If you’ve thought about getting a wok, but aren’t sure what is out there, take a look at this quick list I’ve put together with cookware from Kohls.

Everybody Loves 7-piece Wok Set
$49.99

The perfect starter kit for the beginner. It includes pan, lid, strainer, bamboo tongs, spoon, chopstick, and turner. The wok itself measures 14 inches in diameter.

Carbon Steel Wok
$29.99

A classic 12 inch diameter carbon steel wok that is available exclusively online. Fox Run Craftsmen® Barbecue Stir-Fry Wok
$14.99

Get your grill wokin’ with this great online buy. 

Here’s a vegan Thai-inspired stir-fry recipe from Jamie Walker, “an avid ultra-marathoner, amateur chef, and all around health nut,” at I Like Granola.  Jamie has some great vegan recipes up at I Like Granola.

Thai Stir Fry

2 heads bok choy

Handful of green beans

2-3 carrots

Tofu

1 cup quinoa, cooked

Ginger root, peeled and cut into small pieces

4 cloves garlic, minced

1/2 small red onion

1 tbsp olive oil

1 cup vegetable broth

3-4 tbsps of peanut butter (I think crunchy works better here)

1 cup soy sauce

1 tbsp rice vinegar

4 tbsps sugar

In a small mixing bowl combine peanut butter, rice vinegar, sugar and soy sauce.  Set aside.  In large skillet, combine olive oil, garlic, onion and ginger root.  Let brown.  Add tofu and veggies and cook for 3-4 minutes (or until tender).  Mix in peanut sauce and vegetable broth.  Bring to a boil and then let simmer for 2-3 more minutes.  Serve over quinoa.

Recipe used with permission from I Love Granola

Image credit: Kohls.com

Post from: Blisstree

Thai Stir Fry – Better With a Wok

You’ve probably figured out by now that I’m a big fan of quinoa, that protein-rich–and tasty–grain. I think what appeals to me is that it isn’t mushy like rice or barley can sometimes be. Plus quinoa has a unique, nutty flavor. If you haven’t tried quinoa yet…or even if you have, here’s a fun and colorful way to encorporate it into your diet, courtesy of the folks at Whole Foods Markets. This recipe serves six. You can even cook this ahead of time, refrigerate it, and reheat it just before serving.

Quinoa-Stuffed Peppers

1 cup dry quinoa
1/2 tablespoon olive oil, plus a few drops for baking pan
3 orange bell peppers
3 yellow bell peppers
1 red onion, diced
1/2 pound small mushrooms, sliced
1 cup carrots, diced (2 to 4 depending on size)
1 red bell pepper, diced
1/2 cup densely packed chopped parsley
1/4 pound baby spinach
1 1/2 teaspoons cinnamon
3/4 teaspoon cumin
dash of Herbamare
sea salt, to taste
ground pepper, to taste
1/2 pound large roasted, salted cashews
Ingredient options: Other vegetables such as celery or yellow squash can be substituted. Use approximately 1 cup of each vegetable for a rainbow of colors mixed into the quinoa.

Cook the quinoa according to package directions. While it is cooking, start the vegetable preparation.

Place oil in large sauté pan and heat on medium. Add onions and cook about 10 minutes, until transparent. Add the mushrooms and continue cooking another 4 to 5 minutes. When mushrooms are cooked down, add the carrots and the red pepper. Cook for a few minutes, then add the parsley and spinach, mixing after each addition. Let spinach wilt and then season vegetables with the cinnamon and cumin. Stir in the quinoa. Continue cooking adding Herbamere, salt and pepper to taste. Remove from heat and blend in the cashews.

While vegetables are cooking, prepare the 6 peppers for stuffing. Thoroughly wash peppers. Using a sharp paring knife cut in a circle around the stem, about 1/2 inch away from the stem. Remove seed mass from stem cover with knife. Using the knife or your fingers, remove the pepper webbing and seeds from the pepper body. Rinse peppers well to discard the remaining seeds. Place peppers cut side down on a drain board to dry.

Preheat the oven to 350°F.

Take cooked vegetable quinoa mixture and gently pack it into the 6 peppers, making sure to fully fill each pepper. Top each with its respective stem cover.

Rub a few drops of olive oil on a large covered baking pan to prevent sticking. Place peppers standing upright in the pan. Cover the pan and Place in the oven for 45 to 50 minutes. Check for tenderness, peppers are done when there is a slight give to the flesh of the pepper, remove before the skin is soft.

Nutrition Info
Per Serving (297g-wt.): 400 calories (190 from fat), 21g total fat, 3.5g saturated fat, 13g protein, 45g total carbohydrate (7g dietary fiber, 6g sugar), 0mg cholesterol, 370mg sodium

This recipe is Dairy-free, gluten-free, and vegan

^{(photo courtesy of Whole Foods Market)}

See also:

• Kale and Quinoa Salad
• Natural Solutions Magazine Names Must-Have Foods

Post from: Blisstree

Meatless Meals: Quinoa-Stuffed Peppers

Quinoa (pronouced KEEN-wah) is one of those super foods that combines tasting good with multiple health benefits. It’s also the one of the rare vegetable forms of protein. It’s also gluten-free and a good source of fiber. A native of Peru and other regions of South America, this grain was a staple of the Inca civilization more than 6000 years ago.

If you’re not familiar with quinoa, you can find it in bulk and in boxes at most health food stores, organic food stores, and “better” grocery stores. Prepare it much like rice and use in salads, wraps, as a side dish or as a breakfast cereal.

For more about Quinoa, see:

• Quinoa Corporation
• Kale and Quinoa Salad

^{(photo © Newscom)}

Post from: Blisstree

All About Quinoa

Post from: Blisstree

Kale and Quinoa Salad