Meatless Monday: Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

stirfry

 

Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

the ingredients:
1 bunch of bok choy
1 large bunch of broccoli cut into smaller pieces
1/2 cup snow peas
3 garlic cloves, minced
3 spring onions, sliced
1/2 inch fresh ginger, minced
Thai rice noodles
1/4 cup tamari
4 tbsp sesame oil, divided
1 package of red quinoa thai noodles

the method:

  1. Cook noodles according to the instructions on the package.
  2. While noodles are soaking, prep veggies and begin sauteing them. Heat wok or pan with sloping edges on med-high heat. Drizzle in sesame oil and saute the broccoli with garlic slivers. Toss in remaining veggies, excluding bok choy.
  3. Add tamari and add another dollop of sesame oil as you cook. 
  4. Add snow peas last so they remain deliciously crisp and sweet.
  5. Remove veggies and drain noodles. Toss in the same pan with a dash of sesame oil and tamari, and saute noodles until they turn a beautiful golden color. Plate noodles.
  6. In the same pan, lightly saute bok choy with a bit of tamari and sesame oil.
  7. Layer bok choy over noodles, then pile veggies on top of bok choy.

Meatless Monday: Grilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)

grilled vegGrilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)

The ingredients

2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper

the method:

  1. In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
  2. Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
  3. Use extra sauce for dipping. 🙂