By Erin Trauth
When you’re a super busy person on a vegan diet, sometimes you need a few shortcuts. If you’re like me, though you wish it could be, not every night can consist of a ginormous spread of farm-fresh vegetables, washed, cut, and baked to perfection. Not every night can yield freshly-baked breads and homemade sauces. Sigh…someday, right?
In the meantime, while you work to get the 562.7 million other things on your daily to-do list in order, bagged frozen vegetables and a package of pasta can go a long way to feed you on uber-busy nights like these. Yet, while this is delicious on its own, sometimes you need to whip of something that feels decadant, even if it only takes a whopping 5 minutes.
My new favorite trick? Spice it up!
Otherwise basic meals can be made into impressive super-deliciousness with a quick sprinkle of some of your favorite ground herbs. Last night, I made the most delicious meal that required me to a) heat up frozen brown rice, b) heat up frozen vegetables, and c) throw some spices together. You’d be surprised, though, just how fun this can be.
My latest concoction involved about one cup of unsweetened almond milk (to add creaminess to the dish and as an overall base), a tablespoon of turmeric, a tablespoon of ginger, a teaspoon of pepper, and two tablespoons of ground cilantro. While I somewhat sleepily added spices to my dish, I hardly realized I was cooking up something full of antioxidants (turmeric, ginger, and cilantro are packed with those bad boys) and mirrored most basic curry dishes I’d find at a great Indian restaurant.
Together, these basic spices made for a taste that awakened my senses yet felt a whole lot like comfort food (thanks, almond milk!). Thanks to my spice cabinent, I was able to turn an everyday meal on the fly into something truly decadent.
Tomorrow night, I’ve got tons to do again – what spices should I try on my bag-o’-frozen things then?