30 Minute Meals: Super Simple Stirfry (GF Vegan)

Serves: 1-2 | Time: 30 minutes

1 cup Volcano Rice (or other)
1lb bag Mixed Veggies, thawed
1/2 head Bok Choy, chopped
1 tbs low-sodium Tamari
4 ounces Orange Juice
1-2 tsp Sriracha sauce
1-2 tsp Ginger paste
1/2 tsp Sesame Seeds
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Sea Kelp Granules
1/2 tsp powdered Turmeric
1/4 tsp ground Cinnamon
1/4 tsp ground Cumin

Rinse your rice and add it to a medium-sized pot with the amount of water recommended by your package's directions. Cover and turn heat to high so it will boil. Meanwhile, wash your bok choy stalks and slice them in half lengthwise. Then chop it into ribbons. Add this to a large sauce pan with your thawed veggies (I chose a carrot, broccoli and cauliflower mix). Add your spices and sauces. Stir and let marinade.
When the water is boiling for your rice, turn the heat to low and let it simmer for 30 minutes.
When there is 15 minutes left on your rice, turn the heat on medium for your veggies. Cook for the remaining 15 minutes with a lid, stirring occasionally.
When done, serve your veggies on the bed of rice and top with sesame seeds. Enjoy! :)

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College Cooking: Savory Chinese Noodle & Cabbage

Quick, simple, nutritious and delicious! Just what a busy student needs.

Time: 15 minutes | Serves: 2

2 cups veggie broth

1 cup tomato juice

1/2 cup water

1/4 cup Shanxi mature vinegar

1 tsp Chinese 5 spice

1/4 tsp Cayenne pepper

1 1/4 tsp Onion powder

1 1/2 tsp Raw Cane sugar

1 bunch dried Oriental noodles

1 cube frozen ginger

1/4 head red cabbage, shredded

1/2 yellow bell pepper, sliced thin

2 cloves garlic, minced

1/4 cup silken tofu (optional)

To a medium saucepan add the garlic, ginger and liquid. Bring to a gentle boil. Whisk in your spices. Add the sugar and reduce to a simmer. Chop your cabbage and bell pepper. Stir the veggies into your broth. Cook for 12 minutes.
The oriental noodles I had only take a few minutes to cook so I added them now. If you want to add silken tofu (traditionally would crack an egg) simply whisk some into the mix. Stir and cook on low for 3 more minutes. You should notice the sauce thickening and reducing. Ready to serve!

Next time I will try this with bok choy and maybe mung sprouts, or a nice mushroom, but this is what I had on hand.

Jazzed up with pureed sweet potato :)

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:)