Vegan Recipe: Potato and Baby Spinach Stir-fry

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Stir-fry dishes are my favorite types of recipes because they can be prepared and cooked rather quickly. Last Friday I created this recipe from leftovers in the fridge. This recipe serves one, if you are not dining alone (Like I normally am, not complaining just explaining.) then double the ingredients and coking times to serve two, triple to serve three and so on and so forth.

 

 

INGREDIENTS

5 Fingerling Potatoes (I used some that were already roasted but raw ones will work just as well.)

2 C Unchopped Baby Spinach

1 T crushed garlic

1 C Red Peppers

1/4 C Black beans (canned)

1/3 C Parsley

1/2 C Jalapeños (canned)

1/2 C Hummus

1/3 C Slivered Almonds (pre-slivered)

1 T Extra Virgin Olive Oil

1/4 C Water

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Cooking Instructions

Peel and slice the potatoes, slice the red peppers, wash the baby spinach chop the parsley and peel and crush the garlic.

Coat a medium frying pan with Olive Oil. Throw in the potatoes on medium-low heat, add water and cover for three minutes. Uncover and add the red peppers. Stir the contents of the pan on medium low heat for five minutes. Add in the garlic and jalapeños, stir everything again for three minutes. Throw in the baby spinach and black beans, then cover the the pan for thirty seconds. Uncover the pan, stir all contents again for one minute and take the food off of the heat and put it on a plate. Dollop the hummus on top of the stir-fry, then sprinkle the slivered almonds and parsley all over the plate and the recipe is complete!

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