Black Bean Almond Ginger Satay
1/4 cup minced yellow onion
1/4 cup organic low sodium vegetable broth
1/2 teaspoon minced garlic
1/4 cup minced red bell pepper
1/4 cup shredded purple cabbage
1/4 cup minced white button mushrooms
1/2 teaspoon fresh grated ginger
1/8 teaspoon ground turmeric
1/8 teaspoon crushed red pepper
2 tablespoons almond butter
1/2 cup black beans
1 tablespoon of sliced almonds
In a medium pan over low heat, sauté onions in broth until translucent. Add garlic, bell pepper, cabbage and mushrooms, and sauté for two to three more minutes.
Add ginger, turmeric, crushed red pepper and almond butter, and stir until sauce is uniform. Add beans to heat through. Top with sliced almonds and serve.