Ong choy is a green leafy vegetable, also called water spinach. Very common in Southeast Asian dishes. Hence, stir fry tonight. 1/2 box extra firm tofu 1 white onion * 1 garlic clove * 1/4 red pepper 1/4 orange pepper 1 bunch ong choy * Grapeseed oil 1 cup uncooked brown rice Stir Fry Sauce […]Continue reading "Tofu & Ong Choy Stir Fry"
When I got the bok choy and snap peas from the CSA this week, I immediately thought Chinese food. So I pulled this one together with staples I had on hand and voila, din din quick. serves 2 to 3 1/2 lb gluten free spaghetti (I love TruRoots) 2 baby bok choy * 1 cup […]Continue reading "Noodle Stir Fry with Bok Choy, Sugar Snap Peas, & Roasted Cashews (Oil Free)"
This is my go to stir fry marinade. Sometimes I use pineapple juice or orange juice if I have it in the house instead of water. Tonight, we are oil free once again and the dish is better than ever. Yet, another dish that eliminates oil! Shake this up with any vegetables you like or […]Continue reading "Vegetable Stir (Not) Fry with Chickpeas & Cashews"
Today, Easter Sunday lunch. Tonight, Jewish dinner! I use my marinade from my tamari black rice and quinoa to marinate the chickpeas for this stir-fry. Skeptical about Chinese sauce on chickpeas? Try it…you will be very pleasantly surprised. Throw in any vegetables that you like (if had broccoli in the house it would have been […]Continue reading "Chickpea Stir-Fry"
I am taking a break from cooking and developing recipes for my book and catching up on all of the new vegan publications. First up, East Meets Vegan by Sasha Gill. I couldn’t wait to dive right into this one. It’s filled with Asian inspired recipes, which is my most craved cuisine, but also the […]Continue reading "Book Report: East Meets West + 2 Bonus Recipes"