Fresh Stir-fry

I made a really good stir fry last night, consisting of:

-1 tbsp olive oil (sesame would be better, but I didn't have any)
-2-3 tbsp lemon juice
-finely chopped fresh ginger (about 1 tbsp)
-1/2 clove chopped garlic
-1/3 red onion, chopped
-1 cup chopped cauliflour
-1 stalk celery, chopped
-1/2 carrot, thinly sliced
-1/3 zucchini, thinly sliced
-firm tofu, cubed
-a handful of baby spinach
-sprinkling of: cayenne, red pepper flakes, sea salt, fresh ground pepper

Heat oil. Add lemon juice, garlic, ginger, onion & tofu. Toss around for a few minutes, then add everything else except spinach. Toss around a few more minutes, add spinach. Cook no longer than one-two minutes. The vegetables should be hot but crispy.

Serve over quinoa. So good!

cinnamon buns

Vegetarian Pumpkin Chili

- 2-3 cloves garlic, chopped
- medium onion, chopped
- 1 can red kidney beans, drained & rinsed
- 1 can black beans, drained & rinsed
- 1 can corn
- 1 can crushed tomatoes
- 1/2 can pureed pumpkin
- 1 tblsp pumpkin pie spice (or dashes of nutmeg, ginger, cloves, allspice, cinnamon)
- 1 tspn cumin
- 1 tspn cayanne
- chili & chili flakes to taste
- 1-2 tbsp sugar
- sea salt & fresh ground pepper

Throw in a pot, bring to a boil, then simmer at least one hour. Something's missing in the flavour, but you can spice until you figure it out. I'm not yet sure.

Why am I making pumpkin chili in January? Because I thought I was thawing pasta sauce from the freezer. Turns out it was pumpkin. A lesson in labeling.