A dish with no name

This is one of my go to meals for colder weather months or when I’m short of time….it doesn’t have a name but it’s really, really good!  Not too posh yet not lacking in taste, this dish dazzles by being bright, colorful, crunchy and filling.  I actually borrowed upon the idea from a restaurant down my street called, Gaia Cafe.  It’s a lovely little brunch spot with mismatched tables and chairs, you serve your own coffee and can watch your food being made.  They serve up vegetarian-fare subsisting mostly of stir-frys, scrambles and overall yummy hodgepodges.

Now on to how you make this thing!  Because it is a stir fry you can change-up the veggies, herbs or flavors as you wish and it makes for great leftovers too.

I use the following ingredients:

Garlic, chopped

Onion, chopped

Ginger, grated


Oil (I like to use Sesame for a nice nutty taste)

Red Cabbage, chopped

Kale or Spinach, chopped

Cauliflower, florets

Broccoli , florets

Basmati Rice, 1-2 cups

Greek Yogurt, some dollops

A mild white cheese such as mozzarella, for garnish

Green Onion to garnish

Start by preparing the rice…you know the drill boil water, dump in rice, boil, put on lid and simmer until perfectly fluffy (oh if only it came out perfect every time!)

Then take a big skillet, season it with oil and saute the onion, few cloves garlic and 2 inch piece of grated ginger.  Then add vegetables beginning with the firmest such as; broccoli, cauliflower, then red cabbage, followed by kale/spinach.  Water will need to be added sparingly to help steam the vegetables (if you have a steamer or a make-shift steamer it is perfectly fine to just steam the veg) at this time shake some tamari on the veg for flavor.  I really like flavor so I may use a few more shakes.  Saute or steam the vegetables until crisp, tender.

Next you are ready to serve this deliciousness so grab some plates for whomever you are feeding.  Start with the rice, then pile on the sautéed vegetables, sprinkle on some mozzarella or other fave mild cheese, add a dollop of greek yogurt and garnish with chopped green onions.  For those who really like tamari leave the bottle on the table so that they may dash some on accordingly!

Maybe someday it will have a name.

2 thoughts on “A dish with no name

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