Sweet Ass Stir Fry

... it's week 4 of my new practically vegan lifestyle, and i have lost somewhere between 8-10 pounds!! thats respectable, right? anyway, i went to the only whole foods store we have here in salt lake city, "good earth" and while it is no "trader joes" it didnt completly suck!! i found vegan "mayonaise", "butter", "yogurt", "sour cream", "cream cheese", and even "cheddar cheese"!! yummy!! so anyway, i am so excited to try new things, and last night i created this awesome vegan knock off of the Rumbi Grill's Jamaican Jerk rice bowl. i wrote the recipe as i created it, so here it is...

2 T soy margerine

1/2 tsp. sea salt

4 cloves garlic, minced

8 oz. (1/2 pkg) firm or extra firm tofu, cubed 1/2" cubes

2 T pickled sushi ginger, minced

1/3 c. pine nuts

in wok or large frypan, melt margerin (yes! it melts!!) on medium to high heat, add everything else, and saute, stirring often, until garlic and pine nuts are lightly toasted. Meanwhile, prepare the following:

1 c. each: matchstick cut carrots, broccoli stalks, zuccini, and yellow squash.

1/2 c. each: red bell pepper, yellow bell pepper, red onion, and celery, cut into 1 " pieces

1 c. broccoli florets

1 8oz. can sliced water chestnuts

1 T margerine

Carribean Jerk Sauce (look for an organic version at your whole food store)

add 1 T margerine to the saute, then add carrots, broccoli stalks and florets, and celery. Stir fry 2-3 minutes on medium to high heat. Add remaining vegetables and stir fry just to heat, about 2 minutes. Serve over brown or wild rice. Drizzle 2-3 T of Jerk Sauce over the top, and HOOVER!! Soooo good!! Oh, serves 6.