Monday, May 18, 2015

Stir-Fried Vegetables with Raspberry Chipotle Reduction

Even a super-creative Wonder Woman like Sexy Vegan Mama gets stuck in a rut, sometimes.

Seven kids with lives, a rockstar husband (literally), a bustling sexual health education business to run (I'm a popular girl)... Dinner has taken a backseat, and our local pizza delivery guy probably expects to be written into our wills by now. He's practically like family, at this point.

I'm tired. Let's face it... I'm pooped.

So, I put on my big girl panties, pulled myself up by my bootstraps, and decided to actually cook dinner for my family. I know -- novel idea. I even ventured to the grocery store for fresh vegetables! Red-letter date, considering how busy the summer has been.

Stir-fried veggies and brown rice are relatively easy to prepare, but my favorite spicy peanut sauce (pardon the craptastic photos at the link) has to simmer for 30 minutes after all the prep work is done. 30 minutes! Ain't nobody got time for that!

Instead, I whipped up a fantastic raspberry chipotle reduction I'd been dreaming of creating.

Raspberry Chipotle Reduction

1 1/2 c raspberries (I used frozen)
2 T natural sweetener, or to taste
2 T apple cider vinegar
1/2 T minced garlic
1-2 t chipotle powder
2 t pectin granules

Combine all ingredients in a medium saucepan.

Heat over medium heat, bring to a boil, and continue to boil for 3 minutes, stirring constantly.

Sauce should reduce to less than half its original volume.

This particular recipe requires doubling for my family. We like it saucy. ;)

Oh, oh, oh...! Know what's also splendid? Toss all those ingredients in a blender, and whiz them into an awesome salad dressing!

Serve over stir-fried vegetables, and enjoy!

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  1. I'm really impressed for the stir fry sauce recipe given in your blog and it looks very delicious. This is my first time to see this food and I want to try to taste this one. I'm sure my sister will love this recipe because she really loved eating vegetables. Thank you!.

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