Creamy Paprika Stir Fry

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on June 6, 2018

Ingredients

• Market:
  • Spring onions from Snapfinger Farm ($3.00)
  • Leeks from Snapfinger Farm ($3.00)
  • Squash from Snapfinger Farm ($4.00)
  • Broccoli from Global Growers ($7.00)
  • Turnips from Mealor Family Gardens ($3.00)
  • Cashew Cheese from Cultured South ($10.00)
• Pantry:
  • Nutritional yeast
  • Hot paprika powder
  • Sweet paprika powder
  • Onion powder
  • Garlic powder
  • Salt
  • Coconut oil

 Directions

1. Chop one bunch each of spring onion and leeks as well as two bottles niches of broccoli heads. Chop one pound of turnips.
2. Add all the chopped vegetables in a large pan with two tablespoons of coconut oil.
3. Season the mix with 1 tablespoon sweet paprika, one tea spoon hot paprika, one teaspoon garlic powder, and one teaspoon onion powder.
4. Once the vegetables are browned add in one block chopped cashew cheese, one tablespoon nutritional yeast and one teaspoon salt.
5. Fold in until nice and creamy.

   Serve over sliced squash chips, rice, or with tortilla chips.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.