stir fry

Vanilla Bean Squash Stir Fry

It may sound a little odd, but this makes for a warming late summer/early fall dish. A little bit of sweet, a little savory, and just warming enough.

Heat a tablespoon of coconut oil and a dash of red wine in a cast iron skillet
add one whole dried vanilla bean
add chopped eggplant

wait until eggplant starts to soften, then add
2 small chopped crook neck squash
chard stalks

wait til veggies and stalks soften, then add
chopped and washed Rainbow Chard, one cup of pureed butternut squash, cinnamon, fresh ginger, a bit of yellow curry powder, and sea salt.

Sautee for another five minutes, extract the vanilla bean and serve. The vanilla comes through in this dish in a surprising and delightful way. Great with a little hot sauce or Sriracha on top. Also, I reinvented the leftovers the day after by using this dish as stuffing for lettuce wraps.

Rainbow Stir Fry

Okay, I admit it…I ate it too quickly to take a photo. But, imagine this…greens and purples stir fry mix (purple and green kale, chard, cabbage), orange bell pepper, and peeled and roasted chestnuts. All ingredients sauteed in walnut oil, seasoned with Bragg’s, asafoetida, and turmeric. Topped with fresh sliced avocado and nutritional yeast-ground flax seed mix. All ingredients wrapped up in a nori sheet to savor. yum!

About nori, Paul Pitchford writes, “Very cooling thermal nature…increases yin fluids; diuretic; softens hardened body areas…highest protein content (48% dry weight) and most easily digested of the seaweeds; rich in vitamins A, B1, and niacin…” (Healing With Whole Foods p. 591)

So, wrap it up with nori!

Peppers and Parsnips

It is my belief that the deliciousness of the parsnip is much underestimated. Here is a simple way to enjoy the tasty sweet root vegetable…

Parsnip Winter Stir Fry
a couple spoonfuls of coconut oil heated in a cast iron skillet, fresh thin-sliced ginger, circular cut raw parsnips, sliced portabellas, orange bell pepper, broccoli, Bragg’s, cinnamon, asafoetida, and a handful or walnuts and raisins at the end with a splash more of olive oil!