Our second class introduced the health benefits of eating low-fat, high fiber foods. The main course was a vegan Sweet and Sour Stir Fry served over Toasted Brown Rice, using seitan (wheat protein) in place of meat. I use specialized Saladmaster cookware that is made out of surgical stainless steel and Titanium – but any cookware will do! If you have any chipped or peeling non-stick pans, toss them out, and replace them with stainless steel.
I do not use oil for frying. Instead I use a homemade vegetable broth which I make from saved vegetable trimmings. You can see a photo of my latest batch (in the glass jar) that I used in class -- its dark red color from beet trimmings!
I also demonstrated how to make a delicious low-fat Roasted Red Pepper Hummus, and for dessert we had diced mango with candied ginger. As usual, the class sampled these recipes and were encouraged to recreate them and make their own variations. Stir fries are especially capable of great creative variations and your market's produce department will inspire you by its colors and textures. Whole Foods, Trader Joe's and Heinen's have wonderful produce departments.
The recipe for this dish is found in the Cancer Survivor's Guide, shown in the right hand column of this blog, with a link to Amazon, where it can be purchased in ebook or large paper format.
Art and Photography work in this entry by Carol Irvin. All text by Rebecca Dingle.
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