Food is Fuel!
Disclaimer #1
I am not a professional cook. I have never been to cooking school. I do not spend countless hours experimenting and perfecting recipes, and I don’t have a food blog.
But, I do have a creative imagination. I have watched a lot of shows on the Food Network, Netflix and the Cooking Channel- especially cooking competitions. And I like to think that I have a pretty decent understanding of certain foods and their flavor profiles as well as a great understanding of how to look things up on the internet when I have a question.
Disclaimer #2
I like to call myself an intuitive cook aka I cook based on my intuition.
There is a reason I don’t bake. 1/3 of the reason why is because I don’t feel like I bake very well. The next 1/3 reason why is because my sister is the STAR BAKER in our family. And the final 1/3 reason why I don’t bake is because I rarely follow a recipe anymore. Most of the time, what I make to eat is a creation coming straight from my brain. Because of this, I rely mostly on sight, smell, and taste as the measurements of my ingredients. I rarely use grams, cups or ounces.
So, if I haven’t scared you away with the above disclaimers, then allow me to introduce my most recent food creation.
Sweet Turmeric Stir Fry
INGREDIENTS
***note because I don’t measure anything, I will do my best to guess how much of each ingredient I used. Just remember that these are guesses and to rely on your sight, smell, taste, and personal preference***
1 medium sweet potato cut into cubes
1/2 T coconut oil
1/3 purple onion
1 T minced garlic
2 C cauliflower florets
3/4 C sweet corn
16oz can beans (I used a combination of red and white kidney beans, black beans, and pinto beans)
3 heaping handfuls spinach, sliced
1/2 t turmeric
1/2 t cinnamon
1/4 t black pepper
10 turns of a pink Himalayan salt grinder
DIRECTIONS
1. Cut sweet potato into cubes and place in a steamer. Steam until tender enough to stab a fork through.
2. In a cast iron pan or frying pan set to medium heat, place coconut oil, onion and garlic and cook stirring often until you smell the garlic and onion.
3. Add the cauliflower and sweet corn and cook until tender (I used frozen versions of these veggies, so I cooked them until they were no longer frozen.) Once soft, add the steamed sweet potato and mix.
4. Drain and rinse canned beans before adding them and stir until combined.
4. Add your spices and stir.
5. Finally, add the sliced spinach and stir until the spinach leaves just begin to wilt.
SERVING
Serve over rice for a delicious vegan dinner. Or serve with scrambled eggs to make dinner or breakfast. I have done both.
I don’t eat meat, but remembering the smells and tastes of certain meats, I think this dish would pair well with chicken, pork, or a mild sausage.
