I used to think that red, green and white were the colors of Christmas. Then, as I began to study nutrition, I realized that they are a reflection of nature at this time of year in the temperate zones: red for the holly berries on the dark greenÂ holly tree, more green for evergreen trees, and white for snow. We can reflect nature even further by preparing foods with these colors, mixing and matching them in salads and stir fries. Feel free to make substitutions using the many foods that are red, green, and white and have a happy, healthful, delicious holiday!
Utensils: Cutting board & knife, fry pan or wok or large saucepan (shallow, not deep)
Prep. Time: About 10 minutes
Cooking Time: 5-7 minutes
Categories: Vegan, Gluten & Sugar free
3/4 – 1 c. cup veg. stock
1-2 cloves garlic, minced
1 small leek, sliced (white part)
1 broccoli piece, sliced thinly
1 cauliflower piece, sliced thinly
1/2 red bell pepper, sliced thinly
1/2 cup mushrooms, sliced
tamari soy sauce (wheat free)
cayenne pepper (optional)
1 T. oil (I use Mac Nut oil)
1. Place about 1/2 cup of veg. stock in pan. Add garlic & leek and cook on medium heat about 3 minutes while you cut other veggies.
2. Next add broccoli & cauliflower. Cook about 2 minutes, adding more stock if needed.
3. Next add pepper & mushrooms; cook about 2 more minutes.
4. Add a dash of soy sauce & a pinch of cayenne (optional). Stir in oil. Use a slotted spoon to serve in case too much liquid remains for your taste. (If you place over rice, you can add the liquid to the rice.)
5. Serve over rice or noodles or as is. For added crunch, toss in some non-roasted cashews.
Yield: Serves 2 or 3 as a side dish. Feel free to add a protein source such as tempeh, tofu, chicken, fish, etc.