One of the most frustrating parts of spending almost a week at my parents’ house was lack of access to my kitchen. Sure, I could cook in their kitchen… but they don’t cook the same way I do (they eat meat at every meal; I am a vegan), so they don’t have the same ingredients or utensils. It was easier just to work with easily prepared foods (pasta & sauce in a jar) than to really cook. Consequently, I didn’t get nearly enough fruits and veggies into my diet, unless sweet potato tater tots count as a veggie. They do, right?
Tonight, I kicked the veggies into high gear. We started out with a salad (just basic stuff–baby romaine, grape tomatoes, cucumber & mushrooms) before we put the munchkin to bed. Then came the headliner–butternut squash & kale tacos! Even Amy, who believes kale to be her sworn enemy, liked them. And they are super simple to make:
Buy a package of frozen butternut squash. It comes pureed, so you don’t have to do anything to it except heat it in a pan with a little cardamom and cinnamon. Once it has thawed, add a can of cannellini beans (rinsed). The beans give the butternut squash mix some texture and some protein.
Break the kale up into smallish pieces. I heated a little bit of olive oil in a wok on high heat. I threw the kale in for a few minutes, until it was bright green and getting crispy on the edges.
I am really into wheat & corn hybrid tortillas right now, so I used those in soft taco size. Squash first, then kale, and top it off with sliced jalepeños*. Tasty.
*Disclaimer: We use the jar kind. If you light yourself on fire using fresh jalepeños, it is totally not my fault.
Pensive Pea 
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