Thursday, June 25, 2015

Caramel Rosemary Stir-fry

This recipe is inspired by my father, who has three big things he always likes to cook (and he is really good at it): Any variation of egg's, fried or scrambled, Big green salads & Vegetable stir-fries. They seem like simple things, but trust me, you haven't tried one until you tried my Dads'.

1 medium carrot

1/2 zucchini squash
5-10 artichoke hearts (I used from frozen)
2 springs rosemary
About 1 tsp of Honey or Agave
1 tbsp Soy Sauce
1 tbsp garlic blossom pesto (Vegan of course)
1 tsp white miso
1 tsp olive oil 
3 cloves of garlic
Black ground pepper

Slice up veggies and roast them in a pan in olive oil. add the white miso & garlic and extinguish it in soy sauce before you caramelize it with a bit of honey or agave. 
Add Rosemary and roast it a tad... And yea, thats it lol
Add pepper & pesto and stuff and eat, yay.

Hope you liked this quick recipe, and keep your little eyes open for my favorite recipe ever coming soon. I'll tell you this much: Most of the ingredients were bought in Chinatown ♥



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