Cashew Stir Fry

Alright.. dry fried tofu.  You cube/press tofu, and then 'fry' it in a pan - no oil, no water, no nothing.  Just press on the tofu to get out the moisture over medium heat, and the tofu should develop a nice crust, like it's fried but not really.  GREAT STUFF!
Veggies were broccoli, carrot, mushrooms, garlic, and onion.
Sauce was soy sauce, corn starch, sugar free strawberry jelly, dried ginger, stevia, a wee bit of molasses, rice vinegar.
Served over brown rice, topped with cashews
Adapted from Vouge Vegetarian.

Lunch Wrap + Blueberry Muffins

Double whammy today! 
A) I'm proud of myself for starting to be braver about eating raw foods - like onion.  I used to be so scared to eat raw foods like onion and cabbage, because I thought it would mess up my stomach (don't ask).  However, my courage is slowly returning.  Thus, I put raw onion in my lunch wraps, and am loving it!
B) Have been searching for frozen blueberries for a llllllooooong time, and finally found them!  I don't like fresh blueberries (I know, don't hate), but decided to try frozen.  Voila, I like 'em!

And with all of that...

Muffins are from HHL, changes are whole wheat flour, baking blend stevia in place of sugar, omitted orange juice and oil, gingerbread cookie tea, and no almonds.  24 mini muffins at 35 calories per muffin.
The wrap is adapted loosely from VegBurgers.  It consists of:

• avocado
• raw red onion slivers
• silken tofu blended with lemon and cilantro,
• iceburg lettuce
• smoky cashew-pesto cheese, using this pesto recipe (omitting the oil, using water instead, and omitting the miso), and adding sun dried tomatoes to it
• tofu, pressed, cooked on the panini press after being smothered in bbq sauce (omitting the oil, omitting the bourbon and adding vegan worchestire sauce and rum extract)

And I suppose that I should go ahead and add in here that I made a pizza with the bbq sauce:
Pizza crust topped with bbq sauce, paninied mushrooms and red bell pepper, arugula, and the cheese from above.

Dessert Plate

 

Ok, so this first one... let's just say I wasn't expecting it to taste all that great after I made it - it looked kind of off.  BUT, contrary to my expectations... WOW.  It had that flavour of sweet, sweet fruit.  Seriously, this is good stuff.

Adapted from Sweet Healthy Living

Part 1, the fruit: Mix together 1/4 cup chopped frozen strawberries, 1/4 cup chopped frozen bananas, 2 tsp chia seeds, a drizzle of maple syrup, a dash of cinnamon, and a dash of dried ginger.  Let sit in the fridge for several hours to thicken.

Part 2, the whipped cream (more than needed): blend 1 pear (ripe, cored, peeled, roughly chopped), 3/4 cup unsweetened applesauce, 1/3 cup raw cashews, a dash of dried ginger, 2 dates, 1 tbsp vanilla extract, and 1/2 tsp xanthan gum.

When you are ready to serve, top the fruit with the cream, and sprinkle with granola (I just used store-bought).  Mix together.

 

And now for the cookies and such...

 



The newcomers here are...
The white blob on the bottom is cookie dough from Chockolawtay.  I halved the recipe, skipped the protein powder, butter extract, coconut extract, rice flour, and vanilla paste.  I added vanilla extract and rum extract, and used baking blend stevia for the sweetener.  Big hit!
The chocolate to the right of the cookie dough is red velvet fudge from Foodie Fiasco.. although, obviously, not so red.  I opted to use banana, and thought these also turned out excellent.  Zapping in the microwave is not optional, trust me.
On the veeery right of my plate was some banana-pistachio bread.  Yuuum!  Straight from Boy and the Rabbit, only I skipped the frosting and added the pistachios straight into the bread.  Hey, that worked too...
The cookies on the left are pumpkin oatmeal.  I wasn't too impressed with them - rather flavourless, actually.

Soba Noodle Salad

Adapted from Leafy Greens and Me

This was pretty easy: cooked soba noodles, tossed with shredded carrots and cabbage
The sauce was:
lime juice
mirin
soy sauce
sesame oil (a weeee bitty bit)
stevia extract
It was topped with tofu, drizzled with the sauce, and grilled on the panini press.

And no one will blame you if you top it all off with cashews.  Totally slipped my mind...

What's Up Wednesday #6

Interesting article about agave - Why I Never Use Agave Nectar.  I never knew this stuff!

I tossed leftover veggies/setian on a bbq sauce - slathered bun, and called that dinner.  (Ok, so I had my usual soup and salad too...)

Friday was a MASSIVE cooking session for me! 
First up, I made Colby Cheese from Ordinary Vegetarian.  This was my first time trying agar... THAT STUFF IS SO WEIRD.  No kiddin'... I omitted the lemon juice (all my lemons went into making lemonade!), used 2 roasted bell peppers, cashews, and straight up sesame seeds instead of tahini.  It smelled fabulous...
Secondly was a strawberry bbq sauce, which also smelled really good.  I slathered it on tofu slabs, and stuck that on a sandwich.  Uh, YUM!  (Adapted from Vegan Yack Attack) Changed to the sauce: half recipe, 3/4 cup strawberries, add a bit of water, and ~1/4 cup sugar free blueberry jelly... I ran out of strawberries...

Lastly was this super-awesome-amazing salad dressing from Fat Free Vegan.  I followed it pretty closely, just doubled it, used a shallot in place of onions, and used sesame seeds in place of tahini.  Oh, gosh, this is the BEST dressing I have made in ages.. Susan is such a dressing genius.

And on Tuesday, I made a little army of vegan sausages!  OK, guys, repeat after me: I will read the instructions in the recipe and not blindly assume that all water goes directly in the dish.
I totally added the two cups of water to the gluten... and you can imagine how watery THAT turned out... -_-  Oh, well.  I ended up omitting the apple part of the sausages, using 1/2 cup oat flour in place of oats, 1 1/4 cup gluten, and 1/4 cup brown rice flour in place of rice.  They actually turned out realllllly good, though.  Although they did need about 45 minutes of baking time, not 30.  But, still, I think the flavour can best be discribed as 'calming', if that makes any sense at all...

One last thing... this morning I made Coffee Gingerbread Oatmeal... mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Good stuff.  I made bottomless oats, and then added the banana and spices from this recipe (and stevia), using instant coffee powder in place of brewed coffee.

Oh, sorry, I lied.  HERE's the last thing... I made a coffee flavour of my b-fast tofu dip, which went very well with pizzerts.  Just blend silken tofu, almond milk, instant coffee grounds, and stevia.

Quinoa + Tofu + Brussels

Brussels Sprouts!

Dear sprouts,
You are such an underrated veggie.

Please, tell the world how GOOD you taste on the panini press.

Love,

Basil

Adapted from That's So Vegan

Cook up some quinoa, and mix with maple syrup, paprika, cumin, and thyme.

Slice one slab of tofu per serving, and grill on the panini press (drizzleing with maple syrup before), along with some trimmed brussels sprouts.

Serve, sprinkled with cilantro and cashews.  Drizzle with more syrup, if desired.  (Mine was a bit too dry for my tastes.)

Belated What's Up Wednesday

Well, here's my first What's Up Wednesday!  Here goes... more pictures, less words!

I got butter lettuce seeds on Sunday, and planted them as soon as I got home from the nursery.  One started sprouting on Tuesday - boy, was I suprised!  (Yes, I planted them in little bathroom cups.  SOOO?)

Lookie lookie at the goodies I got yesterday!!!!
Coconut flour, guar gum, xanthan gum, and wheat bran!!!

Yeah, TOTALLY bought a beet and thought it was a rutabaga. Oh, well.  At least M likes beets - I hate them.  Although they are really pretty...

I finally got around to cleaning out my binders from school.  Look at alllll that paper we used!  Honestly, you'd think there would be a way to be more green.

Hah, and check this out - I had to take notes from a VERY tedious AP World History textbook last year... my writing was soooo small, about 50 pages all tolled, front and back... yes, my hand was very cramped that year! 

And, the best for last! This morning, I combined Foodie Fiasco's Bottomless Oatmeal with Honey What's Cooking's Almond Joy Oatmeal (used cashews instead of almonds, almond meal instead of almond butter, and more stevia).  Notes: you might want to use a liiittle less liquid.  And I simmered the oats for about 30 minutes.  Yup, it was so worth it!

Pesto Tofu Tower

This was QUITE good.  It was so nice to have pesto!  Can't wait for other recipes that use pesto as well... as soon as my basil plant recovers...  Inspired by EatingWell.

So, tofu was cut into large, thick bricks of varying sizes, lightly coated with italian flavoured bread crumbs, sprinkled with FYH mozzarella cheese, and baked for 45 minutes and 375.  In the last 15 minutes of baking, I threw in some asparagus spears as well, to get some veggies in the plate.
The pesto was a mixture of fresh basil, mirin, garlic powder, peanuts, and cashews.
That's it... easy, right?

Coconut Soba Stir Fry

As usual, this one is super easy to throw together - not to mention that I haven't had coconut milk in ages, so that was really nice. Adapted from HHL.

Veggies were broccoli, carrots, grated ginger, and onion, plus deep fried tofu.
Sauce was 1/4 cup peanut sauce (this peanut flavoured stuff I get from the Asian market), rice vinegar, 1/2 cup coconut milk, and cilantro, thickened with corn starch.
Served over soba noodles, topped with cashews.

Stuffed Bell Peppers Plus Sweet Roasted Cashews

Here's another set of delicious recipes that can be made in just a few minutes each.  The cashews take no time at all, and develop a very nice flavour in the oven.  I especially liked the subtle sweetness of the agave- not to mention the added side effect of all the nuts sticking together.  Just a btw- did you know that cashews have the lowest fat content of all nuts?  I thought that was rather interesting.  Walnuts, of course, have teh omega-3 fatty acids, and almonds are just plain old nutriet packed - the "king of all nuts", is what I have heard them called.  Anyway, I liked these cashews...

The last time I made stuffed bell peppers, they were not very good at all.  These, on the other hand, are the exact opposite, and there is a perfect balance of bell pepper to filling, which was my problem last time.  Not to mention they take minimal prepwork, and are a good way to use up leftovers.  Even M, who has eaten many stuffed peppers, said they were really good.  I actually tried to eat them with my fingers, because cutting them with a fork is kind of hard.  Failure.  But, hey, they still tasted excellent.

Agave-Coconut Roasted Cashews

Adapted from 175 Quick & Easy Chinese Recipes

Makes 1 cup

1 cup cashews- whole or pieces

1 tbsp agave nectar or honey

1/3 cup dried coconut flakes

Chili sauce, to taste

Preheat the oven to 375.  Mix all the ingredients in a bowl, and spread onto a baking sheet.  Roast for 12 minutes or so, until lighty browned and they smell really nice, checking occasionally.  Serve hot or cool.

"Burger" Stuffed Red Bell Peppers

Adapted from 175 Quick & East Chinese Recipes

Serves 4

8 oz Boca crumbles

1 small carrot, finely chopped

1 large green onion, chopped

1 tsp finely chopped or grated ginger

2 tbsp soy sauce

1 tbsp rice wine

1/2 tbsp brown sugar

3 small red bell peppers, or enough to put the stuffing in, cut in half, stemmed, and seeded

1 tbsp Panko break crumbs

Heat a wok over medium heat with a bit of water, and add the Boca crumbles, carrot, onion, and ginger.  Saute for 5 minutes, and then add the soy sauce, rice wine, and sugar.  Heat through, and mix well.

Preheat the oven to 375.  Stuff each bell pepper half, and then put the stuffed peppers, filliing side up, on a baking sheet.  Sprinkle with Panko, and then bake for 35-40 minutes, until the peppers are deflated and the filling is lightly browned.  Serve.

Coconut Rice and Veggie Stir Fry

So, I did not really read the recipe when I decided to make this dish.  I just skimmed the ingredients, and then thought "Ok, that's goog.  I'll just add more veggies."  Hah, and then when I realised that the tofu was supposed to cook with the rice in the original, I felt kind of stupid.  And this one turned into another stir fry, that was actually quite a nice change from other stir fries because of the cinnamon and other spices in the rice.  You really can't go wrong with cashews and cinnamon.

Coconut Rice with Tofu and Veggies

Serves 4

Adapted from Happy Healthy Life

1 cup long grain brown rice
1/4 cup light coconut milk

1 ¼ cups water

A few drops coconut extract
1 tsp salt

1/2 tsp cinnamon
Dash of nutmeg and cloves

1/2 cup shredded coconut
1 Tbsp agave nectar
2 Tbsp rice vinegar

14 oz fried tofu, cut into bite sized pieces

½ cup light coconut milk

1 tsp cinnamon

1 tbsp corn starch

2 tbsp mirin

Dash of nutmeg and cloves

2 tbsp agave nectar

3 carrots cut on the diagonal

1 red bell pepper, chopped

2 heads broccoli, chopped into florets

1 onion, sliced

1 tsp. grated fresh ginger

Cashew pieces, to taste (about 1/3 cup)

In a pot, add the rice, coconut milk, salt, coconut or regular water, nutmeg, cloves, and cinnamon.  Bring to a boil and simmer, covered, for 15 minutes.

Add the agave, vinegar, coconut flakes, and vanilla extract.  Cook until the rice is done, about 30 more minutes. 

Mix together the coconut milk, through agave, and set aside.

Meanwhile, heat a wok over medium high heat.  Add the carrots, onion, and ginger with a bit of water.  Sauté for 3 minutes, and then add in the broccoli and bell pepper.  Sauté until almost tender, and then add in the coconut milk mixture.  Add the tofu, heat through, and then serve over the rice topped with cashews.

"Beef" and Broccolini Stir Fry

It's so cold and wet.  M and I went shopping today, and I'm still frozen solid like an ice cube, even though we got back hours ago.  What miserable weather.  I wouldn't really mind all that much, but it seems to be cold, cold, cold everywhere.  It's impossible to find anywhere to thaw out.  Unless I'm buried underneath a pile of blankets in bed.  When means that I have a very hard time getting up in the mornings.  I just feel bad for New York City, because they just got a huge snow storm.  That's winter for you!  Only, where I live, it doesn't really snow, it just gets really cold.

But there's nothing like a nice and warm stir fry to warm me up, and this one certainly fit the bill tonight of being quick and hot.  It's nice and simple, and the sauce turned out great.  The funny thing was that I had no clue what I was doing the whole time I was making the dish.  But it still turned out to be exactly what I had been craving, especially becasue the last stir fry I tried to make was absolutely disgusting.  I am very grateful that this one turned out so good and kind of wish that it make a bigger batch.  Oh well.  It was quick, filling, and stellar cooking.

"Beef" and Broccolini Stir Fry

1 very small onion, sliced

2 small carrots, sliced on the sharp diagonal

1 lb white button mushrooms, quartered

1 bunch broccolini, stalks cut in half. stems and florets separated
2/3 cup edammame
3-4 cups vegetarian beef
2 tbsp honey
1 tbsp corn starch
1 tbsp Better Than Bullion Vegetarian Beef flavouing

4 tbsp soy sauce

4 tbsp mirin
1 1/2 tbsp chili garlic paste
Cashews, to serve

Mix together the  honey through the chili garlic paste in a small bowl.  Set aside.

Heat a wok over fairly high heat with a bit of water.  Add the onion and broccolini stems and stir fry for 2 minutes.  Add the carrots.  Stir fry for a couple more seconds, and then add the mushrooms, and stir fry for another minute.  Add in the broccolini florets, and cook for 5 more minutes.  Add the sauce, edammame, and beef, and cook until heated through.

Serve over rice, topped with cashews.

More Orange-Flavoured Broiled Tofu

I cannot say how excited I am about broiling tofu.  This is so amazing- it opens up a whole new world of ideas.  I really like tofu, but my only issue is that it's not very firm, just quite mushy.  That used to be ok, but since I tried the fake meats, I have really not been fond of that flavour.  Well, now that has all changed.  I love broiling tofu.  A lot.  Tons.  Because that gives the tofu a nice firm outside, without having to fry it or anything unhealthy.  Next time I would really like to marinade the tofu beforehand, because I know that would taste even better.  But that will happen on a day where I am no so pressed for time to pull dinner together, like I was last night.  And so here is another spectacular dish using broiled tofu.

The one thing I find really ironic is that both times I have broiled tofu, I have made an orange flavoured sauce.  Although this one is very different from the last one that I have made.  It has cashews, and lots of onion and broccoli.  It's also quite good, and fun to put on a plate becasue of all the different layers.  I just have to be sure not to forget any of the pieces.

Orange Tofu and Broccoli Stir Fry

Serves 4

Adapted from Vegan: Happy Healthy Life

19 oz firm tofu, pressed and cubed
½ cup orange juice
1 Tbsp honey
1 Tbsp rice vinegar
Scant tbsp corn starch

1 small onion, chopped

3 cups broccoli
6 garlic cloves, pressed
1 Tbsp fresh ginger, grated
Rice, to serve
Salt and pepper, to taste
Cashews, to serve

Preheat the oven to broil. Spray a baking sheet with nonstick spray, and spread the tofu cubes evenly across the sheet. Broil for about 15 minutes, turning occasionally, until firm and lightly browned.
Mix the orange juice, honey, vinegar, and corn starch in a small bowl.

Heat a wok over medium heat. Sauté the onion for a minute, and then add the broccoli, garlic, and ginger. Sauté until tender, about 5 minutes. Add the sauce, and cook until thickened.

Serve. Rice on the bottom, then veggies, then tofu, and finally the salt, pepper, and cashews. Add more orange juice or vinegar if needed.

My First Brussel Sprouts...

Simple roasted vegetables are one of the best and safest dishes that I know of.  These sprouts fit the bill- they are very quick to throw together, and then you are just left with a good chunk of time while they cook.  This was actually my first time eating brussel sprouts, which I now find rather depressing.  These that I tried for this dish were frozen because I could not get my hands on any fresh ones, and they were rather mushy.  But they were still excellent, and I can't wait until M and I can find some fresh ones, so I can try them.  This dish seems to be a great and flavourful side dish, and it goes well with pretty much everything.  Horray for the cabbage family- who cares what the majority of people think about "gross veggies", I love 'em.

Roasted Brussels Sprouts with Balsamic Vinegar, Cheese, and Cashews

Serves 4

Adapted from Kalyn’s Kitchen

Generous 1 lb. brussels sprouts, trimmed and cut into bite sized pieces
Scant 1 T olive oil
1 T balsamic vinegar
Mozzerella cheese, grated, or another type of cheese
Cashews or another type of nut
Preheat oven to 360. Mix the sprouts with the oil and vinegar.
Place the sprouts on a baking sheet coated with cooking spray. Bake for 20 minutes, until tender.
Serve, topped with cheese and nuts. Yum!

Chop Suey

There's not really much to say tonight.  My testing extravaganza is over, and I did pretty well.  Except in English, but what can I say?...  And barely any homework tonight, which is really nice, to say the least.  So lots of time to cook!  I still can't wait for Thanksgiving, though, because I have such an awesome idea.  Which I really hopes to turn out alright...

I have realized that the ingredients list on my stir frys are getting more and more lengthy, but there're not that complex.  Half of the things are for the sauce, and I have all of them on hand.  It's just kind of intimidating, though.

I L-O-V-E the beef in this stir fry.  Seriously, it's amazing.  M isn't such a fan, so I have it all to myself, pretty much!  Yay!  Again, this is quite quick to pull off, and it's unusually colourful.  I don't really think it resembles chop suey very much, but it still tastes good, and that's what counts, right? 

I agree.

Chop Suey

Serves 4-6

Inspired by Wok

3 tbsp soy sauce

3 tbsp rice vinegar

1 tbsp corn starch

1 tbsp yellow bean sauce

1 tbsp chili garlic sauce

2 tbsp agave nectar
1 tbsp Better Than Bullion Beef Flavouring

1 onion, chopped
2 carrots, coined
.75 lb shiitake mushrooms, chopped

2-ish cups red cabbage, shredded

1 red bell pepper, chopped
.75 lb snow peas, trimmed
1 package vegetarian beef (about 3 cups), defrosted and cubed
2-3 baby bok choy, chopped
2-3 cups bean sprouts
Salt and pepper, to taste
Cashews, for topping

Mix together the soy sauce through bullion in a small bowl. Set aside.

Heat a large wok over high heat with a bit of water. Saute the onion and carrots, and after two minutes add the mushrooms. Continue sautéing for three more minutes, and then add the cabbage, bell pepper, and snow peas. After another two minutes or so stir in the beef. When the veggies warm up again add the bok choy, salt and pepper, and sauce. About 30 seconds before it is done cooking stir in the bean sprouts.

Serve over rice or whatever, and top with cashews.

Five Spice Multi-Coloured Chicken Stir Fry

So, today I ran a 5k, the first one that I have ran in a while.  I'm really excited about how well I did.  Yes, I am really avid about excersise, and love running.  I ended up doing the 5k in 27 minutes, 29 seconds, which coverts to an 8:52 mile!!  That's awesome for me... I kind of feel like a whimp, because I know that's really not all that good in the grand scheme of things, but it's a personal best, that's for sure.  That really made my day.  And M reached her goal, too, of 10 minute miles.  So we're both satisfied.  And I beat M.  Heehee.  I also got a free banana, which is always nice.  Plus the T-shirts are really cool.

Now that I got that out of my system, on to the important part.  Here's another stir fry with one of those awesome vegetarian chickens.  I keep forgetting to look on the package to see how much the thing actually weighs, so I'll have to remember to do that one of these days...  I normally don't cook with any bell pepper but red, but the yellow seems to go very nicely with the stir fry.  Kind of a story behind this one- M and I got home at 5.30, and normally if that happens then we have leftovers.  But I knew that was impossible, so we ended up whipping dinner out in an hour- this stif fry, plus our usual two monster salads.  Which was really impressive, if I do say so myself.

And, just another little random thing that made me happy.  I found two pennies on the ground...  Childish joys!

Five Spice Multi-Coloured Chicken Stir Fry

Inspired by Wok

Serves 4-6

1 generous tbsp five spice powder
1 generous tbsp Better Than Bullion Beef Flavouring
4 tbsp soy sauce
3 tbsp vegetarian stir fry sauce
2 tsp yellow curry paste
1 generous tbsp yellow bean paste
Juice of 1 lime
1 tbsp corn starch
1 onion, sliced thick
2 carrots, coined
2 portobello mushrooms, chopped
1 small bunch asparagus, trimmed and chopped into 1 inch pieces
2-3 cups red cabbage, shredded
1 red bell pepper
1 yellow bell pepper
2 baby bok choy, chopped into ribbons
1 vegetarian chicken, defrosted chopped into bite sized pieces (about 3 cups-ish)
Cashews, for topping

Mix together the five spice powder through the corn starch.  Set aside.
Heat a wok over high heat with a bit of water.  Stir fry the onion and carrots for 2 minutes, and then add the asparagus and the mushrooms.  After two more minutes of stir frying add the cabbage and peppers.  After three more minutes or so add the remaining ingredients except cashews.  Saute until bok choy is wilted and the massive pile of veggies is heated through. 
Serve over rice, topped with cashews.

Sweet and Salty Five-Spice Tofu Stir Fry

There'e nothing to warm the soul like a giant pile of veggies covering a small nest of noodles, and that's exactly what so many of my stir frys turn out to be.  This is just another one of those, only this is my first stir fry with five spice tofu.  It's really good stuff- I love the texture.  Although, for some reason this dish tasted quite salty, and I think the tofu was the culprit.

It all stemmed from an extra bundle of asparagus that was lying around, and really needed to be used up.  I also got an insiration to add edammame, which is something that rarely happens, and the concoction turned out rather tasty.  Not to mention the ingredients were easy to prep. 

Honestly, now I know what sleep deprivation feels like.  I've got two major tests tomorrow, and that's so not cool.  I don't know how so many of my buddies are living off of only a couple hours' sleep every night, but they are.  I suppose it's because they don't cook!

Sweet and Salty Five-Spice Tofu Stir Fry


Serves 4 - 6

Adapted from 101 Vegetarian Cookbooks

Zest and juice of one lime

¼ cup hoisin sauce

2 tbsp miso paste

¼ cup soy sauce
3 tbsp mirin
Chili sauce, to taste

Sea salt, to taste

2 cups cauliflower florets

2 carrots, coined

1 tablespoon ginger, grated
1 bunch of asparagus, trimmed and cut into 1-inch pieces
4 cloves garlic, chopped
1 bunch green onions, sliced
1 package oyster mushrooms, large pieces chopped
2 cusp red cabbage, shredded
1 cup edammame
2 packs 5 spice tofu, chopped

2-3 heads baby bok choy, cut into ribbons

2 handfuls fresh basil, slivered
Toasted cashews

Mix together the lime through the salt in a small bowl.
Heat a wok over high heat with a bit of water. Add the cauliflower and carrots. After 2 minutes add the ginger, asparagus, and garlic. After another 2 minutes or so toss in onions and mushrooms. When that is heated through add the cabbage. When the veggies are almost tender add the edammame, tofu, bok choy, and sauce, and cook until bok choy is wilted. Stir in the basil.
Serve over noodles of some sort… topped with cashews.