Plant-Based (mostly)
Today’s recipe is the first of many new deliciously cooked recipes that I’m planning 🙂 It’s super-simple, quick to make and a great addition or introduction to your plant-based recipe repertoire.
Although I’m not vegan, the way that I describe my preferred way of eating is ‘plant-based with non plant-based additions’, which basically means mostly vegan with some organic, local animal products added in when my body asks for it. Sometimes this is relatively often, and sometimes not often at all. I know some will object to my use of ‘vegan’ here, but my personal belief is that any reduction in the use of animal products, for the sake of health and the planet, is a good thing, particularly a reduction in mass-produced and imported meat, dairy and fish ingredients. For me, any meals we can make vegan counts towards that effort, every time.
Recipe Revival!
Having come to peace with not eating as much raw food as I used to, I’m really inspired about creating more plant-based recipes for you. Without the self-imposed rule of my blogged recipes needing to be ‘raw’, I’m super-excited to get cooking lots of yummy recipes again 🙂
Today’s recipe is a current favourite of mine and will be in the revamped New Year Vitality Detox, as part of the more winter-friendly (aka cooked but clean) menu plan that I’m developing at the moment.
As it’s December, I’ll be posting a few new festive recipes before Christmas too, so keep an eye out for those 🙂
This Week’s Detox Recipe: Asian-Style Peas with Broccoli & Avocado
I often find that adding avocado to a vegetable dish makes it substantial enough to eat as a main course. Today’s plant-based recipe can be eaten on its own, with rice or gluten-free noodles or as a side dish. I made it recently for friends, alongside one of my favourite roast tomato recipes and a quinoa pilaf. It was a divine combination! This recipe serves 1 as a main or 2 as a side dish.
Ingredients
2 – 3 tbs olive oil
1/2 small white onion, finely chopped
1 clove garlic, crushed
1 cm ginger
1 cup small broccoli florets
1 cup frozen peas
2 tsp gluten-free tamari
1/2 ripe avocado, peeled, stoned and cut into cubes
1 tsp lime juice
fresh coriander to garnish (optional)
Method
Heat the olive oil in a medium frying pan over a medium heat. Add the onion and cook for about 5 minutes until softened.
Add the garlic and ginger and cook for another minute.
Add the broccoli and stir fry for about 7 minutes, stirring occasionally. Add the frozen peas and tamari. Continue cooking for 5 minutes, stirring from time to time, until the peas are heated through.
Remove from the heat and stir in the avocado and lemon juice.
Serve up the stir fry in bowls or in a pretty serving dish topped with coriander leaves. Enjoy!
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