Easy Vegetable Stir Fries
Tofu-filled ravioli are reminiscent of little dumplings in this veggie stir-fry. Using hoisin sauce to finish the dish adds a tasty glaze and just the right flavor kick to the mild ravioli.
Print This Post
I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, huh?
Print This Post
Napa cabbage is a superb companion to dark leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens, with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. Read More→
Print This Post
Serve this easy dish of tofu and broccoli over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, and strips of red bell pepper and cherry tomatoes. Read More→
Print This Post
Napa cabbage is a leafier relative of bok choy. It’s quick and delicious in a stir-fry with mushrooms. This is compatible with Asian rice, noodle, and tofu dishes. Read More→
Print This Post
Cut each piece of cauliflower into tiny florets. Use a small, sharp paring knife, and take your time. The rest of the recipe goes quickly. For a complete meal, serve with cooked brown rice and tofu. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables © 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot. Reprinted by permission of Running Press, a member of the Perseus Book Group. Read More→
Print This Post
Quick and easy to make, this Thai recipe will fill you up and taste great. It’s an offbeat combination of stir-fried recipes with kidney beans. Read More→
Print This Post
Celebrate Diwali with this vegetable bhaji — it’s fireworks-bright, with just a bit of chili providing a small, pleasant explosion in the mouth. With a food processor, it’s a breeze to make. Purple cabbage adds big eye appeal, fancier cabbage like Napa or Savoy are tenderer and cook quicker — your call. Serve with brown basmati rice, or scoop up with naan, roti or other Indian flatbread.
Read More→
Print This Post
