vegan stir fry – Lisa's Project: Vegan

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 sugar snap peas *
1/2 cup roasted cashews

Marinade
3 tablespoons water
3 tablespoons tamari
Squirt of agave
1/2 teaspoon arrowroot (or cornstarch)
1/4 teaspoon garlic powder
1/8 teaspoon ginger powder

Get the pasta going. Roast the cashews in a 350 oven for 7 to 10 minutes or until just browning.

Cut the bok choy into chunks. Prep the sugar snap peas by cutting off the stem end. Whisk all of the marinade ingredients together making sure the arrowroot or cornstarch is dissolved.

Place the bok choy and snap peas in a pan with sides. Add the marinade and cook until the bok choy has wilted and the snap peas are bright green. The sauce will thicken a little. Add the cashews.

Drain the pasta and add to the pan. Toss well. Enjoy!

* CSA 2013 Week #1

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 in there) and serve over rice.

serves 3

1 cup cooked chickpeas
1 cup uncooked rice
1 small onion
1 carrot
1 zucchini
1 red pepper
Sesame oil

Marinade
1/4 cup tamari
2 tablespoons agave
1 tablespoon water
1/2 tablespoon cornstarch or arrowroot powder
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger

Whisk the marinade together and pour over chickpeas. Marinate for about 30 minutes. You will see the chickpeas absorb some of the marinade and get darker in color.

Make the rice.

Heat the sesame oil in a pan with sides. Slice the onion into semi-circles and sauté until translucent. Cut the carrots on the bias and add to the pan. Cook for a few minutes. Chop up the red peppers in a big dice and add to the pan.

Cut the zucchini in half and then on the bias. Add to the pan and cook for a minute, so as not to overdo them.

Pour the chickpeas into the pan with the marinade. and stir around to coat. Cook until the sauce thickens and the chickpeas are heated through, about 2 minutes.

Serve in bowls over rice. Enjoy!