1. Kohlrabi, celery and beets...just a few. It's a little early, but I guess I'm impatient to turn my room downstairs into a plant nursery...which I suppose means maybe I'll have to sleep in my room upstairs. Maybe.
2. Quick dinner of stir fried vegetables and tofu with a vegan, brown garlic sauce and Basmati rice.
Vegan Brown Garlic Sauce
2/3 cup soy sauce
1/2 cup vegetable broth
1/3 cup sushi vinegar
3 1/2 tablespoons honey
1 tablespoon sesame oil
1/4 teaspoon white pepper
1 tablespoons cooking oil
3 cloves minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Directions:
In a bowl, combine soy sauce, broth, vinegar, honey, sesame oil and white pepper. Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook for 30 seconds. Add the soy sauce mixture and bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution. Simmer until the sauce thickens.
This will make a lot. Enough for a few meals. It's kind of salty, so use sparingly. Store in the refrigerator.
