Many Californians have been asking lately, how can I help to fight the drought? I'm not going to go into any detailed arguments here for the sake of my own sanity. But I am going to encourage you to do one thing that can help immensely - and this isn't just for Californians. I want you, yes you, to GO VEGETARIAN NOW.
I have been vegetarian for one and a half years, and I love it. So I've decided to help you get on this meat-free path by providing you with one delicious, vegetarian recipe per week. Enjoy!
Do you want these vegetarian recipes delivered to your inbox every week? Shoot me an email at firstname.lastname@example.org
Butternut Squash and Kale Sauté
Ingredients for 2 servings:
- 1 cup butternut squash
- 1 bunch of kale
- 1/2 cup cooked black beans
- 1/4 cup onion
- 2 cloves garlic
- 1/2 lemon
- Chop those veggies! I think you know how to do the onions and garlic already. For kale, I always make sure to remove the stems and then chop my leaves. Your butternut squash needs to be peeled - I use a carrot peeler but you can also use a knife. Remove the seeds and then chop your butternut into approximately 1/2 by 1/2 inch cubes.
- Heat up an oil of your choice in a saucepan. Start with your onions and your butternut squash, sautéing them on medium heat until the onions are translucent and the butternut is fairly soft (this should take 5-8 minutes). Be sure to season with salt and pepper!
- Next comes garlic and kale. I like to sauté the garlic for 1 minute and then add the kale. Since your kale will be nice and fluffy at first, throw a lid on top of your pan for 2 minutes so that it can steam slightly and therefore cook down more evenly.
- After letting the kale steam slightly, spritz a bit of lemon juice on top and stir in your black beans. Now you just stir occasionally until everything is as soft as you like it - this takes me 2 or 3 minutes.
This basic recipe has a LOT of vitamins and nutrients - butternut squash is ridiculously good for you. If you want to get a little more out of this recipe, I suggest serving it over brown rice. Or maybe wrap it up into a taco or a burrito with all the extra fixings. Or add chopped potatoes and a fried egg to turn this into a hearty breakfast. The possibilities are endless!
For those of you who want to learn more about why I'm telling you to go veggie, I plan to revisit this topic in more detail very soon. Right now, I'm looking to inspire you and get you excited about having at least one healthy meal a week. Don't worry, though, I promise to back it up and delve deeper into the benefits of vegetarianism at a later date. So you'll just have to keep coming back!