Currently showing posts tagged stir fry

  • Black Bean Onion Pilaf

    Simple, hearty fall lunch for you today. Full of tasty immunity boosting alliums (red onion, garlic, and chives) this dish will give you an energy boost and help prevent those persistent colds that start appearing this time of year. It makes quite a bit of food, so set some aside for dinner and save yourself some cooking later. Get creative with what veggies you use, whatever you have on hand will work. The power of simple fresh ingredients and a few spices....Keep it easy, guys!

    Black Bean Onion Pilaf

    Serves 2-4 Prep time: 10 minutes Cook time: 25-30 minutes

    1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)
    2 garlic cloves, chopped
    1 carrot, thinly sliced
    4-5 crimini (or button) mushrooms, sliced
    1/4 cup bell pepper, chopped (optional)
    2 cups vegetable broth or water
    1 cup brown rice (jasmine, long grain, short grain, basmati)

    1 cup greens, chopped (swiss chard, kale, collard greens, or spinach)
    1/2 cup green onions or chives, chopped
    11/2 cups black beans, cooked (1 can is ok, rinse and drain well)

    1/2 tsp salt
    1/2 tsp chili powder
    1/4 cup nutritional yeast (optional, but tasty)
    1/2 tsp fresh lemon juice
    1 Tbsp medium-high heat oil of choice 

    1. In a deep skillet, add tablespoon of oil and saute onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth or water, bring to a gentle boil, reduce heat to low and simmer 20-30 minutes until liquid is absorbed and rice is cooked.

    2. Add chives and greens to pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 1 min to let beans and greens heat through. Plate and top with finely chopped red onion. Enjoy!

  • Peanut Bliss Rice Noodles

    These rice noodles are a bowl of satisfying peanut bliss. They are so easy to make, use only simple ingredients, and manage to be light yet filling at the same time. You can even make a large batch of rice noodles in advance, then just throw it all together in the pan when you're ready to eat. Add freshly chopped cilantro, mint, parsley, or basil and make it shine even brighter! Feel free to experiment with the types of noodles and veggies used, but julienning the veggies really brings out their flavor and works perfectly with the rest of the dish. Perfect summer potluck offering!

    Peanut Bliss Rice Noodles

    (Vegan, Gluten-free, Soy-free)

    1 package rice noodles (spaghetti shaped work great)

    2 cloves garlic, finely chopped

    1/2 red onion, thinly sliced

    1 bunch of asparagus, julienned

    2-3 carrots, julienned

    1 ripe tomato, quartered (optional)

    2 Tbsp coconut aminos (soy sauce substitute), or tamari

    1/2 tsp sea salt

    1 tsp sugar

    1/2 cup roasted unsalted peanuts, crushed

    freshly ground black pepper, to taste

    1 Tbsp avocado oil (or other high heat oil)

    1 tsp toasted sesame oil

    1. Cook rice noodles as directed, drain and rinse with cool water. Set aside.

    2. Add 1 tbsp of avocado oil (or other high heat oil) to heated skillet, add sliced onion and garlic and saute until onion is transluscent and just starting to brown.

    3. Add carrots, asparagus, 1 Tbsp of coconut aminos (or tamari), sugar, a pinch of sea salt, and black pepper to pan and cook 2-3 minutes more until asparagus is bright green and carrots are tender. Transfer to large bowl and set aside.

    4. Add rice noodles to bowl with veggies. Add 1 tsp sesame oil, 1 Tbsp coconut aminos, remaining sea salt, crushed peanuts, and black pepper as desired. Toss well to coat, and serve immediately topped with extra peanuts, and a side of lightly salted tomato. Enjoy!

  • Baby Bok Choy Stir-Fry

    Bok Choy, or Chinese cabbage is one of our favorite vegetables, for good reason. It has a mild yet wonderfully distinguishable flavor. It is easy to prepare, easy to grow (especially in the Pacific Norhwest), extremely versatile, and is a powerhouse high in Vitamins A and C (good for boosting immunity and skin health), calcium, and fiber. You can find bok choy in most markets these days, but Asian markets for sure; look for full size or baby bok choy. I prefer the baby bok choy as they're tender with a nice delicate flavor, but both are excellent. Look for ones with firm green leaves, not wilted, yellowing, or torn up. Preparation is simple, you can cook it like you would any green (stir-frying, steaming, add to soups, stews, etc). Since it is a fairly delicate green (like spinach) it doesnt need much cooking time, and will wilt into a soft pile of buttery greens in no time. For this recipe all you will need is 2 lbs of bok choy (baby if you can find it), 2-3 cloves of garlic, 1 shallot, and a bit of sesame oil. It's a really yummy side dish with some brown rice or quinoa, add some seasoned tempeh, tofu, or beans and you have a complete meal. This dish is also great to serve guests or to bring to a potluck, as everyone will inevitably love it, it looks beautiful plated, and it can be served hot, cold, or at room temperature. I saved the cut bottoms of the bok choy because they are too beautiful to throw away and they look lovely surrounding the greens, especially on a big platter being served to guests. Give it a try!


    2 lbs bok choy (baby bok choy, if available)

    2-3 cloves of garlic, coarsely chopped

    1 shallot, coarsely chopped

    1 tsp sesame oil (if you don't have it, skip it; still good)

    sea salt & freshly ground black pepper

    1. Wash all of you bok choy thoroughly, then chop 1" off the bottom. The bottoms will look like little green "rosettes", set them aside.

    2. Set your bok choy leaves aside and begin sauteing your chopped garlic and shallot in a bit of high heat oil (like grapeseed, avocado, peanut, or coconut) over medium heat for 2-3 minutes in a deep skillet. Making sure garlic doesn't burn.

    3. Add all of your bok choy to the pan (squish it in if you have to-it will cook down immensely) and cover.

    4. Turn your heat to medium-low and let the greens thouroughly wilt, the white stems of the leaves will become translucent when they are done. Will take appoximately 3-5 minutes depending on your pan/heat etc. When completely wilted, season with a teaspoon of sesame oil (if using) and sprinkle with sea salt and freshly ground black pepper. Transfer to a serving plate and surround greens with the bok choy "rosettes". Enjoy!