It’s been a good start to the school year, but it is sure difficult adjusting to the new rhythm. I always find it challenging to get enough sleep during transition times and this one is maintaining that tradition. Even though I didn’t stop counting sheep (okay, reading) until almost midnight, my body thought that it was wise to be up at 5:00. Apparently, my body needs some reeducation:)
It was interesting coming up with my recipes for the week. There were no produce sales at the store (other than corn) and I knew that I would not have the opportunity to go by the farmer’s market. Since we are moving in a few weeks, I decided to use almost-empty packages as my inspiration. I figure it’s easier to eat it than move it! Additionally, I knew I wanted something vegan this week to balance out all the cheese from last week.
I found a bottle of gluten free soy sauce in the fridge with only a few tablespoons left. I immediately knew what I wanted to make: stir fry. Not just any stir fry, but one that is influenced by a conglomeration of Amy’s brown rice and stir fried vegetables frozen dinner and the tofu gingerine from my favorite Thai restaurant (seriously, let me know if you’re in the north Atlanta area and I’ll hook you up with the best Thai ever!).
Ginger Stir Fry
Marinade: 3 garlic cloves, crushed, 2 tsp shredded ginger root, ½ tsp red pepper, ½ cup Braggs liquid aminos or soy sauce (gluten free, if needed), rice vinegar to fill container
2 packs extra firm tofu, drained, pressed and cut into cubes
2 cloves garlic
2 tsp shredded ginger root (or more…I like lots of ginger!)
1 red onion, chopped
1 package mushrooms, quartered
2 red, yellow, or orange bell peppers, sliced
1/2 head cabbage, chopped
1 lb asparagus, cut into 1” pieces
1 head broccoli, cut into florets
Marinate the tofu overnight. Drain the liquid (and reserve) and cook in a large saucepan with a little coconut oil until browned. Remove and set aside. Using the same saucepan, add the garlic, ginger, and onion and cook until softened. Add the remaining veggies and some of the residual marinade and cover, steaming until soft, stirring occasionally.
Serve alone or over rice.
The quantities and types of veggies here are easily adaptable. I frequently use a whole head of cabbage (because it’s cheap!) and I love to add lemongrass and/or bok choy when I can get it. When fresh peppers or asparagus are too expensive, I substitute frozen.
Whenever I have more fresh ginger than I will use in the next week or so, I cut it into 1″ chucks (I don’t even bother to peel) and put it in a bag in the freezer to be used for smoothies. One of my favorite is a ginger peach cobbler recipe!
Add a protein shake and some clementines and I have a healthy lunch packed with vitamin C to ward off the germs the kiddos are bringing in!