Veggie Fried Rice

Ingredients

• 2 cups cooked brown rice (heated frozen organic brown rice
from TJ’s works great)
• 2 TBS coconut oil
• 2 TBS coconut aminos
• 1 cup snow peas
• 1 can drained and chopped water chestnuts
• 1⁄2 cup onions, diced
• 1 cup chopped bok choy
• 1 ½ cups organic broccoli [sic]florettes
• 1⁄2 cup carrots, diced or shredded
• 1 ½ teaspoons sesame seeds, optional
• Salt/pepper/garlic powder to taste
• 1 tsp sesame oil
• Toss in cashews or chickpeas for added protein, optional
• Garnish – Chopped green onions and red pepper flakes

Instructions
Heat skillet to medium heat and add 2 TBS coconut oil. Sauté onions,
broccoli, snow peas & carrots, bok choy and any other desired veggies
under tender. Add water chestnuts and cook for 2 mins. Add cooked
brown rice. Add coconut amines (resembles soy sauce), sesame oil, and
sesame seeds (optional). If mixture is getting dry, add a splash of veggie
broth. Stir in chick peas or cashews before serving. Garnish with
chopped green onions and dried red pepper flakes.

Source: Arbonne - Week 4 Vegan Menu

Garbanzo Stir-Fry

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano (or 1t dried) 
• 1 tablespoon chopped fresh basil
• 1 clove garlic, crushed
• ground black pepper to taste

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 large zucchini, halved and sliced
• 1/2 cup sliced mushrooms
• 1 tablespoon chopped fresh cilantro
• 1 tomato, chopped

Directions

1. Heat oil in a large skillet (Dutch oven) over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
2. Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

http://allrecipes.com/recipe/24379/garbanzo-stir-fry/
Also received via Arbonne group.