Biggest Bro created a long running dinner favorite in my household which consisted of brown rice, black beans, salsa & cottage cheese. (This is incredibly fast and easy if you use leftover rice and canned beans.) Both my fellas always liked this but when that dang doctor told Mr. Bigg Sis not to eat dairy anymore, this one fell off the radar. (Actually we are very grateful to that doc because Mr. Bigg Sis is much healthier since we ditched the dairy…, but it DID get in the way of some of our fast favorite dishes!)
Now the Sis Sisters usually just replace, substitute, re-vamp and redundify ;-), but none of the vegan cheeses we have tried with this concoction brought the same level of enthusiasm… until now that is. So I’m going to share one of those annoying recipes that gives you ingredients, but no amounts. I am usually not irritating…. Okay, Little Sis reads this and I could be very irritating when we were children…. Okay, maybe not just then…. can we just move on from the irritating thing now?
I am giving you only ingredients because this is a “put out the ingredients and let each family member put together their own perfect combo” recipe. I know my 15 year old loves this concept, and only requires a reminder that there does need to be a reasonable amount of veggies in his bowl. I love it because it is a little easier for both clean up and preparation.
At any rate, Quinoa takes about 15 minutes to cook once the water boils, and in that time the rest of the ingredients were prepared and then – oh yum!
1) Cook quinoa according to package directions
2) Kale sauteed in olive oil, garlic and cumin seed
Get your clean kale greens ready (I used about 3 big handfulls)
Heat about 2 tsp of oil
Add a minced or pressed clove of garlic and 1/2 – 1 tsp cumin seed
Once garlic and cumin seeds are fragrant, add kale and stir
After kale looks darker green and shiny, add about 1/4 cup water and place cover on pan
Turn off heat
3) Offer vegan parmesan
1/2 cup nutritional yeast flakes
1/2 cup raw sunflower seeds
1/2 cup sesame seeds
1/2 – 1 tsp salt
Blitz these ingredients in the blender – don’t go too long or you will create seed butter!
4) Drain and rinse can of black beans (or kidney beans – or whatever beans you have)
Heat the beans up a little so they don’t cool everything else down.
5) Open containers of salsa ;-)
We will be having this again… So easy and perfect on a busy night when you don’t want to spend much time cooking.