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"
The coriander is blooming heartily!
The Early Girls are starting to get some colour~!
Poppy seeds - about 6 seed heads gives about 1/4 cup of seeds! very easy to grow - next year I'll plant more along the side garden where there's lots of sun - can't wait to make a sweet poppyseed bread.
The King Tut peas have ripened on their vines - we spent a pleasant hour shelling them - and now they're drying a bit more out in the sun and wind. I am looking forward to making pea soup this Winter!
