Prep time: 25 minutes
Cooking time: 40 minutes (for rice); 10 minutes (for stir fry)
Serves: 4 – 6

Ingredients:

• 2 cups brown rice, soaked overnight
• 3 ¾ cups water (4 cups if rice was not soaked)
• 2 pinches sea salt
• 1/2 tablespoon unrefined peanut oil or coconut oil
• 1 onion, cut into thick crescents
• 2-3 carrots, peeled and cut on thin diagonals
• 2-3 broccoli crowns, cut into bite size florets
• 1 head cauliflower, cut into bite size florets
• 1 red pepper, cut into bite size pieces
• 1 package organic firm tofu, cut into bite size squares
• 1/2 cup cashews (optional)
• 4 garlic cloves, peeled and minced
• 6 tablespoons tamari or shoyu (both are soy sauces, but tamari is wheat-free)
• ¼ – 1/2 cup water
• 2 tablespoons maple syrup
• 3 tablespoons toasted sesame oil

Directions:

1. Bring rice and water to a boil.
2. Add sea salt and reduce flame to a simmer.
3. Cover and cook for 40 minutes, or until all the water has been absorbed.
4. Combine garlic, tamari, water, maple syrup, and toasted sesame oil in a small bowl. Set aside.
5. Add a small amount of water and oil (unrefined peanut oil or coconut oil) to a frying pan or wok and sauté onion on medium high heat for about 2 -3 minutes.
6. Add carrots and cook for 2 minutes.
7. Add broccoli, cauliflower, pepper, tofu, and any other vegetables and cook for 2-3 minutes.
8. Add cashews (if using).
9. Pour garlic sauce over stir-fry.
10. Cover and cook for 2-3 more minutes, or until vegetables are cooked to your desired tenderness.
11. Serve stir-fry over brown rice.

(Tip: you can use any leftover rice to make fried rice)

Notes:

You may substitute shrimp, chicken, or beef for the tofu in this dish – or use only vegetables. This stir-fry is very versatile – feel free to add in or substitute any of your favorite vegetables.

Credit: Andrea Beaman