Coconut-Ginger Stir Fry With Kale and Poppyseeds

A warm and satisfying stir fry is one of a few reasons why I wouldn’t want to eat an exclusively raw diet, especially in the winter.

This stir fry utilizes coconut oil because of its high boiling point and flavour, and mineral-rich poppy seeds for a tasty and eye-catching finish. This particular version of the stir fry will also be my last dance with soy for some time, as I’ve decided to give it up (in addition to gluten) to help in the healing of my eczema and to get my skin back to glowing. If you’re interested, here’s an article about soy and how it can harm skin’s radiance.

Ingredients: (for one stir fry)

1 tbsp coco oil

1 tbsp grated ginger

1 tbsp tamari or braggs

juice of 1/2 lemon

1/4 cup onions, chopped

1 orange carrot and 1 purple carrot, chopped BIG so they don’t slip through your choppies

3 big leaves of kale, chopped

6-10 baby tomatoes, halved

1/2 cup cabbage, chopped

1/4 cup chopped broccoli

1/2 cup basil, chopped

1/2 tofu pattie, cut into chunks

1 tbsp sunflower seeds

1 tbsp poppy seeds

Method:

On low-medium, melt oil, add onions and sauté for a couple mins. Next add ginger, brags, lemon and carrots because they are the hardest veggie in this dish, and you want them to soften slightly (stir fry 101). Mix together well and cook until the onions are soft, 1-2 mins. Add the cabbage and kale until they are also soft and the kale is bright green, and lastly stir in the basil, broccoli, tofu and tomatoes. The broccoli should stay bright green and slightly crunchy. Toss together so all the veg is saucy, and serve topped with the seeds and even some chilis if you want added heat. I toss rock salt on nearly everything, so whatever suits your stir fry fancy.

Enjoy with chopsticks and warm sake for lunch! Yum!

Love,

~The Vegan Project

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