Sweet and Sour Veggie Stir-Fry

1/2 onion, sliced
2 carrots, sliced
3 celerys stalks, sliced
4 collard green leaves, shredded
1 red bell pepper, chopped
1 cup broccoli, chopped
1/4 cup zucchini, sliced
1/3 cup raisins
2 cloves garlic
2 Tbsp fresh ginger, peeled
4 Tbsp brown rice vinegar
1/4 cup bragg’s liquid aminos (or tamari or soy sauce)
1/4 cup cilantro
1/4 cup apricot preserves
2 Tbsp toasted sesame oil
1 Tbsp agave
1/8 tsp crushed red pepper flakes or Sriracha hot chili sauce, (optional)

On medium-high heat, sauté the onions in Bragg’s, water, or veggie broth for 3 minutes. Add carrots, celery and collards and sauté for 5 minutes adding more liquid as needed to prevent sticking. Using a blender or food processor, blend raisins, ginger, garlic, vinegar, tamari, cilantro, apricot preserves, sesame oil, agave, red pepper flakes or hot sauce. Set aside. Add red bell peppers, zucchini add broccoli to the vegetable sauté, stir and heat until broccoli is bright green. Pour sweet and sour sauce over veggies and serve on warm brown or wild rice.

Oven Baked Brown Rice

The easier way to make rice

2 cups dry brown rice
4 cups plus 2 Tbsp water

Preheat oven to 350 degrees. Combine water and dry rice in a lightly oiled, covered casserole dish. Bake for 60 minutes. (Oven times may vary.)

Share this post