Do you ever revel in the fact that healthy, plant-based food can be so simple yet completely nourishing and satisfying?
I went to a friends’ home this weekend for a potluck lunch. It was just two couples and our meal consisted of a brown rice and lentil salad made by me, a green salad, green beans, rice, and hummus made by my friends, and a dessert of dried fruits, my almond and dried fruit balls rolled in coconut, nuts, and watermelon topped with rose water.
These were all very easy dishes to prepare with few ingredients in each, but it ended up being a true feast, especially because it was served on fancy dishes on a beautiful table setting:
I think it just goes to show that we can find joy and indulgence from the everyday, just by a change of attitude or a sharpening of our perception if that makes any sense. 🙂
I was so inspired by my lunch with friends that I later made another very simple dish this weekend with quinoa, kale, and other vegetables.
I just water-sauteed the vegetables in stages, starting with the onion, and then adding the bell peppers, mushrooms, tomato, and then the kale:
The last step was to stir the vegetables with my cooked quinoa:
I squeeze fresh lime juice over the top and added some pistachio nuts for crunch:
Here is the recipe:
- 1 cup uncooked quinoa
- 1 onion
- 1 large tomato
- 2 red bell peppers
- 2 portabella mushrooms
- 1 bunch lacinato kale
- 2 tablespoons no-salt seasoning
- ¼ teaspoon garlic powder
- ¼ cup nutritional yeast
- 2 limes
- ½ cup pistachios
- Cook quinoa according to instructions and set aside.
- Chop onion and tomato and slice bell peppers and mushrooms.
- Chiffonade kale by stacking leaves and then slicing them into long, thin strips.
- Heat two tablespoons of water in a non-stick skillet over medium heat.
- Add the onion and cook for several minutes or until softened. Add the bell pepper and mushrooms and stir. Cook for 2-3 minutes and then add the tomato, no-salt seasoning, and garlic powder. Stir to combine. Add more water if necessary to prevent burning.
- Reduce the temperature to low heat and stir in the nutritional yeast and kale.
- Combine the cooked quinoa and cooked vegetables in a large mixing bowl. Squeeze the juice from the limes and serve hot, topped with pistachios.
- Squeeze the juice from the limes and serve hot, topped with pistachios.
Dr. Greger DVD Giveaway:
You probably know that I am a huge fan of Dr. Michael Greger, M.D. and the work he does at NutritionFacts.org.
Remember when I got to meet him for the first time earlier this year? Nerd crush alert!
He has a new DVD out called More Than an Apple a Day where he reviews the top reasons why Americans visit the doctor and how a plant-based diet can prevent those problems. You can actually watch it free online here and I highly, highly recommend it.
Besides being brilliant, he is such a nice person. I e-mailed him (!) last week and asked if he would be willing to send me one of the DVDs for a giveaway on my blog. A few days later, this arrived:
So, I am thrilled to offer one of you lucky readers this DVD (I’m keeping the note, ha ha). I’m using Rafflecopter to manage the giveaway, please enter below (watch this short video if you need a tutorial on how to enter with Rafflecopter).
Giveaway requirements: Winner must be located within the continental United States and will be selected randomly on August 26th, 2013.
I hope the summer is treating you well. I’ve been able to do some more hiking. I even made some new friends on the trail last week:
We also got sun at the beach this weekend:
I’ll be back here on Friday with more healthy, vegan recipes. Have a great week and please connect with me on Facebook, Twitter, Pinterest, Instagram, or Google+ and don’t forget to check out my recipe app for iPhones and iPads, Vegan Delish, on the iTunes store here. There is a new update to the app coming soon and you get over 150 recipes all made with little to no oil, salt, or added sugars, all for $2.99!