yummm another great dinna!
two salads:
one, a quinoa tabbouleh for protein, with lots of parsley and mint
one green leaf lettuce with minced fresh herbs and flax oil/white balsamic dressing.
big vegetarian main (this was a combo of 1: a squash recipe i probably have not made in at least 15 years, and 2: the peanut sauce only from a family favourite pasta recipe):
first, cut a spaghetti squash in half the long way and simmer it, with cut faces down, in a bit of water, in a covered pan. until the stringy flesh separates easily.
then cut up all your other veg.
then start a little oil in a large pan (i use grapeseed oil to start stir fry, and after that sprinkle water if needed to keep the temperature down)
stir fry onion, broccoli stalks, sliced crimini mushrooms,and diced red and green pep,
while those veg are on the go, you can start this sauce:
use a hand blender to combine all these ingredients:
1/3c hot water
1/3c smooth peanut butter
1tbsp soy sauce
1tbsp white or rice wine vinegar
2 sm cloves garlic, chopped
1/2tsp sugar
1/4 tsp hot red pepper flakes
when the veg in the pan are done to your taste:
add flesh of 1 entire (smallish) steamed spaghetti squash,
add broccoli florets
mix everything together
cover to steam, just a few minutes until the broccoli goes bright green
uncover, remove from heat, season with a pat of butter, a sprinkle each of nutmeg and black pepper, and a sprinkle of tamari soy,
top with your soy-garlic-hot chili peanut sauce as
SO DELISH! had to have seconds
only a smidge of tabbouleh left today
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