This week we have a guest chef: The Roasted Root!! To get the inside scoop on this delicious stir fry click here!!
Low FOD-MAP Veggie Stir Fry with Wasabi-Ginger Sauce
2 T olive oil or coconut oil
2 mediumcarrots,peeled and chopped
1 largeparsnip,peeled and chopped
1largecrown broccoli, chopped into florets
1mediumred bell pepper, cored and chopped
2tfresh ginger, peeled and chopped
2 T coconut aminos
sea salt to taste
1/4cgrapeseed or olive oil
1 T rice vinegar
2 T liquid aminos
2t pure maple syrup
1 t fresh ginger, peeled and grated
1to 2 twasabi paste
1/4t sea salt
For the Wasabi-Ginger Sauce, add the grapeseed or olive oil, tahini, rice vinegar, liquid aminos, pure maple syrup, fresh ginger, wasabi paste and sea salt to a small blender and blend until creamy and well-combined. Refrigerate until ready to use.
Heat the 2 T olive oil in a large skillet over medium-high. Add the chopped carrots and parsnip. Cover and cook, stirring occasionally, for 2 minutes.
Add broccoli and bell pepper and stir well. Cover and cook, stirring occasionally, until vegetables have softened and begin turning golden-brown, about 8 minutes.
Add the ginger and coconut aminos and stir well. Continue cooking until ginger is fragrant, about 2 minutes.
Serve veggie stir fry over cooked brown rice with a drizzle of wasabi-ginger sauce.
Do you want to be a guest chef? Email email@example.com if you do! xoxo
“I love this recipe! Green Bean Casserole is a staple at our Thanksgiving Dinner. But… it’s just WAY TOO GOOD to only eat once a year! So… being thankful AF was a good enough reason to make this yummy dish this weekend! IT. IS. SO. GOOD. It’s super easy and of course VEGAN! Please share your pictures and RECIPES with us! We want to see what you’re making in your kitchen and hear about the meals that you cook!” ~Tanya Rose
Green Bean Casserole
1 c of soaked raw cashews, soak for one hour or longer
1 small cauliflower head, chopped into small florets
2 cloves garlic, minced
1 yellow onion, chopped
8 small mushrooms, chopped
1 lb green beans, trimmed and cut into 1 1/2 inch pieces
2 boxes of fried onions
2 c almond milk (or your favorite non dairy milk)
1 T of Braggs Amino Acids or your choice of soy sauce
1/2 c nutritional yeast (more or less to taste)
Himalayan Sea Salt
Preheat the oven to 425 degrees.
In a large saucepan, heat olive oil and sauté garlic, the onion, mushrooms, salt and pepper to taste. Once fragrant, add the milk and cauliflower.
When cauliflower is soft, add the sauté mixture to a blender and blend until smooth. If you like chunkier mushrooms blend less or add them last. Add the strained cashews and the nutritional yeast. Add Bragg’s or soy sauce to taste.
In a large bowl, mix the contents of the blender, MOST of the fried onions (save some to sprinkle on top) and the green beans.
Pour mixture into a baking dish and top with remaining fried onions. Bake until bubbly and brown on top.
“I love Pho especially on a cold and chilly day like today! It’s easy to make, it’s fresh and it’s clean food. Not to mention, the broth and the salt are a major bonus when you’re doing lots of sweating!!” ~Tanya Rose
Vegan Pho with Tofu and Rice Noodles
64 oz homemade or low sodium vegetable broth
8 oz rice noodles, cooked according to package instructions
1 c tofu, pressed
6 green onions, thinly sliced
1 T fresh ginger, peeled and grated
1 t garlic, crushed
1/2 c carrots, sliced
1 1/2 T tamari
1 t sesame oil
4 oz bean sprouts, raw
1/2 a head of broccoli, trimmed, chopped and cooked
1 lime, cut into wedges
fresh cilantro, to garnish
fresh basil, to garnish
fresh mint, to garnish
crushed red pepper flakes
In a large pot, combine the vegetable broth, green onions, ginger, carrots, garlic and salt. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove from heat.
In a frying pan, heat the sesame oil and tamari, once hot and bubbly add the tofu and sear.
Divide the rice noodles between the bowls and fill each bowl with broth. Top each bowl with equal parts tofu, bean sprouts, broccoli, a pinch of crushed red pepper flakes, cilantro, basil, mint and a lime wedge.
Special Notes from Tanya Rose
I like to spice it up with some jalapeños and sambal olek (hot chili paste). If you are craving spicy hot, garnish at the end!