We all have those evenings where we totally didn’t plan on what dinner was going to be. It’s now 5:30pm and we are rummaging through the pantry wondering what in the world we’re going to feed the kids. What do you do?
If you’re anything like me, I usually find whatever I have and throw it together for something edible. Sometimes it’s a success; other times it’s an utter failure. And since we are a mostly plant-based family, I don’t have the usual backups: chicken, beef, pork, or a roast. I’ve had to get very creative with my cooking, mostly for my kids’ sake (I could probably survive on the same 4 meals every day!).
I now find myself striving for color instead of the usual meat/carb/veggie system we had before. That means incorporating various kind of veggies and whatever organic grain I use.
I knew I had cucumbers that needed to be used as well as green peppers from our garden. So I decided to just throw some stuff together and see what happened. Well, it turned out so good I thought I’d share it with you in case you need a dinner in a pinch!
The really cool thing about cooking plant-based is that you can substitute pretty much whatever vegetable you want. So when I give you this recipe, just use whatever you have on hand that will give you that color and flavor. Nothing quite beats the flavor of sauteed vegetables in the spices and herbs of your choosing!
This dish took me less than 20 minutes to whip up and was incredibly tasty! This fed 2 adults and 2 kids, so if you need more than add more vegetables.
- 1 cucumber
- 1 green pepper
- 1 red pepper (I didn’t have one but if you do, go for it!)
- 3/4 cup frozen corn (or whatever looks good when you dump it in)
- 1 can chickpeas
- Organic long spaghetti
- Garlic salt
- Olive oil
- Prepare your veggies. Dice peppers and slice cucumber. Again, you can add really any vegetable you want, just be aware of the hardness of the vegetable as it will take longer to cook.
- Heat up the olive oil in a pan on medium high and add chickpeas, peppers (harder veggies). Cook for about 3 minutes or so, then add the corn and cucumbers. Season as desired: I like to use pepper, dash of salt and some garlic salt. Cover and cook on medium, stirring every few minutes or so.
- Cook pasta (again, how ever many servings you might need) and keep stirring the vegetables every so often.
- Drain pasta, toss with some olive oil, and salt and pepper as desired. Check vegetable saute and make sure chickpeas are cooked through.
- Serve veggie mixture on top of pasta and voila! Dinner is served. Simple and easy, no fuss or muss. I added a fruit on the side because we love our fruits in our house and I called it a dinner!
Now, my kids weren’t fans over the cucumbers which I knew would happen. So you could easily substitute your greens with peas or green beans.
Try it out and let me know how it went over in your house!