I don’t know about you but, I’m ready to unplug and be on vacation. These cool damp days have made me more of a hermit than I already am. I’ve been dreaming of having a day where I can do nothing but flip through cookbooks, take a bath, and truly relax.
With all the holiday buzz of shopping, travel, and wrapping up the year, I’m finding it hard and harder to keep up. When I get quiet, I can hear my body calling for time to tune in and get some deep rest.
When I don’t have a ton of energy, quick meals become even more important and this is recipe is an old favorite. It’s comforting, flavorful, and has just the right amount of heat. You can even make a double batch of sauce to use later in the week over roasted veggies or grains. Just add the garlic and ginger to the sauce instead of the meat or mushrooms.
As you know, I’m an advocate for using what you already have stocked in your fridge or pantry, so feel free to swap some ingredients out if needed. I could see cashew butter being a nice substitute for the peanut butter or swapping kale for the cabbage. Toasting some peanuts, cashews, or even slivered almonds would add a nice crunch on top as well.
I also snuck in a spoonful or so of the Ginger Maca Miso Dressing from my recent cooking class to layer in even more flavor. If you don’t have this herbal prep on hand, don’t sweat it. The sauce is delightful as is.
Adding in more veggies such as carrots, sweet peppers, or onions would also be nice. Omit the meat if you’d like and add extra shiitakes or mushrooms you love.
Once you’ve got the sauce made, the recipe comes together in under 30 minutes and reheats well for leftovers. A win-win!
I have a feeling you’ll make this recipe your own and keep it in your back pocket for a night when you need an easy satisfying recipe.
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