Ginger Veggie Stir Fry

Ginger veggie stir fry, a classic dish that is packed full of vegetables.  This dish is a staple in our house.  Often, we simply see what veggies we have leftover from the rest of the week, and throw all of them into the wok or saucepan.  It is hard to go wrong with this fiery, sweet, and filling meal.  The variety of colors you see in your pan speaks wonders to all the nutrition you are about to consume.  Enjoy! 

You can see all the bright colors as you
mix all the veggies together!

Ginger Veggie Stir Fry

1/2 Cup cold water
1 Tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 Tablespoon olive oil
2 Cups broccoli and or cauliflower
1 Carrot, thinly sliced
1/4 Cup chopped onion
1 Clove garlic, minced
1/2 Cup fresh sugar snap peas, tips and strings removed
1/2 Of a large red or green sweet pepper, cut into strips
1/2 Can baby corn, drained and halved
1/2 Can sliced water chestnuts, drained

In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.

In a wok or large skillet, heat oil over medium-high heat.  Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6-8 minutes or until just tender.  Add peas, sweet pepper, baby corn, and water chestnuts; stir fry for 2 minutes

Stir cornstarch mixture; add to vegetables in wok or skillet.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.

Serve over cooked brown rice

*Note:  You can always add more or less of any veggie.  Don't feel restrained to just this list.  It's more of a list of suggested veggies!

Vegan "Ham" Fried Rice

I have never been a fan of using meat or dairy substitutes.  I make sure to tell people that if I wanted meat (which I never do), I would eat meat, not some soy glob posing as meat.  With that being said, let me introduce this delicious fried rice with seitan (NOT HAM) recipe.  I look at the seitan in this meal as its own food, rather than a substitute (it tastes way better than ham ever did anyway).  This meal is quick, easy, incredibly filling, and *makes a ton of food! Enjoy!

(Not) Ham Fried Rice

1/4 Cup olive oil

2 Cloves garlic, minced

2 Carrots, sliced

1 Cup mushrooms, sliced

1 Cup green onions, sliced

1 Cup broccoli

1-2 Cups peas

1 Package seitan (Can be found in the health food section of most grocery stores)

2/3 Block of tofu, crumbled (we get medium or firm, but it doesn't matter too much what kind you get)

4 Cups brown rice, cooked

1/4 Cup soy sauce

Salt/Pepper, to taste

In a wok or large skillet heat oil over medium high heat.  Add garlic and all veggies, saute 5-8 minutes until veggies are tender. Add seitan and crumbled tofu, saute another 2-3 minutes.  Add cooked brown rice and soy sauce, mix well, saute 1-2 minutes.

To crumble tofu simply drain all the water out of the package, wrap the block of tofu in a towel and lay a book or something heavy on top of it for a couple minutes to remove the excess water.  Then crumble the tofu in your hands as you add it to the wok (it should have the consistency of scrambled eggs as you crumble it in your hands).

*Note: This recipe makes a huge amount!  If you aren't looking for leftovers, cut it in half. 

Now you have 1/3 a block of extra tofu, the perfect amount to add to your potato salad!

Thai Coconut Curry Soup

Thai food is my absolute favorite, so I was very excited when Malissa's sister recommended this recipe to us.  This coconut curry is delicious, with tons of vegetables to promote healthy eating.  The lemongrass and cilantro in this dish gives the curry that extra zing, making it irresistible! Thanks, Kara!

Thai Coconut Curry

2 Cups brown rice, cooked

Lemongrass

2 Cups vegetable stock (click here for a great homemade recipe)
2 cups coconut milk (Usually this can be found in the oriental section of the grocery store)
1 onion, minced
4 cloves garlic, minced
1 to 2 carrots, thinly sliced
1 rib celery, sliced
2 teaspoons ginger, grated
1 stalk lemongrass (in the produce section)
1 to 2 teaspoons Thai yellow or green curry paste (or to taste)
1 tablespoon natural sweetener (we use agave)
1 tablespoon fish sauce (or vegetarian "fish" sauce or tamari)
8 ounces mushrooms, sliced
1 block firm tofu, cubed
1 head bok choy, sliced (or another green leafy vegetable)
1 lime, juiced
1/2 cup fresh cilantro, chopped

Bok Choy

2 teaspoons salt

Combine stock and coconut milk in a large saucepan or cast iron pot.  Add onion, garlic, carrots, celery, ginger, lemongrass, curry paste, sweetener and fish sauce. Simmer for 10 minutes, then add mushrooms, tofu, and bok choy. Simmer for an additional 10 minutes, or until vegetables are tender.  Flavor with lime juice and more fish sauce, if desired.  Serve over cooked brown rice or rice noodles, and sprinkle with chopped cilantro.