Sesame-ginger stir-fry

Posted on by Loryn Vegan Lunch & Dinners

Sesame-ginger stir-fry

Broccoli

Sugar snap peas

Red peppers

1 Tb vegetable oil

1 inch fresh ginger, peeled and chopped

2 cloves of garlic, chopped

2 Tb sesame oil

3 Tb Braggs or soy sauce (more to taste)

Sesame seeds

Angle hair pasta (or rice noodles) *Use rice noodles for GF

 

–       Sautee vegetables, garlic and ginger in vegetable oil & 1 Tb of Braggs (you can also add a dash of crushed red pepper and sugar if you want)

–       Cook & drain pasta.

–       Mix in sesame oil and rest of braggs.

–       Mix in veggies and top with sesame seeds.

Caramelized Tofu & brussels sprouts

Posted on by Loryn Vegan Lunch & Dinners

Caramelized Tofu & brussels sprouts 

– Extra Firm tofu – cut into small cubes or strips

– olive or peanut oil

– salt

-3 cloves of garlic, minced

– 1/3 Cup pecans, chopped

– 1 T – sugar in the raw

– Fresh brussels sprouts – washed and cut into 1/4ths

 

1st: Cook tofu in hot skillet with oil & salt until golden on all sides

2nd: Add garlic, pecans & sugar and cook for a few mins

3rd: scrape onto a plate & set aside

4th: In the same pan add a more oil (and a dash of salt & garlic powder if you’d like) and put up heat to med-high.  Stir in shredded brussel sprouts and cook to your liking!  (I like some slightly browned)

 

I usually serve over a bed of rice… Rice topped with brusell sprouts and finished with the tofu/pecans.

 

ENJOY!!!! =)

 * Gluten Free