This was created and inspired by my taste buds *salivating*. I was really really craving some good crunchy vegetables, but didn’t want to eat them raw. So I went shopping for some fresh organic veggies after work and found some really nice size zucchini and yellow squash. I also noticed that the organic broccoli was on sale (BONUS) definitely had to add this to the mix. Since we have decided to not eat soy products (tofu) I added the Garbanzo Beans for protein, which in my opinion goes best with stir fry because they don’t break apart.
Ingredients:
2 large firm organic zucchini
1 organic yellow squash
1/4C red pepper (sliced)
1 bunch organic broccoli
1T dried organic basil
1t fresh organic tarragon
1-15oz can of organic garbanzo beans
1T organic tahini
1/8C spring water
1/4C organic extra-virgin olive oil
Cayenne pepper, seasalt and paprika to taste.
Heat the wok to med-high with olive oil. Once heated add the broccoli, zucchini, squash, tarragon, basil and keep tossing so everything gets cooked thoroughly. If needed, add more olive oil until veggies are cooked to your liking. In saucepan heat garbanzo beans with the tahini and water just until warm (don't overcook the beans or they will begin to fall apart). Add red peppers and seasonings to taste. I like mine spicy! Once done add the garbanzo beans to the veggies and toss. Woooola! Simple and yummy!
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