Vegan Sweet and Sour 4

I am in denial.  I can’t believe July is almost over.  I just can’t.

Luckily, we got outside and enjoyed the beautiful weather this weekend.  Hubby and a friend were doing an activity day on Saturday, and I tagged along… with my book and nail polish because I figured while they ran around I would lounge in the sun and have a little “me time”.  Somehow, they convinced me to play with them, and they (and whoever else was in the park that day) got to witness the awkwardness that is me playing sports.

I think when I was younger and had super lanky and gangly arms and legs that everyone assumed I would grow into them.  I did not.

Vegan Sweet and Sour 1

So yesterday I was hurting a little from trying to keep up with two people who don’t suffer from the lack of control over their limbs.  I surprisingly got a good bit accomplished, surprising since I thought I would be immovable on the couch all day.  And for some reason I was really craving lots and lots of veggies.

This was just what the doctor ordered, and is totally one of those recipes where you can sub in whatever veggies you like, and it will still be delicious.  Sweet and sour sauce is also one of those things that could make almost anything delicious.  It’s one of those sauces that might convince me to eat something weird, if the weird item super slathered in sweet and sour sauce.

Health highlight of pineapple:  Pineapples contain ferulic acid, which can help reduce skin’s damage from UV ray exposure.  It is anti-inflammatory, can aid in digestion.  Pineapple is also a good source of vitamin C as well as other antioxidants, and manganese, which is necessary for the action of antioxidant defenses.

Vegan Sweet and Sour 2


Vegan Sweet and Sour Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup Quinoa
  • 1¼ cups Water
  • 2 cups Pineapple (diced then measured)
  • 2 tablespoons White Vinegar
  • 1 tablespoon Tomato Paste
  • 1 tablespoons Soy Sauce
  • ½ lb Sugar Snap Peas
  • 1 head Broccoli (roughly chopped)
  • 1 Pepper (sliced)
  • 1 Onion (sliced)
  • 1 tablespoon EV Olive Oil
  1. Preheat the oven to
  2. In a small pot bring the quinoa and water to a boil
  3. Turn the heat to low, cover and cook about 15 minutes
  4. Add all the sauce ingredients to a blender and blend until smooth
  5. Add sauce to a small pot to heat
  6. Toss the veggies with the oil
  7. Add to a sheet pan and roast about 15 minutes, or until the veggies are tender


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