I was looking for a new dinner recipe when I came across this dish in last month’s issue of Vegetarian Times. Visually, the dish is stunning, and I loved the idea of the simple flavors, but I wasn’t sure how it would translate to my palate. I mean, the dish is basically cooked quinoa, oven-roasted sweet potatoes, avocado and chimichurri sauce. Other than a little salt and pepper, there isn’t any other seasoning to the quinoa and potatoes.
But my first bite put me at ease. The flavor and texture combinations of the sweet potato, avocado and quinoa are out of this world. And the chimichurri added a wonderful brightness and crunch to the dish with the parlsey, lemon juice, garlic, red pepper flakes and paprika. (Ironic, since it’s known for being served with meat dishes in South American cuisine.)
All in all, a wonderful dish that I highly recommend, especially for a weeknight meal since it comes together very quickly.
I made these delicious little fish filets for the first time a few years ago. ( You can find the recipe here.) Yes, making the filets does involve frying in oil, but don’t be scared. I usually don’t have a lot of luck frying food, but these have turned out each and every time I’ve made them. The key is to make sure you press the tofu for at least an hour, and make sure you put enough oil in the skillet. I always use my cast iron skillet and fill it about a quarter of an inch deep with canola oil. Test the temperature of the oil by sprinkling a few panko crumbs in there. If it sizzles, it’s ready to go.
I served my fish filets on rye bread with a dollop of homemade tartar sauce (Vegenaise, dill, pickle relish) and mixed greens. On the side, I served a baked sweet potato and homemade coleslaw.
I hope you all are well!
This has been one of those weeks where we ran out of everything at once, so we had to keep our food budget cheap.
For breakfast, we both tend to like lighter meals, but if you’re looking for more protein, you might want to switch out the banana bread with a tofu scramble burrito or breakfast casserole.
Also, we actually had a couple of meals left over to make from last week, so I’ll be adding those in with the rest.
So, here’s what we decided to go with this week:
Banana bread from “Veganomicon”
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen“
Kidney Bean and Avocado Wraps from “Big Vegan”
Macaroni salad, adapted from The Pioneer Woman
Sweet Potato Mac ‘n’ Cheese with a salad
Panang Curry, adapted from this recipe
I hope you all are well and are enjoying Vegan MoFo!
Just taking a quick break from my break to say that I made this Sweet Potato Mac ‘n’ Cheese recipe from VegNews and it was outstanding! Definitely a keeper. I hope you all are well and I’ll be up blogging again soon.