Stir Fry on Spinach

I have been trying to get back to basics with Eat to Live - What better way then a complete "veggie" dinner. Basically you can use any combo of veggies - I cleaned out my fridge - and came up with this. My husband even loved it - and I had enough left over for a couple more meals, I put it on red leaf lettuce and romaine the next day cold for lunch - It it a very hot day - so nice to have a cold meal for lunch.

1 Chopped Sweet Onion

1 Chopped Red Pepper

4 - 5 Bok Choy - Cut Green off and put to side - Chop white part

1 Stalk Broccoli - (chopped small so will steam faster)

1/2 Head Cauliflower - (also chopped small - and eat a few raw while you are preparing!)

1 Chopped Zucchini - (large pieces)

6 - 8 Asparagus Stalks - Cut of Tips - and chop ends smaller as they take longer to cook. (Make sure to cut off thick part of stalk)

1 container sliced small portabella mushrooms
Chopped Garlic (to taste)
Chopped Ginger (to taste)
Sesame Seeds

Water

Sauce - See below

Put chopped sweet onion in hot wok and allow to begin to heat about medium - add water and stir often - you want to cook the onions for about 5 minutes or until begins to soften - while cooking you can continue prepping the rest of the vegetables.

Turn wok to high and add red pepper and white part of bok choy - Bok choy has a lot of water in it, so I like to add that first, then begin to add the rest of the vegetables. Add water as needed - allow to "steam" in wok - this will take about 7 minutes - stir often. Add chopped bok choy greens and garlic, ginger and sesame seeds the last couple minutes.

Begin Sauce While Veggies are cooking ~

SAUCE: (This sauce is a fantastic alternative to store bought teriyaki sauces laden with salt, sugar and preservatives - and really good.)
2 TBS. Red Wine Vinegar
2 TBS. Braggs Amino Acids
1 TBS. Garlic Powder
1/2 TBS. Ginger Powder
1 TBS. Agave
1 TBS. Sesame Seed Oil
1 tsp Balsamic Vinegar
1/4 tsp Crushed Red Pepper Flakes (to taste)
1-2 tsp. Arrowroot mixed in (depending on amount of liquid produced by veggies.)

Add sauce and cook for 2-3 minutes until thickened -

Serve over fresh chopped spinach.

Garbanzo Bean Nachos

1 Can Garbanzo Beans - 15oz

1 TBS. Braggs Amino Acids

1 TBS. Lemon Juice

1 - 2 TBS Taco Seasoning Recipe (see below)

Spinach

Guacomole (see below)

Chopped Red Pepper

Salsa

Much of this recipe is from three other sites, and then adjusted for what I had in the house. If you want to see pictures, etc, from the original recipe  go to the following links.

Vegan Chickpea Tacos.

Crunchy Blue Chickpea Tacos.
Taco Seasoning Recipe - (see below for my version)

Turn oven to 400 degrees and line baking tray with aluminum foil. Toss rinsed garbanzo beans with Braggs, lemon juice and taco seasoning and some olive oil. Bake for 20 - 25 minutes until crunchy.

While garbanzo beans are baking - Chop spinach and place in bowl. Add red pepper and guacomole and chips. These are the Food Should Taste Good - Multigrain Chips. Top with garbanzo beans and salsa.

You could also add fresh tomatoes and cilantro. I will next time.

Taco Seasoning Recipe - I make a large batch - and then save for later in an airtight container. (Old spice containers work great.) Do not use store bought taco seasoning recipes. First of all they are very expensive, secondly, they all have added sugar, usually MSG (many are now "hiding" the MSG by saying "natural flavors") In addition, they usually have preservatives in them - These are all things that you need to rid from your diet if you want to be healthy.

Ingredients

3 tablespoons chili powder
2 tablespoons paprika
1 1/2 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon coriander
2 teaspoons onion powder
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper

Guacomole
Avocado - smashed
Garlic - smashed
Fresh Lemon Juice
Salsa - Mix together
Taco Seasoning - If desired