Today on #LunchBreakLIVE, Audrey E Dunham, the remarkable plant-based and sports nutrition specialist, fitness trainer, and former NPC fitness competitor joins us. Audrey is making her signature 15 min Vegan Stir Fry. For a treat, we have her new vegan, gluten-free & non GMO Cookie Kit from Peanut’s Bake Shop.
I visited Audrey’s website where there is SO MUCH great info. on things like family life, health and fitness, and good eating. She also has an abundance of amazing vegan recipes to try. Audrey is a plant-based and sports nutrition specialist, fitness trainer, former NPC fitness competitor…but most of all…a food lover and pastry chef at heart. She is the wife of Ventriloquist Jeff Dunham, a global comedy star and one of the world’s most creative entertainers. Audrey Dunham has recently launched Peanuts Bake Shop. Here is what she says about her new sweet treat shop:
“As a nutrition specialist who loves to bake, I feel that sweet treats can be part of a healthy lifestyle, especially when they are made with quality ingredients and enjoyed in moderation. My mission when creating Peanut’s Bake Shop Cookie Kits was to make available delicious and decadent treats that are made with ingredients we can feel good about. These cookie kits are off to a great start, as they are 100% vegan, gluten-free and NonGMO. I hope you love these Peanut’s Bake Shop cookies as much as we do!”
And the moment you have all been waiting for…
The Stir Fry Recipe:
15-Minute Asian Stir Fry
Need a healthy and fast alternative to takeout? This stir-fry will fix your cravings in 15 short minutes.
Makes about 3 servings
- Cooking spray
- 6 – 7 cups of Three different types of vegetables*, chopped into bite-sized pieces
- 2 tsp. Onion Powder
- 1 1/2 tsp. Garlic Powder
- 1 1/2 tsp. Ground Ginger
- 1/3 cup Orange Marmalade
- 3 T. Soy Sauce, Tamari or Bragg’s Aminos
- 3 T. Water
- 15 oz. can Black Beans, drained and rinsed
- 3 – 4 cups Cooked Rice or Quinoa (heat up the frozen type when in a pinch)
- Optional – for some heat, a couple of pinches of chili flakes
*My favorite vegetables to use in this dish are broccoli, carrots, sugar snap peas, asparagus or red bell pepper, but feel free to get creative! I usually always include broccoli because these veggies really soaks up the juices in this dish.
1. Heat a large skillet lightly coated with cooking spray over medium-high heat for about 30 seconds. Then, add the prepped vegetables and spread them out into as much of a single layer as possible. Let these veggies be for about 4 minutes without touching them so they can get some char going.
2. Meanwhile, combine the onion powder, garlic powder, and ground ginger in a pinch bowl and then sprinkle it evenly over the surface of the vegetables.
3. After those 4 minutes, take a large spatula and do your best to flip the vegetables over. The goal is to now let the other side get some brown color going. We’ll let this sit for another 3 – 4 minutes.
4. While you’re waiting, combine the marmalade, soy sauce (or substitute) and water in a small bowl to create the sauce. This is also a good time to prep and measure out the black beans if you haven’t already.
5. Once those 3 – 4 minutes are up, give those vegetables a good stir and then add the sauce and black beans. Stir a couple more times and then turn the heat down to low. Simmer for about 2 minutes.
6. Pile some cooked rice or quinoa on a plate or in a bowl and add generous helpings of the vegetable stir fry right on top. Serve immediately.
Like a little heat? Add a pinch or two of red chili flakes to the top. Enjoy!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.