Vegan Diaries – Green Bean and Mushroom Stir Fry


green bean stir fry

A good stir fry is an easy meal. Grab what’s in the fridge and toss it in a pan! Green beans are great in a stir fry. The trick is to make sure they are steamed for a few minutes before they hit the pan. They stay crisp and soak up flavor.




  • green beans 1/2 lb
  • onion roughly chopped
  • shitake mushrooms 1 c sliced
  • fresh garlic minced 2 cloves
  • fresh ginger 1 T
  • scallions chopped 3 stalks
  • sesame oil 2 T
  • soy sauce (or Tamari) 2 T
  • veggie stock 1/4 c
  • water 2 T
  • juice from one lemon


  1. Steam green beans for 2 minutes (you can also blanch them if steaming isn’t for you).
  2. Set green beans aside.
  3. Begin to saute the onions and garlic in a pan with the oil stir for two minutes.
  4. Add the mushrooms, ginger and saute for three more minutes.
  5. Add the stock and soy sauce. Cook for three minutes until the liquid reduces by half.
  6. Add the green beans and scallions.
  7. Add water (if necessary).
  8. Add lemon juice.
  9. Cook for two more minutes and serve!
I had mine with a salad and carrot ginger dressing (my all time fave dressing, seriously. If I were 6 years old, I’d marry it)
That said, serving this over brown rice or quinoa would be tasty too.
Try a veggie stir-fry for friday instead of ordering take-out. It’s cheaper, tastier and better for you!

What’s in your favorite stir fry? 

Namaste y’all!!!



Vegan Diaries – Stuffed Zucchini

inspired recipes, summer squash


I wish I had a garden. I just know that I have a green thumb. It’s genetic. My mother has a green fist and my Dad is a scientist so c’mon that’s got to mean something. But all this city livin’ has left me without a backyard. That’s okay, I’ll get my garden one day.


As a kid my mom grew a bunch of things but I remember zucchini. Any kid who had a garden with zucchini remembers it, because it grows easily. It can be a little overwhelming trying to figure out what to do with the glut of squash you may have on your hands. Let’s face facts there’s only so many ways you can sauté it. So try this stuffing. It’s perfect for Meatless Monday! And the stuffing freezes nicely.




Check out Patrick’s video on zucchini! He has a beautiful garden- and he shoots the whole video with one hand.



  • 2 zucchinis halved lengthwise scooped out (save pulp for filling)
  • 1 pint mushroom package
  • 1 cup of fresh spinach
  • 2 cloves garlic
  • 1 small onion
  • roasted red peppers 1/2 jar (I used Cento’s tri-color)
  • 1/2 cup plum tomatoes (I used Muir)
  • 3-4 scallions
  • 1 T oregano (dried)
  • 1 T basil (dried)
  • splash of red wine
  • 3 T olive oil
  • 1 t salt
  • pepper to taste



Pre-heat oven to 325


inspired recipes, summer squash, zucchini,


1. Put the following in a food processor 1/2 of the mushrooms (roughly chop first), 1/2 of the roasted peppers, garlic, onion (roughly chop first), spices, scallions, olive oil and zucchini pulp.


inspired recipes, summer squash, zucchini,


2. Pulse until combined (don’t turn it into mush)

3. Place a pan on medium heat. Add 1 T olive oil.

4. Cook stuffing mixture from food processor in pan.

5. Add remaining mushrooms and roasted peppers. Cook for two minutes.

6. Add sauce. Stir and cook for 5 minutes.

7. Add wine. Cook for 1 minute

8. Add spinach cook until wilted. Remove from heat

9. Gently spoon filling into zucchini ‘boats’


inspired recipes, summer squash, zucchini,


10. Cook for 40 minutes


Serve immediately and enjoy!!!


Namaste y’all!!!