Stir-fry and Sandwich experiment.

Thursday night for supper I decided to make a delicious stir-fry. I knew my brother was coming over, and wanted something that he would eat too. To make things simpler I used a bag of fresh mixed veggies already cut. Usually I buy whole fresh vegetables and cut them up, but I just didnt have time, or energy for that. The bag I used had broccoli, snap peas, and carrots. I added to that water-chestnuts, and fresh cut mushrooms. I was going to add baby corn, but had some major issues with the can and couldnt get it open!
I had found a stir-fry recipe in my cookbook called "Supermarket Vegan" (this is a great cook book with easy to find ingredients unlike many other vegetarian or vegan cookbooks!) Instead of following the recipe I just use it for the sauce it uses.
So to make the stir fry add a 1/2 teaspoon oil (i used olive oil) to the wok and heat it up, then add the veggies. If you want to use tofu, which Ive done in the past first cook the tofu then add the vegetables. The vegetables require constant stirring so make the sauce beforehand.
          In a small bowl mix the following:
                    3 tablespoons Hoisin Sauce
                    3 tablespoons low sodium soy sauce
                    1 tablespoon sugar
                    1/2 tablespoon of sesame oil (this recipe says toasted dark sesame oil, I could not find this)
Once the vegetables have cooked for a few minutes and the brocolli has started to soften add the sauce and stir often. Cook for about 2-3 more minutes or depending on how you like your vegetables. I like mine still pretty crunchy. I served mine over quinoa which is a great grain for protein.

That night also made a sandwich recipe I had found for me to take to work the next day. Im glad I packed some other items to eat because I couldnt even eat half the sandwich. Its not that it tasted bad, it just didnt taste good - at least to me. I will share the recipe though as its pretty easy. 

You will need:

   zucchini cut lenthwise into 1/4 inch slices

   yellow squash cut the same

   olive oil

   ciabatta bread halved

   pesto ( i did not use this)

   tapenade

   jarred roasted red peppers sliced

   mozarella ( i forgot to buy some at the store! )

   balsamic vinegar

Heat a grill pan to medium-high and brush the zucchini and squash with olive oil on both sides. Grill for about 3-4 minutes on each side until charred and softened. Transfer them to a plate. 

   

  While they are cooling hollow out the bread a bit to give the vegetables some room. Spread the pesto(again I didnt have) on one side and tapenade on the other side.

Start assembling the veggies which ever way you want, then drizzle with balsamic vinegar and olive oil. Season with salt and pepper if desired. Press the top and bottom together and wrap tightly with plastic wrap. 

Place on a baking sheet and weigh down with a heavy skillet or large cans and refrigerate for 2 hours or overnight. 

Like I said someone else might enjoy this sandwich, Im just glad I had fruit and cucumbers and hummus to eat!