Stir it up

More recently the kitchen has been more or less a test kitchen. I have a dinner party tomorrow. Besides my How to Make Gnocchi like an Italian Grandmother cheat sheet from Heidi Swanson (101 Cookbooks) it's just me and my apron. Cooking with fresh ingredients and a little this and that has shot my little black book of recipes in the right direction. The plant based whole foods diet definitely made an impression on not only the grocery list but my How To in the kitchen as well. Dinner on Friday is food worth sharing...

This stir fry is great because you can pick and choose what vegetables you'd like!



Grocery List:

Snap Peas, Bok Choy, Asparagus, Jalapeños, Green Onion, Red onion, Orange, Dried Chiles, Tumeric, Cumin, Toasted sesame seed oil, Soy sauce, Chili oil, Black beans, Tahini, Cilantro, Blood oranges or Kumquats, Quinoa, Basil, Mint, Lime, Thai seasoning (optional, for flavor)

Prepare, chop all the vegetables and set aside. Cook the quinoa. While the quinoa is cooking start the sauce. In a food processor combine 2 dried chiles, bunch cilantro, one jalapeño, black beans, soy sauce, chile oil, orange zest and orange juice. In a Wok or large saucepan, heat sesame oil. Add all the vegetables until vibrant with color then combine with quinoa. The sauce may come out a bit thick but once you add it into the Wok with the heat it should coat the quinoa and vegetables. Season with tumeric, cumin, ribbons of basil, mint and lime.

As a side dish you can caramelize blood oranges or thin slices of kumquats