Seeking Health

1 onion, chopped or 1 leak, thinly sliced

3 cloves garlic, minced

1 red pepper, chopped

1/2 cup (125 ml) dry white wine, dry sherry or vegetable broth

2 cups (500 ml) garbanzo beans (chickpeas), cooked and drained (if using canned beans, rinse and drain)

1 1/2 cups (375 ml) frozen peas (set out in a bowl to thaw while the dish is cooking)

4 cups (1 l) mushrooms, sliced

1 tsp (5 ml) salt (or to taste)

1/2 tsp (2 ml) paprika (optional)

1/2 cup (125 ml) parsley, chopped (optional)

1/4 cup (60 ml) cornstarch + 1/2 cup (125 ml) water

3 cups (750 ml) unsweetened soy, almond, coconut or other non-dairy milk

Fresh ground pepper to taste

Braise onions, peppers, mushrooms and garlic in wine, sherry or broth for about 10 minutes or until vegetables are tender.

Mix cornstarch and water in a jar and stir until smooth. Add non-dairy milk and cornstarch mixture and heat until milk thickens. Add peas and garbanzo beans, parsley, salt, pepper and paprika and heat through. Serve hot over brown rice, barley or noodles.