Vegan Thai Stir Fry 3

I grew up watching the TGIF tv lineup on Friday night.  Yep, I am a child of the 90s!  I had a t shirt that changed colors in the sun and lots and lots of scrunchies.

One of the shows I loved watching on TGIF was Boy Meets World.  I think it was hard not to love it.  When I heard about the relaunch of the show with a new generation I was both super excited and a little nervous.  Because how could you recapture the wonderful after school special meets cheesy 90s TV show meets lovable cast of misfits?

But I have watched 2 episodes of Girl Meets World, and I am totally loving it.  The girl who the cast as the lead is adorably awkward, which I deeply relate to.  And it brings me back to the days of not being able to talk to boys and spending every minute with my BFF.

Vegan Thai Stir Fry 1

Perhaps my favorite part is that every time hubby or I mention the show, we both almost say Girl Makes World every time, mashing the name of this blog with the name of the show.  I love how somehow it worked out that the name of the show and my blog name are similar.

When I grabbed some fresh corn this weekend, a quick and easy stir fry was just what I needed so I could sit down with a bowl o food to catch the newest episode of Girl Meets World.

Health highlight of corn:  Corn is an excellent source of antioxidants, and the antioxidants seem to be unique in their slower digestion which researchers believe could make them more protective against certain cancers.  Corn is high in carotenoids which give your skin beautiful color as well as enhance your immune system and protect against free radical damage.  Corn also aids in digestion, due to it’s higher fiber content.  Corn is considered to be a whole grain.

Vegan Thai Stir Fry 2

Vegan Thai Stir Fry
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 tablespoon Coconut Oil (the kind that smells like coconuts.. it is summer!)
  • 1 – ½ inch piece Ginger (peeled and minced)
  • 1 Onion (diced)
  • 1 Bell Pepper (diced)
  • 1 cup Corn (fresh shucked or frozen)
  • 1 cup Sugar Snap Peas (roughly chopped)
  • 1 (8 oz) package Tempeh (diced)
  • ½ Lime (juice and zest)
  • ¼ cup Basil (roughly chopped)
  • 1 tablespoon Soy Sauce (adjust up or down for your taste)
Instructions
  1. In a large pan add the coconut oil, onion and ginger
  2. Cook until the onion begins to soften, about 3 minutes
  3. Add the bell pepper, corn, sugar snap peas, and tempeh
  4. Continue to cook on medium heat, stirring occasionally, until everything is hot and begins to get golden, about 7 minutes
  5. Add the lime juice, basil and soy sauce
  6. Stir well, taste for seasoning (add more soy or lime if needed)
  7. Serve and enjoy!!

 

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