Slowly things get back to normal at least for next few days.
I started my Friday with Rise and Shine class and still I have to go back for my evening class but for now I just wanted to share with you one of the dishes that I ‘ve made for the Christmas Eve.
One time I saw Mairlyn Smith preparing this meal in TV and I thought that this would be a great addition to our traditional dishes on the Christmas Eve dinner, especially because it’s vegetarian.
You will need:
1 cup of red quinoa rinsed and drained ( then cooked in 2 cups of water)
block of organic extra firm tofu, cut into cubes
1 leek+1/2 onion chopped
3-4 white mushrooms
1 clove garlic, crashed
1 cup of vegetable broth
2 Tbsp olive oil
*1/4 c roasted pecan halves and pomegranate seeds to sprinkle of top – Add when you are ready to serve
spices: 1 tsp ground sage, 2 tsp thyme leaves, black pepper, salt. 1/4 c fresh parsley chopped
Start by cooking quinoa according to the package instruction and let it cool. Heat the olive in a separate pan over medium heat; cook leek, mushrooms, onion, garlic, tofu, broth and spices for a while to get the flavour out. When you are ready to sever, add quinoa, pecans, parsley and sprinkle with pomegranate seeds for some extra crunch.
It came out really good. And you know that it’s good-when all the meat eaters around the table are digging in.
Happy Friday, I am going back to work,