On Thursdays of Lent, I’m going to be sharing a vegan recipe as I attempt to learn not only to cook vegetables, but enjoy eating them. Tonight’s yummy experiment was inspired by reading four different stir-fry recipes.
One of my new loves is rainbow chard–it’s not only beautiful green with veins of red or yellow or purple, it’s flavor is rich and nutty, without the I’m-eating-grass bitterness of spinach.
2 cloves of garlic, finely chopped
1 tablespoon toasted sesame oil
1 tablespoon sesame oil
1 bunch of green onion, chopped
3 large leaves of rainbow chard, chopped
1/2 package of frozen vegetable stir-fry (onions, red peppers, brocolli, mushrooms, water chestnuts)
1 cup chopped roasted red peppers
1 1/2 cups extra-firm silken tofu, cubed
1 teaspoon salt
1/2 teaspoon tumeric
1 tablespoon agave nectar
1/8 cup whole bean tamari (For migraine-sufferers, this is optional. The jury is still out whether tamari will go on my list of susan-unfriendly foods, but I’m hopeful. It smells and tastes so good!)
Saute garlic in sesame oils for a two minutes at medium high heat, stirring constantly. Add frozen veggies and green onion. Stir until veggies are thawed, about 3 minutes, then add red peppers, chard, tofu, salt, honey, and tamari. Keep everything moving for 5 minutes or less on medium high heat. Veggies should be bright colored and still crisp. Makes two meals.
Serve over rice.