers, and green beans).
  3. Add Tamari Sauce to the top of the vegetables and ¾ cup of water.
  4. Bring to a boil and turn down to simmer. (Stirring occasionally)
  5. Add Broccoli, Cauliflower, zucchini, red cabbage, tofu, eggplant.
  6. Add Water and cook until all vegetables are soft (stirring occasionally and adding tamari sauce and water when needed).
  7. Lay spinach on top of the fully cooked vegetables, Lay mozzarella on top of the vegetables and spinach and cook until melted.

* Serve on top of cooked rice.

Diane Ladd Cooks a Southern Japanese Dish