Years ago when we were short on cash, a few days before our next paycheck, I stood staring in our almost bare food cabinet trying to figure out what we were going to have for dinner. For someone who is good at cooking this wouldn’t have been a problem but for me at the time I was really stressed. I grew up in a house where both my parents worked full-time. With their lack of time, and because my mother grew up with home cooked meals everyday, buying and cooking from a box was the way it was for our house. May sound strange but with her always having meals cooked from scratch because of lack of money, her growing up and then being able to buy food that was already prepared was like hitting the jackpot. Because of that I never really learned how to cook. So as I stood there looking for something to make you can imagine how challenging the idea of putting something together was for me. Out of that stress came this recipe.
We sat at the table that night and honestly were amazed at how good the food was. Not only that but the kids scarfed it up and wanted seconds. Here I had just thrown a few things we had left together and out came this amazingly tasty, simple and quick to make dish. From then on even if we were doing ok for money, this dish made it on the menu.
It has been years since I was staring into that bare food cabinet trying to figure out what to make for dinner. Since then I have taken a cooking class and have come a long way. I now feel much more comfortable in the kitchen cooking. The best part is this recipe still makes in on our menu now that we are Vegan.