Thai Vegetable Stir-Fry

Add the jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and grains are tender, 14 to 16 minutes.

Place a large skillet over medium heat and add cashews. Toast until fragrant and lightly browned, 4 to 6 minutes. Transfer to a small bowl.

Trim the zucchini and summer squash, halve lengthwise, and slice into half moons. Thinly slice mini sweet peppers into rounds. Halve the peach, remove the pit, and thinly slice into wedges. Peel and mince the garlic. Mince the Thai chiles.

Add tamari, agave, and Worcestershire powder to a small bowl and whisk to combine. Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil. Add sliced zucchini, sliced summer squash, and sliced mini sweet peppers. Cook until just softened, 3 to 5 minutes.

Add the minced garlic and minced Thai chiles to the skillet with the vegetables and cook until fragrant, about 30 seconds. Add the sauce, sliced peaches, and a pinch of salt. Cook until sauce begins to boil.

Fluff the jasmine rice with a fork, add hemp seeds and just half the toasted cashews, and stir. Divide seeded cashew rice between bowls. Top with the Thai vegetable stir-fry with peaches. Sprinkle with remaining toasted cashews. Enjoy!