Sauteed Mushrooms and Kale with Rice, Avocado, and Tomato.
Cooking for one!
Cook 1/2 a cup of brown rice with a 1/2 tsp of turmeric, and salt.
Sautee mushrooms on high for a few minutes with garlic, cayenne, and chili powder. Add kale and allow to cook down for a few minutes.
Chop half a tomato and an avocado to top with a1/2 tsp of lemon juice.
Seitan Quinoa Burgers with Seared Brussel Sprouts
Wash and slice brussel sprouts in half. Heat a cast iron pan on med/high heat with oil. Toss the sprouts in a bowl with tiny bit of oil, salt, pepper and garlic powder. Place them on the skillet cut side down, and let them brown for about 5 minutes on each side, or until crusty. After cooking toss a tiny bit of lemon juice over them.
At the same time you’re cooking these sprouts, you need to cook one cup quinoa, adding dash of salt and turmeric to the pot.
Take 1/2 cup of wheat gluten and mix with 1/4 cup nutritional yeast, 1/2 cup water, 1tbls soy sauce, 2 chopped cloves garlic, smoked paprika, and salt. Add cooked and slightly cooled quinoa to the seitan dough. Mix thoroughly. Form into 5 patties, lightly oil and shape with your hands, and throw them on the same cast iron oiled pan. Let them brown a bit on each side, then bake if you like for an additional 15 minutes at 375 for some extra crustiness. It allows the seitan to cook a bit more too.
Now you’re done! Congrats.
Really interesting dinner last night. Mediterranean chickpeas with carrots, chard, and gimme lean sausage. Brown the sausage, add carrots and chickpeas, pan fry very everything with olive oil, lemon juice, rosemary, basil, salt, pepper, a tiny bit of tomato sauce, and a dash of cinnamon. Add chard and cook down for a few minutes.