Broccoli and Not Cheese

In the past year or so, my husband and I have been trying to live a vegetarian lifestyle.  We started out removing beef from our diet, and we gradually worked out pork, turkey and chicken.  The reasons behind this lifestyle are still being solidified in our minds, so please be patient while I work those out, before sharing them with you.  I will share with you, however, my experiences in creating vegetarian-friendly meals for my  husband and I.  Behold, I present you Broccoli and Cauliflower Stir-Fry.

It may look a little odd, but let me tell you, it was so delicious.  But back to the beginning.  Here’s our cast of characters for this recipe (and yes, I stole that phrase from the Pioneer Woman).

12 ounces of broccoli (not frozen)

12 ounces of cauliflower (not frozen)

half a medium-sized onion

vegetable oil

chili powder, cumin and garlic

First, cut up the onion into wedges.  It’s not necessary for them to be huge pieces, but definitely don’t dice them because you want to remain large for additional flavor.  Kind of like this:

Heat up a wok or frying pan on high heat, add oil and spices and let the spices heat up a bit. Then add the onion wedges and let them simmer for 2-3 minutes, so they are golden brown.

Add the broccoli and cauliflower and let them cook with the onions for another 2-3 minutes, making sure they remain crisp.

Serve immediately.  Voila!  Wonderful veggie stir fry.

A few lessons that I learned from using this recipe:

1. 12 ounces of broccoli and 12 ounces of cauliflower is not enough to fill up 2 people.  The stir-fry would be most filling and enjoyable if served on a bed of rice.
2. The onion contributes the most flavor and should not be added sparingly to the recipe.
3. Get fresh broccoli and cauliflower.  Enough said.

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