So I'v decided that all my 'cook as I go' recipe's are starting to be too good to just forget and not write down, I mean type down, so now this blog has a cooking section, it'll probably be mostly vegan, and some vegetarian, or who knows maybe I'll become a carnivore tomorrow and teach y'all how to bbq up a mean porkchop...unlikely..
so this is...
Red Quinoa with sauteed Mushrooms, Onions, Spinach, Garlic and Asparagus in a Lemon Aioli sauce... TOPPED WITH FRIED TOFU FETA FILETS.. they're bomb.
Ingredients
8 Oz. of Red Quinoa
4 white mushrooms sliced
1/4 cup chopped onion
5 Asparagus spears
two large hand fulls of spinach
a good amount of olive oil
2 tbsp chopped garlic
2 tbsp Wild Wood Lemon Aioli zezty garlic sauce
Feta Cheese
Extra Firm High Protein Tofu
First rinse the red quinoa in cold water; for every cup of quinoa boil 2 cups of water, add the quinoa and then let simmer for about 15 minutes.
In a large sauce pan mix about 3 tbsp olive oil with a tbsp of chopped garlic and start to heat it up, after you've chopped up your onion and mushrooms toss them in the pan until they're almost done, stirring them around for about 10 minutes and then add in the spinach and the asparagus.
Drain the quinoa, add the contents of our sauce pan and then add two extra large tbsp's of Lemon Aioli and stir it all around.
For the Feta Cheese and Tofu filets
Cut blocks of extra firm tofu into long sections 2' x 2' is good, in a pan heat a little olive oil (3 tbsp for every half of block of tofu) add in the tofu once it starts to sizzle, turn the heat down to a low medium, turn them over several times until they start to turn golden brown, then slice out thin pieces of feta cheese equal to the size of the tofu pieces and place the feta on the pan and put the tofu pieces on top of the feta and leave them cooking on a low heat for about4 or 5 minutes.
so this is...
Red Quinoa with sauteed Mushrooms, Onions, Spinach, Garlic and Asparagus in a Lemon Aioli sauce... TOPPED WITH FRIED TOFU FETA FILETS.. they're bomb.
Ingredients
8 Oz. of Red Quinoa
4 white mushrooms sliced
1/4 cup chopped onion
5 Asparagus spears
two large hand fulls of spinach
a good amount of olive oil
2 tbsp chopped garlic
2 tbsp Wild Wood Lemon Aioli zezty garlic sauce
Feta Cheese
Extra Firm High Protein Tofu
First rinse the red quinoa in cold water; for every cup of quinoa boil 2 cups of water, add the quinoa and then let simmer for about 15 minutes.
In a large sauce pan mix about 3 tbsp olive oil with a tbsp of chopped garlic and start to heat it up, after you've chopped up your onion and mushrooms toss them in the pan until they're almost done, stirring them around for about 10 minutes and then add in the spinach and the asparagus.
Drain the quinoa, add the contents of our sauce pan and then add two extra large tbsp's of Lemon Aioli and stir it all around.
For the Feta Cheese and Tofu filets
Cut blocks of extra firm tofu into long sections 2' x 2' is good, in a pan heat a little olive oil (3 tbsp for every half of block of tofu) add in the tofu once it starts to sizzle, turn the heat down to a low medium, turn them over several times until they start to turn golden brown, then slice out thin pieces of feta cheese equal to the size of the tofu pieces and place the feta on the pan and put the tofu pieces on top of the feta and leave them cooking on a low heat for about4 or 5 minutes.
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