The more you learn about healthful sources of plant based foods, the more options it invites for creating nourishing and delicious combinations. Herbs, spices and sauces are especially helpful for flavouring vegetarian fare so don't be shy; play around and see what combinations you like best. I have a penchant for Thai cuisine so I often gravitate in this direction but the possibilities are endless. Some of my favourite whole food sources of soy protein include: tofu, tempeh, edamame and miso. Other non-soy plant based proteins include: lentils, legumes, nuts and seeds, seitan, eggs and yes, some, dairy. Spicy Thai Chickpeas with Coconut, Lemongrass and Sweet Basil
~~~~~~ Directions: Serves 4-6 On stove top, sauté onion and chili garlic sauce with some olive oil in a large skillet, wok or pot set to low-medium heat until translucent, about 5 minutes or so. Meanwhile, prepare lemongrass stalks by removing root end (bulb) and blades (if still there). Working from the middle section of the stalks, remove rough exterior layer/s until you get to the smooth white interior part of the lemongrass stalks. Slice the interior of the stalks very thin to reveal layered rings (a bit like an onion).
Add coconut milk and vegetable stock to skillet and bring mixture to a gentle boil. Add bell pepper, edamame, chickpeas, mushrooms, lemongrass and ginger and reduce to lowest heat. Add most of the basil leaves (reserving some for garnish). Allow mixture to simmer for about 6 minutes before removing from heat. Squeeze lime juice into skillet along with fish sauce if using. Mix all ingredients together and serve with a few more basil leaves on top. ~~~~ Psst! Inspired Edibles Friends and Followers you are ALL invited back on Saturday, December 1st for our official Holiday Kick-Off Post! I will have an irresistible Holiday Recipe, a Fabulous Favourites List and.... a Gorgeous Giveaway!! ~~~~~