Ⓥ Vegan Kitchen: Curry Almond Broccoli Stir Fry! Ⓥ

A new recipe I tried and played with recently that is super easy, quick to make, and absolutely splendid! :)

Curry Almond Broccoli Stir Fry:

Stir Fry Sauce:

1 tbsp Rice Vinegar

2 tbsp Tamari (or soy sauce)

1 tbsp sesame or other oil

2 tsp ground Ginger

1-2 tbsp Olive Oil

1/4 cup Almonds, chopped

1 tbsp Green Curry Paste*

2 cups Broccoli

Other veggies of your choice (I like this recipe with chopped Zucchini and Asparagus) 

*depending on what curry paste you are using may depend on how much you want to add. The one I use is super strong so I usually use under a tbsp. Adjust it to your desired liking. 

In a bowl, combine the rice vinegar, tamari, sesame oil, and ginger. 

In a wok or saucepan, toast the almonds in the heated oil on medium-high heat. Stir frequently for one to two minutes, or until lightly browned. Add curry paste to taste and stir. Add the broccoli and veggies and stir fry for a couple minutes until the veggies are tender. Toss in the stir sauce for a minute and then serve! 

Goes great over Quinoa or Brown Rice.  

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Ⓥ Vegan Kitchen: Vegan Cashew Alfredo Sauce! Ⓥ

I am absolutely falling in love with the versatility of cashews! They are truly amazing and you can do so much with them, particularly in vegan recipes calling for a cheesy substitute. They work perfectly, especially if you have the right recipe. You've already seen the "Mac n Shews" recipe, so here is another one! :)

Cashew Alfredo Sauce:

1 cup Cashews (soaked for 10 minutes or longer)

2 cups Vegetable Broth

2 Tbsp Olive Oil (or other oil)

1/2 tsp Salt

dash of Black Pepper

Place ingredients in a food processor and blend until smooth. Takes approx. 5 minutes. 

Heat and Voila!

If you want to thin it out more you can add a little water, add it slowly so you don't add too much. This makes the recipe go a little further as well. 

My favourite recipe to do is to make this with chopped up Broccoli, Kale, and Zucchini. Heat up the veggies in the sauce for about ten minutes until the veggies are lightly cooked. Top over pasta or eat by itself. Amazing! :)

Makes approx. 2-4 servings depending on what you're making it with. 

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Ⓥ Vegan Recipes: 10 Minute Stir-Fry Ⓥ

I love whipping this recipe up when I'm too lazy to make something extravagant or don't have the time. This only takes about ten minutes to make and is super yummy, And Healthy ^_^. As always, Vegan and gluten-free. 

This recipe makes one serving so, obviously, if you want to make more servings double up or triple, or make however much you'd like accordingly ~_^.

10 Minute Stir-Fry

1/4 Block of Firm Tofu (or medium, it'll just be a bit more crumbly)

1 head of Broccoli

1 medium-sized Carrot grated (or sliced if you prefer)

1 Tablespoon Peanut Butter (or nut butter of your choice)

1-2 Tbsp Tamari Soy Sauce

2 Tbsp+ of Rice Milk (or other "milk" of your choice or even water works)

1/2 tsp Garlic Powder

1/2 tsp Black Pepper

Chop the Tofu into cubes. Toss the Tofu and the Tamari into a small frying pan or pot on medium-high heat. Add the Garlic & Black Pepper. Heat for a couple minutes, stirring every so often. 

If you're in a big hurry you don't have to wait a couple minutes for the Tofu, it just helps to add flavor, but if you're like me and like the taste of Tofu it won't matter. ;)

**If you have a non-stick pan this is great (I use an eco one so I'm not using nasty chemical Teflon). With a non-stick pan I just add a tiny bit of water (once you add the Veggies); this helps the veggies steam a bit so you don't have to use oil. If you don't have a non-stick pan you may have to use a bit of oil to prevent sticking.**

Chop up the Broccoli into smaller pieces, grate the Carrot (if you're slicing the carrot instead add it to the pan when you add the tofu as it will take a little longer to cook this way) and add into the pan/pot with a little bit of water. Let cook for a minute or two, stirring when needed to prevent sticking. 

Once the Veggies are almost cooked to your liking; add the Peanut Butter and Slowly add the Rice Milk, stirring until you have a nice smooth sauce. Add as little or as much rice milk as you need to get the thickness of the sauce you'd like. I've never actually measured the amount of Rice Milk I use, I just add it gradually. 

Voila, ten minute Stir Fry ready to go. This tastes great on its own or have it on a bed of Rice or, my favorite, Quinoa. 

   

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