Stir-Fry Sauce

Stir-fried veggies and seitan in my special stir-fry sauce

I love to just toss some veggies in a skillet, sauté them, add some pre cooked chunks of seitan and when the veggies are cooked add in my special stir-fry sauce.

I always start with garlic and onion, letting it cook until the onion is a bit translucent. I use minced garlic, probably 2 teaspoons worth, more or less depending on your taste for garlic. Typically I slice up one onion, I like for the slices to be long rather than diced, you can seem them in the photo. Add a bit of water by the tablespoon full if you need to, to keep things from sticking.

This particular stir-fry I added about 8 ounces, (1 small package) of mushrooms sliced, and 3 or 4 small colored peppers, also sliced in strips. I had a bag of asparagus I chopped into bite size pieces and added next. I just keep chopping up veggies and adding them, turning to stir what’s already sautéing as I go. I then added half of a bag of spring mix salad blend…yes it’s fine you can cook it too.

Once everything is coming along in the skillet, I start working on the sauce. I typically use the same sauce, you can vary the recipe with ginger or even orange juice, use your imagination and your favorite spices. I usually whisk the cornstarch and water together so it’s not clumpy and add it to the rest of the ingredients. I have used white wine vinegar as a substitute for rice vinegar. Tamari is a good low salt alternative to soy sauce. Enjoy!

Stir-Fry Sauce

  • Servings: 1
  • Difficulty: super easy
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A quick and easy sauce you can whip up while your vegetables are cooking.


Ingredients


• 3 cloves garlic, minced or 3 tsp. minced garlic
• 3 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. maple syrup
• 1/2 cup warm water
• 1 1/2 Tbsp. cornstarch

Directions

  1. Stir garlic, soy sauce, rice vinegar, and maple syrup together.
  2. Mix warm water and cornstarch in a separate dish.
  3. Add cornstarch mix to the soy sauce mix and stir.
  4. Add to cooked veggies, and heat through, it should start to thicken as it heats.


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Buddha Bowl

I love Buddha Bowls and let me just say this is my own personal mash up. Sorry if this is so far from a Buddha bowl in your book that you are having to zoom in to see “what the heck did she put in there”. This is basically a Heartie kitchen left over Bowl, but humor me and let’s say it’s a Buddha bowl.

Quinoa a perfect base and I like it right in the center so I can easily mix it up. The quinoa was not left over. It’s the only thing I made fresh for this one.

Baked green beans (farmers market beans) with onion and mushrooms, they were a previous side.

Roasted potatoes with leftover Steff’s Mac and Cheese, cheese sauce poured over the top.

Grilled corn that I cut from the cobs from a previous meal.

Sautéed collared greens a previous side and a previous post.

Sautéed mini eggplants, also a previous side and a previous post.

When it looks like you only have a little of this and a little of that and really not enough of anything to make a meal for anyone…think Buddha bowl. Steam up some quinoa or if that’s not your thing some rice or lentils. Put all those veggies together under a fabulous sauce and presto…left over Buddha bowl!

My personal preference is for Hak’s BBQ sauce on the top, but you be you and figure out what you enjoy best. Plant Strong and Heart Healthy ❤️ur ❤️

Balsamic Tomatoes

I like to shop at Costco and I usually make a stop there every other Thursday.  One of the items on my repeat list is the 2 pound package of what I call cherry tomatoes.  I don’t think thats what the name is on the outside of the package, but they are the small ones the shape of a cherry…you get what I mean.    I like to roast them in my oven, with a bit of garlic, balsamic vinegar, maple syrup and a dash of pepper.  I use a jelly roll pan, thats the one that looks like a cookie sheet with edges.  I put a silicone mat in the bottom to prevent anything from sticking to the pan, since I don’t use any oil when cooking.  The silicone mat makes it easy to just lift the sides and pour them out without any mess.  Once they are finished roasting I like to put some in my food processor and puree them into a tasty, healthy, plant based salad dressing.  I store my balsamic tomato dressing in the refrigerator.  The rest of them I usually pop into a refrigerator container and use them whole on salads, in pastas, as a pizza topping, and in veggie bowls, the possibilities are probably endless.  Let me know what your favorite uses are.

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Balsamic Tomatoes

  • Servings: 2lbs
  • Difficulty: easy
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A tasty addition to salads, pastas, pizzas, and veggie bowls, as well as a delightful pureed salad dressing.

Ingredients

  • 2 lbs cherry tomatoes
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon maple syrup
  • pepper to taste

Directions

  1. Heat oven to 350°
  2. Clean and rinse tomatoes, cut in half lengthwise and place in a container
  3. Mix together garlic, vinegar, maple syrup and pepper.
  4. Pour mixture over tomatoes
  5. Pour tomato mixture into jelly roll pan (lined with silicone mat if desired) and spread them out.
  6. Cook for 15 minutes and then rotate the pan and cook for another 15 minutes.
  7. Enjoy!

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