• Dice onion and sauté in generous oil over medium-low until translucent, stirring occasionally.

  • Dice potatoes, put in cauldron, and add enough water to cover. Add laver and salt, and simmer on low.

  • In the meantime, dump the onions into the cauldron, and add enough water to cover half-way. Sautee the mushrooms in the residual oil, covered, until uniformly soft, then add them to the cauldron.

  • Dump broccoli and cauliflower into the cauldron.

  • Simmer uncovered at least 20 minutes, stirring occasionally.

  • Add sage, garlic, and pepper, and stir thoroughly.


  • 4 starchy Potatoes

  • Water

  • several bunches of mixed Mushrooms

  • 2 handfuls chopped Broccoli

  • 2 handfuls chopped Cauliflower

  • 1 large Yellow Onion

  • 1 sheet dried Laver

  • 2 t Sage powder

  • 1 T Garlic powder

  • 1 1/2 T cracked Black Peppercorns

  • 1 T Sea Salt

  • Olive Oil