real food. real life.
Home sick again today.
I have a bunch of posts lined up for you! As much as it is nice to take the time to rest up and get back to the food blog, I miss my daily job immensely. Building the school has been a dream for so long and honestly, every day this year has been amazing. Despite any challenges it brought throughout the year, every day I honestly looked forward to those challenges. I miss it quite a bit and am looking forward to getting back into the swing of things.
But for now, here's a good one for dinner!
This one is from our exact supper tonight. I knew I was going to post it and had pics from a while ago ready to go, but tonight I paired it with some garlicky green beans and it looked so pretty! So, new pics!
This meal comes together rather quickly. It's a good one for a busy night, despite it's fancy appearance. It's a rather simple curry sauce, so doesn't take long to serve up. We have it often. And tonight, with all the illnesses going around in this house lately, I wanted something with spice to clean everyone out! Haha. A great compromise considering Lee wanted stir fry.
You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to.
Give it a try! Let me know how it works for you. Looking forward to my leftovers for lunch tomorrow - at work! :)
Total Time: 20 min
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp honey
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!
What to do:
1) Cook rice or quinoa according to package.
2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes.
3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, honey, tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring.
4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking.
5) Serve atop a bed of quinoa or brown rice. Yum yum!
I said I'd post twice today, so here's another current favourite.
Singapore noodles. Well, a homemade take on your Canadian traditional Chinese Singapore Noodles. With cashews. Because, why not.
It's so yummy. I'm not going waste any time here talking about life because, let's be honest, you're not really here for that. You're here for the food. We all are for the food. Food is essential, especially when you have homemade Singapore noodles.
One more pic. Because yum!
We used Pad Thai sized noodles because they are so delicious. But any size would work. Normally made with vermicelli sized, which cook faster. Your call.
Amazing Homemade Singapore Noodles. Amazing.
Rice Noodles, any size, cook according to package (we used Pad Thai size, this time)
Coconut oil or water for sautéing
1 tbsp ginger
1 tbsp garlic
Veggies of choice (We like green beans, broccoli, red pepper, cabbage, onion, corn)
1 tbsp tahini
1 tbsp honey
1 tbsp white vinegar
3 tbsp water
1 tsp sesame oil
dash sea salt/pepper
2 tsp garlic
2 tsp ginger
1 tsp turmeric
2 tsp curry
1 tsp chilli
optional: cashews or peanuts on top!
What to do:
1) Cook rice noodles according to package, usually cooking time is 2-3 minutes. Rinse with cold water to separate noodles in colander and let sit until ready to add to stir fry.
2) Heat oil or a bit of water over medium heat. Add sliced onion, garlic, and ginger. Cook, stirring often for a few minutes. Add broccoli and green beans. Continue cooking, stirring, for about 5-7 minutes.
3) Add chopped red pepper, corn, and sliced cabbage. Continue cooking until veggies are just softening, not overdone. Reduce heat to low.
4) Meanwhile, mix all ingredients for sauce in a mason jar, shaking well until combined. Taste and adjust seasoning to liking of sweetness to spiciness.
5) Add noodles to stir fried veggies. Add sauce. Mix everything well to combine. Sprinkle with cashews, because, why not. Cashews go well with everything.
Lasagna is soooooo good. Right? And it's a rainy Sunday. Perfect day to post this deliciously tasty tidbit of a recipe. It's excellent comfort food. And best of all - you can load it full of veggies and you still want to devour the entire thing. I'm thinking this might make another appearance on our dinner plates sometime this week. I hear it's supposed to rain all week. Excellent. Lasagna for days!
Without dairy in your life, lasagna meals can be few and far between. I kind of forgot how delicious it is. Well, don't wait any longer. Try this. You won't regret it! Ohmygoodness amazing!
We're super pumped because this version has won over even the toughest cheese lovin' meat eating critics - our family. We recognize sometimes our plant-based meals don't compare to the meat alternative if you're not used to it, but this one is a strong competitor. This cheese sauce is so creamy and tasty. It adds a great richness that keeps you going back for more. It takes vegetarian lasagna to a whole new level! And the next day? Tastes even better! Makes excellent leftovers.
Enjoy this meal tonight! Rainy weekends and lasagna are a perfect match.
Vegetarian Lasagne with Creamy 'cheesy' Cashew Sauce
1/2 Package of Whole Wheat Lasagna Noodles
Fresh or jarred tomato sauce
1 red pepper, chopped
a few handfuls of spinach
any other veggies you want to throw in there!
1 cup cashews, soaked for at 30 minute or overnight is best
1-2 garlic cloves
1 onion, chopped
pinch sea salt & pepper
3 tbsp. nutritional yeast
Squeeze of half or full lemon
1 tsp dijon mustard
What to do:
1. Preheat oven to 375 degrees Fahrenheit.
2. Prepare lasagna noodles as per directions. Bring a large pot of salted water to a boil. Add noodles carefully and cook until just al dente - definitely do not overcook so you don't have a mushy lasagna. Drain and let sit in colander until ready to use. A little cold water will help to unstick them if they stick together while waiting.
3. Prepare cheese sauce by blending all ingredients in a food processor. Add some of the cashew water, as needed, to get a consistency that you'd like.
4. Prepare lasagna. Here's the order I did ours in: Tomato sauce, noodles, spinach, peppers, tomato sauce, noodles, cheese sauce, tomato sauce, noodles, tomato sauce, zucchini, noodles, tomato sauce, nutritional yeast sprinkled on top.
5. Bake in oven for 20-25 minutes, covered. Bake uncovered for another 5 minutes to crisp up the top. Sprinkle with parsley. Enjoy!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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