I hope you all had happy holidays and had an awesome beginning of the new year. I know it has been very quiet on the blog the last month, but I have had back to back flu the past month. I would get well for a couple of days and then I would get sick again.
But now it seems to be better, so it’s time to get busy.
I have been cooking and taking pictures so I just need to write and upload for you guys.
Tonight I made Kung Pao Chickpea.
Vegan and healthy Kung Pao chickpea
I have been craving Asian the past week, and today I just had to make something from the Asian kitchen.
Since Theis and I would be home late, I decided to prepare the sauce and marinade beforehand, chop the vegetables – so it only took 15 minutes from when I came home, to when food was on the table.
Very sweet and spicy and also crunchy.
This definitely falls into the “sweet dinner” category.
So very kiddo-friendly.
And completely low fat.
This vegan version of Kung Pao is a cheap and fast dinner
This version of Kung Pao is low fat and vegan. The Kung Pao sauce is homemade.
And then this Kung Pao version is also very cheap to make.
Like crazy cheap.
And the good thing is you can add any vegetables you want. So this is perfect for when you want to empty the fridge of all vegetables that are ready to go bad.
For this version I used cabbage, carrot, squash, mushrooms, chinese mushrooms, leek, orange pepper and half of an onion.
But you can use any vegetable you like.
The “I’m broke” version of Kung Pao
If you are really broke – you can use cabbage and carrots and the end result will STILL be awesome. I promise.
And if you are in a hurry – use frozen vegetables instead.