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#Diversity On a Plate!

Well, Well, Well, Here I am guys!! Was kinda bummed out today because I figured I would still be in this “no appetitie, no ideas” slump, but I believe I have made a full recovery!! To prove it, I’ve got a rather strange meal to tell you about today. When looking at this dish, my roommate (shout out to Sarah Fahmy) and I were struggling to find a name for it. When I explained that the dish had hints of Indian, Asian and Greek culture the first thing she said was diversity on a plate, so we’re going with it! It’s been one of those days or few days, where I really need to clean out my fridge and go on my weekly Trader’s trip. Plus my cauliflower was on its last leg so I had to do something about that. I am hoping that this new found foodspiration is long lasting and I will be able to get back on the grind of posting every Tuesday and Thursday again… (fingers crossed!!)

Indian/Greek/Asian Vegetarian Dish

  • 1 head of cauliflower
  • 1/2 pound of teeny potatoes from TJ’s
  • 1 1/2 cup of quinoa
  • 1 clove of garlic
  • 1/2 red bell pepper
  • 1/2 yellow onion
  • drizzle of tahini
  • squeeze of half a lemon
  • garam masala
  • hot curry powder
  • cumin
  • tumeric
  • drizzle of hot szechuan sauce

IMG_1900 (1) IMG_1897 IMG_1892 IMG_1890 IMG_1889 IMG_1893

****Cook the quinoa thoroughly (15-20 mins) and simultaneously boil the potatoes for around ~10-15 mins****

Saute the garlic, bell pepper, and yellow onion in a separate sauce pan until slightly caramelized—then add potatoes once they are slightly mushy and mash them into the pepper & onion mixture, Add spices to your desirable taste!

In another pan, saute the cauliflower with the turmeric, salt, pepper, garam masala, curry, and cumin.

****Combine it all together and drizzle tahini and szcheuan on top and squeeze half a lemon for added taste!

Enjoy the rest of your night & Eat well ;)

xoxo

Kelsey

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