The Little Vegan


Savannah // Brisbane // twenty four

“The hope for the animals of tomorrow is to be found in a human culture which learns to feel beyond itself. We must learn empathy. We must learn to see into the eyes of an animal and feel that their life has value, because they are alive.”

I hope you enjoy my blog.

For the Animals
For the Planet
For your Health
Butternut Pumpkin and Broccoli in a Peanut & Coconut Sauce. (Sauce) 1/2 small brown onion, finely diced 1 clove garlic, crushed and diced 1 cup crunchy peanut butter 1 tin coconut milk 1 tbsp soy sauce 1 tbsp (fresh) lemon juice 1 tsp curry powder 1 tsp cumin powder Directions Place all ingredients in a sauce pan and stir on a medium low heat till peanut butter is melted.  Proceed to simmer until the sauce froths and thickens slightly.  (Vegetables) 1 half small butternut pumpkin, cubed 1 small head broccoli (3 cups or so) 1 half brown onion, sliced 1 clove garlic, diced 1 cup yellow capsicum, sliced thinly 1/2 carrot, in thin strips Directions Steam cubes of pumpkin for 10 mins or until soft. Stir fry onion, garlic and broccoli for 3 mins. Stir through cooked pumpkin. Add capsicum, carrot and peanut sauce. Garnish with/stir through fresh coriander leaves. Serve over a small portion of brown rice. Enjoy! This is ridiculously scrumptious, satisfying and wintery.

Butternut Pumpkin and Broccoli in a Peanut & Coconut Sauce.

(Sauce)

1/2 small brown onion, finely diced

1 clove garlic, crushed and diced

1 cup crunchy peanut butter

1 tin coconut milk

1 tbsp soy sauce

1 tbsp (fresh) lemon juice

1 tsp curry powder

1 tsp cumin powder

Directions

  1. Place all ingredients in a sauce pan and stir on a medium low heat till peanut butter is melted.
  2.  Proceed to simmer until the sauce froths and thickens slightly. 

(Vegetables)

1 half small butternut pumpkin, cubed

1 small head broccoli (3 cups or so)

1 half brown onion, sliced

1 clove garlic, diced

1 cup yellow capsicum, sliced thinly

1/2 carrot, in thin strips

Directions

  1. Steam cubes of pumpkin for 10 mins or until soft.
  2. Stir fry onion, garlic and broccoli for 3 mins.
  3. Stir through cooked pumpkin.
  4. Add capsicum, carrot and peanut sauce.
  5. Garnish with/stir through fresh coriander leaves.
  6. Serve over a small portion of brown rice.
  7. Enjoy! This is ridiculously scrumptious, satisfying and wintery.
1 year ago
25 notes | Reblog


Posted on May 16th at 8:24 PM
Tagged as: satay sauce. peanut sauce. coconut milk. pumpkin. butternut pumpkin. vegan. recipe. vegetables. curry. broccoli.
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