Hi everyone, I’m finally back with another delicious recipe. This one is not my own entirely, it was inspired by Vegetarian Times September Issue, but still blog worthy

It was super easy to make, and only took me about 30 min. after I had baked the Sweet Potato/Yam in the oven for 40-50 min.

Ingredients:

• 2 Small Yams or sweet potatoes
• 2 Tbs. White miso paste, I used red i liked the color better
• 1 Tbs Smooth Peanut butter, I used …
• 2 Tbs. Finely chopped Shallot, I used regular yellow onion, but shallot if you can get it are sweeter and fuller in taste
• 1 Tbs. Fresh minced ginger
• 2 Cloves garlic, minced
• 1 Cup Fresh or frozen shelled edamame, i used frozen but prefer fresh to get more nutrition
• 1/4 tsp Cayenne pepper (great for digestion and blood circulation)
• 6 o. firm silken tofu or other brand
• 2 Tbs. Chopped Cilantro, I couldnt get it
• 8 Collard Green leaves

Direction:

1. Preheat oven to 400 F. Cut thin slice of each end of yams, and poke skins several times with a knife or fork.
   Bake 40-50 min. or until soft, turning once or twice.
   Halve yams, and scoop out the flesh into a bowl. Mix with miso paste and peanut butter.
2. Meanwhile, coat skillet with cooking spray (i used vegan margerine) and heat over medium heat. Saute shallot, ginger and Garlic for 3 min, or until soft. Add Edamame, 1/4 cup water, tofu and cayenne; Cook 3 more min. or until tofu is well cooked not more than 10 minutes otherwise the Edamame will go “dead”.
   Remove from heat and stir in cilantro and yam mix, cool.
3. Place collard green leaf on work surface. Spoon in 1/3 cup yam mix in the center of the leaf. Roll bottom edge over mixture, tuck in sides. Roll up to top edge. and repeat until you’ve run out of either leaves or mix

I originally got this recipe from Vegtarian Times, but changed most of the details to suit my palate.
You can make it as sweet and spicy as you like, I prefer a little spice and a hint of sweet sour through the Tamari sauce mixed with Agave nectar.

Ingredients:

• A large handfull of curly or Lacinato Kale
• Noodles cooked according to instructions
• 2-3 medium carrots sliced julienne
• 1-2 cloves garlic
• Nuts (I used almonds and Walnuts for their high protein and fat count) Peanuts are also a great choice if you like it more thai
• 1-2 tbsp coconut oil for cooking the stir-fry and toasting nuts
• 2-3 tsp Tamari Sauce
• 2-3 tsp Agave Nectar (Raw)

Directions:

The stir fry

1. Slice up all the kale and carrots, and heat 1 tbsp oil on a pan or wok
2. add kale and carrots and stir fry for 3 min, or until the kale starts to give of a strong aroma and looks wilted without losing color.
3. While you wait for the kale to fry prepare the nuts (see below)
4. add the garlic and stir in for another minute or so, add the tamari sauce and agave

Toasted Nuts

1. Heat 1 tbsp oil on a pan or in a wok, and swirl to coat.
2. Add the nuts and stir until the nuts starts to turn dark
3. add a pinch of salt and some chilli, chipotle or cayenne pepper and toss several times to coat
4. Once the nuts starts to smell toasted, add the to the stir fry.

While the dish is cooking, taste the stir fry to ensure you get the flavor you desire. Enjoy

Served with Brown jasmine rice

Ingredients:

• 2-3 florets of (organic) Broccolli
• 1/2 organic Red pepper sliced in chunky pieces
• 1/2 Onion sliced in chunky pieces
• 2-3 cups Soy Chunks (soaked for 20 min.)
• 1 tbsp Safflower oil
• Stir fry sauce (i used sweet & tangy, plus 1-2 tbsp sweet chilli)
• Salt & pepper to taste
• Noodles or rice to serve with (cooked according to directions)

Directions:

As the title states this is a really simple, fast and delicious dish.

Start by chopping all vegetables in chunky pieces and pick the florets apart in chunky sizes as well. Make sure you wash all the veggies with water or veggie wash before cutting them up.

Heat the oil in a saucepan, and add the onions. Saute the onions for a few min. and add the soychunks. Fry for 5 min. or until the chunks are starting to brown.

Add the broccoli and sauce and stir in so all veggies and “meat” is covered. continue cooking for another 10 min. or until the the broccoli is turning a nice bright green luminous color and crispy but not hard when you stick a fork in it. add the peppers 3 min. or so before the broccoli is done (7 min. of cooking time for the broccoli)

Season with salt/pepper, maybe some Herbamare ( i love the flavor).

DONE! Serve in bowl or on a plate, rice first and veggiestew/stirfry on top. I prefer to serve in a bowl. I add the rice and make a hole in the middle where i place the stir fry, that way i can mix easily.

Sizzling on the stove.. looking delicious!

Tips & Tricks:

Add shredded coconut, raisins or a mango chutney to add flavor when you serve. It adds a nice bouquet of flavors.