Meal replacement replacement meal
We need to get people back in the kitchen. I'm often told by busy mom's "I don't have time to make a meal like you do" or "My family won't eat that kind of food". Both of these are excuses. Most of us spend countless numbers of hours on social media or surfing the web for various items. We all have 30 minutes in our day that we can repurpose, using these minutes to add some beans and greens to some rice or pasta and make a complete meal. It doesn't have to be fancy. Simple meals can be some of the best. Here's one I threw together using items I had on hand in 30 minutes last night:
Ingredients:
- 3 oz Oil free Sun-dried tomatoes-soaked in hot water until soft, about 10 min
- 1 red onion, small dice, about 2 cups
- 1 Red pepper, small dice
- Mushrooms, small dice
- Artichokes, drained and rinsed, chopped
- 2 cans Cannellini Beans
- Splash white wine or masala
- vegan pesto, frozen from last year's garden, up to you how much you want, about 1/4 cup
- Garlic, 4 tbsp, divided between bean mixture and kale equally
- Kale, whole bunch, or more, chopped
- Fresh lemon juice
Instructions:
Soak the tomatoes in hot water, and reserve water. Saute the onions, garlic, mushrooms, peppers, and beans together, adding in some of the reserved soaking liquid, and a splash of white wine or masala. Add in pesto, and if too thick, add in remainder of the soaking liquid and some extra water depending on the consistency you desire. In another pan, saute greens with a little water, and garlic, squeeze with fresh lemon juice. Serve with kale on top of beans, or all of it on top of pasta, rice, spirialized zucchini or kelp noodles. Dinner in 30 minutes, done.So make your replacement meal a real meal, check out more of my delicious recipes, on my site, www.gardenfreshfoodie.com
Here's an easy soup to create: Spicy Red Lentil
Read more about 10 Tips for Going Plant-Based.
