I will be the first to tell you that I am no cooking or baking expert by any means, but enjoy doing both as evidenced by the blog. Most of the time I’ll take a recipe and make some adjustments to make it my own. However, if you give me the basic ingredients for a cake with no recipe, my eyes will bug out. Change those ingredients to things like quinoa and veggies instead (uhh, not for a cake, obv), and you’ll get a thumbs up. Maybe not literally.
Have you had broccolini? I used to think it was baby broccoli, but it’s evidently a cross between broccoli and Chinese broccoli (kai-lan). It’s more tender and has longer, thinner stems, which are way more delicious than broccoli stalks, I think.
I wanted to use kasha for the grain as I’ve never cooked with it, but since the bulk bin at my store was empty, I went with a standby favorite: quinoa. Speaking of favorites, I also couldn’t not add mushrooms. It’s kind of a habit. Finally, the whole shebang has a hummus thing going on with the chickpeas, lemon zest and juice, and tahini. Light, yet filling and delicious! Continue reading