Steamed Veggie “Stir-Fry”

Vegan Stirfry

Serves 2-3

  • 1 cup uncooked quinoaquinoaStirfry
  • 3 cups of mixed vegetables (pre-cut chunks of any combination you like – carrots, broccoli, mushrooms, peppers, etc)
  • 2 tablespoons of Bragg’s liquid aminos (natural soy alternative)
  • 1/2 cup of filtered water
  • 1 tablespoon of sweetener of your choice – Stevia, agave, or turbinado
  • 2 tablespoons of olive oil
  • 1/2 cup of diced yellow onions and/or garlic
  • (optional)pinch of chili pepper flakes (or season to taste if you prefer spicier flavor)
  1. In medium sauce pot, cook quinoa according to directions of the brand. (Usually for pre-soak & rinse quinoa, bring quinoa to a boil, then simmer for 15 mins and let stand.) Then set aside.
  2. Combine the Bragg’s, water, and sweetener in small mixing bowl to make the sauce, and set aside.
  3. In a medium to large frying pan, coat with vegetable oil.
  4. Sauté the yellow onions and/or garlic for 1-2 mins on medium-high heat.
  5. Add the mixed vegetables to the frying pan, pour the sauce over the vegetables, and sprinkle the chili pepper flakes if desired.
  6. Cover and cook on low heat for 10 mins.
  7. Serve mixed veggies over quinoa and pour a little of the sauce left in frying pan on top.

Raw Cashew Milk

Vegan Cashews



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  • 1 cup Cashews
  • 2 cups of filtered Water
  • (optional) dash of Vanilla
  • (optional) dash of Sea Salt
  • (optional) 1 teaspoon of sweetener of your choice – dates,  Stevia, agave, or turbinado



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  • Soak cashews in water overnight or at least 8 hours.
  • Rinse cashews and drain.
  • Put soaked cashews in blender and add filtered water.
  • Gradually blend from low to high speed for 2 minutes.

Should keep in refrigerator for 3 days.