WEEKNIGHT NOURISHING VEGGIE STIR-FRY

20 minutes, 3-4 servings

INGREDIENTS

Sauce

• 2 tbsp tahini or almond butter

• 4 tbsp coconut aminos

• 1 tsp tamari or soy sauce (light sodium, especially for kapha & pitta)

• 2 tbsp fresh lemon juice

• 2 tsp sesame oil

• 1 tsp coconut sugar

• 2-inch piece of fresh ginger, grated

• 1/4 tsp red pepper flakes (optional, omit if pitta)

• Small pinch of asafetida powder

Veggies

• 1 tbsp ghee or neutral cooking oil (avocado oil works)

• 1/4 cup chopped leeks or onion - if not sattvic

• 1/2 cup carrots, chopped or shredded

• 1 cup broccoli/ broccolini, chopped (broccolini for vata)

• 1/2 cup bok choy, chopped

• 1/2 cup celery, chopped

• 1-2 cups kale or mixed greens, chopped, stems removed

Topping

• 1/2 cup almonds, chopped

• Additional protein of choice (tofu, paneer, cooked lentils, or meat-based) - this is optional if you are very hungry; it is well nourishing without this

• Optional cooked grain for serving such as cumin rice (see notes)
  

DIRECTIONS

1. Add all the ingredients for the sauce in a small bowl. Mix to combine. Set aside.

2. Heat the ghee over medium heat.

3. Add the leeks/ onion. Heat until translucent, stirring occasionally to prevent burning.

4. Add the other veggies, stir, add a splash of water (if needed), and cover. Allow the veggies to steam until tender - stirring occasionally to prevent burning.

5. Add the sauce, saute for 1-2 minutes in the sauce then remove from heat.

6. If you haven't toasted your almonds, go ahead and toast them - it takes 2 minutes - heat a small saucepan over medium heat. Add the chopped almonds, heat until browned (2-3 minutes).

7. Serve your bowl with a serving of cooked grain, veggie stir-fry, and topped with almonds.

#onepotmeal #vata #pitta #kapha #fall #winter #spring

Notes

• This time of year (winter) I am just craving something simple, light, and warm - there is a reason for that - when it is cold, wet, heavy outside our body craves the opposite qualities to find homeostasis - something warm, dry, light. This dish has those qualities - the heaviness & saltiness of the sauce is balanced by the abundance of veggies, making it lighter and more appropriate for kaphas. Plus, it is not super sauce-y when mixed with the veggies

• Serving for vata - serve with any #sidegrainoption - I like cumin rice and an extra spritz of lemon

• Serving for pitta - serve with cumin rice or saffron rice - honestly, cumin rice is easy and delicious with this, but if you are sensitive to heat, you can do plain basmati rice, cooked barley, or saffron rice.

• Serving for kapha - great just as it is. If you want to add a grain, use cooked barley, millet, buckwheat, or quinoa. BUT, if you are adding meat, do not add a grain - it would make it too heavy for you.