We've all been there. There are a few odd vegetables hanging around in the fridge, but nothing sparks your creativity or inspires you to cook a full meal, so you find yourself eating peanut butter off a spoon. My challenge for you today, this week, this month or this year is to cook (and eat) everything in your fridge before you shop again. This eliminates food waste, saves you money and you get to exercise being creative with your meals.
📚Check out my award-winning cookbook (outside US and Canada)
📚Not in North America? Check out my cookbook here
👉🏻Find me on Instagram:
🌱Check out my website for more recipes and tips:
👍🏻If you enjoy this recipe, please 'like' the video and 'share' with your friends and family!
👨🏻🍳A NEW RECIPE every Thursday at 6:30PM (BST)
Serves 2
100g rice
1 -2 tsp rapeseed oil
1/2 onion, chopped (make a veg stock with your onions peels)
Thumb size piece of ginger, roughly chopped
1 carrot, not peeled - just diced (regrow the tops of your carrots)
1 red pepper, roughly chopped
2-3 purple sprouting broccoli, chopped
2 handfuls of roughly chopped kale
2 stalks of asparagus, chopped
Pinch of black pepper
Pinch of salt
Sauce:
1 tbsp of tamari or soy sauce
1 tsp sesame oil
Juice of half lime
1/2 tsp maple syrup
1 tsp miso paste
1 tbsp peanut butter
1. Cook your rice until soft and chewy.
2. Sauté your onions until soft. Next, add your ginger and carrots and stir. Allow this to cook for a few minutes before adding your red peppers. Cook the peppers until soft. Add a splash of tamari sauce and toss.
3. Add the remaining veggies and greens and stir well. Be sure to not overcook or burn your veggies.
4. Add your peanut sauce ingredients to a jar and shake until smooth and creamy
5. To plate: add a heaped spoonful of rice to the bowl, next your veggies, squeeze of lime juice, chopped coriander leaves and your peanut sauce.
Enjoy!
Disclaimer: This video is not sponsored.
#ZeroWaste #Vegan #MaxLaManna
0 Comments