Vegetarian Stir-Fry (Serves 2–3)

1. Coat skillet with olive oil. Place over medium heat.
2. Peel and thinly slice one medium yucca root. Add to skillet.
3. Chop and add two-ish cups of broccoli.
4. Add three sliced carrots. (Use rainbow carrots for color; slice diagonally for “oo-lah-lah.”)
5. Julienne one bell pepper. Stir. (Spatula recommended.)
6. Dice two jalapeños. Add to stir fry. For non-spicy, do not add the jalapeños after dicing.
7. Cube one-half package of extra-firm tofu. Add to skillet.
8. Drain and add one can of corn kernels. Frozen corn okay, too.
9. Sprinkle generously with oregano and cumin.
10. Continue stirring.
11. Drizzle with tamari.

For a variation on this recipe, replace the ingredients above with others.