I've gotten to a good point in my life as far as it comes to food/menu management. How ever did she do it!? Well, I quit my job and stopped having to rely so heavily on meal planning for the week. Every once in awhile I'll make something extra special like flygande jakob or a peanut butter tart, but for everyday grocery shopping things have been simplified to: what meat is on sale, and what vegetables are cheap but also appetizing.
My spice pantry is well stocked right now with tandoori masala and coconut columbo thanks to a recent trip the Spice Station in LA, so those are my go to spices to add more flavor. I go easy on both of them because they do add some heat as well. To add thickness to things (and some more flavor) I've been going heavy on the nutritional yeast. I keep a good amount of it in my pantry because only one store in my neighborhood carries it regularly. Nutritional Yeast is also widely available on the amazon.
Instead of using fat to cook I've been using water, chicken stock, or coconut milk. It's been working out really well since I got a sweet nonstick ceramic pan. I bet this would also be pretty delicious cooked in coconut oil though.
So for the sake of using what we have in the fridge, be creative. This is the recipe I came up with, but hey I bet a bell pepper would be a nice addition. No beet greens? Overloaded with kale? Use kale! Not feeling the zucchini? sweet potatoes are also delicious, and don't forget about mushrooms. You do you.
1 medium yellow onion, sliced
2 tbsp tamari or coconut aminos
2 zucchini, quartered lengthwise, and choped widthwise.
Bunch of beet greens, chopped
1/4 cup nutritional yeast + extra for serving
1/4 tsp tandoori masala (Substitute with 1 tsp curry powder if you don't have any on hand)
1 tsp Garlic powde
1/4 cup coconut milk
Heat pan over medium heat, add onions. Saute for a couple minutes before adding tamari. If it starts to burn add some water or chicken stock to the pan.
Cook for 5 minutes before adding the zucchini, coconut milk, spices, and nutritional yeast. Stir together, cover, and let cook until softened, 5-8 minutes.
Add the chopped beet greens, cover, and let them wilt for a minute or two. Stir together then turn off heat.
Sprinkle with some more nutritional yeast and serve either by itself, over rice, or with an egg.