Tag Archives: zucchini

Sweet and Spicy Stir Fry

mmmmm…This was so good. I wanted to eat it all but I’m really working on leaving the table satisfied rather than stuffed. Yes…even though it’s a plate full of veggies and it wouldn’t be too bad I am developing this skill.

Sweet and Spicy Stir Fry

4 Chinese or Japanese Eggplant (medium/smallish)
2 onions, cut in large cubes
1 large red bell pepper, cut into large chunks
3 med zucchini, cubed
2 cup mushrooms, quartered
2-3 cloves of chopped garlic
1/2 tsp ginger powder
1/2 tsp chili flakes

2.5 T Coconut Aminos
2 T Tamari (low sodium)
3 T coconut sugar
3 T seasoned rice vinegar
1 T arrowroot powder
2 T filtered water

Cut up the eggplant into large chunks and roast in the oven until pretty much cooked through and dried out a bit. I roasted it at 350 degrees for about 20 minutes but just check it because I lost track of time.

While the eggplant is roasting, stir fry the onion, peppers, zucchini and mushrooms….Start with the onion then when it’s getting soft add the peppers etc. Add the garlic, ginger and chili flakes and stir to combine.

Remove the eggplant from the oven and add it to the rest of the stirfry. Once any liquid is pretty much gone in the pan then add the sauce and stir it around until everything is coated. Simmer for 5 minutes then enjoy! Continue reading

Veggie Stew – Eggplant, mushrooms, zucchini and peppers

Yes…this might sound like the ingredients for ratatouille and if you want to make ratatouille then following this recipe technique might generate one that you actually love.

In the End of Diabetes by Dr. Joel Fuhrman he suggests that people who need an aggressive plan eat either salad or a veggie stew with these ingredients for breakfast. That made me wonder what I could make that wasn’t ratatouille. If made it before but I am not fond of the texture of the eggplant when you just dump all the veggies into the pot and simmer them.

I did some research and came up with this version. It is rich, deep and luscious rather than a pot of boiled veggies. I also wasn’t sure how I was going to season it in the end so I’ll give you options to play around with since I considered all three. I hope you give it a try.

Veggie Stew

1 eggplant, cut into large 2 inch chunks
4 zucchinis, cut into chunks too (mine were small/med size)
2 onions finely chopped

3-4 cloves of garlic, chopped
1 red pepper, cut into 1 inch chunks
1 green pepper, cut into 1 inch chunks
2-3 cups whole mushrooms, quartered
1 large can diced tomatoes
Spice blend you prefer (see options below)

Heat your oven to 400 degrees.

Place the eggplant and zucchini onto baking sheets lightly coated with oil. Roast in the oven until they are lightly roasted and reduced in volume. Set aside.

Meanwhile, saute the ontion and garlic until the onion is soft and translucent. Add the peppers, mushrooms, tomatoes and your preferred spice combination. Let it simmer until the veggies are mostly cooked through. Add the eggplant and zucchini. Let simmer until the liquid is absorbed and the stew is thickened. Taste to see if you need to adjust any seasoning.

Spice combinations – Choose what you’re craving

Italian – 1 tsp each of dried basil, oregano and rosemary
Mexican – 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes of cayenne pepper
Indian – 1 tsp ginger, 1 tsp ground corriander, 1/2 tsp turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes of cayenne pepper