Well I froze a few large yogurt containers-worth of puree. I let one thaw out in the fridge over night yesterday. And today I added a bunch to some quinoa, along with some sauteed onions and haricot vert, chickpeas, and slivered almonds (I also added about a tablespoon of nutritional yeast for some hidden protein).
(I’m sort of sick of quinoa, though)
I promise that I will bake you something soon.
I promise that in addition to a tray of garlic-y rosemary roasted potatoes and cauliflower I will soon give you fresh-baked cookies.
Spare me, for now.
Serves 6 (?)
1 cup dry quinoa
2 cups water
1 small onion, sliced thin
large handful of haricot vert (green beans), cut into bite-size pieces
1 cup of pumpkin puree (or squash)
1 tablespoon nutritional yeast
1 teaspoon cumin
1 can garbanzo beans
1/4 cup almonds, toasted and chopped
1/4 cup golden raisins
grated cheese (Pecornio or Parmesan)
1. Prepare your quinoa. Add 1 cup of dry quinoa and 2 cups water to a saucepan. Boil. Turn heat to low/simmer, cover, and leave it for about 15 minutes until done.
2. Saute your onion in olive oil until transluscent. Add the green beans and cook for about 4 more minutes. Add the pumpkin, nutritional yeast, cumin, salt, pepper. Add the cooked quinoa, garbanzo beans, almonds, and raisins. Grate cheese over the top.