1. Zucchini Lemon Quinoa (a variation on Donna Klein's Zucchini Lemon Couscous in The Mediterranean Vegan Kitchen).
Grade: A-
Notes/Substitutions: I didn't have dried lemon peel so I used fresh lemon zest. I substituted toasted almonds for toasted pine nuts. And most notably I used quinoa instead of couscous. To substitute the quinoa, put it in at the same time as you add the broth and lemon juice, bring to a boil and let simmer until all the liquid is absorbed (about 20-25 minutes)
Review: First of all, it's pretty :-) Those fresh green scallions peeking out from the golden quinoa mixture just looks so appetizing. The only thing that kept this from being absolutely fabulous was that it was just a little bit bland. I have a feeling that the quinoa soaked in the lemon flavor more than the couscous would. So to have an "A" all I think I need to do is add more lemon juice and zest next time. It wasn't particularly labor intensive which is also very nice. I ate it with tomatos (canned, not the fresh cooked ones as suggested in book) but I didn't really like the combination. I liked the quinoa and the tomatos both better separately. Overall, it was a win.
2. Quinoa porridge.
Grade: A
No substitutions because I just made it up as I went along.
Review: I didn't take a picture of this or measure anything because I expected to want to throw it in the trash. But I was shocked! I had some leftover quinoa from the muffins I made earlier in the week (more on those in a later post). I put the quinoa in a bowl and stirred in rice milk, about a teaspoon of almond butter and cinnamon. I warmed it in the microwave, though it would be great on the stovetop too. Top with fresh cranberries. It was warm and delicious! WAY WAY better than those quinoa flakes that I eat on occasion because I miss oatmeal so badly. I can now have a quick, warm "cereal" that I like instead of tolerate.
The quest is looking up!
8 comments:
Is there anything that you really like in the Med. Vegan cookbook? I've been disappointed with it so far...
I haven't used it much. When I first got the book, I was more sensitive to garlic and onions and was having to stay away from them. Now, things sound good but then I never get around to fixing them. I did like the sauteed zucchini and mushrooms with sun-dried tomatoes. I'll post if I make anything else that I really like.
Oh wait...I made the tuscan bean pizza on a gluten free crust and it was yummers!
You are correct. That is very pretty food. I am always impressed with you color balance.
As well as the food :)
Mmm that zucchini lemon quinoa sounds perfect! And you can't have oatmeal either? I can't eat oats so I bought some of the quinoa flakes for porridge, I haven't tried it yet though (I also bought millet flakes but haven't tried them yet either. Rolled rice porridge is yummy though!)
Great idea for quinoa, I haven't cooked it in ages, and will usually eat it plain but adding lemon would be a nice change!
Thanks, Dawn! I put that pizza on my list.
Thanks, panda. I like to eat by color. If I do it with "real" food, it makes the meal more nutrient balanced. But mostly I do it for the pictures ;-)
Vegetation - Millet flakes? I bet I'd like those. I'll have to look for them. A lot of gluten-freers in the states stay away from oats because of the cross-contamination issue. I've also tested sensitive to them in the past. Between those two things, it's just easier to stay away.
Mandee - in the few bites I could actually taste the lemon, it was good! The toasted almonds were a nice add too.
Susie - let me know how you like it when you get around to trying the pizza. Feel free to let me know anything else you cook from that book that you really like.
To all of you...Thank you for your input. It makes the blogging experience so much more fun this time than when I tried earlier. That encourages me to keep trying new things and cooking good well balanced meals. I appreciate you!! I enjoy and learn a lot from your blogs too.
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