Quick & Tasty Stirfry teamed up with Zucchini slice with a Twist!

Stir-fries are so quick & easy to throw together….I love the colours & flavours. Team it up with your favourite protein for a complete meal.

• 1/4C tamari
• 2-3 red chillies, finely chopped
• 1-2 garlic cloves, chopped
• 2cm ginger, finely grated
• 3Tbs lime juice
• finely grated zest of 1 lime
• handful fresh coriander, roughly chopped
• 1/3C coconut oil
• 150g snowpeas, diagonally sliced
• 1 bunch broccolini, sliced
• 3 spring onions, diagonally sliced
• 1/2 red capsicum, sliced
• 1/4 red cabbage, finely slice
• handful mushrooms sliced (preferably shiitake, reishi, enoki – mushrooms are high in B vitamins, potassium, phosphorous, iron, zinc & selenium)

1. Combine tamari, lime juice, chilli, garlic, ginger & ring into jug & whisk together.
2. Heat 2Tbs oil in frypan over medium heat. Cook mushrooms for 2-3mins, along with half of the sauce mixture till sauce thickens.
3. Heat remaining oil in wok. Add snowpeas,cabbage,  broccolini, capsicum, mushrooms & spring onions & stirfry for 1-2mins. Add remaining sauce & cook for further 2mins.
4. Divide  into serving bowls. Top with tofu, chicken, lentil patties, beef or even the recipe below…. then sprinkle over coriander & sauce.

• 200g peeled pumpkin cut into 1cm pieces
• 2Tbs Olive oil
• 1 brown onion, finely chopped
• 1 corn cob, husk & silk removed
• 1 large zucchini, grated
• 1 carrot, grated
• 1C pumpkin, coarsely grated
• 1C sweet potato, coarsely grated
• 1C flour (wholemeal/gluten free etc)
• 1C grated cheddar cheese
• 5 eggs, lightly whisked
• 1/4C milk (dairy/nut milk)

1. Preheat oven to 180 C. Line baking tray with baking paper. Place pumpkin pieces on tray & spray with olive oil. Bake for 15mins till tender.
2. Grease 20cmx30cm dish & line with baking paper. Heat 1tsp olive oil in medium heat frying pan. Cook the onion till soft. Set aside to cool.
3. Cut all corn kernels off the cob with a sharp knife.
4. Combine zucchini, carrot, grated pumpkin, sweet potato, flour, cheese & half of the corn & roasted pumpkin in a large bowl.
5. Whisk egg, milk & remaining oil in small bowl. Add to zucchini mixture, stir to combine. Spoon mixture into dish & smooth. Sprinkle with remaining corn & roast pumpkin.
6. Bake for 40mins or until firm to touch. Can be serve hot or room temperature.

Great for lunch with a salad!!