Carmelized Pickled Onions

INGREDIENTS

1 Tbsp. olive oil

1 Large red onion, sliced thin

1/4 tsp salt, or more to taste

2 Tbsp.sugar

3 Tbsp. Apple cider vinegar, or regular vinegar

1 Tbsp water

In a small saute pan over low heat, combine the olive oil, onion, and1/4 tsp of salt and saute, stirring often until caramelized about 10-12 minutes

Stir in the sugar, vinegar and water. Raise the heat to high and bring to a boil, then lower the heat to low and simmer until the liquid thickens and onions, about 15 minutes. 

Adjust the salt to taste. Store in the refrigerator.

Recipe adapted from The Inspired Vegan

Curried Noodles with Green Peas topped with Roasted Butternut Squash

INGREDIENTS

6 oz Pasta ( serves 3) cooked al dente and set aside.

1/2 small onion, very fine dice

2 tsp. olive oil

2 cloves garlic, minced to a paste
1 1/2  tsp curry powder

1/2 tsp. garam masala

1 to 2 tsp. sugar or more to taste

1/2 small Thai chili pepper

1/2 tsp. garlic powder

1/2 cup cashew cream ( recipe below)

1/4 cup of water  or more to reach the desired consistency

2 Tbsp. soy sauce

salt and pepper to taste

1/2 cup frozen peas

4-5 broccoli florets 

3-4 leaves Thai basil, chopped

For the Squash

2 cups Butternut squash, cut into small dice

1/4 onion, small dice

1-2 cloves garlic fine dice

1-2 tsp sugar

2 tsp. olive oil

salt and pepper to taste

Place squash, onion and garlic onto a sheet pan and add the olive oil, sugar, salt and pepper to taste. mix well and bake at 425 degrees for 30 minutes until the edges are brown and crispy and squash is cooked thru. Set aside

Heat olive oil in a skillet and add onions and cook for several minutes until translucent, add the broccoli cook for a couple minutes, stirring to not letting onion get too brown.

Add the garlic and Thai pepper and cook for another minutes or so, don't let it brown.

Add the 1/2 cup of cashew cream and cook for another minute or so, 

 ( it will get very thick). Add water

to dilute and make a creamy consistency. Add sugar, soy sauce, garlic powder, curry powder, salt and pepper to taste and sugar if your using. 

( Adjust the salt, pepper, and sweet to taste to your liking )

Continue to cook until thick and bubbly, adding water as it gets too thick to make a nice saucy consistency, to your taste. Add frozen peas and cook until heated through.  To serve, place warm pasta in bowls topped with creamy curry sauce, mix well, top with butternut squash and Thai basil.

Vegan "Beef" & Chickpea Taco Filling

INGREDIENTS

2 tsp. olive oil

1/2 cup Vegan ground beef crumbles

1 cup of cooked chickpeas ( from canned or homemade)

1/4 onion, diced smalled

1 Large clove garlic, minced into a paste

1/2 small Thai pepper or pepper of choice

1/4 tsp. garlic powder

1/4 tsp. onion powder

1 tsp Sugar ( or to taste)

1 Tbsp or more to taste Taco seasoning ( Homemade recipe below)

1 Tbsp chopped cilantro

1/4 cup water or more to make the sauce

1/2 tsp cornstarch mixed with water to thicken 

( you may not need to use it all)

salt and pepper to taste

Heat oil in a skillet, when hot, add the onion hot pepper and cook on low to medium heat for about 3 minutes, or until translucent, add garlic and cook for a minute. Add "beef" and chickpeas  Add your Taco seasoning, onion, sugar and garlic powders. Cook for 3  minutes or so. Add the water, and continue to cook until it thickens down, then add more water to make a sauce. Season with salt and pepper to taste, To thicken the sauce add a little cornstarch and water slurry.  Adjust with water to your desired thickness, and cook for a full minute. Add cilantro.