Happy Meat-Free Monday, everyone!

How great are macadamias?  They really are the sparkly superstars of the nut world, aren’t they?  Rich and creamy with a subtle flavour and gorgeous texture, they effortlessly outshine all the other nuts.

This is such a simple stir-fry, perfectly adaptable in a thousand different ways depending on your favourite ingredients.  It’s also the perfect way to kick off your week – choc full of vitamins, minerals and healing properties to keep you sparkling from the inside out.  Dry roasted macadamias add interest and texture to an already tangy, spicy, crunchy bowl of deliciousness.

Vary the ingredients and volumes to suit your taste:

  • Your favourite green vegetables (I used broccolini, snow peas, beans and asparagus – about three handfuls of greens per person)
  • 1 small red chilli, chopped
  • 1 small piece of ginger, minced
  • Tamari sauce
  • Sesame oil
  • Juice of half a lime
  • EVOO
  • Brown rice
  • Ground turmeric
  • Fresh coriander leaves
  • Spring onions, chopped
  • Raw macadamia nuts
  1. Cook rice according to packet instructions.  Add a couple of teaspoons of turmeric to the rice while it cooks.
  2. Heat a large wok and stir-fry green vegetables in a splash of EVOO for a few minutes.
  3. Add chilli, ginger, lime juice and a splash of sesame oil and tamari and stir-fry for a few more minutes.
  4. Remove from heat and serve stir-fry greens with turmeric rice.
  5. Garnish with spring onions, coriander leaves and roasted macadamias.

Dry Roasted Macadamias

  1. Preheat oven to 180C.
  2. Spread macadamias out evenly on a baking tray and roast for about ten minutes or until they begin to lightly brown.  They will brown a little more after you remove them from the oven.
  3. Remove from oven, sprinkle with sea salt, and allow to cool.
  4. Chop nuts in half.  Serve on top of stir-fry greens.

Fast, fresh and simple!  Enjoy!  xx

14 Comments on Vegan MoFo Broccolini Stir-Fry with Dry Roasted Macadamias and Turmeric Rice

    • * Vegan Sparkles *
      October 9, 2012 at 1:03 pm (7 years ago)

      That’s more than OK, Jeni. Share away! 🙂 x

    • * Vegan Sparkles *
      October 9, 2012 at 1:04 pm (7 years ago)

      SO yum! It will be a regular from now on!

  1. Annie
    October 9, 2012 at 12:11 am (7 years ago)

    I’ve never cooked with broccolini! Imagine! Eaten it, yes. This looks like a wonderful combination.

  2. Brittany
    October 9, 2012 at 1:24 am (7 years ago)

    Delish!! This combo of flavors is unreal. I love that you toasted the nuts before. YUMMMO!

    • * Vegan Sparkles *
      October 9, 2012 at 1:05 pm (7 years ago)

      Ohhh I loved that part too and I still have some left-over to snack on, YAY! 🙂

  3. [email protected]
    October 9, 2012 at 5:46 am (7 years ago)

    You don’t see many recipes that use macadamia nuts (well, that aren’t cookie recipes)and I wonder why. It seems like a great idea. I love roasted nuts in dishes, but I probably would never have though about using this particular nut. This is a great take on a classic stir-fry recipe. I can’t wait to try it!

    • * Vegan Sparkles *
      October 9, 2012 at 1:05 pm (7 years ago)

      Yes, why is that? They were amazing in this stir-fry! They need more press! 😉

  4. Kristy
    October 10, 2012 at 3:08 am (7 years ago)

    What a great bowl of veggies! I love that you used macadamia nuts, instead of the usual cashew or almond. Yum!

    • * Vegan Sparkles *
      October 10, 2012 at 3:20 pm (7 years ago)

      Oooh, do you know – I’ve never tried almonds in stir-fry! I’ll give it a go next time but the macadamias will be a pretty tough act to follow. 🙂

  5. Somer
    October 11, 2012 at 12:12 am (7 years ago)

    I’ve gotta stop reading your posts when I’m hungry. We would cook up a storm in the kitchen together girl.I wish you didn’t live across the world!;) xoxo!

    • * Vegan Sparkles *
      October 11, 2012 at 12:01 pm (7 years ago)

      Me tooooooo! We would have a ball! 🙂 xoxo