In an attempt to write a quick post tonight, I was inspired by these pics and my husband saying he never knows how I make sauces. Well, here's one. And once you know one, you know them all.  Super easy, versatile, and yummy. Enjoy! 

Soy-Free Stir Fry Sauce
*I never measure this recipe, but I make it weekly. It is versatile and forgiving. Feel free to dabble and try different variations! Let me know what you try! 

Time: 10 minutes

Ingredients: (makes about 1/2-3/4 cup of sauce... I think, never measured!)
2-3 tbsp coconut aminos (sometimes called coconut sauce, depending on brand)
1 tbsp sweetener of choice (I use maple syrup)
1-2 tsp white vinegar or rice vinegar or lime juice
3 tbsp water
1 tsp minced or powdered garlic
1 tsp minced or powdered ginger
few shakes of salt/pepper
1 tbsp corn starch
*optional: hot pepper flakes, peanut butter, tahini, almond butter, sesame oil, omit coconut amines altogether and add chilli powder/paprika to make a yummy sweet n' sour-ish sauce. The possibilities are endless!

What to do:
1) Add all ingredients except corn starch to a jar. Mix well to combine. Taste. Adjust. 

2) Add corn starch and mix well. 

3) Heat a small pot over medium-high, or use your wok and just push your freshly stir-fried veggies aside, and add your mixture. Whisk often until it becomes a little bubbly and starts to thicken. Reduce heat to low until the consistency is just how you want it. Pour onto of veggies and enjoy! 

I'm calling it a stew. It's hearty, deep in flavour, and full of chunky vegetables. I used what I had, but ideally, it would be even better with potato or sweet potato, turnip, squash, parsnip - yum! But the cauliflower was delicious, I'd use that again for sure. 

Best part - leftovers the next day were even better. 

Enjoy this easy, one pot meal! Hannah approved, although this kid will eat most things, it seems! 

Spiced Vegetable & Quinoa Stew

Ingredients:
1 onion
2 cloves garlic
1 stalk celery
1-2 carrots
1/2 head cauliflower
1/2 head broccoli
1 zucchini
1 red pepper
(Optional replace/add vegetables of choice: potato, sweet potato, turnip, squash, parsnip - all would go really well in this stew!)
spices used (estimating about 1-2 tsp each: fennel seeds, garam marsala, cumin, oregano, ginger, turmeric, paprika
1 can diced tomatoes
4 cups vegetable broth
3/4 cup quinoa, uncooked
​Salt and pepper, as needed, always

What to do:

1) Cook onion, garlic, carrots, and celery over medium heat in soup pot, in a bit of oil or water for 3-4 minutes until fragrant.

2. Add all other vegetables and stir in spices. Cook for a few more minutes until things are sizzling and smelling ammmmmazing. 

3. Add diced tomatoes and broth and bring to a boil. Stirring to ensure things don't stick. Let boil for just a minute or two until carrots start to soften a little.

4. Add in quinoa and reduce heat to a low simmer. Stir then cover and let sit for about 10-15 minutes, or until quinoa is cooked to your preferred texture. Flavours will deepen as it simmers, too. Stir and serve up with crackers or a delicious piece of homemade bread! 

5. Store leftovers in fridge and definitely enjoy for lunch the next day as it just keeps getting better as the flavours sit! SO good! 

*This meal would work well in a slow cooker, as well. Just add all ingredients, cook on low for 4-6 hours, or on high for 2-4 hours, or until vegetables and quinoa are desired texture. 

For the love of healthy creamy food. This EASY PEASY curry recipe comes together in less than 20 minutes!

Enjoy!

Creamy Chickpea Curry

Ingredients:
1 can diced tomatoes with juices
1 can coconut milk
1 onion
2 cloves garlic
tbsp ginger
2-3 tbsp curry powder, turmeric,  and curry paste (or your own concoction of flavour!)
1 tbsp maple syrup 
​salt/pepper ro taste
1 can rinsed chickpeas
​Cooked brown rice or quinoa

What to do:

1) Heat diced onion and garlic over medium heat in a bit of oil or water. I used a cast iron pan for this dish. Stir around until smelling good.

2) Add in spices and can of tomatoes. Increase heat and add in coconut milk. Bring to a light boil. 

3) Add maple syrup, reduce heat to simmer.  Add chickpeas and salt/pepper to taste.  Simmer for as little or as long as you wish. Serve over rice/quinoa. Yum!!!