|The Vegan Kitchen Sink Stir Fry has it all- brown rice, broccoli, chickpeas, green peas, mushrooms, & avocado goodness!|
Hope everyone enjoyed the Virtual Vegan Potluck post and has selected intriguing recipes to recreate. I am most eager to test out newly bookmarked vegan yumminess in my kitchen (especially all of the desserts!!!) and of course vote for personal favorites in every category the upcoming VVP vote...
Now that extra sleep has been rewarded, election day is finally over, and autumn is drawing to a close, we're down to the nitty gritty of momentous 2012.
For this comforting month meant for relaxation, warm kitten snuggles, and praying for slaughtered turkeys, I will periodically highlight vegan Thanksgiving items such as the traditional Tofurky roast as well as feature recipes including my favorite homemade cranberry sauce made from cranberries, orange juice, spices, & a bit of sweetness to round out the tart flavor.
As of right now, I'm focusing on rice and grains, making delicious, creamy sauces from vegetables and various milks for one of the cheapest, most convenient bases of any meal.
The Vegan Kitchen Sink Stir Fry is not only savory and rich, but it is packed with good, fulfilling flavor that won't have a person starving for their next meal.
Heck. After I was finished eating this red plate of awesome, there was no room for dessert!
If more almond milk, water, or a bit of low sodium vegetable broth is added, stir fry could easily transform into a wonderful soup/stew.
2 cup chopped portabella mushrooms
1 cup chickpeas
2 tablespoon balsamic vinegar
1 cup cooked brown rice
1 cup broccoli
1 cup green peas
1/4 cup almond milk
2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
|In a medium heated skillet, saute mushrooms & chickpeas in balsamic vinegar.|
|Add in cooked brown rice, broccoli, & green peas. Stir in remaining ingredients. Cover & let cook for an additional 5-7 minutes.|
|Top with avocado.|