VeganMoFo 5: Broccoli Radish StirFry

So it's that time in the week where I start running out of food from my Bountiful Basket. There are only two choices when this occurs: 1) Slap together something weird and label it dinner, or dinter as it is called in my household (thanks, Madea), or 2) go to the grocery store just a day or two before our next basket of food comes. I usually choose option 1, but last night I seriously entertained going to the store because of this whole MoFo thing. I didn't think whatever was concocted would be good enough to blog about. This is flawed thinking on my part: a) I don't know if you know this but I'm kind of a big deal, b) going to the store to buy special shit wouldn't be realistic; this is what vegans eat (at least in my house anyway), and c) the Yam Falafel Gyros were a big hit, they were featured on Vegan Mainstream for their MoFo pic of the day and have the highest views over all other recipes on my page, so how they hell am I supposed to follow that act?

Before you decide you're already disappointed take a look at the pics, read through the recipe, and realize that there were no leftovers. That's right 6 servings + 2 piglets = Gone, baby. Gone.

Don't judge a book by it's cover, or it's simple appearance; this gal  has complex emotions.

2 bunches oyster mushrooms, sliced
2 tbsp soy sauce
1 tsp sriracha sauce
1 tbsp miso-tahini sauce
EVOO
1 tbsp maple syrup
2 heads of broccoli, floret-ted (yeah I just made that up) 
15 radish, quartered
3 carrots, sliced
1/4 c fresh ginger, minced 
1/4 c garlic, minced
cayenne, to taste
1/4 c vegbroth 
salt to taste


  1. Marinate the shrooms in soy sauce and sriracha for 20 minutes. When they look good and ready, toss them in a pan and get them all stir-fry'd. When they get all brown and crispy, drizzle them with some maple syrup.
  2. Meanwhile, in another pot, toss in the ginger and garlic with some oil for a quick minute. 60 seconds or so later, coat them with some cayenne, or as much as you think you want. Let the broccoli, radishes and carrots stir in to the party. Turn it into a swim party and add the broth. Let those guys have fun until they are all tender. Once the broth is all cooked down coat the tender veggies in your miso-tahini sauce.
  3. Let veggies meet shrooms, stir it up, and drizzle with a little more maple syrup. Serve over rice with sriracha.

Great, no leftovers?! What am I supposed to eat for lunch tomorrow at the office?


P.s. here's a cute pic that VegKid made of me last night while the vegan was in her natural habitat.

Apparently when I cook I turn into a rainbow vegan supermom

Comments

  1. I love that picture of you!! Rainbow Vegan Supermom, of course!

    Now, I think you're a good person to ask. Maybe you can help me with my CSA haul from this week? It's ALL still in my fridge! Indeed, I have broccoli. And radishes. And a ton. of. other. stuff.

    http://veganfazool.blogspot.com/2012/10/homesteaders-i-need-help.html?

    Dear, Sweet Jesus, it's all still there! My son kept me at the playground after school so late I couldn't even cook tonight! Ack!

    XOXO :-)

    ReplyDelete

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