Wednesday, March 6, 2013

Meatless March Day #2: Broccoli Stir-Fry

So, today was day 2 of our meat and dairyless month and it is going good!  I wasn't sure about this one because it seems so plain and a recipe we developed from a chicken recipe, but it was actually very filling and good!  Nate and I both felt surprisingly satisfied!  The kids ate it too!

For breakfast, I had 1 1/2 slices of homemade whole wheat bread with a tablespoon of almond butter, for lunch was Chocolate Vegan Shakeology and snacks were an apple and a homemade lara bar (recipe not posted yet).

4 Tbsp Bragg's liquid Amino Acids (or soy sauce)
2 Tbsp vinegar
2 Tbsp honey
4 cloves of garlic, minced
1/4 tsp crushed red pepper
1 Tbsp olive oil
2 lb. broccoli florets (we use frozen)
juice of 1 small lemon
2 tsp cornstarch, dissolved in 1 Tbsp water
2 Tbsp toasted sesame seeds
2 cups of cooked brown rice

In a bowl, whisk together liquid aminos, 3 Tbsp water, vinegar, honey, garlic, and crushed red pepper.

Heat olive oil in skillet over medium-high heat.  Cook broccoli and lemon juice, tossing often until broccoli is bright green, about 3 minutes.  Add 1/2 cup of water; cook until broccoli is tender, about 6 minutes, maybe a little longer if using frozen.

Add liquid amino and vinegar mixture to pan. Stir and add cornstarch mixture.  Bring to a boil; cook stirring until thickened, 1 minute. Sprinkle with sesame seeds. Add brown rice and stir.  Serve.

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