Serves: 8
Preparation Time: 40 minutes
 
Ingredients:
4 cups (760 g) brown rice or quinoa
4 cloves garlic, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups (500 mL) carrot juice
1 red bell pepper, thinly sliced
1 large eggplant, peeled, if desired & cut into 1 inch cubes
2 cups (220 g) green beans, cut in 2 inch lengths
3 cups (210 g) sliced shiitake mushrooms, stems removed
1 small can bamboo shoots
2 tablespoons VegiZest or other no salt seasoning
1/2 teaspoon curry powder
3 tablespoons chunky peanut butter, natural unsalted
2 pounds (910 g) tofu, cut into 1/4 inch thick slices
1/2 cup (125 mL) light coconut milk
2 cups (40 g) watercress leaves, divided
1/2 cup (69 g) chopped raw cashews
mint, basil, cilantro unchopped (for garnish, if desired)

Instructions: Cook brown rice or quinoa according to package directions and set aside until ready to serve. Add remaining ingredients (except for peanut butter, tofu, coconut milk, 1 cup of the watercress and cashews)to wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Mix in peanut butter. Add tofu, simmer and toss until hot. Add coconut milk and heat through. Serve on rice or quinoa. Top with the remaining cup of watercress and cashews.

Note: Frozen vegetables may be used instead of fresh.