Broccoli & tomatoes;
Slice the broccoli stem into bite size peaces and throw into a pan on medium heat with your choice of coconut oil or butter and simmer till slightly tender then add the bite sized broccoli florets.
Just before the broccoli is cooked and tender, pop in the capers and sliced up sun-dried tomatoes. Stir occasionally and remove from heat.
Boil some water in a kettle and add just over 3 cups of it to a pot on the stove with the miso on low heat to keep warm.
In a large pot place the butter and the chopped garlic on medium heat. Once the garlic has browned add the rice and stir. After about 3 minutes add one cup of miso broth. Stir occasionally.
Once the liquid has evaporated, add a second cup of miso broth, stirring occasionally. And again once the liquid has evaporated, add the third cup of miso broth. Stir occasionally.
Just before the liquid has evaporated add the pan of broccoli and sun-dried tomatoes. Stir.
Once the liquid is all evaporated, remove from heat and add grated cheese if you wish!
You could always use vegetable or chicken stock instead of miso.
This will take you a little over 30 minutes of so.
TEMP EH! Canadian fusion stir-fry.
Lynne can't stop raving about this delish dish we created last night... gluten free vegan never tasted SO GOOD!
Tempeh marinated and pan fried in;
Peanut butter, the real stuff
GF soy sauce
Ginger, finely chopped
Onion, finely chopped
Until golden brown
Coconut oil in pan
Spiralized zucchini, thrown in at the end
1 chili pepper, whole
GF soy sauce
Sprinkled with black sesame seeds
Thai /Cambodian fusion red curry!
In a bowl combine:
Red curry paste (I use Thai Kitchen brand)
Warmed coconut oil
Stir in chopped cauliflower
Lay coated cauliflower on a coconut oiled pan
Cook at 400 until soft and crispy
In a huge pan:
Then add curry:
Red curry paste
Cambodian spice blend (if you have some)
Salt and pepper
Toss in the cauliflower
Top with cilantro or basil
Add curry to rice or zucchini noodles
Let me know if you try this at home!