It’s Thanksgiving today in Canada, which means a LO-HO-HOT of turkeys are being eaten. SO, to give back to those turkeys, and to even things out a bit, why not try this DEELISH vegan recipe one day this week. I think you’ll find that you AND your family will love it.

INGREDIENTS:
(Serves 6-8; Cooking time approx. 45 mins)

6 cups cooked rice noodles, quinoa, OR brown rice
1 six-ounce package of firm tofu, drained and cubed
2 tbsp sesame oil or canola oil
2 cloves garlic, minced
2 medium carrots, thinly sliced
1 medium onion, chopped
Bunch mushrooms (if desired — I love portobello)
2 cups broccoli florets
1 medium red pepper, chopped
2 green onions, sliced

THE SAUCE
1/2 cup natural peanut or almond butter
3/4 cup orange juice
2 tbs tamari / soy sauce
1 tsp toasted sesame oil
2 cloves garlic, peeled and minced
(water, if consistency is too thick — which it shouldn’t be…)

1/4 cups chopped peanuts

INSTRUCTIONS:

1. Cook the noodles, if using, by following package instructions. To cook brown rice or quinoa, place 2 cups of grain in 4 cups of watter, bring to a boil. Then, lower the heat, cover, and simmer (15 minutes for quinoa or 30 minutes for brown rice). Toward the end of the cooking time, make sure all water is absorbed. Turn off the heat and let stand for 10-15 minutes.

2. Meanwhile, heat 1 tbsp oil in a large pan over medium heat. Add tofu and brown each side — gently turning over the cubes. Remove from heat, and set aside on a separate plate.

3. Heat remaining 1 tbsp of oil. Add garlic, carrots and onion (and mushrooms would be great!). Stir-fry for 3-4 minutes.

4. Add broccoli and stir-fry for another 3-4 minutes.

5. Add bell peppers, green onions and whatever other veggies you want (green/purple cabbage would be great), and stir fry for 2-3 more minutes.

6. Combine the veggies, tofu and grains/noodles in big bowl.

7. TO MAKE THE SAUCE: Place all the ingredients in a bowl and mix with a fork until smooth. Add water if sauce needs thinning out (or orange juice for more sweet; tamari for more salty). Let it sit for an hour before serving, if possible.

8. If you want, sprinkle with cilantro.

9. DEFINITELY sprinkle with chopped peanuts.

10. Enjoy! And, let us know how you like it!

Recipe adapted from the brillers book Enlightened Eating: Nourishment for Body and Soul, by Caroline Dupont.

I actually had the pleasure of meeting Caroline and receiving nutrition counseling, energy work and meditation guidance from her. She’s extremely gifted and a lovely person.

To contact Caroline and/or to book a consultation with her, please visit her website http://carolinedupont.com.