I've got a backlog of posts to catch you up on. If you follow me on YouTube then you'd have seen this veggie stir-fry recipe already. I don't want to say that I am losing steam when it comes to posting on the blog, but there are certainly times when I procrastinate and let things slide. Especially now that I'm being super consistent with videos, that extra step of then creating a blog post around it is taking some getting used to. My lazy self mentally checks out once I hit that video upload button and then I tell myself that this bit can come later. Sigh. Still, with spring well and truly underway and the brighter weather sending my energy levels bursting through the roof (I'm convinced that I'm solar-powered), here I am at my kitchen table...writing this.
When it comes to quick vegan meals, it doesn't get more generic than a stir-fry. Everything but the kitchen sink gets jumbled up in a pan, exact measurements fly out of the window and each chosen ingredient is just a bit of what your stomach fancies in that moment. I've been on a kale kick recently and so this recipe (with slight variations here and there) has been a staple of late. I eat it with almost everything - rice, pasta, boiled potatoes... heck, it even tastes like heaven with pounded yam. I take the quick and easy one level up by using Siracha hot sauce to pull all the veg together. I'm in and out of the kitchen in 10 minutes or less, and it is glorious.
Enjoy this week's video, don't forget to subscribe to my channel and I'll catch you sooooon! x
Hi Tomi. Love this recipe.
ReplyDeleteWould love to know if I can use other vegetables available widely in nigera like uguw leaves, carrot,etc
And can I skip the mushroos too?