Vegan Rice Corn Chowder And Teriyaki Stir-Fry
Dinner tonight was absolutely delicious! Okay, I bet I say delicious in every single post, but I don’t like to eat (or post about) anything that I don’t absolutely love! I’ll get to the main event (dinner) in a minute, but first I’m going to post my lunch. I had a really tasty and filling vegan rice corn chowder. We had been outside playing in the sunshine, when I realized it was past time for lunch! Since I had limited time, I broke out a carton of Imagine’s vegan corn soup and added in some cooked brown rice from the fridge to make it a bit more filling. Along with a side of garlic hummus and crackers, it was a delicious and filling lunch!
Now on to dinner. After doing a quick inventory of what I had available to work with, I decided on a stir-fry. I love stir-fry because it’s a quick and easy way to utilize brown rice and produce that needs to be used, and there are countless ways to combine ingredients and flavors to make something familiar into something new. That being said, teriyaki stir-fry isn’t exactly leaping out of the box as far as creativity, but it’s a favorite flavor around here so I can’t go wrong! I normally don’t use canned beans, but after finding out that Eden Organic is the only brand that goes out of their way to avoid BPA in their cans I picked up a couple of cans of adzuki beans to try. I still prefer pressure cooked dry beans, but these are great! For the sauce, I really love agave-sweetened teriyaki sauces like the one from Organicville! I hope everyone had a great (and delicious) day!
- 3 cups brown rice, prepared
- 1 head broccoli, steamed
- 15 oz. can Eden Organic adzuki beans
- 1 package Trader Joe’s baked teriyaki tofu
- 1/4 cup teriyaki sauce
- 1 tablespoon toasted sesame oil
Combine ingredients in wok or skillet and stir-fry over medium heat. Enjoy!