Tonight I made a Broccoli, Mushroom, and Cashew stir fry and served it alongside sweet potato, zucchini, and daikon noodles that I created using my spiralizer. I cooked the broccoli, mushrooms, and cashews in a wok over high heat with a bit of peanut oil, minced garlic, and diced chili peppers. Once the broccoli was tender I moved it to a plate to cool whilst adding the veggie noodles to the wok. I seasoned them with a bit of grated ginger, soy sauce, and a touch of the red rooster. Once they started to become softer I added a splash of vegetable stock to work in some steam. Once they were finished I plated them side by side for this picture and then proceeded to scarf it down.
This is a thai-inspired dish that I’ve created. I created noodles by shaving long carrots and then cooked them over extremely high heat for just a quick moment in order to coax them into behaving more like noodles. I cooked the broccoli, red bell pepper, and mushrooms in a mixture of peanut oil, sesame oil, freshly grated ginger, fresh garlic, and sliced Serrano chili. Right when all the vegetables are starting to become tender I give the whole mixture a small splash of soy sauce.
Once the dish is completed I make a small mixture of soy sauce, grated ginger, and sliced Serrano chili as a finishing sauce served on the side.
Tonight I was in the mood for something fresh and full of flavor. As of today I have decided to revert back to a primarily vegetarian diet; with the exception of dairy and the occasional seafood indulgence. So, in order to kick things off right, I cooked up a light whole grain pasta dish with broccoli, basil, cherry tomatoes, mushrooms, garlic, and giardiniera peppers. I grow fresh basil in my kitchen and am always looking for an excuse to use it. As far as I’m concerned, fresh basil is one of the greatest things on the planet. Delicious.
Stay tuned for future vegetarian creations.