Tuesday, 09 August 2011 01:57

Raw, Vegan "Stir Fry" - Free of Oil, Salt, & Sugar (video)

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Last week when I did a poll on the Eco-Vegan Gal Facebook page about what video recipe you'd like to see next the majority voted for "entrée" - you wish is my command. Since I'm on a raw food kick, I decided to make a living foods dish for dinner last night. I flipped through my favorite raw recipe books and felt that it was a sign when I found the same dish in 3 of them (give or take a few ingredients)! With a few modifications I whipped up a satisfying, filling, nutritious dish that my boyfriend even liked, and almost no packing was used (completely plastic free!). What I ended up with is most like "Stirred, Not Fried" from Chef AJ's "Unprocessed" book.
 
This recipe is free of oil, salt, and sugar, and it's anti-candida. I purchased all organic ingredients at Whole Foods for a cost of $20, and it yielded about 4 servings. 

 

Ingredients - Dressing:

  • almond butter (raw if you can get it) - 1 cup
  • avocado (ripe) - 1
  • lime juice (fresh) - 1/3 cup
  • Coconut Aminos - 2-3 tbsp
  • garlic - 2-4 cloves
  • ginger - 2 inch piece (or more to taste)
  • stevia powder - 1/2 tsp (more or less to taste)
  • mint leaves (fresh) - 10-20 (10 is very mild)
  • red pepper flakes - 1-2 tbsp
  • water - 1 cup
  • nuts (chopped) - handful of almonds and/or cashews work great
  • Optional modifications: tamari or Nama Shoyu instead of Aminos, coconut water instead of water, 6 soaked dates instead of stevia, add serrano pepper
 
Ingredients - Vegetables:
You can use you favorite vegetables, or anything that you would normally have in a stir fry. This is what i used, and it was delicious!
  • broccoli - 1 head, chopped (stems can be used as well)
  • snow peas - 1 cup
  • peas (fresh, not frozen) - 1/2 cup
  • bok choy - 1 big or 2 small, chopped
  • red bell pepper - 1, diced
  • daikon radish - 1, shredded
  • zucchini - 1, shredded
  • cilantro - 1/4 cup, chopped
  • alfalfa sprouts - 1 cup
  • Other ideas: coconut water instead of water in dressing, sesame seeds, fresh parsley, scallions, red cabbage, parsnips, burdock root, carrots
 
Directions:
  1. Blend dressing ingredients together until smooth. Taste and adjust if necessary. Consistency should be thick and creamy but pourable - add water if it's too thick
  2. Put vegetables in a big bowl and pour dressing on top, then mix well.
  3. Eat right away, or let it sit in fridge to allow flavors to marinate and grow stronger.
 
 
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Read 5814 times Last modified on Monday, 07 May 2012 02:53