Tree-Hugger-ish
Vegetarians are an interesting breed, generalized constantly and recognized by a variety of stereotypes - some true-ish and some undeniably correct. There's the "tree-hugger," inferring that vegetarians are also lovers of the environment (which, let's be honest, most of us are). There's the notion that all vegetarians are tie dye-wearing hippies (true-ish). Many people also view all vegetarians as having a standard diet of tofu, granola and salad. The meal I made Wednesday night sort of fell into this category.
Now, don't get me wrong. The meal the other night was totally fantastic, but also a bit... hippie-esque. It was a classic vegetarian meal, incorporating a grain, a green and a bean. Healthful and filling, while still refreshing and craveable. To continue using totally inappropriate stereotypes, it did appear to be "tree-hugger" friendly. But all preconceptions and generalizations aside, the meal was still great! My boyfriend called it "Another Triumph." The meal was Warm Quinoa and Lentil Salad with Pickled Beet Relish (recipe already posted), Arugula and Carrot Ribbons.
Warm Quinoa and Lentil Salad with Pickled Beet Relish: Yields 4-6 Servings
1 T olive oil
2 cloves garlic, minced
1 cup uncooked quinoa
1 3/4 cups boiling water
salt and pepper, to taste
2 cups cooked lentils
1 pint Pickled Beet Relish, drained slightly (recipe already posted)
1/4 chopped fresh parsley
To Serve:
6 oz arugula
4-6 oz goat cheese, crumbled
1 large carrot, peeled
olive oil
1. Heat olive oil in a medium saucepan over medium heat. Add garlic and cook 1-2 minutes, or until fragrant. Add quinoa and toast for 1 minute. Pour in boiling water and season with salt and pepper. Cover pan, bring to a boil and then reduce heat to a gentle simmer; cook for 35 minutes, or until all water has been absorbed.
2. Stir in lentils and heat through. Add Pickled Beet Relish and parsley. Readjust seasonings, if necessary.
3. To serve, arrange arugula leaves on plates and top with Warm Quinoa and Lentil Salad. Sprinkle with goat cheese, if using. Using a vegetable peeler, peel carrot into long ribbons. Divide among plates and drizzle with a small amount of olive oil.
This is a great healthful meal, loaded with protein and fiber. Yum-o!
Friday night's brunch-style dinner was also great (otherwise, why would I post it for you!). My boyfriend loves (and I mean LOVES) 1. potatoes and 2. breakfast for dinner. While I didn't use potatoes, I did use celery root to make a great breakfast "hash." I'll give you the details on that tomorrow :) Until then, happy eating!
Now, don't get me wrong. The meal the other night was totally fantastic, but also a bit... hippie-esque. It was a classic vegetarian meal, incorporating a grain, a green and a bean. Healthful and filling, while still refreshing and craveable. To continue using totally inappropriate stereotypes, it did appear to be "tree-hugger" friendly. But all preconceptions and generalizations aside, the meal was still great! My boyfriend called it "Another Triumph." The meal was Warm Quinoa and Lentil Salad with Pickled Beet Relish (recipe already posted), Arugula and Carrot Ribbons. Warm Quinoa and Lentil Salad with Pickled Beet Relish: Yields 4-6 Servings
1 T olive oil
2 cloves garlic, minced
1 cup uncooked quinoa
1 3/4 cups boiling water
salt and pepper, to taste
2 cups cooked lentils
1 pint Pickled Beet Relish, drained slightly (recipe already posted)
1/4 chopped fresh parsley
To Serve:
6 oz arugula
4-6 oz goat cheese, crumbled
1 large carrot, peeled
olive oil
1. Heat olive oil in a medium saucepan over medium heat. Add garlic and cook 1-2 minutes, or until fragrant. Add quinoa and toast for 1 minute. Pour in boiling water and season with salt and pepper. Cover pan, bring to a boil and then reduce heat to a gentle simmer; cook for 35 minutes, or until all water has been absorbed.
2. Stir in lentils and heat through. Add Pickled Beet Relish and parsley. Readjust seasonings, if necessary.
3. To serve, arrange arugula leaves on plates and top with Warm Quinoa and Lentil Salad. Sprinkle with goat cheese, if using. Using a vegetable peeler, peel carrot into long ribbons. Divide among plates and drizzle with a small amount of olive oil.
This is a great healthful meal, loaded with protein and fiber. Yum-o!
Friday night's brunch-style dinner was also great (otherwise, why would I post it for you!). My boyfriend loves (and I mean LOVES) 1. potatoes and 2. breakfast for dinner. While I didn't use potatoes, I did use celery root to make a great breakfast "hash." I'll give you the details on that tomorrow :) Until then, happy eating!
Comments
Post a Comment