Sunday, December 11, 2011

Sweet and Sour Veggies and Beans

This is a great vegetarian option to the traditional sweet and sour dishes. Though this would still be awesome with chicken if you wanted to.

2 heads organic brocolli
1 organic red pepper
2 cups diced pineapple
1 cup organic beans, pinto, black, or kidney
1 organic onion, sliced
2 cloves organic garlic, minced

1/4 to half a cup pineapple juice (Note: if using canned pineapple, which I don't recommend with bpa lined cans, you can use the juice from the can. You can run some pineapple through a juicer. Or use frozen pineapple and as it defrosts you will end up with enough juice. Or with fresh pineapple you can mash some with a potato masher and squeeze some juice out.)
1/4 cup organic brown sugar
2 TB organic cornstarch
1/4 ts organic ground ginger
1/4 cup organic vinegar (apple cider or white wine)
2 TB braggs liquid aminos, or organic soy sauce

In a bowl, combine pineapple juice, brown sugar, cornstarch, ginger, vinegar, and braggs or soy sauce. Set aside. In a skillet, saute in a little water or oil,
brocolli, red pepper, and onion until tender. Add minced garlic and saute for about a minute. Add beans and pineapple and cook until heated through. Pour in reserved sauce and bring to a boil. Reduce heat and cook for 3-5 minutes until sauce is thickened.
Serve over brown rice.

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