Mixed Veggie Stir Fry with Almond Sauce

I learned this in a cooking class with my sister-in-law Hannah. Almond sauce adds so much flavor to this hearty dish and is SO good for you with all the root veggies,greens and grains. You won’t miss the meat, I promise!

ingredients

Stir Fry:
1 bunch Kale (stems and vein removed for easier digestion)
1 red onion
1 small piece ginger, finely chopped
several cloves of garlic, minced
1 orange bell pepper
1 small crook-neck squash
1 piece burdock root
1 good sized Daikon
1 cup brown rice or quinoa
Almond Sauce:
2 Tbsp fresh minced ginger
3 cloves minced garlic
1 Tsp hot chili paste or 1/2 tsp cayenne pepper (optional)
1/2 cup creamy Almond butter
3 Tbsp. Tamari (or low sodium soy sauce)
3 Tbsp. Agave Nectar (or honey)
3 Tbsp. fresh lemon juice (3 lemons)
6 Tbsp. apple juice

directions

1
Cook rice or quinoa according to directions.
2
For stir fry:
3
Prepare veggies (keeping them all similar in size and shape) and set aside.
4
Heat olive oil or sesame oil in wok over med/high heat. Toss sliced veggies until just under cooked. Set veggies aside and keep warm.
5
Add kale to wok and cover until wilted (1/2 size). Add veggies back to wok and cook till al’dente.
6
For sauce:
7
Combine all ingredients in food processor and pulse until desired consistency. (add any ingredient to TASTE until you get the sauce the way you like it.)
8
Serve warm over brown rice or quinoa. Drizzle almond sauce to taste.