10 Easy Vegetarian Super Bowl 2017 Snacks

The Superbowl is looming ever closer, and our fridge is PACKED. Aside from the holiday season, the Superbowl is a great excuse to cozy up whilst cooking up a bunch of delicious food.

But we don’t have a TV.

We aren’t even hosting a party.

We’re planning to stream the game on our (shared) laptop, all snuggled under blankets, eating our hearts out – just the two of us.

It’s not the size of the party that matters. It’s the company…and, perhaps more importantly, the FOOD.

With that in mind, here’s a roundup of 10 delicious (mostly secretly-healthy) vegetarian recipes for your Superbowl celebration. Whether you’re hunkering down at home, hosting a party, or attending a party, you’ll find something on this list to please everyone, from starters to desserts.

QUICK SNACKS

  1. Kale Chips by Oh She Glows
    • I know we’ve all heard about kale chips, and you may have tried a batch or two without being sold on the idea. But this summer, with our abundance of kale thanks to our CSA, we perfected this simple snack. Angela’s tips on preventing burns and soggy chips will have your entire crew crunching in no time. Our batches barely made it to a plate before we polished them off. Experiment with seasonings – we kept ours simple with salt and pepper, but you can get really creative here.
  2. Cashew-less Vegan Queso by Minimalist Baker
    • Full disclosure: we have not yet tried this recipe. But you better believe we picked up an extra eggplant this week to try it out. We love cheesy snacks here but try to limit how much dairy we eat, for both health and sustainability reasons. Cheese is pretty high in calories and I could easily eat my daily caloric needs in cheese. Thankfully, I stumbled upon Minimalist Baker’s queso recipe this week, and we can’t wait to try it out. Creamy queso-y goodness, without the calories, with the added benefits of eating more veggies? Yes, please!
  3. Maple-Roasted Chickpeas by A Pastry Affair
    • I had this recipe bookmarked for months but kept forgetting to actually make it. How I “forgot” to simply empty a can of chickpeas onto a sheet and forget about it for 40 minutes is beyond me, but I finally remembered to make them, and I’m so glad I did. Much like the kale chips, you can experiment with flavors here. I’ve omitted the maple syrup and simply baked them with cinnamon and sugar too.
  4. Mozzarella-Stuffed Rosemary Pretzels by Baker by Nature
    • We made these delicious soft stuffed pretzels for the Superbowl last year. They’re soft, chewy, and flavorful, and you can customize the herbs and cheese to your liking – or omit them entirely for a plain soft pretzel. I let Travis handle all things yeast-based in our house, thanks to his years of beer-brewing, and these came out so well, we’re having a repeat performance. This year we’re using cheddar instead of mozzarella. Yum!

HEARTIER FARE

  1. Vegetarian Baked Potato Nachos by Sarah Goes Places
    • This is one of my favorite simple veggie recipes. You can use any type of potato, sliced super thin, and top with any combination of beans, veggies, and optional cheese, to create your preferred nachos. I almost always include tomatoes and peppers along with black beans, but the rest is up to you. Bake the potatoes, toss on the toppings, and bake until the cheese is melted.
  2. Easy Eggplant Pizza Bites by Sarah Goes Places
    • Another easily-customizable veggie recipe, these eggplant pizza bites are a great way to get delicious pizza flavor for a fraction of the calories. Using eggplant slices as the crust means they won’t be super crispy, and you may need a fork to eat them, but they’re still a great party option. Plus, you can make a few batches with different toppings – even including meat if you have some omnivores present!
  3. Hearty Veggie Mac and Cheese by Julia Moskin, NYTimes Cooking
    • The official title for this recipe is the decidedly-classier “Hearty Whole-Wheat Pasta with Brussels Sprouts, Cheese, and Potato,” but I think “Veggie Mac and Cheese” covers the topic just as well. It’s a warming way to sneak in a few extra veggies with a creamy classic. We made this with sweet potatoes and omitted the parmesan on top, and it was perfect for a cold winter dinner. You could also bake it into muffin cups to easily create single servings for guests.

DESSERTS

  1. Lightened-up Protein Cheesecake Cupcakes by Sarah Goes Places
    • We may not all be NFL players, but we could all use a nutritional boost from a dessert that’s low on sugar and high on protein. Baking the cheesecakes into cupcakes makes them easier to serve a crowd (if you don’t eat them all first). And who doesn’t love cheesecake?
  2. Dessert Hummus by Sarah Goes Places
    • We probably make this close to once a week these days. I’m almost embarrassed to admit how often we make it, but it’s just SO GOOD! If you’re serving to a crowd, you can spoon it into shot glasses for a fancy presentation, or have fruit/graham crackers handy to scoop it up.
  3. Chocolate Brownie Breakfast Bars by Chocolate Covered Katie
    • I’d be remiss in my healthy vegan and vegetarian desserts if I didn’t include a post from Chocolate Covered Katie. I’ve tried a ton of her recipes and been inspired by many others. Her classic black bean brownies are on our regular rotation list, and the dessert hummus above is inspired by one of her recipes. These chocolate brownie “breakfast” bars are tasty as-is, although we took it a step further and subbed out the cocoa powder for chocolate Orgain protein powder to give them an extra boost.

BONUS COCKTAIL

Travis told me I couldn’t choose sides in this post, but I know my grandma reads my blog, so, for my family back in New England – where I grew up – this cocktail is for you:

Winter Tea Julep by We Are Not Martha

This Boston-based blog cooked up a cold-weather cocktail sure to keep you and yours warm whilst watching the game. You’ll need to boil some water to create the simple syrup, but, as the name implies, it’s simple. Then you just brew some tea and add the bourbon.

If you’re not in the mood for peppermint tea, I’ve had great success making Hot Toddies with ginger tea, honey, lemon juice, and bourbon too. I’ll leave the amounts up to you.

And there you have it – our 2017 Superbowl Snack Recipe Roundup. If you try any of these, let me know! GO PATS!!

 

Tofu Pot Pie with Mushroom Gravy – Pot Pie Recipe

As promised in my previous post, here’s the classic Tofu Pot Pie recipe – it’s a hit with both vegetarians and omnivores alike!

Tofu Pot Pie with Mushroom Gravy – Pot Pie Recipe

Ingredients

  • 2 pastry crusts (or feel free to make your own)
  • 1 block extra firm tofu, drained and cut into 1" cubes
  • 1-2 potatoes, any kind, cubed and cooked
  • 1-3 diced full size carrots (approximately 1 cup)
  • 1 cup diced celery
  • 6-10 ounces sliced mushrooms
  • 1 large onion, diced
  • 1 cup frozen peas, thawed
  • Mushroom gravy from this recipe

Instructions

  1. Preheat oven to 400*.
  2. Unroll one pie crust into pie dish.
  3. Layer ingredients in any order. I generally start with tofu and potatoes as they're larger and more dense, and top it all off with the gravy.
  4. Top with second crust and pinch edges to close.
  5. Cut vent slits or a design into top.
  6. Bake on the middle rack for 45-60 minutes, or until crust is golden brown.

Notes

adapted from an old recipes from Gentle Thanksgiving

Tofu Pot Pie with Mushroom Gravy – Gravy Recipe

Today, as my gift to you, I’m passing on a recipe (well, actually two) that’s been a hit among my friends and family for years. I got it from an online forum and copied it into a Word doc about 9 years ago. The printout is splattered with gravy and wrinkled from use – just the way a favorite recipe should be.


The mushroom gravy included here can be deliciously used on its own – we often make it to as a complement for pumpkin or butternut ravioli. It’s warming and filling – and can easily be vegan, should you choose to use a vegan butter spread.

The pot pie itself is easily customizable, depending on how much and what type of vegetables you have on hand. For example, you’ll see some pearl onions in mine – we used the leftovers from the Mushroom Bourguignon.

First, the Mushroom Gravy – since you can use it with a variety of other recipes:

Tofu Pot Pie with Mushroom Gravy

Ingredients

  • 5-6 ounces chopped mushrooms (I use about a half box of cremini mushrooms)
  • 1 onion, diced
  • 1/4 cup butter or vegan butter spread (we used Trader Joe's unsalted)
  • 1/4 cup flour (we used TJ's whole wheat pastry flour)
  • 2-3 cups vegetable stock/water with bouillon
  • Poultry seasoning and/or Herbs de Provence, to taste (sage, thyme, marjoram - be generous)
  • Salt and Pepper, to taste

Instructions

  1. Melt butter in a saucepan over medium heat. Sauté mushroom and onion together until onion is translucent.
  2. Add flour and stir constantly.
  3. Slowly pour in vegetable stock/water, one cup at a time, while stirring. You may find you do not need the full 3 cups, depending on how thick you prefer your gravy.
  4. Continue to stir over medium heat until it boils, then reduce heat and let thicken.

Notes

adapted from an old recipe from Gentle Thanksgiving

For the Pot Pie, see this post!

 

Vegetarian Mushroom Bourguignon

I watched the Julia Childs movie Julie/Julia a few years ago whilst living alone in New York. I loved writing and cooking, so although I’m not a huge movie buff, it was a natural choice for me on one of my “do nothing” days (I’ll talk about those next!). A large part of the movie – from what I now remember – centered on Julie’s ability to cook boeuf bourguignon. After hours of prep work, it was a flop – and I was intrigued. As a vegetarian, I wasn’t about to try the exact recipe myself, but I wanted to find something equally impressive and comforting for cold winter days.

Enter Smitten Kitchen, a decidedly-delicious blog made up of “comfort foods stepped up a bit,” in their own words. Though this was the first Smitten Kitchen recipe I tried a couple years ago, it hasn’t been the last. It’s a favorite and I served this to some non-vegetarian friends over the holiday weekend, and unfortunately, we devoured it too quickly for me to get a photo. I don’t think anybody wants to see a photo of my simmering red wine, so I’ll circle back when I make this again. Enjoy!

Vegetarian Mushroom Bourguignon

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter, softened
  • 2-3 pounds sliced cremini mushrooms
  • 1 carrot, finely diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup full-bodied red wine
  • 2 cups vegetable broth
  • 1/4 cup tomato paste
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup pearl onions, peeled (thawed if frozen)
  • Pappardelle pasta, for serving

Instructions

  1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
  2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
  3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce the liquid by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and, once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
  4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

Notes

Recipe barely adapted from Smitten Kitchen

Vegetarian Baked Potato Nachos

It was warm enough to go for a walk in capris today, so not really a day to get into my cold-weather recipes. Instead, here’s a recipe from one of our summer CSA weeks, full of green peppers, onions, tomatoes, and potatoes. They’re perfect for watching a football game since you can control how much cheese/veggies you use!

Baked Potato Nachos

Ingredients

  • Fresh potatoes, any kind, very thinly sliced (we used a grater)
  • Olive oil, optional
  • Diced onions
  • Diced sweet green peppers
  • 1-2 diced jalapeno peppers
  • Diced tomatoes (canned or fresh)
  • 1 can rinsed and drained black beans
  • Freshly shredded cheese, your choice

Instructions

  1. Preheat oven to 425*. Line baking sheet with parchment paper.
  2. Toss potato slices with olive oil, if using.
  3. Spread potato slices on baking sheet. It's okay if they overlap.
  4. Bake for about 20-25 minutes, then toss/rotate the potatoes and bake for another 20 minutes.
  5. Top potatoes with onions, both peppers, tomatoes, black beans, and cheese.
  6. Bake another 20 minutes or until cheese is melted.
  7. Enjoy!

Bok Choy and Tofu with Peanut Sauce

I’m hungry and I’m sweaty, but in order to keep up with my 2016 goal of an average of one post per week, I’m going to type this fast! And then shower and eat.

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We’ve been loving our CSA, and they offered a late fall/early winter CSA option too. It’s been great to have fresh greens again, including the bok choy. I’d tried making it in the past but it never came out the way I wanted…enter recipes straight from the farmer. Without further ado, I give you our slightly-modified Bok Choy and Tofu with Peanut Sauce. We also made some brown basmati rice on the side.

Bok Choy and Tofu with Peanut Sauce

Ingredients

  • 1 block tofu, drained and cut into 1" pieces
  • 2-3 bok choy or baby bok choy
  • Soy sauce or tamari
  • Peanut or sesame oil
  • Peanut butter (the runnier, the better)
  • Maple syrup
  • Rice wine vinegar
  • Garlic powder or fresh minced garlic
  • Ground ginger or fresh grated ginger

Instructions

  1. Trim and discard bottoms of the bok choy. Rinse the leaves.
  2. Stir the tamari/soy sauce, rice wine vinegar, maple syrup, and peanut butter together and set aside.
  3. Heat a nonstick skillet or wok on medium high until a bead of water sizzles.
  4. Add the peanut oil and swirl to coat.
  5. Add the garlic and ginger and stir-fry for about 30 seconds.
  6. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender.
  7. Top with the peanut sauce mixture and cook for another 30 seconds.
  8. Turn off heat and plate the bok choy.
  9. Repeat steps 2-8 with the tofu, allowing it to stir-fry just a bit longer to get a golden coating.
  10. Enjoy!

 

Glorious Galettes – Vegan & Delicious

You’ve probably seen them on Pinterest or Instagram, and you’ve probably thought they look delicious, but too time-consuming for an everyday dinner.

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Think again: galettes – at least the way we make them in our house – are pretty much the easiest fancy-looking way to eat dinner in a flash. I’d been meaning to try one for a while but – like most people – I never managed to find the time. One day, my beloved King Arthur Flour catalog arrived, complete with a galette recipe on the cover, and I could hide no longer. Our CSA box that week contained zucchini, tomatoes, and onions, and it was on. Time to make the donuts…or in this case, the galettes.

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We’ve experimented a bit with different crust recipes (sorry, King Arthur, for not playing by the rules) because, although the KA butter version was SCRUMPTIOUS, we also devoured the whole galette in one sitting. Realizing we’d each consumed half a stick of butter was, well, not in line with the way we normally eat. We even used leftover phyllo dough to create the one above (we had to bake it in a pie dish because it wouldn’t hold its shape).

I found a Mediterranean pie crust recipe from NYTimes cooking that’s been doing the trick for us ever since. Here’s the link, since we barely changed that recipe: Mediterranean pie crust – our only difference is we use all whole-wheat pastry flour and no all-purpose flour. Whole wheat pastry flour will give you a bit of a denser, less flaky crust, but we like the earthy taste.

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As for the galette itself, here’s our basic formula, loosely adapted from the King Arthur recipe:

Glorious Galettes – Vegan & Delicious

Ingredients

  • One pie crust of choice (see above for our recommendation)
  • Zucchinis
  • Tomatoes
  • Onions
  • Other veggies as desired
  • Herbs de Provence, Salt, Pepper (or try using sage and nutmeg for a Butternut and Mushroom galette)

Instructions

  1. Prepare dough as directed and let rest.
  2. Preheat the oven to 450.
  3. Slice all veggies into thin (1/2" or so) slices. Layer in a glass baking pan or spread on a baking sheet lined with parchment paper. Sprinkle with herbs and spices.
  4. Roast until the edges are browning and veggies are tender - 30-45 minutes.
  5. Roll out dough as thin as you can get it without tearing.
  6. Scoop veggies out of pan/off sheet and arrange in the center of the dough.
  7. When all veggie are in the dough, roll up the edges and pinch together.
  8. Bake an additional 20-25 minutes, let cool, and enjoy!

Easy Eggplant Pizza Bites

In case your CSA isn’t overflowing with them just yet, be warned: it’s eggplant season. YUM! I recently discovered not everyone likes eggplant, and also lots of folks aren’t quite sure what to do with this abundant purple vegetable in their weekly shares. I love eggplant and here’s one of my favorite barely-a-recipe meals to make with it!

Easy Eggplant Pizza Bites

Ingredients

  • Eggplant, sliced about 1" thick
  • Tomato slices or tomato sauce
  • Avocado
  • Olives
  • Zucchini, sliced about 1/4" thick
  • Shredded cheese

Instructions

  1. Roast the eggplant at 400 for about 30-40 minutes or until browning at the edges.
  2. Layer zucchini, olives, tomatoes (or tomato sauce), and avocados on top.
  3. Sprinkle with cheese.
  4. Place under the broiler on low until cheese browns and bubbles.
  5. Enjoy!
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No-Cook Pasta Primavera

Or, “How we ate our CSA this week when it was far too hot to make a galette!”

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We’ve been enjoying the fruits (or shall I say veggies) of our CSA this summer. Each Friday we get a box full of reasons not to go anywhere beyond our kitchen or do anything beyond craft new ways to nourish ourselves. I hesitate to use the word “recipes” because we pretty much make it all up as we go along based on what’s in the box. I figure Mother Earth wants us to eat these particular items this week, so we should listen. As part of our general inclination toward living more simply, it works pretty well.

My grandma sent me a recipe in the mail a few weeks ago for a no-cook tomato sauce. I “tucked it away,” as she’s fond of saying, and kept it in mind for when the CSA box was full of Jersey tomatoes. The time came last week, and just in time. There was a major heat wave along the East Coast. I know, I know…it’s summer, it’s hot. This is true. But having lived both in Maine, where we never needed AC, and Georgia, where even my tiny 1940s-era bungalow had central air, I can tell you this heat wave was unusual for this area of the Northeast. One of our favorite dishes lately has been to slice veggies, toss them with some spices, and roast them until tender. Not last week. There would not be any preheating of our oven to 450*.

On the way home from the farm stand we stopped at Trader Joe’s to pick up things we can’t get in the box – like bananas and hemp seeds. I also stumbled across Black Bean Rotini. The color is what stood out to me first – pasta that’s black, just like my rock and roll soul? Yes, please. The nutrition facts sold me – 15 grams of protein per serving, and they were made of one ingredient only: black bean flour. Nothing weird, nothing added. And although it was pricier than regular plain white pasta, I feel it was well worth paying slightly more for better nutrition. Into the basket it went.

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At home we moved slowly for the afternoon. We made cabbage roll ups for lunch (I’ll post that recip-easy soon – it’s becoming a go-to for our household) and before we put away the cutting board, I pulled out my grandma’s recipe. While hers called simply for tomatoes, basil, oil, and spices, we took it a step further for more veggie punch, and we omitted the oil. There was no need to add any to the recipe, thanks to the juicy tomatoes. Everything sat in a huge glass bowl on the countertop until we were hungry enough for dinner. I remarked it looked like a giant bruschetta. The only thing we had to do was boil water for a mere 8 minutes for the pasta – and even that was probably too long. The black bean pasta cooks really fast and thus gets mushy really fast too, so be aware of that if you decide to try it! It was scrumptious and made plenty for leftovers. We added no additional protein to the dish when we served it, although we topped with freshly-grated cheddar. By the following day our avocados had ripened so we topped with those instead. Enjoy!!

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No-Cook Pasta Primavera

Ingredients

  • About 4 large tomatoes
  • 1 yellow squash
  • 1 zucchini
  • 2 small red onions
  • 2 green bell peppers
  • Handful of fresh basil, torn or sliced into small pieces
  • Salt
  • Pepper
  • Minced garlic
  • Herbs de Provence, optional
  • Freshly-grated cheddar, optional for topping
  • Black bean rotini

Instructions

  1. Working carefully, slice the tomatoes into 1-2" chunks over a bowl to capture the juices. Toss the chunks in.
  2. Add basil, garlic, salt, and pepper to the tomatoes.
  3. Dice onions and add to tomatoes.
  4. Slice zucchinis and bell peppers and add to tomato mixture.
  5. Add any additional spices and stir well to combine.
  6. Cover and let sit on countertop for at least an hour. We found the sauce got "saucier" and more flavorful the second day, although we put it in the fridge after about 4 hours of marinating at room temperature.
  7. Boil and drain pasta.
  8. Spoon pasta into bowls, top with copious amounts of sauce, and grate some cheese on top.

The Summer of our CSA – and a lightened-up Pad Thai

We decided to join a CSA for the first time this summer. Since we’ve both been living alone for so long it didn’t make sense to buy a subscription to a massive box of produce for just one person. But now  it does! So we joined up with Summer Wind Farms in NJ and anxiously awaited our first box. If you live in the Northeast, you know this spring was a little…strange. 80* weather in March? Wearing my down jacket in May? Rain boots for days? You get the idea. It wasn’t a typical slow, steady crawl into summer – so the CSA didn’t start until June. That’s part of the beauty of a CSA though – you’re supporting a local farmer regardless of the growing season. It’s a risk you take but the reward is TONS of tasty, local, organic food – for much less than we’d spend at the grocery store.

I picked up our first box one Friday afternoon right before we left for a camping trip – and I mean right before. I dropped the box off in the fridge and turned around to drive to Manhattan to pick up Travis so we could head out to Harriman for a few days. The CSA box was full of various types of greens. We figured we’d be in salad heaven upon our return and didn’t think too much about it. We munched on salads during the week and chopped up a head of Napa Cabbage and turned it into a lightened-up Pad Thai-inspired meal while everything else sat in the fridge.

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Then the following week we were out of town for a wedding. Same thing: pick up the box, put it in the fridge, come back and try to eat it all.

This past weekend we finally sat down and made a plan because the greens were taking over our fridge. There was no room for anything. Even the dozen eggs I’d picked up were balancing precariously on top of veggies at the very top of the fridge. Not good. I don’t like wasting food. I’d prefer to compost all my organic waste since we eat a lot of veggies but we have a second-floor condo and no garden space, so…I try not to think about it. But I couldn’t ignore the wilting greens.

I dove into the cookbook I’ve been working on and chose a handful of recipes in which we could incorporate the greens. Some were old standby recipes (a Southwestern tofu, black bean, and spinach one comes to mind) I was able to update with different greens, and some were new ideas. One of those new ideas is very quickly becoming a staple in our house. We had a few heads of Napa Cabbage after that initial Pad Thai-inspired meal, and decided to make it again, tweaking the sauce to our liking. I also made my first-ever batch of seitan to toss on top of mine (Travis put chicken on his) – more on that later, but for now I’ll say it came out better than expected!

Our freezer is now completely full of meals for at least two weeks…and we get another box of groceries in four days. My shoulders and chest muscles are tired from all the stirring, chopping, and lifting yesterday. I think we used every single dish we own. It took us all day in the kitchen to use up all the greens, but at least now we are caught up!

Have you ever signed up for a CSA? What did you do with all of nature’s bounty?

 

Napa Cabbage "Pad Thai"

Napa Cabbage "Pad Thai"

Ingredients

  • Sauce (to taste):
  • Peanut butter - the more liquid-y, the better
  • Tamari or soy sauce
  • Rice wine vinegar
  • Chili garlic sauce
  • Pad Thai
  • 1 head of Napa Cabbage, rinsed and sliced thin
  • Olive Oil
  • Garlic (we keep a jar of garlic and just spoon it out as necessary)
  • Carrots, sliced thin
  • 1-2 bell peppers, diced
  • 3-5 green onions, sliced thin
  • 1 egg
  • Sesame oil
  • 2 packages mung bean sprouts (our grocery store sells them in 12oz bags)
  • Chopped peanuts

Instructions

  1. Whisk sauce ingredients together in a small bowl until smooth. I didn't give amounts here because everyone has different taste buds. We LOVE peanut butter so ours was probably about 1/2 cup peanut butter, 2-3 tablespoons tamari, 1-2 tablespoons rice wine vinegar, 1-2 tablespoons chili garlic sauce.
  2. Heat some olive oil in a nonstick skillet over medium high heat. Add the cabbage and cook for about 3 minutes. Color will brighten but be sure it's still crispy.
  3. Remove cabbage from heat and set aside. Reheat the pan and add some more oil. Toss in a couple scoops of garlic and saute for about 1-2 minutes.
  4. Pour in peppers, green onions, and carrots, and stir.
  5. Add the egg and stir occasionally until cooked.
  6. Add the cabbage back in and pour sauce in. At this point we added a dash or two of sesame oil. Stir to combine, then add bean sprouts and stir until heated through.
  7. Dish up, toss with some chopped peanuts, and enjoy!

Notes

recipe inspired by White on Rice couple