With lots of healthy vegetables, nuts and beans, these vegan dishes pack quite a nutritional punch. Plus, they have so much flavor, you won't be missing meat!

Asian Stir Fry

Yields: 3 or 4 servings


  • 12 oz. rice noodles
  • 4 heads of bok choy, white stems separated from the greens
  • 2 garlic cloves, chopped
  •  ½ red chile, sliced or chopped
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 4 Tbs. tamari or soy sauce
  • Sweet & Salty Cashews, chopped (see recipe below)

Sweet & Salty Cashews

  • 1 Tbs. maple syrup
  • 1 Tbs. nama shoyu or tamari
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika (optional)
  • 1½ cups raw cashews


  1. Cook the noodles in boiling water following the package instructions. When done, drain, then rinse with cold water and let sit.
  2. Chop the white stems of the bok choy and cook them in a wok over high heat with a splash of water, stirring constantly. After 3 to 4 minutes, add the garlic, chile and ginger and keep stirring. After a minute, add the noodles, bok choy greens and a splash of water if needed. Mix well until the noodles are warm (about 2 minutes), then add the tamari or soy sauce. Toss well.
  3. Serve scattered with the chopped cashews. You can also drizzle with some toasted sesame oil, if you’d like.

To Make the Cashews

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a small bowl, mix the maple syrup, nama shoyu or tamari with the garlic powder and smoked paprika, if using. Place the cashews in a large bowl, pour over the sauce and mix well until thoroughly coated.
  3. Transfer the cashews (leave the excess seasoning in the bowl) to the lined baking sheet, spread out evenly and roast in the oven for 3 minutes.
  4. Remove the sheet, stir the nuts then return them to the oven and cook for another 3 to 4 minutes. Keep an eye on them: They should turn light golden but you don’t want to burn them.
  5. Remove the nuts from the oven and allow to cool so they become crisp, then serve.
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