Yummy, homemade vegan food! The best way to live a happy and nurturing life, starts with the food that we put into our bodies and how we treat those that are weaker than us.
1 Tbsp brown sugar (or 1 tsp white sugar + 1 tsp maple syrup)
1 tsp salt
1/2 tsp black pepper
1 tsp apple cider vinegar
1 tsp sriracha or hot sauce
1 Tbsp oil of choice
1-2 cups of meat substitute (beans, lentils, plant-based meat substitute, or chopped mushrooms). Remember that if you use chopped mushrooms, you need to add a little bit more because the mushrooms will shrink down.
I like to keep a couple of these on hand just in case my husband makes dinner instead of myself. It’s quick, easy, and no fail.
How do I make this?
Saute onions in oil until translucent
Add garlic until aromatic
Pour in first bit of water then add ketchup, soy sauce, brown sugar, salt, and pepper. Simmer for 3 minutes.
Add additional water and simmer for 10 minutes or until thickened. Stir often.
Stir in vinegar and sriracha or hot sauce.
Add in chopped mushrooms, lentils, meat substitute, or beans for the “meat” part.
Mhmmm
Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!
I love squash because it is such a versatile food. You can make it sweet or savory, bake with it or cook with it, carve it into scary faces for Halloween or turn it into a smoothie. See what I mean?
This recipe gets made in our house about once every two weeks. My daughter absolutely loves this meal, almost as much as her “cabbage noodles” (haluski). She is pretty good at making this herself at this point but she is still now allowed to use the stove, so still a mommy and me meal!
Below are some of the nutrition facts for an acorn squash.
Sodium 4 mg Potassium 486 mg Total Carbohydrate 15 g Dietary fiber 2.1 g Protein 1.1 g Vitamin A 10% Vitamin C 25% Calcium 4% Iron 5% Vitamin B-6 10% Magnesium 11%
What you will need:
1 acorn squash
1 can of coconut milk (regular, not light)
2-3 tablespoons of curry powder
pink salt
black pepper
Evoo (extra virgin olive oil)
Cut your squash in half and scoop out the seeds
drizzle the squash with EVOO
sprinkle with pink salt and fresh cracked black pepper
bake your squash upside down so that it cooks faster and more evenly for about 20-30 minutes
While your squash is baking, mix together your coconut milk and curry powder (to taste), and add the garbanzo beans.
After your squash is finished baking, flip it scooped out side up and fill it (or overfill it) with your garbanzo beans.
Put it back into the oven for another 10ish minutes. This is just to heat up the mixture on the inside.
Remove from the oven and plate. You can add some fresh parsley, cilantro, or whatever you like with your curry.
Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!
Jen's Vegan Kitchen 