Favorite Packaged Sauces Part 1

Got your veggies? Got your protein? Are you about to cook with the same seasonings you added last week? Here are just two of my favorite packaged sauces you can find at your local grocery store.

 Favorite Sauces Part 1

I love these two sauces by Saffron Road.  I just lightly stir fry my vegetables (onions, green peppers, red peppers, broccoli, snap peas, and asparagus),  and add the sauce.  I find the Lemongrass sauce to be a little lighter on flavor and not as much sauce in proportion to the vegetables as the Tikka Masala, so I add a little vegetable stock, Thai basil and Thai Keffir Lime Leaves to give it a bit more flavor and depth.  The Tikka Masala sauce is fantastic as is and requires no additional seasonings.  Enjoy!

Lemongrass Basil Simmer Sauce with Vegetables

 Lemongrass Veggies and Tofu

Served with Roasted Tofu

Lemongrass Veggies and Tofu 2

Tikka Masala Sauce with Veggies

Tikka Masala Veggies

Tikka Masala Sauce Veggies with Lentil Brown Rice and Tofu

Tikka Masala Veggies with Tofu

Feed the wellness in you!

Quinoa Fried Rice

 

quinoa fried rice.jpg

This is a fried rice recipe…without the rice!  Trust me, it really does taste like fried rice – you won’t be disappointed. When I was considering a recipe to create this week I had Asian flavors in mind, but didn’t have a vision for what I wanted to see on a plate.  While in the grocery store I saw broccolini and started with that as a great vegetable to have, particularly because I haven’t used it in a recipe that I’ve shared yet.  Broccolini is a popular spring vegetable in Japan so I felt like I was on to something.   I’ve shared a stir fry recipe already so I wasn’t going down that route.  Along with the broccolini I picked up  snow peas, a bag of carrots, and slowly the idea of a fried rice recipe came to mind.  I’m so glad that it did!  Not only did it evolve into something delicious, but using quinoa as a rice substitute was perfection. Quinoa is so versatile and hearty, you won’t miss having rice AT ALL.  The word ‘fried’  in fried rice is deceiving in this dish – I didn’t have to use much oil.  Other than the quinoa substitute I tried to keep it pretty close to a fried ‘rice’ with a little more to bite into than traditional fried rice that has just carrots and peas – the tofu, broccolini, and snap peas really turn this into a delightful, diverse, and healthy dish.

Feed the wellness in you!

 

Quinoa Fried Rice

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Don't hesitate to use your favorite condiments - hot mustard, duck sauce, more soy sauce - whatever you generally enjoy with your fried rice!

Ingredients

  • 1/2 c finely chopped carrots
  • 1/2 c chopped green onions
  • 1.5 c quinoa
  • 3 c vegetable broth
  • 3/4 c finely chopped white onions
  • 3 tbl canola oil
  • 2 c broccolini crowns
  • 1 c snap peas
  • 1 c bean sprouts
  • 3/4 c lt soy sauce
  • 1 tsp sesame oil
  • 1 pkg extra firm tofu

Instructions

  1. Cook the quinoa and green onions in vegetable broth according to the directions.
  2. Preheat the oven to 350 degrees.
  3. Drain the tofu well and pat between paper towels until fairly dry. Cut the tofu in cubes and place in oven on a cookie sheet lined with parchment paper for 30 minutes.
  4. In a wok or large frying pan, sautee the carrots in 2 tbl of canola oil on high heat for 5 minutes, then add the white onions. Reduce to medium heat and cook for 10 minutes until onions are slightly browned.
  5. Add the broccolini and snap peas to the carrots and onions. Reduce to low heat and mix well. Add the remaining tablespoon of canola oil if vegetables seems dry and are sticking to the pan. Leave on a simmer for 15 minutes.
  6. Mix the 2 eggs and egg whites with 1 tsp light soy sauce and 1 tsp sesame oil. Scramble the eggs until they are dry.
  7. Add the quinoa, tofu and eggs to the frying pan with the vegetables. Turn to medium heat and mix well with the remaining light soy sauce for 3-5 minutes. Remove from heat.
  8. Add the bean sprouts on top and serve.
https://eatlikeavegetarian.com/quinoa-fried-rice/

Spicy Sesame Stir Fry

Sesame Stir Fry

I really enjoy making a stir-fry.  It’s quick, has great spices and always engages a lot of vegetables.  In addition, it doesn’t require a lot of oil despite the ‘fry’ in ‘stir-fry’!  My featured recipe has one of my favorite vegetables, Napa Cabbage also called Chinese Cabbage.   Its ‘sibling’ is Bok Choy which is also high on my list of favorites.  The size of the Napa Cabbage can be a bit daunting, but the mild flavor and crunch is a stand out when cooked well or eaten raw.  Because of it’s size, you can get several servings out of it which is great for the price.  High in Vitamins C and A consider it stir fried alone or as the base for your salad.  The leaves are very large and are good for veggie wraps.  If you’re familiar with Kimchi, this is the cabbage that is used in that staple Korean side dish.

For this stir fry I wanted a lot of crunch that will remain even the next day.  In addition to the cabbage it has broccoli, but instead of snow peas that are often in stir fry’s I used the sweet snap pea.  The snap pea has more density and retains its crunch.  It is also sweeter than the snow pea and offers such a wonderful contrast to the ginger and spice in the dish.  With a drizzle of toasted sesame seed oil at the end, it enhances the flavor with a nice nutty finish.  I served it over Buckwheat Soba Noodles.  Lovely.

The cooking time for the dish is quick and requires you to pay attention throughout the process.  So there’s no leaving the stove to multitask!  Instead, you will cook the ingredients in a certain order to retain the desired crunch and add the herbs and spices at the right time for a great finale – a sizzling sensation.

Feed the wellness in you!

Spicy Sesame Stir Fry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4

Ingredients

  • 4 cups of Napa Cabbage, chopped
  • 1 cup of broccoli florets
  • 1 cup of snow peas
  • 1 cup of sliced shitake mushrooms
  • 2 tbl peanut oil
  • 6 cloves garlic, chopped
  • 1 tsp minced ginger
  • 1 cup sliced red bell peppers
  • 2 tbl Garlic Soy Sauce
  • 1/2 c yellow onions
  • 2 Tbl sesame seed oil
  • 1-2 tsp red pepper flakes
  • 1 tbl thai basil
  • 1 tsp sea salt
  • 1/2 c light soy sauce
  • 1-2 tbl sesame seed oil

Instructions

  1. In a wok or large frying pan, heat the peanut oil on medium heat and sautee the garlic and onions for 5 minutes.
  2. Add the broccoli, snow peas, thai basil, ginger and sautee for 10 minutes.
  3. Add your red peppers and shitake mushrooms; stir well.
  4. Add the sea salt and garlic soy sauce.
  5. Cover for 4-5 minutes. Watch it to make sure it doesn't stick.
  6. Remove the cover and add the napa cabbage.
  7. Pour the light soy sauce and red pepper flakes, stir well and cover.
  8. Leave on a low heat for 10 minutes.
  9. Drizzle the sesame seed oil on top and stir.
  10. Make sure the vegetables are crisp and tender.
  11. Remove from heat and serve!
https://eatlikeavegetarian.com/spicy-sesame-stir-fry/