Monday, August 2, 2010

it's what's for lunch

what's for lunch? freshly picked spinach stirred into quinoa & sweet potatoes and tropical lime tofu! RECIPES: press the tofu! it browns easier if very firm - then heat some oil in a skillet, add 1/2 tsp whole cumin seeds and lots of chopped garlic; cook one minute, then add the tofu - cook until it is nice and brown - meanwhile juice one lime, add 1/2 tsp ground cumin, 2 Tb. tamari, black pepper, a pinch of cayenne and pour over the browned tofu - allow all liquid to cook off, stirring - then make your quinoa with sweet potatoes: cut up an onion and saute until translucent; add a bit of salt; add 2 peeled and diced yams (or sweet potatoes - I prefer the orange yams); add 3/4 cup rinsed quinoa and 1 2/3 cups water or veg broth. Bring to a rapid simmer, cover and simmer about 20 minutes or until liquid has been absorbed and yam is tender. Add salt and pepper to taste - just before the quinoa is cooked, add 2 cups finely shredded spinach, 1 Tb. green onions minced, 1 Tb. lemon juice, salt and pepper, 2 Tb. toasted pinenuts, and a few currants - I like to sprinkle a bit of feta on top, too- make lots, it is good for leftovers. Recipes are from my new current favourite cookbook: "Moosewood Cooks for Health"

1 comment:

  1. I have a number of Moosewood cookbooks, not this one. Will have to check it out, but I'm already sold looking at this plate of food. I'm not a big fan of quinoa and am always lookfing for ways to eat it differently, this def. appeals to me. Liking the tropical lime tofu too.

    PS I prefer the organge yams too.