This recipe was inspired by my dear friend and client, Jennifer Mualem. Jennifer is following a whole food plant based diet that is free of processed oils. Since fat is an essential macronutrient, Jennifer uses a small amount of 100% natural almond butter in her stir-fry to add some healthy fat.

I gave it a try and it was really good. And really easy.

Here’s what I used, but feel free to use the vegetables you have on hand.

1 bunch of asparagus, trimmed* and chopped into 1.5″ pieces
1 large onion, cut into chunks
2 cloves garlic, pressed
1 carrot, diced
1 green pepper, slivered
1 red pepper, slivered
2 celery stalks, diced
1 tablespoon 100% almond butter
1 tablespoon tamari

Water sautee** onions and garlic until they are browned.

Then add remaining vegetables and stir-fry until they are just cooked, but not soft.

Add almond butter and tamari and stir-fry for another 2 minutes.

Serve over brown rice or quinoa.

* I removed the leafy tops and side spikes from the asparagus to get rid of any hidden insects.

** Here’s how to water sautee:
The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it. Also, remember to toss and stir the food periodically with a wooden spoon so that it doesn’t burn.

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