BROCCOLI STIR-FRY WITH SEITAN AND CASHEWS

SERVES 2 PORTIONS

1 cup jasmine rice

2 cups broccoli, stems peeled and diced, florets cut into bite- size pieces

1⁄2 cup tamari

2 tbsp rice vinegar

2 tbsp maple syrup

1⁄2 tsp ground ginger

1⁄4 tsp garlic powder

1 red bell pepper, diced

2 tbsp cornstarch or potato starch

3⁄4 cup Pressure Cooker Thai Nuggets

1⁄2 cup raw cashews

NUTRITIONAL VALUES

Calories: 315kcal
Fat: 0.9g (0.2g S.Fat)
Carbs: 78.2g
Protein: 5g
Sugar: 51.2g
Sodium: 15mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water is absorbed and the rice is tender.

Meanwhile, bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 5 minutes over boiling water. Set aside after removing from the steamer.

In a small mixing bowl, combine the tamari, 1/4 cup plus 2 tbsps water, vinegar, syrup, ginger, and garlic powder.

1 tbsp sauce mixture in a large skillet Increase the heat to medium-high and add the bell peppers. Cook for 5 minutes. Cook for 5 minutes after adding the broccoli. Push the vegetables to the side and thicken the liquid with cornstarch. Stir for 1 minute over medium-high heat. Mix everything together, then add the seitan nuggets and cashews. Cook for about 3 minutes to heat through.

Serve with jasmine rice.

WILD RICE PILAF WITH SPICY CASHEWS

SERVES 4 6 PORTIONS

FOR THE CASHEWS

1 1⁄2 tsp toasted sesame oil

1 1⁄2 tsp agave nectar

1 1⁄2 tsp tamari

1 tsp onion powder

1 tsp sriracha

1⁄4 tsp garlic powder

1⁄4 tsp ginger powder

1 cup (140 g) (4.9oz) raw cashews

FOR THE PILAF

1 cup (160 g) (5.6oz) dry wild rice, rinsed

3 cups (705 ml) vegetable broth

2 tsp toasted sesame oil

12 ounces (340 g) carrots, trimmed, peeled, and cut into thin half-moons (about 5 carrots)

1⁄3 cup (53 g) (1.9oz) minced shallot

3 cloves garlic, grated or pressed 3 tbsp (45 ml) tamari

3 tbsp (45 ml) fresh orange juice 11⁄2 tbsp (30 g) (1.1oz) agave nectar

1 1⁄2 tsp packed grated fresh ginger root or 1⁄2 tsp ginger powder

1⁄4 to 1⁄2 tsp red pepper flakes, to taste

1 cup (150 g) (5.3oz) steamed fresh English peas or thawed green peas

NUTRITIONAL VALUES

Calories: 405kcal
Fat: 15.9g (2.9g S.Fat)
Carbs: 56.7g
Protein: 12.9g
Sugar: 21.1g
Sodium: 742mg

METHOD

To make the cashews:
Preheat the oven to 325°F (170°C, or gas mark 3). In a medium mixing bowl, combine the oil, agave, tamari, onion powder, sriracha, garlic powder, and ginger powder. Stir in the cashews to coat evenly. Bake for 8 minutes in an even layer on a rimmed baking sheet lined with parchment paper. Stir and bake for another 4 to 6 minutes, or until the nuts are toasty and dry-looking, being careful not to burn them. Remove from the oven and cool on a baking sheet lined with parchment paper. Use immediately or store in an airtight container in the refrigerator for up to 4 days once cooled.

To make the pilaf:
In a rice cooker, combine the rice and broth. Cook until the rice is tender, about 40 minutes. Check for doneness and drain when done. If necessary, add more broth.

Sauté the oil, carrots, and shallot in a large skillet over medium heat until the carrots are barely tender, about 10 minutes.

In a small bowl, combine the garlic, tamari, orange juice, agave, ginger, and red pepper flakes. 1/4 cup (60 mL) of this mixture should be added to the carrots, covered, and simmered until completely tender, about 6 minutes. Stir in the wild rice and green peas, then add the remaining tamari mixture and cook for another 4 minutes. Incorporate the nuts into the rice mixture. Serve hot.

Leftovers can be refrigerated in an airtight container for up to 4 days and gently reheated.

RECIPE NOTES

Combine 1 tbsp (15 ml) fresh orange juice with 1 tbsp (20 g) agave nectar and fold into the preparation after reheating for a saucier dish.