Vegan Munchies

If any vegetables in that title bother you then it’s time to grow up! Whenever I successfully use up produce before it wilts into mush I feel like I deserve a reward. It’s so hard! But this week I’ve been reading up on Dr. Fuhrman who developed the program Eat to Live. His site is ok, but it doesn’t really offer much unless you’re willing to pay (unlike McDougall’s) but he does have an interesting nutrient density chart that ranks many foods according to most nutrients per 1000 kcal serving- collards and spinach ranked near the top!

This dish was easy. And quinoa is usually pretty filling. This recipe made enough for Khamis and I for lunch.

First, I used my rice cooker to cook the quinoa. I threw a cup in there dry, turned the device to COOK and toasted the quinoa until it smelled toasty. Then, I poured in the water and put on the lid.

Next, I sauted half a small onion and 1-2 cloves garlic in 1 tbs olive oil for 3-4 mins.

Then, chop up a 1/4 of a head of collard greens and mixed them in with with the aromatics. I put a lid over the skillet and let it go for about 5-8 mins, stirring every so often.

Add a couple dashes of tamari or soy sauce to salt.

When the collards were good and soft, I added half a bag of baby spinach, a couple chopped up basil leaves and some sliced crimini mushrooms. I put the lid back on and turned the heat OFF. After a few mins I came back and stirred in the hot, cooked quinoa and some black pepper. Done!

I’m supposed to go to a Quinceañera tonight. UGH social events and probably nada to eat. Oh well.