found this on the back of a box of quinoa and just made it. I added some things and it is SO GOOD.
You’re welcomeIngredients: TECHNICALLY 1 1/2 cups of quinoa but the stupid company who made my package AS well as the recipe for this salad only included 1cup in the package. So 1 cup or whatever.3 cups veg. broth1 bunch cilantroa bunch of chopped asparagus, quickly steamed in the microwave (this is a very specific recipe, obviously). A couple zucchiniAlfalfa sprouts (I used a whole package)Onion sprouts (again, a whole package)2 chopped cloves of garlicOlives, if you like. I used kalamata, because they are my favorite. Olive oil and vinegar if you like. I only used raspberry balsamic vinegar
Also this would be great with some feta or goat’s cheese, but I forgot.
Bring veg. broth to a boil. Add in the quinoa and reduce heat. Let cook (about 20-25 minutes).
Chop up everything else, put in a big bowl. Find a bigger bowl because the first one you grabbed was to small. put quinoa on top, toss. Add a bit of vinegar or whatever.
Super tasty, surprisingly hearty, and makes 4 tupperware containers worth (so there we go lunch for the rest of the week).
Also if you really wanted to BAM this up another notch, you could toss in cooked chicken or something for protein.
Pay attention to the barcodes on your fruit! →
some interesting early morning reading! Did you know that the PLU codes on your fruit actually stand for how the fruit was grown? A four digit code means it was conventionally produced. A five digit code beginning with an 8 means it is GE. A five digit code beginning with a 9 means that it is organic.
thanks to the inspiration from Court and Linds, I am currently simmering a giant veg. soup
I used:
butternut squash
zucchini
celery
peas
lima beans
corn
tomatoes
onions
garlic
dinner tonight: polenta-stuffed peppers
Original recipe click the picture. Unless I messed that up.
A few notes: my grocery store sucks, so I just used regular peppers. And I added lima beans because I was craving them (do not ask why). I also added white wine (sacrilege!) and some tomato juice to the sauce because my grocery store only had cherry tomatoes.
This was a little bit more expensive than I usually like for meals (the goat cheese makes it more), BUT it is really good, it is a pretty dish (so great for company) and I made lots of extra polenta which I can’t stop eating.
Also I put some fresh cilantro on top.
Ralph gave me this idea and it is super yummy
today, in the world of Smashley creating recipes in the grocery store aisles: complete veggie lasagna (gluten free) (unless there is gluten in cheese)
sliced eggplant- I roasted it for about 15 min @350f before
sliced zucchini
portabella mushrooms, sliced
spinach
tomato sauce (I used garlic and onion)
cheese
repeat
I cooked it for about 30 min at 380F and then broiled for a tiny bit. It tastes really good. I paired it (for Matt-t’s benefit) with a glass of Sawmill Creek dry white wine (yes I am ghetto)
Vegan crockpot corn chowder
Special thanks to mom, for giving me her crockpot. Without which, I do not know how I would survive,
makes 6 US servings (so probably 10 cdn)
2 12oz cans whole kernel corn
3 c veg. broth
3 potatoes, diced
1 large onion, diced
2 cloves garlic, miced
2 red chili peppers, minced (note: I didn’t use these, in part bc I forgot to get them and in part bc I am not smart enough to remember to wear gloves when cutting peppers so I end up rubbing and burning my eye so it just seemed easier to use red pepper flakes)
1 tbsp chilli powder (note: the grocery store near me doesn’t carry chilli powder for whatever reason, so I used cayenne pepper). Also I didn’t actually use measurements for most of these spices
2 tsp salt
1 tbsp parsley flakes
black pepper to taste
1 3/4 c soy milk
1/4 c margarine
1 lime, juiced
1. place corn, veg broth, potatoes, onion, garlic, red chile peppers, chilli powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on low for 7 hours
2. (I skipped this part but you can I guess). pour this into a blender. Lots of directions, but essentially puree. Put back into slow cooker and add soy milk and margarine. Cook on low for 1 hr more. Add lime juice to serve.
*mine is really spicy. Also I cheated and added a little bit of cream. And I might add bacon which is so bad for you but will be delish with this.
Photo with 3 notes
Ginger pork with carrots and mushrooms
I chopped up a large amount of ginger and 2 cloves of garlic, mixed in a generous amt of tamari and a bit of honey and brown sugar. Marinate strips of pork in it for a day (you could do less, obvi). Cook and salivate as it is cooking.
Veggies were done with very finely chopped up rosemary and fresh lemon juice. You could use oil but I don’t.
This is going to be so yummy for lunch tomorrow
dinner tonight. Super easy, super garlicky, and super yummy.
Mixed mushrooms, zucchini, and pesto, and tossed with pasta. Garlic bread with bruschetta topped with melted cheese.
stop drooling. That’s the finished version of the veggie ragout. I can’t even explain the smell of my kitchen right now, but I am so excited for lunch tomorrow. I kicked it up a notch with some rosemary.
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