Today, eating a vegan diet makes more and more sense for those who seek to make personal choices that have a positive impact on their own lives and on the world at large. Good health and feeling good about our choices enable us to be more effective in our relationships and our work. When we treat ourselves to a healthy and thoughtful lifestyle, we have the energy to tackle tasks large and small with renewed vigor. Sometimes a little indulgence goes a long, long way. Years of eating meals that shine the spotlight on meat and relegate vegetables and grains to supporting roles have limited our awareness of their nutritional talent. On the vegan table, barley, bulgur, and millet share billing with the more familiar rice and wheat. The healthy vegan demands full lusty performances from all grains.s a safety feature that prevents food from burning or spilling over. And, this machine can also be programmed to keep dishes warm after cooking
Maybe you're in the same situation, maybe you want to find out more health and nutrition facts about plant-based diet. Whatever the reason, you will not be disappointed and you will learn something new.
This one is for you if you want scrumptious healthy creations, and want to learn how to incorporate more raw plant-based foods into your diet. I enjoy making all of them on a regular basis and I'm confident you will too!
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Calculation
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2 tablespoons safflower oil
14 ounces extra-firm tofu, drained and cut into 1/2-inch dice
3 tablespoons tamari
1 teaspoon grated ginger
3 garlic cloves, minced
2 cups frozen onion and bell pepper strips
3 cups small broccoli florets (fresh or frozen)
1/4 cup vegetable broth
3 tablespoons mirin
1 (8-ounce) can water chestnuts, rinsed well and drained
1 tablespoon rice vinegar
1 tablespoon toasted sesame seed oil
1 teaspoon sambal oelek or other Asian chili paste
1/4 teaspoon sugar
2 tablespoons chopped roasted peanuts or cashews
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the tofu and stir-fry for 3 minutes or until lightly browned. Splash with 1 tablespoon of the tamari about halfway through. Remove the tofu from the skillet and return the skillet to the heat. Add the remaining safflower oil, then stir in the garlic and ginger and cook until fragrant, 30 seconds. Add the onion and pepper strips, and the broccoli and stir-fry for 1 minutes, then stir in the broth, mirin, and water chestnuts and cook until the vegetables are softened, about 3 minutes. Add the remaining tamari, rice vinegar, sesame oil, sambal oelek, and sugar. Return the tofu to the skillet and stir-fry for a few minutes to heat through. Serve hot sprinkled with the peanuts.
