Showing posts tagged farmer's market
Farmer’s Market Stir Fry This is a yummy “everything but the kitchen sink” stir fry inspired by a basket full of fresh veggies from the farmer’s market. I kept the flavors simple to highlight the veggies’ sweetness and crunch, then topped the dish off with potstickers and tofu so I would actually get full. Modify using whatever ingredients you have lying around.  You’ll need: Oil (olive, coconut, etc.) Green (or traditional) garlic, chopped Delicious fresh veggies- I used red cabbage, yellow onion, carrots, swiss chard, and (frozen) peas Tamari or soy sauce Rice vinegar Nutritional yeast Trader Joe’s Soyaki sauce Plant protein of choice (I used tofu cubes) Frozen potstickers (TJ’s makes some tasty veggie ones that aren’t too full of junk) To make: Sauté onion until translucent. Add green garlic, cook one minute or until fragrant. Add slow cooking veggies (i.e. carrots and cabbage), cook until crunchy-tender.* Add quick cooking vegetables (chard, peas). Add a dash of Tamari, a splash of vinegar, and a little water. Cover with a lid for a minute or two until veggies soften. Remove lid and stir frequently until veggies are just under-cooked. They will continue to soften in the hot pan. In the meantime, fry up cubes of plant protein in a separate pan. When they get crispy and golden brown on the outside, add a little Soyaki and nutritional yeast. Cook until liquid evaporates. Cook frozen potstickers. Add potstickers and plant protein to veggies. Add more Tamari, vinegar and nutritonal yeast to taste. Serve with your favorite hot sauce. *What the hell does that mean? Well, kinda what it sounds like. You want your veggies to be soft enough that you no longer sound like a dinosaur crushing bones beneath its teeth when you bite down and your little sister screams at you that you’re a “mean old chew-loud”, but not so soft that they get mushy while you cook the rest of your vegetables. So… ya know… crunchy-tender. -E View high resolution

Farmer’s Market Stir Fry

This is a yummy “everything but the kitchen sink” stir fry inspired by a basket full of fresh veggies from the farmer’s market. I kept the flavors simple to highlight the veggies’ sweetness and crunch, then topped the dish off with potstickers and tofu so I would actually get full. Modify using whatever ingredients you have lying around. 

You’ll need:

  • Oil (olive, coconut, etc.)
  • Green (or traditional) garlic, chopped
  • Delicious fresh veggies- I used red cabbage, yellow onion, carrots, swiss chard, and (frozen) peas
  • Tamari or soy sauce
  • Rice vinegar
  • Nutritional yeast
  • Trader Joe’s Soyaki sauce
  • Plant protein of choice (I used tofu cubes)
  • Frozen potstickers (TJ’s makes some tasty veggie ones that aren’t too full of junk)

To make:

  • Sauté onion until translucent.
  • Add green garlic, cook one minute or until fragrant.
  • Add slow cooking veggies (i.e. carrots and cabbage), cook until crunchy-tender.*
  • Add quick cooking vegetables (chard, peas).
  • Add a dash of Tamari, a splash of vinegar, and a little water.
  • Cover with a lid for a minute or two until veggies soften. Remove lid and stir frequently until veggies are just under-cooked. They will continue to soften in the hot pan.
  • In the meantime, fry up cubes of plant protein in a separate pan. When they get crispy and golden brown on the outside, add a little Soyaki and nutritional yeast. Cook until liquid evaporates.
  • Cook frozen potstickers.
  • Add potstickers and plant protein to veggies. Add more Tamari, vinegar and nutritonal yeast to taste. Serve with your favorite hot sauce.

*What the hell does that mean? Well, kinda what it sounds like. You want your veggies to be soft enough that you no longer sound like a dinosaur crushing bones beneath its teeth when you bite down and your little sister screams at you that you’re a “mean old chew-loud”, but not so soft that they get mushy while you cook the rest of your vegetables. So… ya know… crunchy-tender.

-E

Chrismakkah Salad

Every year we (and by “we” I mean our mom) make a big ol’ hearty salad to accompany our traditional Christmas chili. Actually, we eat salad with pretty much every meal. This one was full of carrots, roasted beets, medjool dates, tangerines, and Will’s avocados (he sells at the South Berkeley Farmer’s market and they’re the best in the world, I’m not exaggerating) atop a bed of green leaf lettuce and spinach. 

The roasted beets are my favorite part. Here’s how to make them:

1. Preheat oven to 350˚

2. Cut beets into slices, about 1/4” thick

3. Coat glass baking dish with oil (we like Trader Joe’s spray olive oil- like Pam but healthier) and dump in the sliced beets.

4. Toss with a little more olive oil

5. Bake at 350˚ in twenty minute increments until caramelized.

6. Yum.