Asian Peanut Stir-Fry

Transcription

1 Asian Peanut Stir-Fry Makes 6 servings For the peanut sauce 1 minced 1" piece ginger 1 minced garlic clove ½ cup peanut butter 2 tablespoons reduced-sodium soy sauce 1 tablespoon lime juice (optional) ¼ teaspoon crushed red pepper flakes 1. Combine all sauce ingredients in a small bowl. Mix with a spoon until it is smooth. Set aside. 2. In a large pan, heat oil over medium-high heat. Add garlic, ginger, and onion, stirring occasionally, 3-4 minutes. 3. Add chopped vegetables. Stir well for 4-5 minutes. 4. Reduce the heat to medium-low. Add the sauce and rice and stir to coat. Add 1-2 tablespoons water if the sauce is not creamy enough. 5. Serve immediately. Refrigerate leftovers. For the stir-fry 2 tablespoons oil 1 minced clove garlic 1 minced 1 piece ginger 1 diced onion 3-4 cups chopped vegetables (broccoli, carrots, cauliflower, etc.) *Fresh, frozen (thawed), or canned Recipe and photo adapted from: views/peanut-sauce and

2 Chickpea Cookie Dough Makes 6 Servings oz. can chickpeas 1/3 cup peanut butter 2 tablespoons sugar ½ teaspoon vanilla extract (optional) ½ cup chocolate chips, raisin, etc. 1. Place chickpeas in a blender or food processor and blend until smooth. 2. Add peanut butter, sugar, and vanilla extract to the chickpeas and blend until mixture is smooth and thick. 3. Place into a medium size bowl and mix in chocolate chips. 4. Serve with a spoon, as a dip for apple slices, or roll into balls for doughy energy bites! 5. Store leftovers in the refrigerator for up to 2 weeks. Recipe adapted from:

3 ½ cup dried lentils 1 celery stalk, finely chopped 1 chopped cucumber 1 chopped green pepper ½ finely chopped onion ½ cup finely chopped parsley 3 tablespoons lemon juice 1 tablespoon oil Salt and pepper Cold Lentil Salad Makes 4 servings 1. Cook lentils according to package directions. Drain and rinse in cold water. 2. In a bowl, combine beans or lentils, celery, cucumber, green pepper, onion, and parsley. 3. In a small bowl, combine lemon juice, olive oil, and water. Drizzle over beans/lentils and stir gently to incorporate. Season with salt and pepper. 4. Serve immediately or store in refrigerator. Recipe and photo adapted from:

4 One Pot Mexican Quinoa Makes 4 Servings 2 tablespoon oil 2 cloves minced garlic 1 chopped jalapeno pepper (use less for less heat) 1 chopped green bell pepper 1 chopped onion 1 cup quinoa 1 cup low-sodium broth or water 1 (15-ounce) can drained black beans 1 (14.5 ounce) can crushed tomatoes 1 cup corn kernels 1 teaspoon chili powder 1. Heat oil in a large pot over medium high heat. Add garlic, peppers, and onion. Cook for 3 to 4 minutes, stirring frequently. 2. Add quinoa, broth (or water), beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat to low and simmer until quinoa is cooked through, about 20 minutes. Fluff quinoa. 3. Stir in avocado, lime juice and cilantro (optional) and serve immediately; refrigerate leftovers. ½ teaspoon cumin Salt and pepper to taste 1 diced avocado (optional) Juice of 1 lime (optional) 2 tablespoons chopped fresh cilantro leaves (optional) Recipe and photo adapted from:

5 Tofu Scramble Makes 4 servings 1 tablespoon oil ½ diced onion 1 cup cleaned and sliced mushrooms 2 cups chopped spinach or kale 1 package extra-firm tofu, drained and diced ½ teaspoon ground turmeric (optional, for color) 1. Heat oil in a pan over medium heat. Add onion, mushrooms, and spinach or kale. Cook 3-4 minutes, stirring often. 2. Add diced tofu to pan. With a spatula or fork, mash tofu until it crumbles to the texture of scrambled eggs. Stir until wellmixed. Cook 5 minutes. 3. Add turmeric and salt and pepper to taste. Stir well. Serve immediately. Recipe and photo adapted from: