Disclaimer: This could be served RAW as well
Notice I said “stir-fried” which usually conjures up visions of “cooking”! I’m willing to compromise that way. I will cook, and usually burn myself in the process!!! You see, I have one child who is a strict vegetarian and one daughter who has food sensitivities and a husband who will graciously eat my RAW creations, but will follow it right after with something cooked. As-a-matter-of-fact, each member of my family will eat RAW if I make something RAW, but I don’t push RAW on them. I do push “healthy” on them, however!!
So, after my farmer’s market trip last weekend, I wound up with a couple of eggplants, some mushrooms, peppers of all colors, onions, garlic and broccoli. A couple of nights ago, I stir-fried peppers and onions and served it over rice. I made it Italian style using a red sauce. But as usual, I forgot to photograph it. It was delicious. Thank you. You can serve it over pasta as well. I use a brown rice pasta because of gluten allergies. This is the best one by far ! It cooks, feels and tastes exactly like the pasta that you know and love.
This night, I was in the mood for Chinese food, so I figured let me use up some veggies and saute them in an oriental sauce. I wanted my husband to enjoy this dish, but he needs to eat “low sodium”, so I knew that Soy Sauce (even low sodium soy sauce), Tamari, or Nama Shoyu (organic unpasteurized Soy Sauce) would not work. My salty ingredient of choice here was Coconut Aminos. Coconut aminos is a great substitute for those who are allergic to soy or need to watch there salt. Just to show you, see how the numbers stack up:
Tamari 1 Tbsp. has 980 mg Sodium
Nama Shoyu 1 Tbsp. 720 mg Sodium
Soy Sauce Less Sodium 1 Tbsp. 575 mg Sodium
Coconut Aminos 1 Tbsp. 113 mg Sodium
So below is the recipe I came up with for the marinade to saute veggies with. For this recipe, the vegetables that I used were onions, garlic, eggplant, broccoli and mushrooms. Use whatever veggies you have laying around.
1/2 orange juice made from 1/2 orange
1/4 cup Coconut Aminos
1 Tbsp. Rice Wine Vinegar
1 knob grated fresh ginger
1-2 cloves garlic (I grated this as well)
1/2 Tbsp. Sesame Oil
Stir together and pour over the semi-stir-fried veggies and continue to cook. *You can also use this as a marinade for RAW. Take veggies and put in dish or plastic baggie, pour marinade over and let marinade in fridge. Being that this recipe included eggplant which tends to be bitter, I’d probably let it marinade over night.*
I served this dish over Basmati Rice but you could easily serve it over quinoa or even lentils. If you follow a strict RAW diet, you can bloom your rice and sprout your quinoa and lentils. Loads of different ways to enjoy this dish!
So feel free to play around in the kitchen. This dish could be served RAW or cooked. As I mention over and over again, I eat an 80% RAW diet during the day. For dinner, the 20% food that I eat can be cooked. I try to make the healthiest choices in my cooked foods, and since one child is a vegetarian and the other food sensitive, I try to make meals that we all can consume.
Whether you decide to cook or “uncook” this meal, the main thing to remember is just . . .