Easy Broccoli Stir Fry

If you are looking a quick meal idea, this Easy Broccoli Stir Fry is it.  I was inspired to make this recipe by my Thai Peanut Sauce recipe.  I thought it would go really well with the broccoli since I sometimes put broccoli in my Peanut Noodle Stir Fry recipe.

I slightly tweaked the peanut sauce for this recipe.  It came out pretty yummy!

easy broccoli stir fry

I added peanuts for some crunch and extra protein.  If you wanted, you can stretch this meal by serving it over rice or quinoa.  As is, this Broccoli stir fry is vegan and gluten free.

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Asian Chopped Salad

I just love salads of all kinds.  I eat them all year long.  My husband made this Asian Chopped Salad this weekend and it was a huge hit.  I can see it going in our regular rotation.   This recipe makes a lot, so it would be great for parties.  For the dressing, he slightly tweaked our Thai Peanut Sauce recipe and it came out great!  If you love salads too, you may also like this post.  I also have a post filled with salad dressing recipes that is worth checking out.

Asian Chopped Salad with Cashews - My Whole Food Life

If you are avoiding soy, you can use green peas instead of the edamame.  I also think toasting the cashews would give them an extra punch of flavor.  This salad is vegan and gluten free.

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Thai Peanut Sauce

Who doesn’t love Thai food?  Being vegan, Thai restaurants are a godsend because there is almost always something vegan on their menu.  This Thai peanut sauce tastes just as good as the ones in the restaurants and it’s easy to make at home.  Without the refined sugars or additives. 🙂  If you like this, you may also like my Homemade Sriracha Sauce.

Thai Peanut Sauce - My Whole Food Life P

We use a similar sauce to make our peanut noodle stir fry.  It’s one of the most popular recipes on my blog. This Thai peanut sauce would also make a great dipping sauce for just about anything.

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Spring Rolls

I have always loved spring rolls.  So light and so many possibilities.

spring rolls watermark

Asian food is my favorite style of cooking.  If you have read my recipe index, you probably would have guessed that.   Probably because most of the meals are quick and easy.  I always thought that spring rolls were hard to make.  The truth is, they are actually pretty easy.  It took about 2 rolls and I had it down.  One thing to know is, these are best eaten immediately.  So we only made what we planned on eating.  The rice paper should keep for quite some time in the packaging. You can really add whatever you want to them. Here is what we added.

Spring Rolls

Spring Rolls
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Ingredients

  • 1 pkg rice paper rolls
  • 1 cup carrots sliced in thin strips
  • 1 cup cabbage sliced in thin strips
  • 2 green onions sliced in thin strips
  • 1 cup cucumber sliced in thin strips
  • 1 cup firm tofu sliced in thin strips (please make sure it is non GMO verified)
  • 1/4 cup daikon sliced in thin strips
  • optional: mint leaves, basil, dill
  • Dipping Sauce
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce or bragg’s aminos
  • 1/4 cup orange juice
  • 1/4 tsp fresh minced ginger

Instructions

  1. Before rolling, dip each rice paper in warm water for 20 seconds or so to get it pliable.
  2. Pull it out and blot it lightly with a towel.
  3. Place ingredients in the center line of the wrap.
  4. Fold in the top and bottom and roll up. It takes a couple tries to get the hang of it.
  5. Place each finished wrap on a serving dish and serve immediately.
  6. Looks fancy, but it’s really not that hard at all. 🙂 Whisk the ingredients of the sauce together. Happy dipping. Enjoy!
http://mywholefoodlife.com/2013/04/15/spring-rolls/

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