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Smoky Quinoa Hash over Garlicky Collard Ribbons
Smoky Quinoa Hash over Garlicky Collard Ribbons
Serves 4-6
Cooking Time
15 minutes
Wow–this dish sounds complicated, but its not! It is actually pretty easy and really tasty!
2 teaspoons olive oil
1 small red onion, diced
1 clove garlic, minced
1 small red pepper, diced
2 stalks celery, diced
1 teaspoon dried thyme
pinch cayenne pepper
1 package (6 oz) smoky tempeh strips, diced
2 cups cooked red quinoa
2 Tablespoons Tomato Paste
1/2 cup water
1 Tablespoon tamari
2 teaspoons apple cider vinegar
1/2 cup chopped flat leaf parsley
Gather all ingredients. Cut onion, garlic, pepper, and celery. Heat oil in a stock pot. Saute onion, garlic, pepper, celery and spices for 3-5 minutes. Meanwhile, cut tempeh and add it to the pan, sautéing until tempeh starts to brown, about 5 minutes (at this point, it should be smelling SO good!) Add quinoa and break up grains with the back of a wooden spoon.
In a small bowl, whisk together the tomato paste, water, tamari and vinegar and add it to the pan, stirring to incorporate. Cook just 5 minutes more to make sure it is all heated through. Sprinkle in parsley right before serving. Yum!
Garlicky Collard Ribbons
Serves 2-4 (2 people who like leafy greens could polish this off in one serving so be sure to double it if you want more servings or leftovers)
Collard greens are loaded with nutrition, high in minerals like calcium and high in folate, vitamin C and beta-carotene. I find that they are a User-Friendly leafy green, easy to wash, easy to cut and easy to cook. Plus, unlike some of the other greens, their taste is really mild.
1 bunch collard greens, washed
2 Tablespoons olive oil
2 large cloves garlic, minced
1/2 cup vegetable stock
1 Tablespoon lemon juice
Salt and pepper to taste
Wash collards and cut to remove stems.
In a large skillet or wok, heat olive oil over medium heat. Add garlic and greens and sauté until tender, about 3 minutes. Add stock and lemon juice tossing so that greens are coated. Cook until greens wilt and get tender, about 5-7 minutes. Season to taste and serve immediately with the Smoky Quinoa Hash.
How to cut a leek
To clean and cut a leek, first, cut off the top parts (save this for stock if desired). Next, leaving the bottom of the leek intact, cut the leek in half and slice. Turn it over and slice again so you have quarter sections.
Then slice the leek into small pieces. Put leek pieces in a colander and wash really well (leeks are really sandy!) The leeks are ready to use!
Summer Vegetable Gratin
Summer Vegetable Gratin
Serves 6
Preparation Time
30 mins
Cooking Time
45 mins
This all vegetable dish is so tasty! The sauce is a base of cashews and vegetable stock, thickened with arrowroot. YES! you can eat creamy yummy stuff and still be healthy!
Sauce
1 cup raw cashews (not roasted)
3 cloves garlic, minced
1 cup vegetable stock, heated
1 Tablespoon fresh lemon juice
1 Tablespoon nutritional yeast
1/2 Tablespoon arrowroot
1 Tablespoon fresh oregano (or 1 teaspoon dried)
salt and pepper to taste
Pulverize raw cashews together with the garlic in the food processor until very finely ground.
Heat the vegetable stock and add it slowly to the cashews with the motor running until well-blended. Add remaining ingredients and blend well. Season to taste with salt and pepper.
5 plum tomatoes, cut into 1/4-inch slices
2 medium-large zucchini, thinly sliced
1/2 lb cremini mushrooms, sliced
1 large leek, cut into small pieces and washed well
3/4 teaspoon salt
3/4 teaspoon pepper
2 teaspoons dried basil
Gather all ingredients. Slice tomatoes, zucchini and mushrooms. To clean and cut a leek, first, cut off the top parts (save this for stock if desired). Next, leaving the bottom of the leek intact, cut the leek in half and slice. Put leek pieces in a colander and wash well (leeks are really sandy!)
Layer half of the zucchini, tomatoes, mushrooms and leeks into a greased 9 x 13 baking dish. Sprinkle with salt, pepper and dried basil. Repeat with a second layer of vegetables.
Pour cashew sauce over vegetables. Bake, covered in a 350F oven for 30 minutes. Uncover and bake an additional 15 minutes, or until top is golden. Enjoy!
Who says creamy and delicious can’t be healthy! Until next week, Eat Well, Be Well and LOVE every bite!
~Jenny~
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