This recipe’s a good one for a quick meal when I have a lot of veggies that I need to finish before they go bad. Feel free to mix and match veggies as you desire. And when topped with the almond sauce – mm… soo good…
– bell pepper, chopped
– carrot, half cup, chopped
– snow peas, half cup
– zucchini, half cup, chopped
– asparagus, few stalks, chopped
Add your veggies to a skillet with oil of your choice (I used avocado oil, but you can also use coconut oil or extra virgin olive oil) and stir fry a few minutes until your veggies are to your desired crispness.
While the veggies are cooking, make the sauce.
– 2 Tb coconut milk
– 2 Tb almond butter
– 1 Tb tamari
– 1 tsp maple syrup
– 1/8 ground ginger or 1 tsp freshly grated ginger
Mix the almond sauce ingredients together. Feel free to add some minced garlic or red pepper flakes if you’d like. Add some water if the sauce is too thick.
Top veggies with the almond sauce, serve with a side of brown rice, and eat. Enjoy!