This week has been about using stuff up in the freezer and pantry because things were starting to get a little crazy just trying to close the freezer and find stuff in the pantry. I have a stash of Amy’s frozen meals I tend to buy when they’re on sale and enjoyed the Black Bean Vegetable Enchiladas for lunch today. I love that they’re vegan, gluten free, and tree nut free while still being delicious and filling. Not spicy, but a great for adding your favorite hot sauces. And the packaging uses minimal plastic in a paper tray.
I also have bags of organic frozen veggies from Sprouts Farmers Market after a great sale that I’ve been working through. Plus both of my sisters unloaded soybean spaghetti on my after deciding the texture wasn’t for them. So I simmered a serving of the soybean spaghetti in miso broth with a lot of frozen veggies for a loaded soup that was delicious for dinner one night. Then simmered more veggies with chopped sweet potato and canned pinto beans in marinara sauce for a simple dinner tonight that turned out tasty too.
My lap buddy agreed, he’s always available for sweet potato hand outs.
This simple blender recipe was completely inspired by use-it-up one pot meals because it could be a great salad dressing or stir fry/saute sauce for lots of ingredients. I used it for more chopped sweet potato, cauliflower, bell pepper, chopped onion, and black beans for an interesting, but delicious combo.
Sweet Curry Sace
- 2 tbsp. curry powder
- 1 banana, peeled and chopped
- 1 tbsp. peanut butter (or almond butter)
- dash of red pepper flakes (to taste)
- 1 clove of garlic
- 2 tbsp. miso paste
- 1 tbsp. dried basil
- 1 tbsp. apple cider vinegar
- ½ cup water or veggie broth as needed
- salt and pepper to taste
Place all ingredients into a blender and blend to a smooth and creamy texture. Stir into salads, stir fries, sautes, or use as a dip. Makes 4 servings.
The peanut butter and banana really add a fun flavor depth to this recipe and sweetness without the sugar and creamy richness without the oil.
I poured it over veggies stir fried in a wok which may not have been beautiful, but made a delicious dish out of whole food ingredients.
Go ahead, use up those canned and frozen ingredients with this simple blender sauce.