Stir-Fry

SAUCE
6 T. frozen orange juice concentrate

4 T. hoisin sauce

1 T. low-sodium soy sauce

1 t. chile-garlic sauce

 

VEGGIES

1 tsp toasted sesame oil

1 onion, julianned

3 cloves garlic, minced or pressed

½ lb. green beans, chopped

2 cups thinly sliced purple cabbage

15-oz. canned baby corn, rinsed and drained

1  red bell pepper, julianned

1 cup frozen, shelled edamame

4-oz. can sliced water chestnuts, drained

bunch of green onions, thinly sliced

In a bowl, whisk together the ingredients in ONE
In a wok, saute the ingredients in VEGGIES over low heat and covered for about 10 minutes. Add the SAUCE and simmer until all veggies are tender. Serve over brown rice.

Original in Vegetariantimes.com

Japanese-style Curry

ONE
1 t. olive oil
1 large onion, diced

TWO
4 large carrots, cut into half moons

THREE
2 T curry powder
2 cloves garlic, minced

FOUR
3 2/3 cup vegetable broth
2 medium  potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 T. ketchup
1 T. vegetarian Worcestershire sauce
1 T. brown miso paste

FIVE
1 cup fresh or frozen shelled edamame

cooked brown rice (to serve, optional)

IN a large pot, saute the ingredients in ONE, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cokk for 5 more minutes. Add the ingredients in THREE a cook 1 minute until fragrant. Add the ingredients in FOUR, turn up the hear and, when it is boiling, turn it down and simmer, covered, for about 30 minutes. Add the ingredients in FIVE and  simmer 5 more minutes. Serve with rice. 

Original from Vegetariantimes.com