curry quinoa with carrots peas and tofu

1 cups quinoa 2 cups water 1 carrots, diced small, 1/2 cup green peas 2 tsp. olive oil, 2 tsp. Bragg's Liquid Aminos (or to taste), 1 tsp. curry powder 1/2 lb. tofu, cubed, 2-3 tsp. olive oil, 1 tsp. curry powder red leaf and green leaf lettuce, baby spinach, cuccumber, red radish, olive oil, ume plum vineagar, gomasio organic collard greens, delicata squash

rinse quinoa thoroughly with water - a fine-mesh strainer works well... bring 2 cups water to a boil, add quinoa and lower heat to medium, cook for 20 minutes or until all the water is absorbed, stirring occasionally

pre-heat oven to 350°, slice the squash in half, long-ways, and scoop out the seeds (you can use any kind of squash - the one pictured is called "delicata", which has a very smooth delicate texture and is usually very sweet)... place squash halves in a baking dish with a cup of water, place in oven and cook for 15-30 minutes (depends on how big your squash is - but it will be done when you can easily poke a fork thru the thickest part)

while the squash and quinoa is cooking, wash the greens and begin the salad - wash veggies well, use as much of you want of the above, add more, whatever you have... if necessary, slice out the thick center stalk of the collards (depends on how big the greens are) and chop the greens... heat 2 tsp. olive oil in a pan and coat the entire bottom, then add the greens - bring heat down from high to medium high, add 1/2 cup water to the greens, and then cover and let simmer for 5-10 minutes until done, stirring often - add a bit of sea salt about mid-way thru cooking and stir

while the greens cook, dice the carrot, bring 1/2 cup water to a boil in a small pot, then add diced carrot and (probably frozen) green peas, cover, and reduce heat to medium - let simmer for 5 or so minutes, or until its soft but still with bright green and orange colors... while that simmers, cube the tofu, and heat a pan with 2-3 tsp. olive oil - add tofu when the oil is hot and thin enough to spread around the whole pan, reduce heat to medium-high and let the tofu brown for about 3 minutes, stirring with the spatula often so that the tofu cubes get golden on each side... add the braggs and sprinkle the curry, cook, stirring very often, for another 3 minutes, or until they are brown enough for you

add carrots, peas, and tofu to the quinoa, mix a bit, then add the olive oil and Bragg's to taste - mix well so its all evenly distributed... serve with salad (with olive oil, ume plum vinegar, and gomasio for dressing), squash, and greens for a super delux gourmet vegan feast


millet quinoa mix

3 cups quinoa, 1 cup millet, 8 cups water, 1/2 tsp sea salt 1 lb. tofu, cubed, 4 tbsp. olive oil, 1 tsp. curry powder, 1/8 tsp. black pepper, braggs liquid aminos to taste 2 cups grated carrot, 1/4 cup fresh parsley, chopped, 2 tsp. fresh oregano, chopped

combine quinoa and millet, wash and rinse well with a collander... dump grain and water and sea salt in a pot big enough to fit it all, bring to a boil on high heat, then cover with a lid, bring heat down to low, and let simmer for 30 minutes... cube tofu, put olive oil, black pepper and curry in a pan, bring up to a fragrant sizzle on high heat, add tofu and stir well so they all get coated, lower heat to medium-high, keep stirring frequently... after about 3 mins, add some bragg's and stir some more... cook a few minutes longer so they are nice and browned, then remove from heat... grate carrots, chop fresh herbs, then add both to the pan with the tofu and stir it all up well, so they get mixed with the flavors and soak up all the extra juices... when the quinoa and millet have cooled a bit, place the whole thing in a big bowl... add tofu/carrots/herbs, 2 more tbsp. of olive oil and more braggs, then mix it well... serve immediately to hungry people in the immediate vicinity


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