bookstore where I was tempted, and made gingerbread men. Dinner was far down my list of priorities. I fell back on a favourite stirfry sauce. The vegies looked so colourful and I wanted to note my changes so here it is in Vegan Mofo for Rainbow Week.
I was pleased with my effort because I didn't manage to get to the supermarket. E often tells me I have lots of food but nothing to eat. So I try to be creative with what is about rather than just buying what is in my head.
Tonight I substituted maple syrup for honey. It meant that the tamari was a bit too prominent so I have reduced the amount in the below recipe by a tablespoon. I also used ground ginger and sriracha because that is what I had. I haven't had fresh ginger in the house for months. Now it is warmer weather, I probably should buy some, but it is good to know I can get by without if it is not about.
More stirfries on Green Gourmet Giraffe:
Lo mein (v)
Matthews delicious tofu (gf, v)
Pad see ew with tofu omelette (gf, v)
Tamarind tempeh with noodles (v)
'Teriyaki' tofu with brown rice and kale (gf, v)
Hal's Stirfry Sauce
Slightly adapted from The Enchanted Broccoli Forest via Green Gourmet Giraffe
1/2 cup freshly squeezed orange juice (about 1 orange)
3 tbsp tamari (or soy sauce)
1 tbsp maple syrup
1 clove fresh garlic, crushed
2 tsp sesame oil
1/2 tsp dried ginger
1/2 tsp sriracha
1 Tbsp cornflour
Mix all ingredients together except the cornflour. Spoon cornflour into a separate small bowl (or measuring cup in my case) and dissolve with a few spoonfuls of the sauce. Stir cornflour into the sauce. Add sauce to stirfry a few minutes before the end. It should thicken slightly once brought to the boil so it coats the vegetables, noodles or whatever you choose to add.
On the Stereo:
Va Va Voom: Hummingbirds
Vegan Month of Food (Vegan MoFo) in November 2016. Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts.
Week 3's theme is Rainbow Food
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes