Thanksgiving is in two days, and I have no plans to eat anything with pumpkin, so why not get it in now?
Recipe by The Simple Veganista | Serves: 3 | Time: 30 min
1 can (14 oz.) #pumpkin puree
1 1/2 cups unsweetened cashew milk
1 tbsp EVO
1/4 red onion, minced
2 cloves garlic, minced
2 Beyond Meat sausages, sliced
5 large #kale leaves, stems removed and julienned (I did about 2 cups work)
3/4 teaspoon dried thyme
4 large #zucchini, spiralized
S&P, to taste
In a medium size bowl, combine the milk and pumpkin puree, set aside.
In a large pan, heat oil over medium, add onion and saute for 4 minutes, add garlic, sausage, kale and thyme, cook until kale softens, stirring occasionally, about 3 – 4 minutes.
Turn heat to medium-low, add the pumpkin mixture, and give a good stir. Add in the zucchini noodles, using tongs, mix to coat, place the cover askew and let simmer 4 – 5 minutes, or until zucchini has become al dente, stirring occasionally. If the sauce is bubbling too much, reduce heat to low.
Taste for flavor adding salt & pepper to taste. Enjoy!
What I ate and drank today
6 glasses of water
2 cups of decaf
1 cup of coffee
Leftover gochujang noodles
~5.5 miles of walking