Pumpkin & Pomegranate

So incredibly fragrant!

I have these amazing new friends with an incredible garden, and I have been fortunate enough to be able to purchase some of their fantastic organic produce at an extremely reasonable price. My fridge is jam packed with all different kinds of salad greens, lettuces, Asian greens, carrots, beets, etc. I am one happy little cow, and I will be eating salads for days!

Last night I decided to use my mizuna that was part of my recent purchase. I also bought a bunch of Thai Holy Basil at the Lake Forest Park Farmer’s Market.

Thai Holy Basil

I made a similar stir fry about a week ago, but we scarfed it so quickly there were zero photos. This time I took my time, made a different (and better) sauce, and I really enjoyed it. I used mizuna, but you could use spinach or any other green you have available.

You could also use peanuts instead, but I recently made my own cashew butter . The cashew sauce could be used for a variety of stir fries, and I imagine would also make for a lovely dipping sauce as well.

I also did use tofu in this. I try to keep my soy to a minimum as there is a history of pre-menopausal breast cancer in my family, and I do not fully trust that soy is safe. It is also not close to being a eco-friendly food, but I do happen to indulge on occasion as I do love it. When that occasion arises I try to buy organic and sprouted tofu (WildWood is the favorite).

Thai Basil and Cashew Stir Fry

Ingredients:

• 1 Large Bunch Mizuna (about 4 C. chopped)
• 3 Small Zucchinis (about 2 C. sliced)
• 1 C. Shiitake Mushrooms, sliced
• 1-2 tsp Virgin Coconut Oil
• 8 oz. Extra Firm Tofu
• 2 Garlic Cloves, minced
• 3 Spring Onions, sliced
• 1 tsp. Ginger, minced
• 1/2 C. Fresh Thai Holy Basil
• 3 T. Cashew Butter
• 2.5 tsp. Tamari
• 2 T Rice Wine Vinegar
• 3 T Hot Water
• Hot Chile Sauce to taste

Method:

1. Drain your tofu and slice it in half. Lay the 2 halves on a towel, cover with another towel and then put something heavy on top to press the moisture out of the tofu. Let sit for 10-20 minutes. Slice tofu into chunks.
2. In a small bowl combine the cashew butter, tamari, hot chile sauce, rice wine vinegar and the hot water. Stir to emulsify, set aside.
3. Put the oil into a pan and sautée until browned, then turn over and repeat on the other sides. **
   
4. In a wok or large skillet on medium-high heat, sautée the garlic, ginger, and spring onions for about a minute being careful not to burn.
5. Add the mizuna, stir and sautée for a minute or two more.
6. Toss in the sliced zucchini and shiitake mushrooms. Add a little water and cover, letting cook for about 2 minutes or until the zucchini is al-dente.
   
7. Remove the cover and stir in the Thai holy basil and the tofu.
8. Cover with the cashew sauce and toss to incorporate it.
9. Toss with a few raw or toasted cashews.

** This step is not necessary but I do like the texture of browned tofu. Feel free to skip it and just toss the tofu in for warming later on if you prefer.