Well guys, here we are again, at the end of another year. I hate being cliche, but where the heck did 2012 go? I feel like as I get older, the years fly by so much faster than when I was a kid. Not that I’m complaining, but it’s crazy to me that I’m practically done with college!
I’m really excited for 2013. I have no idea exactly what will happen, which scares the type-A planner in me, but it’s exciting to think about all the things that could happen this year. For one, I’m finally turning the big 21 in July. Don’t get me wrong, I’m not big into drinking or anything but it’ll be nice to be able to order a good drink in a restaurant sometimes, or enjoy a cool cocktail at home. Also, I might possibly be graduating in December–crazy talk! I really want to get all my credits done in time so I can graduate a semester early and get started on my first big girl job. I know a lot of people would rather stay in school as long as possible but I’m so excited about my future career (hopefully as a meteorologist) that I want to get a head start!
I don’t want to drag this post on forever, so I’ll just share some brief highlights from the year with you and then give you a delicious, quick recipe at the end.
And now for the recipe! I don’t know about you, but after Christmas, some nights I’m feeling lazy and I just want a quick dinner to throw together so I have more time for family game and movie nights. This stirfry recipe comes together in 10 minutes and is easy to customize to your tastes. I used kelp noodles as the base because I love their texture and how they can bulk up a meal without adding any calories but you can use rice or soba noodles if you prefer.
Coconut Curry Kelp Noodle Stirfry (vegan, gluten free, grain free)
1/4 cup light canned coconut milk (can use full fat)
1 tsp curry powder
red pepper flakes, to taste
1 tbsp peanut flour (or peanut butter)
1 tsp coconut aminos (or tamari)
1/2 cup kelp noodles, rinsed and dried
fresh or frozen veggies (I used shredded carrot slaw and fresh green kale)
1/4 cup fresh or frozen pineapple (or chopped fresh orange)
1/2 cup shelled edamame
In a small bowl, stir together coconut milk, curry powder, red pepper, peanut flour and aminos until thickened and combined. In a medium pan over medium heat, cook edamame, veggies and pineapple in a small amount of coconut oil. Add in kelp noodles and stir sauce over noodles. Cook for 5 minutes or until mixture is hot and sauce thickens up a bit. Serve topped with shredded coconut, chopped peanuts, pumpkin seeds or a drizzle of sriracha. Serves 1.
What are some of your favorite memories from 2012? What’s one new thing you tried this last year?
Recipe submitted to Healthy Vegan Friday #23.