Low-Fat Peanut Veggie Bowl

SAUCE
1/2 cup prepared powdered peanut butter (you can find PB2 at Bloomingfoods and Kroger)

1/2 cup hot water

1/2 cup skim milk (or non-dairy)
1 T cornstarch
3 T soy sauce
1 T minced fresh ginger
1 T garlic, pressed
5 sprigs fresh basil, chopped
1/4 t cayenne

2 t sugar

Using an immersion blender or blender, mix all the ingredients. If you taste the sauce now, it  probably will not taste that great, so wait till it's cooked!

STIR-FRY

2 zucchini, sliced into half moons

2 carrots, sliced

1 onion, thinly sliced

5 crimini mushrooms, sliced

1 head broccoli, chopped

1 pack seitan (optional)

1 T water

**you can use any other vegetables you have available, fresh or frozen.

In a wok, using a tablespoon of water, cook the ingredients for the stir-fry on low, covered, until tender. Stir in the sauce and cook, over low heat, until thickened. Adjust seasonings. Serve over rice.

Adapted from allrecipes.com