Today was unusually helter-skelter for the whole family. Everybody is helping to roof a house (except me ~ I’m holding down the fort doing all the cooking, cleaning, etc.) Due to the heat, they quit early today, so K and I went to get some much-needed groceries once she showered. It took us so long that once we got home she had only 20 minutes before she and R had to leave for Vacation Bible School, where they are key staff members! No time for her to even eat, let alone fix something first. Hubby came home for 5 minutes before he had to go back out for an appointment. That left N (my son-in-law) and I at home, because J is out of town.
Now, N has unfortunate allergies to all cruciferous veggies, as well as sesame and sunflower seeds. It makes K pretty nuts avoiding all those things at the grocery store! And eating out? Forget it. Do you know how much sesame oil and sunflower oil are in things? Bah.
I knew I needed to make something nourishing for everybody to eat once they landed back at home ~ but no idea what that should be! I threw on a pot of rice, because at least that could be simmering while I came up with something amazing. I’ve been hungry for a rice bowl of some sort (whether Chipotle-style or stir-fry-style, I wasn’t fussy.) I remembered some chik-style strips I bought on clearance, so began to build an idea from there. Originally, I was thinking lemony-“chicken”-asparagus, but it kinda morphed from there. It didn’t seem like it would make enough. So, while I stood at the freezer door digging for the asparagus, I saw some other bags of frozen stir-fry-esque veggies. I started tossing this and that in until I had a pan full of yummy nutritious veggies! Overall, it took more time and effort to decide what to fix than it took to throw it all together. 🙂
In retrospect, one of the new kinds of “veggies” I found on sale at the health food store I would not buy again. Frozen bags of mushrooms just don’t have a marvelous texture. I believe I would either skip them, use fresh ones (if I had them on hand), or even open a can of random mushrooms (usually I have portabellas in the cupboard.)
- 1-2 T. organic virgin coconut oil
- 1 onion, halved and thinly sliced
- 1 carrot, julienned
- 5-8 oz. frozen tri-colored peppers
- 1 10-oz pkg. Woodstock frozen mixed mushrooms (I recommend fresh or canned, actually)
- 1 10-oz pkg. Woodstock frozen snap peas
- 1 12-oz pkg. frozen asparagus spears, cut into 2″ chunks
- 2 c. of your favorite “chicken” substitute
- 1 heaping T. cornstarch (or arrowroot)
- 1 T. chicken-style seasoning
- Bragg’s Liquid Amino Acids (or soy sauce)
- 1/2 c. water
- juice from 1 very small lemon
- hot cooked brown rice
Melt the coconut oil in a large frying pan. Toss in the onion and carrot pieces and begin sauteing them. Open up all of the frozen veggie bags and stir them into the frying pan, along with the “chicken” substitute. Squirt Bragg’s back and forth across the veggies and stir again. Turn the heat up to medium-high to get everything really cooking, as frozen veggies take so long to stir-fry. You should see a fair amount of liquid form in the bottom of the pan ~ this is as it should be. Stir the veggies often. When they are to the tenderness you prefer, mix the cornstarch, chicken-style seasoning, and water together, stirring the mixture into the veggies until everything looks a little shiny from the thickened sauce. Remove from heat and sprinkle the lemon juice over it all. Stir. Serve over rice with extra Bragg’s on the table.