Sunday, April 17, 2011

Freaking Amazing Vegan Pumpkin and Cashew Stir Fry.

I thought it was about time that I got back to the main, healthy dishes so here is one that I ate last night. It's really good and inspired by my friend Amy, who has just bought herself a one way ticket to the UK! How exciting! I'm pretty darn jealous.
So eat this because it kicks arse.

Time: Maybe 15 minutes.
Feeds: 4.

  • 4 cups of chopped pumpkin.
  • One tablespoon of your favourite vegetable oil. I used a chili infused one that my brother made and added a few drops of sesame oil.
  • One onion, sliced thick.
  • One sliced red chili.
  • One teaspoon minced garlic.
  • A small bunch of kale or black cabbage as it's called at my local fruit and veggie place. You can use what ever greens you like, but I particularly like kale. It's a nice, dark green leafy veggie that kinda looks like spinach but tastes way better. I hate spinach. Spew. So yeah, probably about two cups worth.
  • A quarter of a cup of cashews.
  • A teaspoon of palm sugar.
  • Two tablespoons of soy sauce.
  • Half a cup of veggie stock.
Method in the madness:

In a wok or a fry pan, put the oil on medium to high heat. Wait until the oil has heated through then add the onion, garlic and chili. Stir fry until the onions are translucent. Add in the pumpkin and cook until the pumpkin is somewhat brown on the outside. It's not going to get squishy. It will stay somewhat firm.

Add the cashews, kale, palm sugar, soy sauce and stock. Cook until the sauce starts to thicken and voila! You have yourself a darn sexy stir fry. It's serious deliciousness. Serve with rice or noodles.

Eat it. Eat it now.