Meatless Monday: Spicy Gingered Broccoli With Red Pepper
This recipe is simple and easy to make plus it is chock-full of healthy ingredients. Ginger and ginger root give foods a "kick" and can be used for upset stomach and various digestive problems. I admit that garlic can wreak havoc on your breath but its potential to lower cholesterol, prevent dangerous blood clots, reduce blood pressure and protect against bacterial/ fungal infections is pretty impressive. Broccoli is a good source of vitamin C, potassium, fiber and folic acid.
Ingredients
1/4 cup pineapple juice
1 tablespoon oyster sauce
1 teaspoon Sriracha
1 1/2 tablespoons olive oil
1 teaspoon (or to taste) grated fresh ginger
2 garlic cloves, minced
1 cup broccoli florets
1 large red bell pepper, cut into strips
2 tablespoons sesame seeds
Preparation
To make sauce, stir together pineapple juice, oyster sauce, and Asian chili sauce; set aside.
Heat wok or skillet until water dropped on surface evaporates immediately.
Add oil and stir-fry ginger and garlic for several seconds.
Add broccoli and stir-fry for an additional minute.
Add red bell pepper and stir-fry for 2 minutes or until the vegetables are crisp-tender.
Add sesame seeds and stir-fry for 2 minutes.
Push vegetables away from the center of wok.
Add sauce to center of wok, cooking until bubbly.
Stir all ingredients to coat.
The original recipe calls for peanut oil (instead of olive oil) and almonds (instead of sesame seeds). Visit vegetarian.betterrecipes.com
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Meatless Monday: Crispy Sesame Kale
With each Meatless Monday, I realize the need to plan ahead if I am to make it through the entire day without eating meat. So, here I am today, Sunday, looking through vegan cookbooks for a few quick and easy recipes that I can pack up and take with me tomorrow as I hustle between clients, meetings and appointments.
I love kale and eat it several times a week alternating between boiling or sauteing it with onions, garlic and or red pepper. This recipe caught my attention because it calls for baking the kale. Check it out:
Ingredients:
1 bunch of kale, washed and deveined
1 tbsp toasted sesame oil
1 tbsp sesame seeds
1 pinch of sea salt
Preparations:
Preheat oven to 375
Tear kale into bite-size pieces and spread it out evenly on a cookie sheet covered in foil
Drizzle oil on top, then scrunch kale with your fingers to distribute the oil evenly
Sprinkle the sesame seeds and salt on top
Bake for 10 minutes until the leaves are crispy but still dark green and serve
Told you it was easy!
I found this recipe in Vegan Yum Yum by vegan foodie Lauren Ulm. For more more of her yummy recipes, visit her website at veganyumyum.com
