Category Archives: Stir Fry

Creamy Coconut Lemon Spring Sauté

Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!

You need:
1 plantain
1 red onion
3 cloves garlic
1/3 jalapeno
8oz peas
6 oz asparagus chopped
fresh basil
coconut oil
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish

Steam peas and asparagus till crisp, set aside.

Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!

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Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!

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Spicy Jamaican Stir Fry

Adapted from pcrm.org. They have dozens of vegan recipes I’m dying to try. Meals like this that are so satisfying, protein packed, and flavorful, make me think I could easily go full vegan. That’s the eventual goal, but I’m taking my time to get there:)

The sweet of an unripe plantain with the spicy jalapeño is a delicious and satisfying combination!

1/2 carton mushrooms, sliced
1 red bell pepper, sliced
1/2 red onion, sliced
1 plantain, sliced into coins
3 cloves garlic, chopped
1 teaspoon grated fresh ginger
1/2 chopped jalapeño
1 teaspoon curry powder
Leaves from 1 sprig fresh thyme
2 tablespoons almond milk

Sauté all the above on medium heat, until browned slightly, adding almond milk at the very end.

Serve over rice or quinoa with some black beans! Enjoy!

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Green Thai Curry

Another take on my favorite stir fry. Not as rich as the curry I order at Thai restaurants, but a lighter take for sure. A bit tangier too, yumm!

1/2 onion
2tbs garlic
evoo
1/2 eggplant
Mushrooms
3tbs liquid aminos
1/2 lemon
Tumeric
Cumin
Coriander
1/2 can coconut milk
Crushed red pepper
1/2 package of tofu
Baby Bok choy
Water

Similar to my bomb stir fry, saute garlic and onions in olive oil or oil of choice. Pan fry tofu cut into 1in cubes. Add sliced eggplant and mushrooms, sautéing. Then add aminos, lemon, spices, coconut milk, and a dash of water. Cut bok choy adding harder stalk pieces first and then the green soft parts at the end. Sautee until veggies are soft to your liking, serve over grain of choice! I love to do a medley, combining rice/quinoa/oats/buckwheat/flax, up to you!

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More every day bomb stir fry pics…

See past entry for recipe, I make this one a lot with a variety of veggies. This one day I had baby bok choy and an assortment of colored potatoes instead of my usual sweet potatoes. The colors were so wonderful, I had to take some pics 🙂 I make this recipe at least once a week with some modifications. Another day I made black rice 2 parts rice to 1 part green lentils as my base to serve the stir fry over. The yellow cubes of tofu got their color from using a combination of apple cider vinegar, liquid aminos, tumeric, and mustard powder for seasoning and cooked out separate from the rest of the veggies. The rest of the veggies were cooked with my usual peanut sauce, recipe on my original bomb stir fry recipe page….

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My Every Day Bomb Stir Fry

Also known as my “pseudo-asian-confusion-concoction” 🙂

This is my go to meal, has been for years, so healthy, so filling, so good!!!

I have been known to serve it over rice, over soba, over quinoa, over buckwheat meal, and over oatmeal; these are good for a saucy version, though a drier version you could serve sans-grain.

I make all kinds of variations of this, but the key ingredients are:

-sweet potato
-garlic
-firm tofu
-mushrooms
-chinese eggplant
-a green veggie (baby bok choy is my longstanding fav, though spinach, broccoli, green beans, kale, cabbage have also been utilized. feel free to use more than one green veggie, your body will be very happy)

The sauce I add about halfway in by adding them to the pan with some water consists of:

-soy sauce
-honey
-dijon mustard
-crushed red pepper (or sometimes sriracha sauce)
-peanut butter

I have made it sans-PB for the nut free in my life, but the peanut butter gives it a rich creamy hearty element that I strongly recommend if you are not allergic! One photo shows my plate with a little glob of PB on the side, as I had made it without, but mixed it into my own plate! The amounts I use are not measured at all, but roughy 1 tsp of the honey and mustard and crushed red pepper, and 1 tbs each of soy sauce and pb. The water is about 1/2 cup and it kinda steams the veggies towards the end of cooking.

This is a one pan recipe, that leaves lots of room for experimentation, though the major concept is to cook the veggies in the order of their “hardness” so that the veggies come out the right texture at the same time. I do it like this:

Heat about 1TBS olive oil or coconut oil over medium heat. Sauté about 4 cloves garlic. Chop a whole sweet potato (or half if very large) into 1/8 in slivers/coins that can also be cut in half to form thin half moon shapes. Throw into the pan and sauté for 5+ minutes until starting to get a little tender. Chop 1/2 package of firm or extra firm tofu into cubes. I like making mine into thick rectangles about 2x1x1/2 inch thick. Press in a cloth to remove extra moisture. Add to the pan and fry on two sides until light brown and a little crisp. Then I add the eggplant, cut just like the sweet potato except into about 1/4 in coins, then chopped mushrooms. Sauté, adding water and sauce ingredients at this point, stirring in everything well. Lastly I add my green veggie, very last for spinach, for baby bok choy, I cut the green tendrils apart from the firmer white part of the veggie, and add the white part for a few minutes prior to adding the soft green pieces. Remove from heat when veggies are the tenderness you desire. Serve over grain of choice, and save extras to pack for a satisfying lunch!

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