Linda Watson of Cook for Good an expert in thrify organic and solar cookingCelebrating WAO's 3rd anniversary by saluting Cook for Good heroes. Are you one?

Free recipe & food news every week

Search & Social

Buy 3 Wildly Good Cook videos, get 4th one free!

organic cooking video: best use of your resources shopping planning and cooking

 Regularly $14.95 each. Anniversary special just $44.85 and free shipping! 

organic cooking class video: delicious healthy beans

Learn the key skills in Wildy Affordable Organic with these fun cooking videos

organice cooking class video: seasonal vegetables and saucy pastas

Recipes
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan agar agar all-purpose flour Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 325 bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine brown bagging burgers butternut squash cabbage cake candied orange peels candy cantaloupe carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cloves cocoa coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread coughs crackers cranberries cream substitute Cuban black beans cucumbers daikon dairy-free DAK bread machine dandelion greens daylilies daylily DIY Donvier dried basil easy edible flowers egg eggplant eggs emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green onions greens grilled grilled cabbage grilling healthy heart-healty hemp seed homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeño jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars Mexican Michigan State microwaved milk miso molasses momentum Momofuku mother muffins mushroom mustard mustard greens NC State new year's day no fat no knead nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles undefined vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Sell your books to Powell's

Recycle your SAD* old cookbooks, make $, and support Cook for Good (*Standard American Diet)

Community buzz

« Grilled and Marinated Okra | Main | No-Fuss Pizza Sauce »
Wednesday
Sep072011

Stir-Fried Vegetables with Chickpeas and Peanuts, Summer Edition

Eat the rainbow with this super-healthy, super-fast dinner. The summer version uses summer squash and peppers of all colors, plus cabbage, onions, and garlic. Add chickpeas and peanuts for satisfying protein and crunch, then serve over brown rice, quinoa, or noodles. Use a thrifty trick to get peanut oil without investing in a whole bottle of it, too (see tips below).

vegetarian vegetable stir fry with chickpeas and peanuts

Active time: 20 minutes, starting with cooked chickpeas. Total time: 20 minutes. Serves four. Vegan, vegetarian, and gluten-free (unless served on noodles with gluten).

Recipe ingredients

2 cloves garlic
1/4 cup soy sauce
2 teaspoons apple cider vinegar
2 teaspoons tahini
1 tablespoon minced ginger
4 green onions
2 bell peppers
2 zucchini or summer squash
2 cups shredded green or purple cabbage
2 tablespoons peanut or corn oil
1/2 teaspoon chipotle
2 cups cooked chickpeas
1/2 cup roasted peanuts, lightly salted or without salt

Recipe Method

  1. Mince garlic and set aside. Mix soy sauce, vinegar, and tahini in a medium bowl, then stir in chickpeas to coat.

    marinate chickpeas or garbanzo beans in soy sauce, tahini, and vinegar

  2. Prepare vegetables, keeping them separate so you can add to pan at different times. Cut bell peppers into strips about 2 inches by 1/4 inch. Cut squash in half lengthwise and then into 1/4-inch wide half moons. Cut green onions into 1/4 inch rounds.
  3. Heat oil in wok or large skillet over medium-high heat or 350°F. Add garlic, ginger, and chipotle and cook until fragrant, about 10 seconds. Add peppers and cook for about 30 seconds, stirring constantly. Stir in green onions and squash and cook for another minute.

    stir fry some vegetables first

  4. Stir in cabbage and chickpea mixture and reduce heat to medium-low heat or 250°F. Cover and cook until chickpeas are warm and vegetables are crisp-tender, when steam starts to come out from under the cover or for about 3 minutes.

    add remaining vegetables to stir fry with chickpeas for protein

  5. To serve, stir in peanuts and serve over hot rice, quinoa, or noodles. Best served immediately, but keeps for four days refrigerated.

Tips and Notes

  • Next time you open a jar of organic peanut butter, pour off some of the oil on top to use in a stir fry. Bottles of organic peanut oil may be expensive or simply hard to find. Because oil goes rancid quickly, it might go bad before you use a whole bottle. Bonus: you now have low-cal peanut butter.
  • This recipe calls for tahini instead of sesame oil because tahini is a staple in the Wildly Affordable Organic kitchen. Tahini is just ground sesame seeds. You could call it sesame butter.
  • Choose vegetables of different colors for the most attractive and nutritious dish. For example, if you have heaps of zucchini, pick red or yellow peppers. If you have only green bell peppers and zucchini, use purple cabbage. Use other vegetables depending on the season and what looks best at the market.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.