Daily Nourishment

This is an adaptation from a recipe I saw online. It was pretty easy, could be made ahead and put together later and the left overs are endlessly versatile. I will definitely be making this again.

I first made some quinoa, pressed it into a pan to cool and sprinkled it with some sesame seeds.




While it was cooling I made up a quick mushroom gravy. Its much healthier then traditional gravy and very simple. Brown some onions in a little olive oil, add mushrooms, put in a spoonful of flour to thicken, a splash of soymilk and some veggie stock. Then just season to taste, I used a little sea salt, black pepper, thyme and parsley.





Once the quinoa has cooled you just slice it up and brown it in a pan. The addition of the sesame seeds makes it extra crunchy on the outside while staying soft on the inside.




I served it with a little steamed broccoli finished with some sea salt and pepper and a little lemon juice.






Now for the left overs....so many ideas! Because I made the quinoa using only a little salt the left overs can be used for both savory and sweet dishes. I only browned up what was going to be served tonight, so I'm thinking in the morning I will brown up a couple slices with some agave and cinnamon, or maybe with some apples and maple syrup for a quick and protein filled breakfast. In the summer grilled on the bbq and then top with some strawberries and a little Coconut Bliss. On the savory side this can be served with any veggie or sauce, my first thought is to try it with roasted tomatoes and basil. See what I mean? Endless possibilities. And don't forget the gravy, brown up some veggie sausage and throw in the gravy to be reheated and top a few biscuits and have it with a tofu scramble...a perfect brunch.