Vegan Recipe

Stir Up The Week

Hello, hello!

This post is going to be very fast and to the point just the way I like it. Allow me to share my latest obsession…. Stir Fry! A new concept? Absolutely not. But, it’s a great way to eat healthy throughout the week and not cause a huge mess or take up a lot of time. I didn’t even get out my Wok for this one. So, let’s make…..

Bok Choy and Mushroom Stir Fry

what you need:

  • One bunch of baby Bok Choy

  • Mushrooms (I used a variety)

  • A pepper of your choosing, I used a few mini red ones

  • sauce and slurry (see below)

  • 3-4 garlic cloves, minced

  • 2 green onions, sliced

  • 1/2 white onion, cut into bigger pieces

For the slurry:

  • 1 tbsp cornstarch or arrowroot

  • 2 tbsp water

    (what’s a slurry? Simply mix these two together to thicken a sauce or certain dish.)

For the sauce:

  • 2 tbsp water

  • 2 tbsp soy sauce

  • 1 1/2 tbsp oyster sauce

  • 1 tsp sugar

  • 1/2 sesame oil

what you do:

  • Mix the sauce ingredients together and in a separate bowl, the slurry.

  • Trim the bottoms of the Boy Choy and cut in half. Then, throw some water in a pan or Wok maybe around 1/4-1/2 cup of water and bring to a boil. Add them to the water and allow them to steam for around 60 seconds. Then set aside.

  • Add oil to the pan and add your mushrooms and peppers. After they are nice and cooked make some room in the pan and add in your garlic and onions.

  • Next, pour in the sauce and stir, then add the slurry.

  • Put your Bok Choy back in, give it a good stir and enjoy!

I was hiding from carbs when I made this, so I didn’t add anything else to the dish but if you wanted a heartier meal, you can serve this over rice or rice noodles.

As always, thank you for stopping by! Have the best Thursday!

A Perfect Summer Combo

Ahhhhh! You guys! This recipe has me screaming with JOY! If you’ve read my blog at all in the summer time then you know I have a major obsession with zucchini and tomatoes. I mean in my humble opinion there is no better combination in the summer months. But, the best part about this divine recipe is that you ‘d never know this creamy dish is vegan!

First, let’s start with my favorite way to make vegan ricotta. This one uses tofu and I’ve made different ricotta “cheese” but this one if by far my favorite version. Easy, too! Just throw all of these in a food processor and blend away!

This is a very fast and simple recipe here is everything you need:

  • Crescent dough sheet

  • Zucchini and tomatoes, sliced

  • Ricotta (vegan or regular)

  • Any spices you like, I used garlic salt and Italian seasoning for the finishing touch

    what you do:

1. Make about one-inch cuts around the edges and add your ricotta.

2. Add tomatoes…

3. Then zucchini…

keep going!

4. Fold over the pieces you cut.

5. Season and throw it in the oven at 400 degrees for around 25 minutes or until it looks golden brown or however you like it.

Now, listen close because this is the most important part…

Don’t forget to enjoy this one with some vino!

Fancy & Stacked

Hey, Friends! Happy Wednesday!

Two things I love: stack recipes, and fancy made easy. This recipe can be very easy if you buy all the ingredients instead of making them. It’s the perfect snack or appetizer. Want to throw it together fast? Run to the store and grab goat cheese, sun dried tomatoes, and your choice of pesto. Stack them up and serve.

How to stack? This is one of my favorite kitchen tools ever. All you do is layer whatever it is you want to stack and push down the top while you slide up the ring.

I linked where to get this cool tool. Amazon of course. But, in my opinion it’s worth it to have around if you like messing around in the kitchen.

Let’s make pesto! Now, let me just say I make it with my heart so this recipe isn’t totally exact. My stack is vegan so the pesto is too. You can also sub the nutritional yeast for vegan parm if you’d like. I make my pesto with a mortar and pestle like the old ladies in Italy but you can also use a blender or food processor.

If you’re skipping the goat cheese and keeping vegan here is the super easy “cheese”:

  • 1/2 raw cashews (soaked for about two hours)

  • 1/2 of a lemon, juiced

  • 1/2 cup water

  • 1 tsp apple cider vinegar

    what you do:

    Throw it all in a food processor and then just put it in the fridge for a couple hours or if you might have gotten distracted like myself a week. Oops. You can also freeze it if you want to use it sooner.

Once you have all of your ingredients, layer them up. If you don’t have this tool you can also use a one cup measuring cup and flip it. That’s what I did before using my stacking ring.

This recipe is a great way to feel fancy and still eat on the lighter side. Thanks for stopping by!

Have a fabulous and fancy day!