Ginger and Garlic Cashew Stir-Fry

When I decided to make this stir-fry I had no idea it would end up with such flavor in the end. I was just trying to find a use for the rest of our green beans, cashews, and red pepper. The combination of fresh ginger, garlic, sesame oil, and scallions really brought an exciting flavor. Little did I know I would stumble upon something that I am actually craving again at the moment! 

Ingredients

2 carrots

3 scallions

1 small red pepper

1/2 cup of green beans

1/2 cup of cashews

2 teaspoons grated ginger

3 cloves of garlic

1 tablespoon canola oil

1 tablespoon sesame oil

1 tablespoon soy sauce

1 cup of short-grain brown rice

Directions

 Start cooking your rice before doing anything else since the rice is going to take the longest. While the rice is cooking you can prepare the stir-fry.

Chop up the carrots, green beans, red pepper, and scallions. You want to make sure the carrots are not too thick or else they might not cook all of the way through. Grate the ginger and press or mince the garlic. Heat up your pan on high with the canola oil. The next part is fairly easy. Throw in your green beans, carrots, scallions, red pepper, ginger, garlic, cashews, sesame oil, and soy sauce all at once! In other words, throw in everything! Keep stirring it all around for 10-15 minutes, or until your carrots are tender. Serve over your cooked rice and enjoy!

Sushi Salad

I've never made sushi but have always wanted to try to. And then I saw this recipe for sushi salad on Fat Free Vegan Kitchen and thought I can put off the actually sushi for awhile. This was such an easy and creative recipe! 

Seasoned rice vinegar gives the rice salad the sushi flavor. I used edamame and carrots (both steamed for about 10 minutes), red peppers, cucumbers, almonds, and sesame seeds like the recipe suggested. Instead of making the prepared mushrooms I substituted zucchini that was prepared the same way. I would have used mushrooms if it weren't for the fact that my husband doesn't like them. Boo! Regardless, this was very easy to make and pretty much fool proof. And it tasted pretty darn good.