Hello again lovely blog readers!
I am happy to be posting sooner than I had anticipated. I had a few minutes, so I thought I would share an article and a recipe with you all.
1. The Article
I am so excited to report that this week I was featured in Stone Soup, a fantastic online blog, written by nutrition professionals, for Food & Nutrition Magazine. I talk about vegan-friendly snacking, so if you are a practicing vegan or curious to know what a well-balanced, plant-based snack looks like, I recommend that you check it out!
2. The Recipe
The only thing that I must note is that my recipe does not have a substantial protein source. However, easy additions like peanuts, tofu, quinoa, tempeh, edamame or really any protein of your choosing would make this a really well rounded dish! I know this simple but flavor packed meal will be a repeat in my kitchen.
– 1 medium to large yellow squash
– 1 small cucumber, quartered and chopped
– 2 large carrots, peeled and chopped
– 1/2 large white onion, finely chopped
– 1 tbsp olive oil
– 1-2 tbsp fresh ginger, minced (this is a guesstimate…try less first, taste and then add more if needed)
– 3 cloves garlic, minced
– 1 tbsp reduced sodium soy sauce
– 1 tbsp balsamic vinaigrette
1. Prep all of your veggies! Mince the garlic, grate the ginger, chop the carrots, cucumber and onion, and slice the squash lengthwise into thin strips (picture NOODLES).
2. Now coat your pan with an oil of your choice (I used olive, but a higher smoke point oil would work too). Turn the burner up to medium high heat and add the onions to the pan.
3. Cook onions until caramelized (about 8 minutes or so, check after 5…just in case!).
4. Now reduce heat to medium and stir in the garlic and ginger, allow to cook for 5 minutes and then stir in the balsamic vinegar, soy sauce and squash.
5. Transfer the squash mixture to a bowl and stir in carrots and cucumbers. That’s it!
You could easily add more vegetables, so don’t be timid, get creative and enjoy.