Vegan peanut sauce

I've been craving Thai food lately but being poor means no going out for Thai food. So I improvised. 

I wanted Thai noodles in a peanut sauce. What I lacked though was soy sauce and rice vinegar, so what I created instead was a my version of a peanut sauce. I poured this over spaghetti squash mixed with sweet potatoes and mushrooms. Pretty awesome. 

My vegan peanut sauce 

1/4 c natural peanut butter

Juice of one clementine and 1 lemon 

2tsp white vinegar

Healthy squeeze of agave 

Salt, pepper, red pepper flakes to taste

Water or vegetable broth to thin it out 

That's it! Mix together and pour over food when it's hot. It was pretty good and jack seemed to dig it. 

Favorite coffee

I'm a big coffee drinker. In the spring and summer though, I'm so grossed out by hot coffee and making coffee and refrigerating it just reminds me of drinking old coffee. 

Until now. 

Thanks to smitten kitchen, I found an awesome iced coffee recipe that is mellow and refreshing and needs no sugar. I just mix in a little almond milk. 

Iced coffee

2/3 c ground coffee

3c water

Mix the two and put in a jar overnight (best to let it sit 10ish hrs) in the fridge. Pour the coffee through a coffee filter, add ice and milk and enjoy!

At home breakfast

When I'm home, I tend to like to make something a little more sustaining than oats. I usually do some sort of tofu breakfast scramble and add whatever vegetables I have in the fridge, which is nice because even when jack has had his full breakfast, he always wants some of mine. 

Lately, this one has been a favorite:

Southwest Scramble

1/2 sweet potato

1/3 red bell pepper

1/4 onion

1/2 zucchini 

1 cup of kale

I serving of tofu (I had left over black bean patties so I used one of those)

Chili powder, salt and pepper

To cut down on oil, I dice my sweet potato and cook it in a covered skillet in a little water. When it's almost done, add peppers, zucchini and onion and cook for a few more minutes. Add your protein and kale. In a cup, add 1tbs water with 1tsp chili powder, salt and pepper. Mix well and pour over your skillet. Cook until kale is wilted. 

I added a little lemon tahini dressing and topped it with hot sauce and nutritional yeast. 

Good stuff!