Sweet & Sour Veggies

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I was in the weirdest mood the other day. I had the most spontaneous desire to make dinner. Dinner in my house is a pretty big deal; all meals are home-cooked and served at the proper dining hour. Plus, my family loves to eat so you have to make a generous amount of food. Anyways, I came upon this recipe from the vegan cook book “Piece of my Heart” written by Mielle Chenier Cowan Rose and it looked so delish that I just had to go for it. I hope you try making this one at home for your family. Simple, yummy, and flavorful. And it is quite flexible if you want to make your own side dishes or even add your own lil’ flair 🙂 Have fun!

☆ Sweet and Sour Vegetables ☆

Combine in a small bowl to make sauce

1 Tbl miso paste

2 Tbl tamari

2 Tbl rice vinegar

1 ½ Tbl honey

1 Tbl cornstarch

1 Tbl toasted sesame oil

Stir well to dissolve starch and set aside. Note: I slightly tweaked this recipe and used about a tsp. of minced garlic and ginger, and added a ½ tsp. more honey and a few pinches of salt. Gives the sauce a lil’ kick!

Combine in a large pan:

1 Tbl light sesame oil

¼-½ tsp red pepper flakes, to taste

2 lbs mixed vegetables (I used onion, cabbage, carrots, broccoli, & shiitake mushrooms)

Stir fry over medium-high heat for 3-6 minutes until veggies are cooked. Add:

Sauce (above)

Cook 1 minute more, until the veggies are glazed. 

☆ Speckled Rice ☆

In a medium pot:

2 cups water 

Bring water to a boil and then add:

1/2 cup Organic Lake Wild Rice

Cover pot and cook for about 45-50 mins, or when all water is absorbed.

In another medium pot:

2 cups water

Bring water to boil and then add:

1 cup white rice

Cover and cook for about 20 mins.

When both rices are ready, stir both types into a bowl until combined. The wild rice on top of the white should create a speckled effect.

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3 thoughts on “Sweet & Sour Veggies

  1. That looks nice Elena! I love those flavors together. I was thinking about what to do with this morning’s too-vast eggplant harvest – maybe I’ll try tonight!

    One of my favorite fish recipes (which, I’m reminded, I should post on my blog soon) is for Black Cod, which marinates in a sweet/salty miso-based paste for a few days before its grilled.

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