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
  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.
How did you make this recipe?
Read 10037 times Last modified on Monday, 07 May 2012 02:53