real food. real life.
Just a quick post to say Yes, I'm still alive!
Alive under a happily busy and booming job as co-owner of a school. And as a mom.
It's busy, but it's good. I hope to have many posts added during the summer - I have so many food pics waiting for a post on my desktop! I feel guilty keeping all these delicious meals to myself.
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 honey
1-2 tsp white vinegar or rice vinegar
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, coconut sugar instead of honey, 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 just going to let the pictures do the talking here. I got a little photography happy with these delicious meal. Also, I'm off to eat the leftovers for lunch. It is super super yummy. Light, spicy, and filled with flavour. Enjoy!
Spiced Chickpea Fajitas
Time: 10 minutes!!
1 can chickpeas, rinsed
1-2 cloves garlic, minced
juice of 1 lime
1-2 tsp cumin, chili powder
1/4 tsp salt
few shakes of black pepper and cilantro
1 red pepper, sliced into strips
1 onion, sliced into strips
1-3 mushrooms, chopped
1 cup uncooked brown rice
1 cup water
tsp each: garlic powder, onion powder, cumin, chili, paprika
sprinkle of salt
*Add spices to water, bring to a boil, reduce heat to low, add rice, cover and let sit for 20-40 minutes, or according to package.
2 tbsp Earth Balance Butter
1 tbsp Flour
1 tsp-ish each: garlic powder, onion powder, chili, cumin, paprika
1/8 tsp each cayenne pepper, salt, pepper
1 3/4 cup vegetable broth
1 small can tomato paste
*Melt butter over medium heat, add flour. Whisk together, add spices until fragrant. Add broth and tomato paste and whisk until thoroughly combined. Reduce heat once it starts to thicken after a couple minutes.
Fresh Corn or Flour Tortillas (Here's a recipe for the ones we make!)
Chopped fresh tomatoes, lettuce, green onion, salsa, avocado, guacamole
What to do:
1) Add chickpeas, spices, lime juice, and garlic to a pan over medium heat. Stir to combine and heat thoroughly until fragrant.
2) Remove from heat and transfer to a dish, or leave on heat and add in onion, mushroom, and red pepper. Add just a splash of oil or water to loosen up the flavour left behind. Stir and cook over medium heat, until glistening and just a touch softer, but still with a crunch. Remove from heat.
3) Assemble fajitas! We put in ours tonight: spiced chickpeas, spiced rice, sauteed peppers/onion/mushroom, tomato, lettuce, green onion, and enchilada sauce. YUUUUM!
We make this often and it has never been posted! How is that possible?!?
Probably because the minute my life involved owning a school, I kissed every speck of spare quiet time good-bye! :)
I'm so glad I snapped some pictures of it one night, in the hustle of getting home late from work, and whipping up a delicious meal that included leftovers for the lunch the next day.
In the hustle of a very busy school year start this year, I knew in the back of my mind I hadn't posted a recipe a over a month (sad to have broken my record) and it was slowly eating away at me that I had no time to do what I love - sharing recipes! So, to my delight, when I logged in today to attempt to pull together a post, I found a slew of drafted posts, waiting for finishing touches. I must have known my life would be wild this August/September and prepared ahead of time. Does it say anything about me that I completely forgot that I had did that? Eek.
So, lucky me! I have a recipe ready to share!
And lucky you, twice over, because not only do you get this EASY PEASY curry recipe that comes together in less than 20 minutes, you don't have to hear me talk forever about it! No more stories, just food. It's all about the food because that's the whole reason I have this food blog. For the love of healthy food. So, let's get to it.
Creamy Chickpea Curry
1 can diced tomatoes with juices
1 can coconut milk
2 cloves garlic
2-3 tbsp curry powder, turmeric, and curry paste (or your own concoction of flavour!)
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 honey, 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!!!
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.
A Bit About Me...