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  Healthfully Delicious

healthfully delicious
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Soy-Free Simple Stir Fry Sauce

6/10/2018

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 In an attempt to write a quick post tonight, I was inspired by these pics and my husband saying he never knows how I make sauces. Well, here's one. And once you know one, you know them all.  Super easy, versatile, and yummy. Enjoy! 
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Soy-Free Stir Fry Sauce
*I never measure this recipe, but I make it weekly. It is versatile and forgiving. Feel free to dabble and try different variations! Let me know what you try! 

Time: 10 minutes

Ingredients: (makes about 1/2-3/4 cup of sauce... I think, never measured!)
2-3 tbsp coconut aminos (sometimes called coconut sauce, depending on brand)
1 tbsp sweetener of choice (I use maple syrup)
1-2 tsp white vinegar or rice vinegar or lime juice
3 tbsp water
1 tsp minced or powdered garlic
1 tsp minced or powdered ginger
few shakes of salt/pepper
1 tbsp corn starch
*optional: hot pepper flakes, peanut butter, tahini, almond butter, sesame oil, omit coconut amines altogether and add chilli powder/paprika to make a yummy sweet n' sour-ish sauce. The possibilities are endless!

What to do:
1) Add all ingredients except corn starch to a jar. Mix well to combine. Taste. Adjust. 

2) Add corn starch and mix well. 

3) Heat a small pot over medium-high, or use your wok and just push your freshly stir-fried veggies aside, and add your mixture. Whisk often until it becomes a little bubbly and starts to thicken. Reduce heat to low until the consistency is just how you want it. Pour onto of veggies and enjoy! 
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Warm Winter Spiced Vegetable & Quinoa Stew

2/18/2018

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I'm calling it a stew. It's hearty, deep in flavour, and full of chunky vegetables. I used what I had, but ideally, it would be even better with potato or sweet potato, turnip, squash, parsnip - yum! But the cauliflower was delicious, I'd use that again for sure. 

Best part - leftovers the next day were even better. 

Enjoy this easy, one pot meal! Hannah approved, although this kid will eat most things, it seems! 
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Spiced Vegetable & Quinoa Stew

Ingredients:
1 onion
2 cloves garlic
1 stalk celery
1-2 carrots
1/2 head cauliflower
1/2 head broccoli
1 zucchini
1 red pepper
(Optional replace/add vegetables of choice: potato, sweet potato, turnip, squash, parsnip - all would go really well in this stew!)
spices used (estimating about 1-2 tsp each: fennel seeds, garam marsala, cumin, oregano, ginger, turmeric, paprika
1 can diced tomatoes
4 cups vegetable broth
3/4 cup quinoa, uncooked
​Salt and pepper, as needed, always

What to do:

1) Cook onion, garlic, carrots, and celery over medium heat in soup pot, in a bit of oil or water for 3-4 minutes until fragrant.

2. Add all other vegetables and stir in spices. Cook for a few more minutes until things are sizzling and smelling ammmmmazing. 

3. Add diced tomatoes and broth and bring to a boil. Stirring to ensure things don't stick. Let boil for just a minute or two until carrots start to soften a little.

4. Add in quinoa and reduce heat to a low simmer. Stir then cover and let sit for about 10-15 minutes, or until quinoa is cooked to your preferred texture. Flavours will deepen as it simmers, too. Stir and serve up with crackers or a delicious piece of homemade bread! 

5. Store leftovers in fridge and definitely enjoy for lunch the next day as it just keeps getting better as the flavours sit! SO good! 

*This meal would work well in a slow cooker, as well. Just add all ingredients, cook on low for 4-6 hours, or on high for 2-4 hours, or until vegetables and quinoa are desired texture. 

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Creamy Chickpea Curry

9/16/2017

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For the love of healthy creamy food. This EASY PEASY curry recipe comes together in less than 20 minutes!

Enjoy!
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Creamy Chickpea Curry

Ingredients:
1 can diced tomatoes with juices
1 can coconut milk
1 onion
2 cloves garlic
tbsp ginger
2-3 tbsp curry powder, turmeric,  and curry paste (or your own concoction of flavour!)
1 tbsp maple syrup 
​salt/pepper ro taste
1 can rinsed chickpeas
​Cooked brown rice or quinoa

What to do:

1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good.

2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil. 

3) Add maple syrup, reduce heat to simmer.  Add chickpeas and salt/pepper to taste.  Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!! 
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<<Previous
    All Vegan, Refined-Sugar-free, Soy-free.  A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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