VEGETARIAN / VEGAN Week
OK. This is Easter week. I don't know what I was doing yesterday, maybe asleep at the wheel, but here we go ...
I'm just thinking that this is a nice week to go vegetarian/vegan (Good Friday and all). So here is a good, all the protein you need, dish that is very tasty.
Quinoa and Brown Rice Bowl with Vegetables and Tahini
Thank You: Gail Simmons and Café Gratitude (LA)
1 cup long-grain brown rice
1 cup red quinoa
1/4 cup olive oil
1 small onion, diced
1 carrot, sliced crosswise on bias like coins
1/4 pound shiitake mushrooms thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise like half-moons
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice (zest the lemon first, then juice, use zest as garnish)
2 garlic cloves, minced (I use roasted garlic cloves smashed to a paste)
2 tablespoons warm water
1/4 teaspoon crushed red pepper
1 ripe avocado, small dice
1 cup mung bean sprouts
~ In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
~ At the same time, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
~ While that's all working, heat heat oil. Add the onion and cook about 4 minutes. Add the carrot and cook about 3 minutes. Add the shiitake, cover and cook about 4 minutes. Add the zucchini, season with salt and cook, stirring, about 3 more minutes. Transfer to a bowl.
~ Add some more oil to the skillet. Add the broccoli, cover and cook over moderate heat until deep green, maybe 5 minutes. Add the kale, cover and cook, stirring until the broccoli and kale are just tender, maybe 4 more minutes. Season with salt. Stir in the other vegetables.
~ In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
~ Mix up portions of the brown rice and quinoa in bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.