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!
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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!