Late this afternoon I finally decided to brave the wind and rain and, with Keaton bundled up in the stroller (with the rain poncho thingy on it – still can’t quite figure out that thing) and me in my raincoat, headed out to buy some ingredients for dinner. I was hankering for some good, chunky hippie food, and so I decided to cook up a dish that I like to call Quinoa Delight (pictured above, recipe below) – it’s inspired by a similar dish at one of my favourite Vancouver restaurants, The Foundation.
And then I whipped up (well, not exactly whipped up, it took about 2 hours to get it into the oven, as delightful little Keats kept interrupting me) an Upside-Down Apple Pie, which Joshua and I enjoyed with aplomb after putting Keaton to bed. I’d seen a link to the recipe on a friend’s Facebook page, and just had to try it. Note: it says to bake it for 1 & 1/4 hours, but I’d suggest only baking it for one hour – the carmelized bottom was a little burnt and therefore bitter. We ate the pie (with ice cream of course) and drank decaf to the sweet sounds of Keats cooing and gurgling away in the baby monitor.
Quinoa Delight
4 cups quinoa, cooked
1 nice bunch of spinach, washed and trimmed
1 package firm tofu, lightly fried in olive oil and sesame oil
Toasted sesame seeds, for garnish
Tahini Sauce:
2 small onions, chopped
6 tbsp olive oil
2 cups water
2 cups tahini
6 tbsp tamari soy sauce
5 tbsp fresh ginger, minced
1 tbsp maple syrup (honey works, too)
1 tsp salt
dashes of cayenne and nutmeg
Saute the onion in hot olive oil under tender. Add the remaining sauce ingredients and the fried tofu, and simmer everything on low heat for about 15 minutes. Serve on nice big beds of spinach topped with one cup of the cooked quinoa per serving. Garnish with a generous sprinkling of sesame seeds.
Glowbug Girl 