Friday, June 21, 2013

Sweet & Sour Veggies

Sweet & Sour Veggies

I've made this yummy dish twice now, tweaking it to perfection. As per my menu requirements, it's very quick and easy to make.

You may have seen that I use Bragg Liquid Aminos instead of soy sauce in my recipes. Reasons include no added salt or preservatives, and the soy beans used are certified non-GMO. Learn more about the benefits of Bragg Liquid Aminos here.

Apricot Preserve 100% Fruit
You may have trouble finding an apricot preserve with no added sugar. Here's one I found at Whole Foods. St. Dalfour from France. Made from 100% fruit. I avoid added sugar like the plague to keep my body slightly alkaline. But you may opt for a preserve that has some added cane sugar. St. Dalfour uses grape or apple concentrates to moderate the sweetness of their preserve. I know it's all still sugar (fructose), but I stay away from the processed sugar.

Cut the vegetables and prepare the sauce.
Sweet & Sour Veggies

Sweet & Sour Veggies
 Saute garlic and onion in olive oil. Add mushrooms and remaining vegetables.
Sweet & Sour Veggies
Once the veggies are starting to cook through, add the sauce and stir until the sauce slightly thickens. Don't worry if the sauce doesn't thicken. More important that you don't overcook the veggies. The sauce will taste wonderful no matter the consistency.
Sweet & Sour Veggies

Sweet & Sour Veggies

From Chris Pedersen
Yield 4 servings
Sweet & Sour Veggies
Category Main Course
Cuisine Vegan

1/4 C low-sodium vegetable broth
1/4 C all-fruit apricot perserves
1 Tbsp Bragg Liquid Aminos (replaces soy sauce)
1 Tbsp rice vinegar
2 tsp cornstarch
1 Tbsp olive oil
1 C onion, sliced into half-moons
2 cloves of garlic, minced
4 C button mushrooms, trimmed and halved
1 C carrots, cut into matchsticks
1 C green cabbage, shredded
2 C broccoli spears
1 zucchini sliced into half-moons
2 kale leaves, spine removed and sliced thin

1. In a small bowl, whisk together the vegetable broth, preserves, Bragg Liquid Aminos, vinegar and cornstarch. Set aside.
2. In a wok or large skillet, heat  olive oil over medium heat. Add onion and garlic and cook until onions turn translucent (about 5 minutes). 
3. Next add mushrooms and the remaining vegetables. Stir until vegetables are heated.
4. Pour the sauce over the vegetables and gently stir. Cook until the sauce thickens slightly. Make sure to not overcook the vegetables.
5. Serve immediately in a bowl alone or over brown rice or quinoa.

What did you have to eat this week that you found inspiring?


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