4 hard boiled eggs

4 small tomatoes (I like roma)

½ cup chopped onions

¼ cup chopped celery

¼ tsp Adobo seasoning spice

½ tsp dried parsley flakes

1 or 2 whole leaves green leaf lettuce

1-2 Tbs Canola oil

salt and pepper to taste

In a medium sauce pan, sauté onions and celery in oil ‘till tender. Chop and add tomatoes, cook over medium heat for about five minutes.  Mix in Adobo and parsley seasoning.  Peel and chop hard boiled eggs, add to stew, cover and cook over medium/low heat for 10-15 minutes.  Roll lettuce leaves and slice into long, thin strips, add to stew for only about last 1-2 minutes of cooking time.  Salt and Pepper to taste, and serve with your favorite crackers or toasted bread.  I like this recipe because it is fairly easy to cook and surprisingly delicious.  It’s also a new and exciting (and inexpensive) way for us lacto-ovo vegetarians to get our protein.  Not knockin’ any beef-eaters!  To each his own, man – to each his own.

*Extra Tips – For those who may not know… eggs take ten minutes in boiling water to be hard boiled, chopped onion and celery from the freezer is way easier than chopping your own, and canned tomatoes work just fine! J Also, if you don’t have or have never heard of Adobo seasoning, just leave it out or substitute your favorite “general” seasoning spice (Mrs. Dash, Emeril’s Essence…) whatever.

My name is Justine, I'm sending this recipe from itty bitty small town Greeneville, TN.