Wow ok so I know I’ve been gone for legit forever. I mean I can’t actually even remember the last time I blogged? Eeeek… bad blogger! Don’t get me wrong though, I have been rustling up delicious food (read chickpea flatbread, lentil mushroom burger, rostis) but this winter lighting is not doing me any favours, it gets dark at like 3!
So I’m here to actually write that I’m going to make an effort. 2016 HERE I COME! More blog posts (I mean like two a week, but ya know, still more than the however-many-month hiatus I seemed to have posting nothing) and more fun!
So onto the post, I can’t even get my head around the fact that it’s Christmas day in 3 DAYS. And the new year is like a week away!! SAY WHAT!!! To get into the mood, I’ve been eating so many seasonal vegetables which I’ve been digging. Red cabbage is so good and can’t believe I haven’t really cooked with it before!
This stir fry is perfect post or pre Christmas when you’re looking for something a bit lighter yet still full of flavour, texture and goodness. Filled with the king of greens, kale, red cabbage and crunchy and sweet carrot as well as the kick from ginger. It’s great on its own as a side but also delicious on a bowl of steaming brown rice for the ultimate bowl of nourishment!
Winter Vegetable Stir Fry vegan, gluten free, dairy free
Stir fries are the ultimate quick meal, prepped and cooked in under 15 minutes, yet full of flavour and texture. Feel free to add other vegetables like brussels sprouts or even spiralised/ julienned parsnips which I’m sure would make a fantastic addition! Make sure to get toasted sesame oil as it has a fantastic deep aroma that really makes this dish.
1/4 cabbage, sliced thinly
2 large handfuls kale
3 carrots, julienned
1 onion, sliced
1 teaspoon ginger, grated or cubed
1 tablespoon flavourless oil (rapeseed works well)
Salt and pepper, to taste
1/2 tablespoon apple cider vinegar or 1/2 lime, juiced
1 teaspoon toasted sesame oil
To serve: brown rice or rice noodles, sesame seeds, quick pickled cabbage
Heat oil in a medium heat pan and add onions.
Sauté onions for about 2 minutes until starting to brown then add ginger and sauté until fragrant.
Add carrots, cabbage and kale and sauté and season with salt and pepper for about 4 minutes, until all vegetables are cooked.
In the last few second of cooking, add acid of choice and toasted sesame oil to coat the vegetables and add flavour.
Serve atop freshly cooked brown rice or add rice noodles and sauté.