Spread the Love Stir-Fry with Almond-Hemp Drizzle
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Watch Chef Wendy Worthington prepare her colorful Spread the Love Stir-Fry on New Day New Chef. Packed with fresh vegetables, mushrooms, greens, herbs, and a creamy almond-hemp drizzle, this recipe proves that healthy eating can be both satisfying and delicious.
Watch the new season of New Day New Chef
Spread the Love Stir-Fry with Almond-Hemp Drizzle
Ingredients
Stir-Fry
- 1 tablespoon avocado oil or water for water-sautéing
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 small onion sliced
- 1 fennel bulb thinly sliced
- 2 celery stalks sliced
- 2 cups purple cabbage shredded
- 1 cup purple cauliflower florets
- 1 jalapeño sliced into large pieces
- 2 cups royal trumpet and golden oyster mushrooms sliced
- 2 garlic cloves minced
- 1/4 cup banana peppers sliced
- 1 tablespoon coconut aminos
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons hemp hearts
- 2 tablespoons nutritional yeast
- 1 cup spinach lettuce or leafy greens
- 1 cup kale chopped
- 1/2 cup bok choy chopped
- 2 tablespoons cilantro chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon lemon pepper
- 1 small pinch garlic powder or minced garlic
- Cooked couscous for serving
Almond-Hemp Drizzle
- 2 tablespoons soy sauce
- 2 tablespoons coconut aminos
- 1 tablespoon ume plum vinegar
- 1 tablespoon lemon juice
- 1/3 cup soaked almonds
- 1 small chipotle jalapeño
- 2 tablespoons hemp hearts
- 2 tablespoons nutritional yeast
- 2 to 4 tablespoons water as needed to blend
Instructions
- Heat a large skillet or wok over medium-high heat. Add avocado oil, or use a splash of water for a water-sauté.
- Add bell peppers and onion. Cook for 2 to 3 minutes.
- Add fennel, celery, purple cabbage, purple cauliflower, and jalapeño. Add a splash of water to brighten and steam the vegetables.
- Stir in rosemary, coconut aminos, mushrooms, garlic, and banana peppers. Cook for 4 to 5 minutes, until the mushrooms soften but the vegetables remain colorful.
- Sprinkle in hemp hearts and nutritional yeast.
- To make the drizzle, blend soy sauce, coconut aminos, ume plum vinegar, lemon juice, soaked almonds, chipotle jalapeño, hemp hearts, nutritional yeast, and enough water to make a pourable sauce.
- Add spinach lettuce, kale, bok choy, and cilantro to the stir-fry. Turn off the heat.
- Finish with smoked paprika, lemon pepper, and a small pinch of garlic.
- Serve over cooked couscous and drizzle with the almond-hemp sauce.
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About the Author: Heather Dahman
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