Friday afternoon cooking

Gai lan - wash and dry. Bring a pan of water to a rapid boil. Cook each stalk for about a minute. That is it. I like to eat them plain this way. Sometimes if I am feeling super fancy I will dip them in Hoisin sauce. 

Butternut squash stewed in coconut milk - bring 4 cups of coconut milk to a low boil. Add in 3 cups of cubed squash. Simmer on a medium heat for about 45 minutes stirring occasionally. I don't add any extra sugar. I like the way cooked squash tastes in the milk when it is softened. If it is not sweet enough for you then you can add sugar or maple syrup to taste. 

Cashew butter sauce - 2 TBSP cashew nut butter, 1/2 cup of veggie broth, 1/4 cup of coconut milk, 1TBSP Tamari soy sauce and 1 tsp ground cayenne pepper. Simmer the ingredients in a sauce pan on low heat until the cashew nut butter has melted into the wet ingredients. 

Cook rice noodles as directed. I used 1/2 package. Drain and rinse.

Melt coconut oil into a pan on medium low heat. Stir fry veggies of choice. I used snow peas, bean sprouts, red onion, and asparagus. Add in rice noodles. Pour sauce over noodles and stir in evenly until every thing is coated.