CARROT & ZUCCHINI STIR FRY RECIPE: GLUTEN-FREE & VEGAN

My husband and I went out with our friends tonight and we spotted two very famous Turkish celebrities, Hulya Avsar and Serdar Ortac. We always spot celebrities for some reason, we must attract stars! Well, we did go out to eat in Etiler, which is where all the celebrities and socialites hang out, think Beverly Hills of Istanbul, but we see celebrities at Ikea and at the movies and other low key places too. Anyways, we went to eat and I ordered grilled seabass and it came topped with carrot and zucchini stir fry, which I fell in love with! I could've ate a whole plate or two- it was that good! I immediately found out the recipe and to my luck, it is the easiest thing to make and it's perfect for my diet. I love Bragg Organic Apple Cider Vinegar and guess what? They also have a low sodium soy sauce! I'm not exactly sure if soy sauces have gluten in them; I think most of them don't, but the Bragg's soy sauce is definitely gluten-free and vegan. I am celiac but not vegan, so I'll probably be adding some grilled chicken to this and eating it a couple times a week, if not everyday! You can easily make this a side or top a main dish with it, add tofu to it, serve it over rice or anything really. Bon appétit!

Carrot & Zucchini Stir Fry Recipe

serves 2

Ingredients

1 zucchini

2 carrots

1 green pepper (optional)

1 TBS olive oil

2 TBS soy sauce (can add or eliminate to taste)

Instructions

Julienne the zucchini and carrots.  Heat the olive oil in a skillet on medium high.  When the oil shimmers add the zucchini and carrots and stir to evenly coat them with the oil. Sauté for 3-5 minutes until vegetables are just softened and pliable. Add soy sauce and mix well and sauté for another 1-2 minutes. Serve hot or cold.