Vegan Stir Fry: Broccoli, Sweet Potato and Cashew

Servings: 4

Ingredients:

3 Cups Broccoli, florets

1 Sweet potato, medium size, cut like match sticks

1 Cup Cashew, raw

1 Onion, large dice

1 Tbsp Coconut oil

2 Tbsp Liquid Amino

1 Tbsp Ginger, minced

1 Tsp Garlic, minced

1/2 Tsp Turmeric, minced

1 Tbsp Basil, fine chiffonade

1 Tbsp Cilantro, fine chiffonade

1 Tbsp Red chili/garlic paste*optional*

1 Cup Farro

Directions:

 Farro

  1. Place 1 cup of dry farrow in a sauce pan with 3 cups of water.
  2. Bring to a boil and reduce heat to medium boil, cook for 15 to 20 minutes to desired texture and serve on the side.

Stir-Fry

  1. Steam broccoli for 5 minutes and reserve.
  2. In a large sauté pan or wok heat the coconut oil on high.
  3. When coconut oil has melted and pan is warm add the ginger, garlic and turmeric cook until aromas released.
  4. Add the onion and cook until translucent.
  5. Add the sweet potatoes and cook for five minutes while stirring.
  6. Add broccoli, cashews and liquid amino toss, cook for about 3 minutes.
  7. Add the basil and cilantro toss and serve.

Stuffed Red Bell Peppers with Roasted Cauliflower Coulis

Serves 4

2 Red Bell Peppers, large

4 Garlic cloves. 2 smashed 2 minced

2 Portobello mushroom caps, diced

1 Onion, yellow, medium diced

1/2 Cauliflower, small, florets

2 Cup vegetable stock

1 Cup Broccoli, trimmed of stem

1/3 Cup quinoa

1/4 Cup pumpkin seeds, raw & no shell.

1/4 Cup kale, chiffonade

1/4 Cup cranberries, dried

 

2 Tbsp coconut oil

1/4 Tsp, oregano

1/4 Tsp garlic powder

Himalayan Salt and Cracked Black Pepper

Directions:

  1. Set broiler on high
  2. Slice red bell peppers in half length wise, remove seeds and stem
  3. Season red bell pepper, with salt, pepper and 1 tsp coconut oil, oregano, place 6 inches under broiler until edges blacked and pepper softens about 15minutes and reserve.
  4. Place 1/3 cup of quinoa in sauce pot with 2/3 cup of vegetable stock.
  5. Bring to a boil, reduce to a simmer and cook for 10 minutes or until water is absorbed, set aside
  6. Place 1 tsp of coconut oil on sauté pan on medium high heat
  7. Add 2 cloves garlic minced, and onion cook until light brown
  8. Add the broccoli florets and portobello mushroom, cook until light brown
  9. Return quinoa, kale and dried cranberries to the sauté pan with heat off, stir and season with salt and pepper
  10. Stuff the bell peppers well with the mixture
  11. Add the bell peppers on top and bake at 350for 10 minutes

Cauliflower Coulis:

  1. Preheat oven to 400 degrees
  2. Toss the florets of cauliflower on the sheet tray with garlic powder and roast for 15 minutes, set aside
  3. Large dice 1/2 the onion and sauté with 2 gloves of garlic smashed
  4. Heat a sauce pan and place 1 tsp of coconut oil
  5. Add the onions and garlic and cook until brown
  6. Add the cauliflower and the remaining 1 cup of vegetable stock, bring a boil and reduce to simmer for 15 minutes,
  7. Puree in vita mix and reserve in a ceramic baking dish