brunch: quiche (Silken tofu, regular tofu, soy milk, canola oil, soy sauce, miso, nutritional yeast, flour, baking powder, Xanthan gum, curry, turmeric, garlic, onion, green onion, mushroom, spinach, and olive oil) in a simple pie crust (flour, salt, vegetable shortening, water); coffee
1/2 ABC lemon poppyseed cookie; rest of sour Mamba
dinner: quinoa pilaf (click for the recipe); Żywiec beer
- about 1 T olive oil
- 1 red onion, chopped
- 4-6 cloves garlic, chopped
- 3 potatoes, chopped
- about 1/2 or 1 tsp Bragg’s (optional)
- 2-3 bay leaves
- red pepper flakes (about 1/4 tsp)
- tarragon (about 1/2 tsp)
- thyme (about 1/2 tsp)
- rosemary (about 1/2 tsp)
- cumin seeds (about 1 tsp)
- black pepper to taste
- salt
- 1.5 c quinoa
- 3.5 c vegetable broth or water (I use Rapunzel bouillon, and I use recommended amount for 2 cups broth and dilute to 3.5 c water)
- several (about 4 oz) sliced button mushrooms
- chopped fresh tomato (I used 1/2 a large tomato)
- about 1 c chopped parsley
- handful of walnuts or pecans, broken into chunks
Saute the onion, garlic, and potatoes in olive oil on medium-high heat for a few minutes. Add all the spices, the quinoa, and optional Bragg’s, and saute for another minute or two so that the quinoa browns slightly. Then add the broth. Heat on high until boiling, then cover and reduce heat to medium-low (allowing a slight amount of vapor to escape, like with rice). Cook until the quinoa has absorbed all the water, adding more water if necessary (the amount of water varies based on how much vapor is escaping).
Separately (you can do this beforehand), saute the mushrooms in a tiny bit of olive oil.
Toss/fluff the cooked quinoa with the mushrooms, parsley, walnuts, and tomato. Serve warm.
vegan chocolate chips
subscribe with rss