Vegan, nut-free, dairy-free, gluten-free
I’m a bit of a rule follower. I drive the speed limit. I pay my bills on time. I don’t wear white pants after Labor Day. I follow guidelines and policies in my life…except for in the kitchen. When I cook, I always seem to do my best work when I wing it. I rarely follow a recipes, even when baking (which was a bit tricky when I decided to become a food blogger and had to train my whimsically-cooking self to write things down as I went). I substitute ingredients and amounts left and right to suit my taste or what I have available in my pantry. Sometimes it ends in disaster that my husband is sweet enough to choke down with a smile and a polite “It’s not my favorite recipe of your’s.” Othertimes, it ends in utter delight, such as this meal.
The night I made this dish, I had planned a black bean stir-fry with whatever random veggies I had kicking around that needed to be used up, a frequent flyer on my weekly meal plan board. But, when dinner time rolled around, I was craving something sweet, savory, and a bit out of the norm. This dish satisfied all those desires.
I wish I could claim this sauce recipe as my own, but the credit for its simplicity and tastiness is owed to Lisa Leak, author of 100 Days of Real Food . I use this recipe (one of the few that I do follow) frequently in many different dishes and is worth your writing down to keep handy.
-1/4 cup coconut aminos
-3/4 cup water
-1 T peeled & freshly grated ginger
-2 T maple syrup (sub honey)
Combine ingredients in a mason jar and screw lid on tight. Shake to mix well, about 30 seconds.
Sweet & Savory Stir Fry
These are the ingredients I had on hand, but I encourage you to be whimsical in your own kitchen creations and use whatever your heart (and taste buds desire) to make this uniquely your’s.
4 cloves garlic, minced
1/2 medium yellow onion, diced
1 medium red bell pepper, diced
1 cup purple cabbage, chopped
3 tablespoons coconut oil
1 cup frozen corn (I highly recommend using organic)
1 mango, peeled and diced
1 1/2 cups black beans, drained and rinsed
1 cup brown rice, cooked to direction.
Cilantro for garnishing (optional)
In a large pan, heat the coconut oil over medium-high heat until warm. Add garlic, onions, and bell pepper and cook until ontions are just starting to become translucent. Add corn and cabbage to the pan and cook for another 5-7 minutes, stirring frequently. Throw black beans into the pan and pour sauce over everything, giving the ingredients a good stir to coat evenly. Let simmer just 3-4 minutes to allow the flavors to combine and the beans to warm. Once finished, spoon over brown rice, top with mango, and serve with optional cilantro garnish.