I’ve been wanting to cook more with quinoa, but I’m not very experienced with it, so I”ve been looking for recipes. I had a few sweet potatos languishing in the pantry, so I chose this dish from Bittman’s How to Cook Everything Vegetarian. I stuck to the recipe, though I omitted the red pepper because they were so expensive at the grocery. I made the vinagrette with white balsamic and served the salad warm. It was perfect, savory and just a little bit sweet, and also delicious with a shaving of fresh parmesan. Quinoa is a near-perfect food, a grain high in protien that cook is just over fifteen minutes. I’ll be making this salad again.
Senor Lanky picked up a 2 lbs. of collard greens on his way back from the 52nd st. subway stop. On his way to becoming King of Greens, he prepared them according to Veganomican’s sauteed greens recipe. Though initially it seemed that we were short marinade, the collards released a little bit of water and the end result was lovely – still bright green but tender, with a rich, salty, soy and garlic sauce.