Inspired on the weekend by one of my Vegan clients Bristol, we had a spaghetti squash, and eggplant, quinoa and some tofu. We also had a jar or Umi's Kitchen Cumin Curry that none of us had ever tried. I am always hesitant to use premade sauces as they are loaded with toxic ingredients, preservatives and copious amounts of saturated fats and sodium. Much to my surprise this Vancouver made sauce company has won my heart providing a superior product that I am happy to boost to my clients about!
What You Need - Serves Four People
1 Medium Spaghetti Squash
1 Medium Eggplant
1 Package of Sunrise Medium Firm Tofu
3/4 Cup Tri Coloured Quinoa
3/4 Cup Green Peas
1 Large Fresh Tomato (optional)
1 Jar of Umi's Kitchen Cumin Curry
What To Do:
Heat Oven to 400 degrees
Cut spaghetti squash lengthwise and spoon out seeds and pulp. Drizzle with olive oil so open side of squash is coated. Sprinkle pepper on one half and cayenne on the other half (optional - can do pepper both sides)
Cover a baking sheet with tin foil and place open side of squash face down
Bake for 40 minutes or until you can easily pierce the squash with a fortk.
In a large pan or pot pour olive oil in
Cube the eggplant into quarter to half inch cubes
Cook eggplant thoroughly added more olive oil as needed
Add minced Garlic
Cube tofu and add to eggplant trying to sear each side of the tofu.
Add green peas
Add tomato (optional)
Add Cooked Qunioa
Add 1/2 to whole jar of Umi's Kitchen Cumin Curry
String Spaghetti squash with a fork. You can either blend with the curry or use as a base and put the curry on top.