Sunday already, ugh. Sunday night’s are a struggle for me to enjoy my last bit of weekend freedom while prepping for the work week by doing laundry, starting a fresh batch of sprouts, making fresh hemp milk for coffee, and trying to come up with some sort of meal plan. Despite the triple-digit heat, it was actually a great weekend with gorgeous sunsets.
Hubby and I got out to see Prometheus yesterday and froze in the theater’s over-compensating air conditioning. The movie was pretty good, not great with a fast and loose plot. But the whole Alien’s series still terrify me today, I saw the first Alien movie when I was 7 and had nightmares that one would emerge from my closet for years after.
Later we headed to Whole Foods to stock up for the week were I found a new magazine to grab – Vegan Health & Fitness!
Turns out it’s the premiere issue, so exciting! So far I really like it, there are great inspirational stories of vegan fitness nuts and athletes as well as lifestyle and diet info with a few recipes sprinkled in. It’s also obviously the first issue because there aren’t a lot of ads and the quality of the text and graphics seem lower budget, not an issue at all, but I look forward too seeing how this mag matures and takes shape over time.
Even though it takes longer to cook, 45-minutes to an hour, large batches can be cooked earlier in the week and stored in the fridge or freezer for quick recipe use because the grains hold up so well to being re-heated or are great cold on salads. Simply boil the amount of servings you want for 45-60 minutes, until soft and chewy.
Drain and cool, then store for future fast recipes.
Tonight I swiped some kale, chard, and green onions from our garden for a fast stir fry recipe to use some cooked kamut berries in.
For the sauce I was craving ginger and brought together savory and tangy flavors with a creamy texture using tahini.
Creamy Gingery Stir Fry Sauce
- 3 tbsp. tamari sauce
- 1 tbsp. rice wine vinegar
- 1/4 cup tahini
- 1″ thick chunk of fresh ginger
- 1/2 tsp. of red pepper flakes
- 1 pitted medjool date
- 1/4 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes about 4 servings.
I stir fried about 2 cups of cooked kamut berries in a little sesame oil over high heat to crisp them up.
Then added the veggies and stir fried for another 3 minutes before adding the sauce.
And dinner was ready in about 15 minutes, my type of fast dinner!
Cooked kamut berries make a good stir fry add because it’s a lot like a heartier and chewier fried rice. And the sauce added a nice tangy coating with a slight kick from the red pepper flakes.