Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry PinAmelia whipped up this delicious oil-free Broccoli Mushroom Stir Fry recipe so we could use some shiitake mushrooms we found on sale. Since they’re usually so expensive, we rarely buy them, but we love them oh so much! If you can’t find any that are affordable, you can just use whatever mushrooms you have available.

We used a spicy Chinese red chili sauce to give the recipe a little extra spice. Feel free to use your favorite spicy hot sauce or try different ones.

Based on recommendations from some of our favorite nutrition doctors, we try to avoid oil whenever possible, even olive and coconut oil. While oil does lend a richness to food, its long-term harmful effects to our arteries and the weight gain associated with such a dense source of calories sour the taste a bit.

That’s why most of our stir fry recipes use vegetable broth instead of oil to “steam fry” our veggies. The key is to cover the pot between stirs to trap the moisture so the veggie broth doesn’t evaporate and your veggies don’t dry out.

This is a good one dish recipe, but you can also serve it with some delicious Vegan Miso Soup.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Thai Style Sweet and Spicy Sauce

Thai Style Sweet and Spicy Sauce PinAmelia was making some Jackfruit Crab Cakes and I asked what we were going to use for a dipping sauce since tarter sauce and most crabcake sauces have dairy and/or eggs. In her typical creativeness, she whipped up some of this Thai Style Sweet and Spicy Sauce, and it was great!

This Thai Style Sweet and Spicy Sauce recipe is the perfect sauce for dipping or to add more flavor to your rice, noodle and potato dishes. The combination of sweet and spicy makes for some mouthwatering goodness.

It was very tasty with our Jackfruit Crab Cakes, but we also liked it with our Oven Fried Okra and I love it over plain rice. It’s a great sauce to have on-hand for when you need to jazz up a dish.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Pad Prik King with Tofu

Vegan Pad Prik King PinThis Vegan Pad Prik King was inspired by one of Amelia’s favorite Thai restaurants in Littleton Colorado, Wild Ginger. We used to go there almost weekly when she lived in the area. Now, since we live far away, Amelia decided to make us a vegan version so we can enjoy it whenever and WHEREver we want.

To reduce the calories, cut back on the brown sugar to your preferred level of sweetness. Also, be sure to buy vegan red chili paste. Many brands have fish sauce, which adds cholesterol that you just don’t need.

We like to serve this with brown rice, or you could serve it over some delicious Pad Thai noodles.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Pad Thai

Vegan Pad Thai PinBefore embarking on our plant-based journey, it never occurred to me that we could make our own Pad Thai at home. I always saved it for my occasional trip to a Thai restaurant. But this Vegan Pad Thai with tofu is even better than restaurant Pad Thai! Plus, it’s made without oil!

Super firm tofu works well in this recipe. It has more of a meaty texture and holds together better while stirring the noodles into the mixture.

We used Annie Chun’s Gluten-Free Pad Thai Rice Noodles. They’re delicious and easy to prepare. Just soak them in hot water for about 10 minutes and they’re ready to eat.

Sprinkle a few crushed peanuts and squeeze a lime wedge over the top for a real authentic restaurant experience.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Stir Fry

Vegan Stir FryAmelia cooked this Vegan Stir Fry about 8 times before she was happy with its flavor and veg composition. This one is all hers and it’s delicious!

We used fresh ingredients in this recipe, but if you’re in a hurry or hate chopping up a bunch of veggies, you can use a variety of frozen veggies or a package of mixed veggies. We use frozen mixed veggies quite a bit for this recipe, especially when we’re short on time.

I prefer eating it over brown rice, as this recipe calls for. But we also like it over Tofu Shirataki Spaghetti Noodles, spaghetti squash and spiralized zucchini. Amelia made it a lot, so we tried it with a lot of different things.

Amelia cooks this recipe in a skillet over medium heat covered to keep the veggie broth from evaporating too quickly. If you’re using a wok, the cook time will be less so keep that in mind.

If you want to make this gluten-free, substitute the seitan with sliced mushrooms. That’ll keep it a similar color and texture.

This recipe originally used a teaspoon of sesame oil, but since we’re not eating oil anymore, we removed it. You can add some sesame seeds to this dish to get a similar flavor. It’s a good idea to slightly toast them in a skillet before adding them to your recipe to release the oils and flavors.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.