Veggies in Peanut Sauce

Ingredients

• Kale

  Raw

  2 cup, chopped or 134g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Alfalfa sprouts

  Sprouted seeds, raw

  4 ¹³⁄₁₆ tbsp or 14g

• Mushrooms

  White, raw

  5 medium or 90g

• Peanut oil

  Salad or cooking

  1 tbsp or 14g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Water

  Plain, clean water

  ½ cup or 118g

• Vinegar

  Cider

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Chia seeds

  Seeds, dried

  3 oz or 85g

• Honey

  1 tbsp or 21g

• Cayenne pepper

  Spices, red or cayenne

  ¹⁄₁₆ tsp or 0.1g

• Wild rice

  Raw

  1 cup or 160g

Directions

1. Prepare rice as per package directions. Set aside.
2. Chop kale, tomato, and sprouts. Slice mushrooms.
3. Heat peanut oil in a large skillet or wok over medium-high heat. Sauté kale, tomato, and mushrooms for 5 minutes.
4. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, chia, honey, and cayenne pepper. Pour over vegetables. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
5. Serve with the rice and enjoy!

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