Sunday, April 3, 2011

Cuban Stir-fry

I have decided to take a short break from all the non-dairy milks I have been blogging about. Especially now that I have an abundance of flax, rice and sunflower seed milk. I don't want to waste them!

I was looking for something really flavourful for dinner last night. I didn't want to grocery shop or get take out, so I had to make do with what I have. This combined with a serious craving for lime got me thinking... Need something complex with sweet, sour, and spicy.

This is the result.

Cuban Stir-Fry
  • 1 squash, roasted and cubed
  • 1 Tbsp oil (i used grape seed)
  • 1 small red onion, diced
  • 1 clover of garlic, minced
  • 1-2 hot peppers (jalapeno, red, whatever you have)
  • 1 tsp cumin
  • 1/2 tsp chili pepper
  • 1-2 Tbsp of coriander seeds, crushed
  • 1 tsp salt
  • 1 cup of greens (Optional, I added spinach. Collards would be good too)
  • 1 can of beans, drained and rinsed (Any kind will do. I used Kidney)
  • 2 Tbsp of cilantro
  • 1 Lime (zest and juice)
  • 1 Tbsp maple syrup
First thing you want to do is roast the squash. I used a Kobacha squash and I think that was a mistake. It was all I had in my place, so I worked with it, but I think that you would be better to use acorn or butternut. Heat your oven to 400F. Cut the squash in half and remove the seeds. I sliced mine into 1" slices, but you can also just roast the halves. Brush a little oil and sprinkle with salt and pepper. Roast for 30 minutes, but keep an eye on it.

After the squash is done, put the rice on if you don't have left overs so it'll be ready with the stir-fry. Prep all the vegetables and have them ready to go. Heat a large pan or wok to medium heat and add the oil. Once the oil is hot, add the onion and garlic and cook until the onions are translucent. Next add in the hot pepper, lime zest and the spices and cook another couple of minutes. Add in the squash and greens if you are using. Toss it well so it is all combined. Cook another 5-7 minutes.

Next, add the beans and stir again. Cook 5 more minutes. When everything is well combined and heated through, add the cilantro, maple syrup and the lime juice.

Serve on top of rice. Serves four.

Now, I am not sure if this is all that Cuban, but it reminded me of Cuban flavours, so that's why I have names it the Cuban stir-fry. I just love the combination of lime and maple with beans and rice. I don't know why, but it is fabulous.

If you really like spices, add more. I found it to be pretty mild.

I am going to finish off this Sunday by reading my new cook books: Colour Me Vegan and Vegan with A Vengeance. I am already diving into a few of the recipes and will have a full report soon.


  1. Looks great!

    Could a sweet potato work in place of a sqaush? Reminds me of Cuban sweet potatoes from The Kind Diet, and I have a giant s.p. sitting in my cupboard...

  2. Yeah, I think sweet potatoes would be awseome in this one. Maybe better than squash...?