Sweet and Sour Veggie Stir Fry

Easy Oven-Baked Brown or Wild Rice:
2 cups brown rice, cooked (Oven method: combine 4 cups + 2 Tbls water and 2 cups dry rice in a lightly oiled, covered casserole dish. Bake in a pre-heated oven at 350 degrees for 60 minutes)

Sauteé:

Really wonderful dinner that everyone can enjoy. Add many different ingredients to this great cilantro loving sauce!

Really wonderful dinner that everyone can enjoy. Add many different ingredients to this great cilantro loving sauce!


1 onion, sliced
3 carrots, scrubbed and sliced
3 celery, sliced
1 cup snow pea pods, sliced
1 red pepper, chopped
1 c broccoli, chopped
1 zucchini, sliced

Blend:
1/3 c raisins
2 Tbls. fresh ginger, peeled (or not, it won’t hurt to have skin on. wash first)
2 cloves garlic
4 Tbls. brown rice vinegar
¼ cup tamari or bragg’s liquid aminos or soy sauce
¼ cup cilantro (or more!)
¼ cup apricot preserves
2 Tbls. toasted sesame oil
1 Tbls. coconut nectar, agave (or 2 dates)
1/8 tsp crushed red pepper flakes or Sriracha hot chili sauce, (optional)

Using a blender or food processor, blend raisins, ginger, garlic, vinegar, tamari, cilantro, apricot preserves, sesame oil and agave. Set aside. In a large wok, on medium-high heat, saute the onions in bragg’s, water, or veggie broth for 3 minutes. Add carrots, celery and sauté for 5 minutes adding more liquid as needed to prevent sticking. Add peppers, broccoli, and zucchini; stir and heat for 5 minutes add snow pea pods and continue to cook until broccoli is bright green (about 3 more minutes). Pour sweet and sour sauce over veggies and serve on warm brown or wild rice.


Cure-All Soup

Now it is starting to get warm out, but a good bowl of soup is always a treat on a cool evening. My daughter enjoys her soup with more broth so cut back on the veggies to either make less or have more liquid. I tend to cook for an army.

1 onion, chopped Cure all Soup
5 green onions, sliced
2 cloves of garlic, chopped or minced
2 cups celery ribs, sliced (about 7)
2 cups carrots, sliced (about 7)
2 cups cabbage, shredded/sliced thinly
2 boxes organic vegetable broth or use vegan bouillon cubes with enough water to cover veggies
2 russet potatos, chopped
2 tomatoes, chopped
1 small bunch parsley, chopped
1/2 cup kale, collards or spinach, chopped
2 TBls. Herb blend of choice (Mckay’s vegan chicken seasoning is great to have on hand)
1/8 tsp. red pepper flakes
1 lemon, juiced (zest first and add zest to the soup as well!)
Salt and pepper to taste

In a large soup pot set to medium/high heat, add 1/2 cup water. Add the ingredients starting with the onions, carrots, celery and cabbage. Cover and stir occasionally while you continue to chop other veggies. Add the broth or water to cover and keep adding veggies, cooking and stirring for about 40 minutes or until all veggies are tender. Add the lemon juice and zest towards the end of cooking. Taste and adjust seasonings to taste. Add beans or lentils if desired.


Tower Garden
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