School’s out for summer!
Well, not really, I start my summer coursework soon. But, Alan and I did spontaneously celebrate on Friday afternoon by going to the beach and lunch at our favorite vegan cafe. We had a feast of plant food!
Besides the gorgeous salad with tempeh I had in the foreground, I also had this veggie-stuffed spring roll:
I thoroughly enjoyed getting away from the computer and out for an afternoon. I made it to my local yoga studio’s open house yesterday morning to try out Ashtanga yoga. It was fun trying something new, but I more of a traditional Vinyasa-style yoga girl, I think.
Last night, I felt like I needed to bulk up on my veggies, so I made one of my giant water-sauteed veggie stir-fries with peanut butter sauce. I did a couple of how-to guides for making this dish here and here, but I realized I’ve never posted a printable recipe for it. The key is, you just use whatever vegetables you have on hand, whether it be bell peppers, sugar snap peas, bok choy or whatever! And, since I don’t use any oil to cook the veggies, I use the peanut butter sauce liberally. It makes the whole dish rich and flavorful. I rarely even serve rice with my stir-fries, I find the vegetables to be filling enough.
The vegetables get water-sauteed in a large wok or skillet:
And then I just pour the peanut butter sauce on top and stir it in. The result is simply irresistible!
The leftovers heat up nicely in a large skillet and I have even frozen them as well.
Veggie Stir-Fry with Peanut Butter Sauce
2 cups broccoli florets
½ medium onion
2 cups sugar snap peas
3 baby bok choy
½ pound mushrooms (about 10 button mushrooms)
3 cloves garlic
1 tablespoon minced ginger
1. Place broccoli florets in a medium microwave-safe bowl and microwave for 2 minutes. Set aside.
2. Chop onion, slice the mushrooms and mince the garlic. Prep the sugar snap peas and bok choy.
3. In a large skillet, heat 2 tablespoons water. Add onions and cook for several minutes. Stir in sugar snap peas, bok choy, mushrooms, garlic and ginger. Cook for several more minutes or until the vegetables have softened.
4. Stir in broccoli florets and Peanut Butter Sauce. Serve hot.
Peanut Butter Sauce
1/2 cup unsalted peanut butter, room temperature
1/2 cup balsamic vinegar
1/2 teaspoon low-sodium tamari or soy sauce
Put ingredients in a small bowl and use a spoon to stir together. Add more vinegar if necessary to reach the desired consistency.
Enjoy the rest of the weekend and I’ll see you tomorrow morning!