Thai Vegetable Stir-Fry

Add the jasmine rice, 1 ¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low and simmer until all of the water is absorbed and the grains are tender, about 14 to 16 minutes.

Place a large skillet over medium heat and add the cashews. Cook, shaking the pan occasionally, until fragrant and toasted, about 4 to 6 minutes. Transfer the toasted cashews to a small bowl.

Trim the zucchini and yellow squash, and cut into half moons. Thinly slice the mini sweet peppers into rounds. Halve the peach, remove the pit, and thinly slice the flesh. Mince the garlic. Mince just 2 Thai chile peppers. In a medium bowl, combine the tamari, agave, and Worcestershire powder with a whisk.

Return the large skillet to medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced zucchini, sliced yellow squash, and sliced peppers and cook until just softened, about 3 to 5 minutes. Transfer the stir-fried vegetables to a plate.

Return the skillet to medium heat add the minced and whole Thai chiles, and minced garlic to the hot skillet. Cook until chiles are just fragrant, about 30 seconds. Return the stir-fried vegetables to the skillet. Add the prepared sauce, sliced peaches, and a pinch of salt, and cook until sauce has thickened and coats the vegetables, about 2 to 3 minutes.

Fluff the jasmine rice with a fork and stir in the hemp seeds and just half the toasted cashews. Divide the seeded cashew rice between bowls and top with Thai vegetable stir-fry. Sprinkle with remaining toasted cashews.