Okay, first off, I'm working part-time at a used bookstore near Yale University. We have a small cafe that serves food and hard to find book lover treasures. For it to just be a little fun book store a step away from Yale's elite; we get a pretty bustling crowd in everyday. Ranging from students to the locals. I cook with two other amazing cooks. We have a lot of fun dreaming up the days specials, talking about our possible new tattoo, our dreams, what went right or wrong with love while trying to stick with vegetarian and vegan options to the folks that need to make it back to the campus or office in 15 minutes. Some of the photo's I take of the food will be from my own kitchen... a lot will be from the store when I have knocked myself out at what I was able to create in this small hole of scratch kitchen we work out of...it's magic most days! It's a great little place, free of drama and stress. A nice place to clock in and out of in the meantime til I get the ultimate....being the free bird to fly and roam as I wish while still helping other in same way.
While I am having some wins with finding serious people that truly want to do the whole natural thing, a lot of resistence still exist in the majority. Food is a very private, somewhat of a political choice. People are ready to fight, well maybe not with a fist but a fist of words and stubborness about questioning their food choices. To each its own.
The smell of Bacon still makes me want to jump ship and hide in a corner like a caged animal with claws and devour it...each and last crispy, dripping swine hog piece of fat of it like a rib bone. I take a long breath instead, like they teach you in meditation practices, say Ohm and carry on...never been a nail bitter...bacon makes me want to be.
So anywhoo, here is a simply Portabella Mushroom recipe mixed in with Quinoa and other goodies that are sure to hit the spot. Get your mind out the gutter...you know what I mean. LOL! Quinoa gives it that extra superfood power that will make you feel like Superman or woman after eating it!
Enjoy
Peace. Love. Power.
Honey Balasmic Portabella Quinoa Salad (Feeds 2 to 3)
3 to 4 ripe healthy Portabella mushrooms (make sure to take a spoon and scoop out the middle fungus stuff..Not tasty) Thin dice or juilenne them. Up to you.
1 1/2 cup red onions Diced finely
1/2 cup Roasted Peppers julienned (a can of them will do or if you're bad roast them by oven or on the stove top)
2 to 3 TBSP of garlic ( this gives it the extra kick!)
2 cups of Red Quinoa ( if you never heard of it, most health food stores carry it. Yummy and has a bit more of a nutty and gritty taste than regular Quinoa that's recently became popular. A grain from South America, Peru, super food. Ultra good for ya!)
1/2 cup honey or maple syrup
Your favorite greens underneath...I love mixed greens or Arugula...again, up to you. Topped with fresh Scallions, maybe a drizzle of Sesame oil.
2 ways to this to bring out the ultimate yummy factor:
1. Marinate all these ingredients over night and then flash fry them the next day in a sautee pan. Cool and then enjoy adding scallions and sesame at the end.
2. Sautee your Garlic ( til its brown in olive oil), red onions and Portabella's flash style for extra kitchen aroma smell LOL or not to get that initial raw garlic hit and then add all your other components and then let it chill as you chill...top with scallions and a drizzle of sesame oil. Always up to you. I chose route 2 in the picture above.
Cooking Quinoa
Cooking Quinoa is easy! It is a cooperative grain that likes to get out of hair as soon as possible so you can eat and enjoy your meal. Same as brown rice. I found the 2 to 1 ratio works. 2 cups of water to every 1 cup of rice you cook. Cook on high heat, don't worry, they usually don't stick to the pan and cooks quickly. It only takes about 15 MINUTES TO COOK QUINOA. Over-cooking will make it lose nutrients and that knitty gritty that make's this salad a win!
Enjoy it, if you do it or inspire too...let me know.
Peace. Love. Light.
Deep Belly
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