Tuesday, January 31, 2012

Vegetarian Asian Stir Fry

The most time consuming part about making this dish is chopping all the veggies. Once you start cooking it'll take about 15 minutes for everything to be ready :)

1 Onion, chopped
3 garlic cloves, minced
1 tablespoon of minced ginger
salt & pepper (to taste)
soy sauce
oyster sauce
2 or 3 stems of Broccoli, chopped
4 medium carrots, sliced
1 large zucchini, sliced
1/2 a small cabbage, sliced
1/2 cup of roasted cashew nuts

-Coat your wok or saute pan with olive oil, add onion and saute until wilted. Add garlic and ginger, and saute for a few seconds then start adding your veggies.
(I like to add one veggie at a time, starting with the hardest. I usually add the broccoli at the very end because we like it crispy.)
-Start by adding the carrots, when they start to cook add the cabbage and zucchini. After a couple of minutes add the broccoli and start adding the sauces and sal& pepper (to your desired taste), add some water (about half a cup).
-You can add some precooked whole grain spaghetti at this point and stir it in for a minute or two. Or you can serve this with some brown or white rice.

Enjoy :)

Butternut Squash Soup

Nothing better to warm us up in the winter than a delicious soup!

1 Butternut Squash, peeled and cubed
1 large onion, diced
1 cup red lentils, washed
1 small potato, shredded
3 carrots, shredded
3 sticks of celery, minced
olive oil

-Coat the bottom of your soup pot with olive oil. Heat it and then saute the onions, once onions start to brown, add the lentils, potatoes, carrots, and celery. Saute for a few minutes then add the butternut squash and saute for another 1-2 minutes.
-add water enough to cover all ingredients, bring to a boil. Add salt and pepper to taste.
-Once veggies are cooked (after about 20 minutes or less), pour soup into your blender and blend until smooth. Return to pot and let simmer for a few minutes until the soup is heated through again. Give it a taste and see if you need to add any salt or water.

Enjoy :)