Immediately when I saw this recipe I was inspired. It sounded so succulent.
I made my own version off of what I had in the house and it couldn’t have been easier.
- 1 c quinoa
- 2 c water
- 1/2 t salt
- 1/3 c hemp seeds
- 2 T Teriyaki Sauce
- 1 c mushrooms
- 3 chicken cutlets (optional – I used the whole free range organic kind )
- chopped green onion
- garlic (I used 1/2 t of prechopped)
- Add garlic and quinoa into a pot over medium heat for 1~3 minutes
- Meanwhile saute mushrooms and chicken in a separate pan
- Add water to quinoa mix
- Once quinoa has absorbed liquid add in Teriyaki sauce, then the cooked chicken, mushrooms, hemp seeds, and green onion
I’ve eaten it plain this way and top it over a bed of lettuce to bring as my lunch at work.
I’m obsessed with hemp seeds at the moment which is why I went with those, but traditional sesame seeds might give more of a crunch.
I can’t believe its taken me this long to make a full on cooked meal with seasoning, sauces, and spices. I went all out as it was nothing but rain, rain, rain the whole weekend. Lots of cooking and baking happened. Even a visit to a vegetarian festival. Stay tuned!
A few things I always have on my shelf are: cans of beans, tomato sauce and dry quinoa. So when I’m too lazy to fill an empty fridge I can always rely on these to have a meal on hand.
Kitchen Sink Dinner Fun
- 1 can of chickpeas (or other beans)
- 1 c mushrooms
- 1 small onion, chopped
- 1/2 c tomato sauce
- 1 T nutritional yeast
- 1 T ground flax
- 1 t salt
- 1 t sriracha (optional)
- 2 T feta/daiya (optional)
- 1.5 c precooked quinoa (optional)
- Saute mushrooms and onions on a coated pan for around 5 minutes
- Add chickpeas, nooch, flax and salt
- Once chickpeas are heated add the tomato sauce and feta or daiya
- Remove from heat and combine with quinoa if you want a more stick-to-your-bones meal
Serve as is, on a bed of lettuce, or atop pasta. It makes great leftovers hot or cold!
other ideas for additions: meat crumbles, tempeh, rice, raisins, other veggies on hand
Question: What do you always have on hand in your pantry?
My Dad is about to love me for this recipe.
Mexican food is one of those craving that you just can’t shake. Luckily it’s always one of the easiest cuisines to whip up.
All I had to do was buy the enchilada sauce, the rest I already had on hand.
Every foodie most likely has a spare can of pumpkin puree in their cabinet. And for good reason!
Pumpkin Enchiladas (vegan)
makes about two small enchiladas or one large one
- 1/2 c pumpkin
- 1/2 c beans (I used black)
- 1/2 c mushrooms (optional)
- 1/2 c onion
- 1 t garlic
- 1.5 t cumin – feel free to add more!
- Enchilada Sauce – 2 T for filling plus more for topping
- 2 small Tortillas or one large one
Optional additional toppings/fillings – Cheese, meat, tempeh, seitan, veggies, chives, potatoes
- Saute mushrooms and onion in the pan for 5 minutes
- Add remaining ingredients for filling
- Stir until mixture is warmed throughout
- Put mixture in a tortilla placing the folded side down
- Pour enchilada sauce on top
- Bake at 350 for 25 minutes or until tortillas are golden
When I combined the ingredients in the pan I decided to get a little artistic before I mixed it all up
With the enchilada sauce on top before baking
So good and so filling!