Vegetables Julienne

From the Dairy Free cookbook

2 small zucchini
6 carrots

Slice the above into thin strips.  Heat 2 T. butter or sub with 3 t. soy sauce.  In this, stir-fry the zucchini, then the carrots separately.  Combine and sprinkle with 1/2 c. chopped green onion.  Stir-fry for about 30 seconds to blend flavors.  Sprinkle with 1 T. brown sugar and cook for another 30 seconds.  Serve immediately.

Vegetarian Spaghetti Sauce

From the Dairy Free cookbook

2 T. olive oil
2 c. sliced zucchini
1/2 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 t. garlic powder
1 14.5 oz. can peeled tomatoes
1 6 oz. can tomato paste
1/2 c. water
1 T. parsley flakes
1 t. oregano
1 t. salt
1/2 t. pepper

Saute the zucchini, mushrooms, green pepper, onion, and garlic powder in the oil.  Add rest of ingredients, break up tomatoes.  Bring to a boil and cook for 20 minutes, uncovered.  Stir occasionally.