Yesterday’s weather was so lovely that Mark and I couldn’t leave the front porch. We were chatting away before we realized that we would go to bed hungry if we didn’t go throw something together…and that is exactly what happened.

In the fridge: Vegan Kimchi, 1/2 cup of quinoa from 4 days ago, 1/2 cup of beans– beans we have been eating on all week, cabbage, cilantro, onions, spring mix, and a leftover bean and bell pepper salad. Sounds like a hodge-podge of food, and indeed it was!

I threw all the ingredients into a sauté pan and set it on low heat for 5 minutes. The Kimchi juices made the dish!

Mark worked on the sauce: a large handful of cilantro, 3 chunks from a serrano pepper, 1 spoonful of nut butter, a large squirt of sriracha, a splash of pepper infused coconut vinegar, a little salt and water, and a few pinches of curry powder, turmeric, and tarragon. IT WAS SOOO GOOD.

We put the warm stirfry in a bowl atop a bed of spring mix, tossed it all with the spicy sauce, and broke up some corn chips to scoop it all up with. YERRRM.

Happy bellies! AND, Mark had a delicious lunch: chopped romaine tossed with the sauce and sweet/spicy crushed nuts, then topped with “the stirfry” and fresh kimchi, and garnished with pumpkin and sesame seeds!