Lately my life has been busier than EVER!! Like FOR REAL! Lol I'm constantly traveling for different cooking demos, classes, events and workshops in addition to working on a new cookbook and the Let's Be Vegan app. 😀 Not to mention my online herb store has really taken off and turned into an additional full time gig which is a great thing but sometimes it leaves me with very little time to cook and blog. So needless to say I am constantly trying to come up with super quick and easy recipes to share with you all. Luckily, recipes like this Thai inspired coconut curry dish comes to the rescue with very little effort. The great thing is that I literally used all of my leftover scrap veggies. You can always modify the veggies used according to the items you already have on hand.
Cook Time: 20 Minutes
Makes 2 Servings
Ingredients:
3-4 cups of cooked quinoa
1 bunch of baby boy choy chopped (you can always use any veggies you like)
1 small leek cleaned and chopped
1 red bell pepper chopped
1 Chinese eggplant thinly chopped (you can use regular eggplant too)
1 tsp of fr