Amanda’s favorite pasta sauce

Yesterday we celebrated Noah’s first birthday with a huge pancake breakfast party. I know it’s 3 weeks late but because we were traveling from Sweden and he was sick when we got home and then we struggled with jetlag it just seemed like a good idea to wait to have his celebration. Since we all love pancakes and are early risers it also was natural to have a breakfast party. We made over 100 pancakes that were original, gluten free and then the third was my pear and coconut pancakes and they were they favorite. I told James before the party any leftover we can just freeze and eat next weekend or so. Believe it or not we did not have one single pancake left and that’s after James did not having any and I only 2!!!!! Well I guess others love pancakes almost as much as we do.

After making pancakes, lunch was a breeze and a very calm event so I made past and pasta sauce. This dish has no name yet but Amanda who works for me on Gree-mom.com always ask me to make “you know that yummy sauce that I like so much”. I always go blank for a moment before remembering what it is she’s talking about.  So for lack of better name, it’s now called Amanda’s pasta sauce. She also asks me to often to post in so she can make herself so sweetie this one is for you:)

1 tbsp. canola oil

1 large garlic clove, grated

¼ cup leeks, minced

½ cup grated carrots

½ cup grated green cabbage

½ cup corn

2/3 cup minced quorn, seitan or soy “meat”

½ cup light coconut cream

2 tbsp. honey mustard

2 tbsp. ketchup

1 tbsp. mango chutney

1 tsp. yellow curry powder

Salt & pepper to taste

Heat oil in a large skillet on low medium heat and sauté garlic and leeks for a few minutes until glossy, not brown. Add carrots, cabbage and corn and cook for 3 minutes. Add the minced protein, coconut cream, honey mustard, ketchup, mango chutney and curry powder. Blend well and simmer on medium heat for 5 minutes. Serve with pasta, rice, barley or quinoa and side of steamed vegetables.