Vegetable Stir Fry with Ginger Teriyaki Sauce

Fresh and simple Ingredients:* 1 tablespoon cold pressed avocado oil* 1 organic red bell pepper thinly sliced* 1-2 cups organic snap peas* 1/2 yellow onion t...

Fresh and simple Ingredients:

* 1 tablespoon cold pressed avocado oil
* 1 organic red bell pepper thinly sliced
* 1-2 cups organic snap peas
* 1/2 yellow onion thinly sliced
* 1 cup organic sliced mushrooms
* 2 cups broccoli florets
* 2 cups cauliflower
* 1 cup baby corn
* 1/2 cup water chestnuts
* 1 cup organic edamame
* 1 bunch of scallions thinly sliced (slice white and green part of onion)
* 1 cup raw cashews

Ginger Teriyaki Sauce:
* 1/2 cup liquid aminos (tamari, coconut aminos, or gluten free soy sauce can be used as well)
* 1/2 cup organic coconut sugar
* 2 garlic cloves minced
* 1 tablespoon organic ginger minced
* 2 tablespoons organic rice vinegar
* 1 tablespoon guar gum (or substitute arrowroot powder)
* 1/4-1/2 cup of water depending on how thick you want your sauce. Adjust accordingly

Organic short grain brown Rice:
Cook according to package.

INSTRUCTIONS:

In a wok or large skillet add 1 Tablespoon avocado oil over medium high heat. Add sliced onion, white part of scallions, bell pepper, peas, carrots, mushrooms, broccoli, cauliflower, edamame, baby corn, and water chestnuts. Cover for 1-2 mins. Stir and cover again. Sauté until veggies are almost tender. While stir fry is cooking, stir liquid aminos, ginger, garlic, coconut sugar, guar gum, and water in a small bowl. Keep in mind that Guar gum thickens faster than corn starch. You can add water according to how thick or thin you want you sauce to be. Pour over veggies and stir until veggies are covered in sauce. Add a little bit of water if the sauce is too thick. Garnish with chopped green onions and sesame seeds if desired. Serve over brown/white rice or quinoa. Enjoy!

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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Superfood Burrito Bowl

Simple Superfood Burrito Bowl Recipe:* 2-3 medium sized sweet potatoes diced in 1/2 inch cubes* 2 tablespoons cold pressed avocado oil* 1 bell pepper choppe...

Simple Superfood Burrito Bowl Recipe:

* 2-3 medium sized sweet potatoes diced in 1/2 inch cubes
* 2 tablespoons cold pressed avocado oil
* 1 bell pepper chopped
* 2 cups of fresh black beans or (1 can, organic unsalted black beans- drain juice once heated over stove)
* 2 cup organic sweet or roasted corn
* 1-2 avocados diced
* 1 cup vegan shredded cheddar cheese (brand of choice: Violife)
* 1 cup non dairy sour cream (brand of choice: Forager)
* 1 cup traditional organic Quinoa, cook according to package (brand of choice: Ancient Harvest)
* Handful organic cilantro chopped
* 2 roma tomatoes chopped
* 1/2 small onion chopped
* 1 lime
* 1 teaspoon fine sea salt
* 1 teaspoon freshly ground pepper
* 1 teaspoon ground chili powder
* 1 teaspoon paprika
* 1 teaspoon ground cumin

Seasoned Roasted Sweet Potatoes:
* Preheat oven to 400 degrees Fahrenheit
* Wash and dry before chopping into small cubes. I personally do not like to remove the skin before cooking, but you can remove based on preference.
* Toss the cubes with the avocado oil and seasonings: cumin, chili powder, paprika, salt, and pepper.. More seasonings can be added based on level of spice preference.
* Spread over large baking sheet so that potatoes are evenly dispersed.
* Bake at 400 degrees Fahrenheit, tossing the sweet potatoes every 10-15 minutes to prevent them from overcooking or burning. Cooking time varies from 40-45 mins.

Fresh Pico De Gallo:
Combine chopped onion, tomato, jalapeño, lime, and cilantro. Sprinkle with ground black pepper and sea salt.

Bowl Prep:
Layer cooked quinoa, black beans, roasted sweet potatoes, black beans, red bell pepper, corn, pico de gallo, diced avocado, vegan cheese and sour cream. Left over ingredients can also be enjoyed as tacos or wrapped in flour tortillas. Enjoy!

Connect with Rebecca Muñoz:
***Holistic lifestyle, mindset, and spiritual coaching available.

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Rebecca Muñoz
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DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.

Chickpea Cucumber Greek Salad with Vegan Tzatziki Sauce

Easy Peasy Greek Salad Recipe:* 1 large or 2 medium English Cucumbers, diced* 2 cups cherry or grape tomatoes, halved (I said cucumber in the video hahaha)* ...

Easy Peasy Greek Salad Recipe:

*1 large or 2 medium English Cucumbers, diced
* 2 cups cherry or grape tomatoes, halved (I accidentally said Cucumber in the video)
* 1/2 medium purple onion, chopped
*1 can or bag of organic chickpeas, drained and rinsed ( brand of choice: Green Valley)
*1/2 cup kalamata olives, halved (brand of choice: Jeff's Garden)
*1/2 cup dairy free feta cheese (brand of choice: Follow your Heart)

Vegan Tzatziki Sauce:
*1 cup plain dairy free yogurt (brand of choice: Follow your Heart)
*1 to 2 tbsp extra virgin olive oil
*2 tbsp or half fresh squeezed lemon juice
*a small handful of fresh dill, chopped
*sea salt and ground black pepper to taste
—-The tzatziki sauce can be mixed in with the salad or served as a topping.

Serve salad chilled as a main dish, with vegan pita bread, or as a side salad. Enjoy!

Connect with Rebecca Muñoz:
***Holistic lifestyle, mindset, and spiritual coaching available.

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Rebecca Muñoz
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Cash app: $culturedsociety
Venmo: @culturedsociety

DSHEA DISCLAIMER: The statements (appearing on this website) have not been evaluated by the Food and Drug Administration (FDA). The plant based recipes on this website are not intended to diagnose, treat, cure, or prevent any disease.