Welcome to Our Eat the Rainbow Series!
One of the things I love most about vegan food is the variety of colour. Fruit and veggies come in such a beautiful rainbow selection of colours that I thought I would pay homage to this in a seven part recipe series. Each week I shall work through the colours of the rainbow with a new recipe inspired by that colour.
Violet: Red Cabbage, Pepper, Carrot and Cashew Stir Fry with Rice
I love spending a couple of hours cooking up an incredible feast. But life doesn’t always allow for two hours of cookery. Sometimes I need a super speedy lunch or dinner that is delicious and nutritious. This meal is one of those!
It is such an easy dish, it doesn’t require a long recipe! Just adjust the amount of rice/veg to the number of portions you need to whip up and feel free to add extra veg if you have some that need using up!
– Cook up rice with a dash of soy sauce and lime juice according to the instructions.
– Slice up spring onions, red cabbage, yellow pepper and carrots thinly.
– Stir fry the veg on a medium-high heat with a little oil, ginger, soy sauce, lime juice and chilli for a couple of minutes until cooked. Throw in a handful of cashews towards the end of cooking to toast lightly.
– Serve up the rice and veg and sprinkle with a few sesame seeds.
& Perfect for a quick lunch
I hope you love this recipe as much as we do.
Please let us know if you give it a try in the comments below and on Twitter (@whatsbeancookin).