QUICK LUNCH – Purple Cabbage Stir Fry

I think we often neglect lunch.  With a little planning, it can be really easy to cook a fresh healthy lunch.  This weekend I cooked-up a big batch of brown rice and thinly sliced some veggies.  As a result I was able to whip-up this cabbage stir fry in a matter of minutes.

I literally put a tiny bit of oil in my pan, threw in a handful of thinly sliced onion, handful of purple cabbage, some thinly sliced portobello mushrooms, and seasoned it up while it cooked with some wheat-free tamari and chili sauce.  I finished it off with a dash of sesame oil, poured it over some warm brown rice, and lunch was served.

Remember that it doesn’t need to be complicated.  This lunch came together in the same amount of time it would have taken me to go to the drive-thru.

Get cooking!

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6 Comments

Filed under Gluten Free, Quick, Vegan, Vegetables, Vegetarian

6 responses to “QUICK LUNCH – Purple Cabbage Stir Fry

  1. Wow, your recipes always impress! I come here for a little inspiration for healthy meals. :) I love comfort food but your remind me that comfort can come in the form of HEALTHY! Hehe. Thanks for sharing!!

  2. love it!

    question though – how long does produce last if you cut it ahead of time. and how would you recommend storing it?

    • I find that when I pre-cut veggies they will last for about a week. After I wash them I make sure they are completely dry (when they are wet, they spoil faster in the fridge), and then I slice them and store them in Glasslock containers (http://www.containerstore.com/shop/kitchen/foodStorage/leftoversGlass?productId=10023955). Pre-cut cabbage will last for weeks!
      I also keep cut-up fruit in my fridge and it tends to oxidize faster. I’d say that the watermelon, pineapple and cantaloupe tends to last 3-4 days, but my kids usually eat it much faster. Fruit varies widely…mango only lasts about a day.

  3. I love your blog! This little post exemplifies how I cook on a daily basis! Just throwing a bunch of veggies and seasoning into a sautee pan, add some rice/potato/pasta and voila! A dinner even my picky husband would eat!

    I’m so getting some cabbage so I can try this! Great idea!

  4. Pingback: CRAVE-ABLE RECIPE ROUND-UP – Vegan St. Patrick’d Day

  5. Pingback: some vegan recipes for St Patrick’s Day: 17th March « world news for life

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