“Few of us are aware that the act of eating can be a powerful statement of commitment to our own well-being, and at the same time the creation of a healthier habitat. Your health, happiness, and the future of life on earth are rarely so much in your own hands as when you sit down to eat.” -John Robbins
This week marked the start of the holy month of Ramadan, a month of religious reflection and fasting that is practiced each year by Muslims around the world. During Ramadan, fasting occurs each day from sunrise to sundown. Fasting is a powerful spiritual discipline in many religions. It is seen as way to purify the soul by practicing gratitude for the blessings of family, food, and good health.
The first pre-dawn meal of the day during Ramadan is called suhoor and each day’s fast is broken with a meal called iftar. The type of cuisine served at these meals varies depending on the culture. Our iftar meals are heavily influenced by East African culture since that is where our family is from. We eat curries, soups, and stews (known as mchuzi) as well as sweet breads (mandazi) and many rice dishes.
Ramadan continues to be a time for me to reflect on my meals and the food I prepare. I truly believe that what you put into your body can help you, heal you, or hurt you. It’s important to eat fresh ingredients from sustainable sources as often as possible. I am also a big supporter of the Meatless Monday Campaign and I aim to incorporate more meatless meals into our lives, even during Ramadan.
I love to be creative in the kitchen and I also love mixing different types of foods to create something new. Coconut sauces are a must have for our family’s iftar meals during Ramadan and they are often served with meat or fish. I wanted to try something new and I was recently introduced to Gardein, a product line that offers meatless products.
As much as I love the classic spaghetti and meatballs I was inspired by the Ramadan spirit to create a new meal that combines a traditional American meal with an East African sauce that can be enjoyed any day of the week, but especially on Meatless Monday!
Vegetarian Meatballs in Coconut Sauce (Mchuzi Wa Nazi)
Coconut sauce adapted from Taste of Tanzania: Modern Swahili Recipes for the West by Miriam R. Kinunda
Ingredients
- Canola oil - 2 tablespoons
- Chopped onions - 1/2 cup
- Minced Garlic - 1 tablespoon
- Minced Ginger - 1 tablespoon
- Petite Diced Tomatoes - 1 - 14 oz can
- Green bell pepper - 1, chopped
- Cumin - 1 teaspoon
- Yellow Curry Powder - 1 teaspoon
- Turmeric - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Coconut Milk - 1 - 14oz can
- Vegetarian Meatballs - 1 - 12oz package (approx. 12 meatballs)
Instructions
- Heat two tablespoons of oil in a large pot over medium-high heat and saute onions for about two minutes until beginning to brown. Add in the garlic and ginger and stir for one minute. Add in the tomatoes and green peppers and cook until peppers are soft (about 5 minutes).
- Pour in the coconut milk and stir to combine ingredients.
- Add the the cumin, turmeric, curry powder and salt and continue to stir and bring sauce to a boil.
- Once sauce begins to boil add the frozen meatballs, cover the sauce and let it simmer on low heat for 15-20 minutes until meatballs are cooked through.
Disclosure: I was given Gardein products to try for free, however, all opinions are my own and I will happily be buying these meatballs again!
