|A creamy delicious sauce to die for.|
A bright pretty food palette washes away an otherwise despairing week. An interview at Whole Foods Market turned awry a few days ago.
I hate job interviews. In fact, I'm very bad at them. The employer asks a question and my replies come out in flustered nonsense. I'm not used to being a conversationalist, spending most of my time drawing, writing, and reading in solitude. But I adore Whole Foods and it seemed an appropriate fit for an organic loving vegan free spirit. Of course, when one isn't used to being sociable and it likely shows there goes a splendid opportunity to be surrounded by summer fruits and vegetables everyday.
Thankfully chocolate bars and soft carrots make me happy. Not together. Hahaha.
As you all must know, Trader Joe's Harvest Blend is amazing stuff. I use it a lot as basis for meals. It contains good stuff like red quinoa, orzo, baby garbanzos, lentils, etc. Each 10 serving bag only costs $2.69. Talk about a major value.
Pumpkin Pistachio Cream, or in this case Pick-Me-Up-Cause-I'm-Feeling-Down Sauce, perfectly topped harvest and tender carrots with a whip appeal that would make Babyface swoon with jealousy. I received pistachios as a present, having never eaten them. I sampled a few and somehow intuition struck like a lightning bolt- green nuts would be an amazing addition. Plus extra sprinkling beautifies the dish further and gives enticing crunchy texture.
One bite of this delicious meal and all the bad stuff simply vanishes into addictive cream.
Vegan Pumpkin Pistachio Cream Sauce Over Harvest Blend & Steamed Carrots Ingredients and Preparation
1/2 cup Trader Joe's Harvest Blend, cooked according to directions
1 cup steamed carrots
1/2 cup pumpkin puree
1/4 cup almond milk
2 tablespoon flour
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
1/4 cup crushed pistachios
*as Harvest Grains Blend is on its last few minutes of cooking time- start prepping sauce.
In a medium saucepan, combine pumpkin puree, almond milk, flour, olive oil, salt, curry powder, and black pepper, stirring and making sure nothing sticks.
Warm for 7-8 minutes.
Add crushed pistachios and turn off heat.
|Pour over cooked Harvest Blends and steamed carrots.|
|Topped with extra pistachio and red onions.|
|Ready for immediate devouring.|