After Superbowl weekend, we have been doing our best to feast on as many vegetables as possible. Lingering in the cripser; a couple heads of broccoli finally got the attention they deserved.
Before we get to the broccoli: we have been slacking on personal development; not on our end, but yours. We have been so busy lately with work, work, and our own personal development; we have temporarily failed to keep pushing you to become more aware and enlightened. We promise to get back to that. Slowly but surely, we are working through how to fit everything into 24 hours a day.
THIS recipe is vegan, and gluten free. It keeps you in the veggie zone; eating clean; eating whole. We really love it for the flavor, ease, and it’s great hot or cold. Hello, lefotvers for lunch!
Speaking of flavor, we love Tahini (sesame seed butter). It’s easily found in most grocery stores, and is incredibly versatile. For breakfast, it is especially wonderful drizzled over avocado toast. When snack/lunch time comes around; hummus is a quick fix with chickpeas and tahini. And, stirfry at dinner time is always a great time to throw in a bit of tahini. We even add it to our chili! Some brands have a higher price, but it’s usually worth it. Plus, a little bit goes a long way. If you can’t swing the higher price brand at the time, go for the more aforable brand, right? We’ve also made this dish with peanut butter, and served it over rice (or quinoa) with a couple additional vegetables and hot sauce.
We kept the dish vegan by using Kite Hill plain yogurt, but feel free to use plain yogurt of your choice.