Crisp n’ Crunchy Stir-Fry

Stir Fry

Serve this with short grain brown rice which has a really nice nutty flavour and pleasantly chewy texture. Add tofu or shredded chicken if you like, though it will no longer be vegetarian if you do. Some tips regarding the ingredients listed: If you do not have rice wine, you can always use Gin or Dry White Wine instead. If you do not have Coconut Oil, you can use Vegetable, Canola or Olive; just as long as it doesn’t have a strong flavour. With regards to the broccoli, I do not recommend using fresh, as it is close to impossible to check for insects. Instead, frozen florets are available with reliable hechshers at your local grocery store.

Ingredients:

2 tablespoons soy sauce
¼ cup stock or water
½ teaspoon brown sugar
1 tablespoon rice vinegar
1 tablespoon rice wine
2 teaspoon toasted sesame oil
1 teaspoon corn starch
2 tablespoon coconut oil
½ cup raw cashews
2 cloves garlic, minced
1 tablespoon freshly grated ginger
½ teaspoon chili flakes (more if you like it spicy)
1 cup finely sliced carrots (1-2 medium sized carrots)
2 cups broccoli small florets
1 stalk of celery, finely sliced
1½ cups shiitake mushrooms, sliced
½ bell pepper, sliced into thin strips

Directions:

Remember the number one stir-fry rule: prepare everything before you start cooking. Wash, dry and trim all of the vegetables and then slice and chop them as described above, keeping them in neat separate piles, perhaps in small bowls. Portion out the cashews and chili flakes.

Make the sauce by combining all of the ingredients but the cornstarch. Mix a little liquid with the cornstarch to make a smooth paste before combining it with the rest of the ingredients. Set aside.

In a wide skillet or wok, heat a tablespoon of coconut oil over medium-high heat. When hot, add the cashews and toss and stir until browned; remove pan from heat and cashews to a kitchen towel. Return the pan to the heat add the other tablespoon of coconut oil, when hot, add the garlic, ginger and chili; cook quickly for not even a minute, briskly stirring. Add the carrots, broccoli and celery, stir several times. Add the mushrooms and pepper; stir fry for a minute or two and then pour in the sauce; bring to a bubble and cover. Cook for about 3 – 5 minutes, until the liquid has thickened and coated everything well. Add the cashews back in, stir to combine and serve on rice.

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Vegetarian Week Day 2 – You’re A What?

Food Question

In today’s modern world you don’t have to be just one thing anymore! You can be a complex mixture of different ideals and beliefs, and nowhere is this more evident than in your diet. No one these days is “just” a vegetarian anymore, there are so many subgroups, that at times it becomes difficult to keep track. So, for your education, and mine, here are just a few of the types out there:

Pescatarian (also spelled Pescetarian)
Usually used to describe those who abstain from eating all meat and animal flesh with the exception of fish.

Flexitarian/Semi-Vegetarian
A term recently coined to describe those who eat a mostly vegetarian diet, but occasionally eat meat.

Lacto-Ovo-Vegetarian
People who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products are lacto-ovo vegetarians (“lacto” comes from the Latin for milk, and “ovo” for egg).

Lacto-Vegetarian
Used to describe a vegetarian who does not eat eggs, but does eat dairy products.

Ovo-Vegetarian
People who do not eat meat or dairy products but do eat eggs.

Vegan
Vegans do not eat meat of any kind and also do not eat eggs, dairy products, or processed foods containing these or other animal-derived ingredients such as gelatin.

Raw Vegan/Raw Food Diet
A raw vegan diet consists of unprocessed vegan foods that have not been heated above 115 degrees Fahrenheit.

Macrobiotic
Revered by some for its healthy and healing qualities, includes unprocessed vegan foods, such as whole grains, fruits and vegetables, and allows the occasional consumption of fish. Sugar and refined oils are avoided.

This is nowhere close to a complete list, but it gives you a glimpse into the wonderful world of Vegetarianism and how it’s grown and changed over the years.