Friday, July 20, 2018

Recipe Round-Up: Naturally Lean

Thanks for all the kind words and thoughts for my dad. After two and a half weeks, he is out of hospital and on the mend!

Naturally Lean by Allyson Kramer is a fun little book. It is divided up into chapters based on ingredients (such as nuts, grains, fruits, legumes, etc), rather than traditional chapters. You will notice that I talk often about how the serving sizes were far too small for me. This book is designed to have 300 calories or less for each serve, which I suspect is why some of them seem small. I don't count calories, so I just eat what makes me feel satisfied. Just bare that in mind if you are cooking for a crowd from this book. You can see what else I have made from this book here.

Popcorn Tofu with Beyond Good BBQ Sauce and Cucumber, Mango, and Radish Salad: This was a fun little dinner. The tofu is frozen and thawed, coated, and then baked. I found the chickpea-flour based dipping liquid very thick, so when I then rolled them in almond meal it got pretty sludgy. They baked quite nicely, but I had to increase the heat in my oven to get them to go golden. I The BBQ sauce was fairly easy to make, though initially had too strong a tomato taste for BBQ sauce, I added some extra brown sugar, and once it had time to sit a little the flavours melded better. I also left out the chili, used garlic powder instead of fresh garlic, and I didn't have any celery salt. The sauce also has some jam in it, and I used strawberry jam. The salad made a lovely side - it was so sweet and refreshing! My radishes were very little, so I cut the cucumber slices into quarters to make the sizes more equal.
Rating: Popcorn Tofu :), BBQ Sauce :), Salad: :)

Popcorn Tofu; Better Than Good BBQ Sauce; Cucumber, Mango, and Radish Salad


Strawberry Banana Green Smoothie: It is cute when smoothie recipes say they serve 2, when they clearly only serve 1. Or is that just me and my big smoothie appetite? This is a lovely, pleasant smoothie. I used frozen strawberries to make it extra thick (along with the frozen banana), and I only used 1 date (rather than 2) so it wasn't super sweet. The recipe recommends almond milk, but I used oat. I used baby spinach as my greens.
Rating: :)

Strawberry Banana Green Smoothie


Mint Chocolate Chip Green Smoothie: I am iffy about mint and chocolate together, but this one had a really nice flavour. Definitely because it uses fresh mint rather than mint extract. And the unsweetened cocoa powder and cocoa nibs for the chocolate component, sweetened with 2 dates. I used both dates in this one, and it was the perfect mix of not too sweet. It isn't pretty to look at, it is murky, but a nice way to start the day.
Rating: :)

Mint Chocolate Chip Smoothie


Goji Overnight Oats: A half recipe of this made a good breakfast (it says the full recipe serves 4... not on my appetite). A mix of goji berries, pecans, and cinnamon are mixed with rolled oats. She suggests only soaking rolled oats for an hour, but I did it overnight (as I normally do with overnight oat recipes), and the texture was fine for me.
Rating: :)

Goji Overnight Oats


Cherry Overnight Steel-Cut Oats: This is a variation of the above recipe, using steel cut oats. I was suspicious about how uncooked steel cut oats would be in the morning. They certainly did soften with their overnight soak, though were still quite chewy. I prefer the texture of rolled oats for this sort of thing. I switched this version up by replacing the goji and pecans with dried cherries and almonds, which was a nice combination.
Rating: :)

Cherry Overnight Steel-Cut Oats


Cinnamon Bun Milkshake: I made this for a snack, and a half recipe made one regular size glass (a whole recipe is meant to serve four, it would be pretty small serves!). I love cinnamon, and this recipe was so sweet and yummy, a great afternoon pick me up!
Rating: :)

Cinnamon Bun Milk Shake


Creamy Tomato Bisque: This is a super easy recipe to make, blending up tinned tomatoes and soaked cashews, though I found it overall was a little bland. I would have liked it to be creamier... some nutritional yeast added in was a nice cheesy flavour boost. I made a half recipe, which made one big mug for lunch, served with some grilled cheese. I didn't have fresh tarragon to use, so I used a pinch of dried.
Rating: :|

Creamy Tomato Bisque


Lemony Lime Chia Pudding: I don't know in what universe 1/4 cup of chia seeds would equal four serves of pudding, but not in mine. I made a whole recipe for me. There is quite a lot of liquid in it, so it almost felt more like a chia drink than a chia pudding. The recipe calls for 1/4 cup maple or palm sugar, I used maple but cut it down to one Australian TBS (20mL), which was sweet enough for me. I also left out the zest, as I was using pre-frozen cubes of lemon and lime juice, and I didn't add coconut cream on top.
Rating: :)

Lemony Lime Chia Pudding


Tempeh and Snow Peas: I cut this recipe down to be a single serving, served with some rice and some spinach. I wasn't a huge fan of the marinade, which I found to be very salty. There was some pineapple juice in it, but any sweetness was lost. I kind of wished I had some pineapple chunks in the stir-fry itself. I would also recommend crisping and browning the tempeh first in some oil after marinating, because when you just add it with the marinade and the snowvpeas it was just a bit mushy.
Rating: |

Tempeh and Snow Peas


Cute Kitty Photo of the Post

Dim Sim on her lead


Seeing as her catmax is out of action while we are renovating, I bought Dim Sim a harness and a lead so I can take her out in the yard for a little bit. I wasn't sure how she would take to it, being an 18 year old cat, but turns out she took to it just great! Though mostly she just wants to be able to drink out of the pool, and I have to keep encouraging her to enjoy other spots in the garden!

Tuesday, July 10, 2018

Eating Out: Netherworld

The cool kid in Brisbane is undoubtedly Netherworld, a arcade and bar where the menu is vegan by default. Though people can add animal products if they must, they often have to pay extra for this. As well as food and beverages, there is also a huge library of board and card games, and a room full of fun arcade games. I had been meaning to go for ages, but never quite got around to it. Until suddenly I went twice in one week, both times for birthdays. This was at the end of last year, I am finally all done with my 2017 eating outs! Anyway, the menu has changed a bit since then... more than once... so I have made notes on what is still available.

The first time was for my friend Tracee's birthday. It was a lot of fun! As well as food, we also had a great time playing pinball, and then I reconnected with my youth with some Mortal Kombat II. I am pleased to see my technique of just mashing all the buttons together still seems to work. I enjoyed smashing the patriachy a little, until my character finally succumbed to another woman.

I have an acquaintance who seems to be here several times a week, and they highly recommended the Burgatory as the best burger ever in the world, so I had to get that. It is a cheeseburger, but also has onion rings on it. And it was very nice, a very good burger. Didn't quite live up to the hype, but I would recommend it as a solid cheeseburger option. This is still on the current menu, and it looks like they have a double version as well!

Burgatory at Netherworld


Tracee's partner had the Tanuki Tofu Burger, which had tofu, slaw, and BBQ sauce on it. He said it was good. This isn't on the current menu.

Tanuki Tofu Burger at Netherworld


Tracee had her favourite mac and cheese. They actually use udon noodles, so it is a slurpy cheesy experience. I tried a little bit, but their cheese sauce has sriracha in it and was too spicy for me. One of the downsides for my sensitive self is that the menu has a lot of spicy in it. This is still on the menu, though they have moved it from the bites to bowls section. I doubt they'll ever that this off!

Mac and Cheese at Netherworld


We also shared some Tofu Critters, lightly spiced fried tofu with sriracha mayo. The mayo was a bit spicy, but the critters were OK. They were good! These are still on the menu as Popcorn Critters, but with chipotle mayo.

Tofu Critters at Netherworld


Three days later, I was back for another friend's birthday! This time, there were a lot more people, so we ended up playing a card game. It was like CAH Against Humanity (which I have never played) but with memes, targeted at young millenials and I hated it so much. I confiscated some of the cards for being in too poor taste, because apparently that is who I am now. Oh well.

We shared some food between us so we could try some more things. First up, the Loaded Fries. These had BBQ jackfruit, cheese, and BBQ sauce on. Also a pineapple and jalapeno salsa, which we had on the side. However, what ever was in the seasoning on the jackfruit was really very spicy for me! They seem to still have a version of these on the menu, but with chili beans instead of jackfruit.

Loaded Fries at Netherworld


We also shared the Mushroom Tempura with Wasabi Mayo. This was outstanding! While I have issues with chilli, I have no issues with Wasabi. I love it! And while I am not a fan of too much deep fried, these little nuggets managed to stay crisp and crunchy and not too oily for a prolonged snacking session. These are still on the menu as Munchkin Mushies (I hate that name!), and I highly recommend!

Mushroom Tempura at Netherworld


Finally, the Gwisin Bowl. This was a chilled salad of soba noodles, vegetables, and peanut sauce, surrounded by warm Tofu Critters. It was light, refreshing, and not spicy. This isn't on the menu anymore.

Gwisin Bowl at Netherworld


I have been meaning to get back to Netherworld since then, but it is now six and a half months later, and they have been through several menu changes. Some of the burgers I had wanted to get are now gone. Their new menu has a couple of bowls I wouldn't mind trying (the Wampus Waffle and The Rodan), but we'll see how I go!

A final bonus food photo, for my friend Ashleigh I made a birthday cake. It is a double layer cake, using a few different recipes. The cake itself is the Vanilla Birthday Cake from Chloe's Kitchen, and it was filled with a layer of the Salted Caramel Icing from Chloe's Vegan Desserts. Then the whole thing was covered and decorated with Peanut Butter Cream from Vegan Cupcakes Take Over The World. It got a little smooshed in transit to Netherworld, and is far from a professional job, but I was pretty chuffed.

Ashleigh's birthday cake


On a personal note, it has been a while between posts. My dad has been in hospital for the last week and a half, so I try and visit him on days when I am not working all day, and by the time I get home I tend to just watch Netflix and go to bed. But I am still here, and will be slowly continuing to get through my hilariously huge backlog of places I have been eating and cookbooks I have been cooking from!

Cute Kitty Photo of the Post

Gizmo and Sahara


I had a dream a couple of nights ago where I came home from holidays and had to pick up Sahara and Gizmo from the clinic, they both had UTIs. But they were easily treatable. And I was going to be able to take them home and hug them. I miss them always.

Friday, June 22, 2018

Eating Out: Grown

At the end of last year (yes, I am behind), I went to dinner at Grown with a bunch of Brisbane vegan Instagrammers, at the invitation of my friend Tracee. Grown is a charming vegan cafe, that at the time had only recently started offering a dinner service. Six months on and their dinner service is still going strong, as well as their morning opening hours.

Tracee and I decided to share a few things, so that we could maximise out eating options. We started with a couple of small plates - The Olive, Sauerkraut, and Sesame Cheese, as well as the Baba Ganoush. Both came with slices of delicious house-made bread.

Olives, sauerkraut, sesame cheese at Grown


Baba ganoush and sourdough at Grown


For larger plates, we shared the Roasted Cauliflower with Lentil & Cerveza Soup and Cripsy Buckwheat, and the Smokey Mash with Tempeh and Herb Sauce. I had no idea what cerveza was until I googled it, it means beer. They were both delicious, but the cauliflower was the stand out.

Roasted cauliflower, lentil & cerveza soup, crispy buckwheat at Grown


Smoky mash, tempeh, herb sauce at Grown


For dessert, I had the Baked Pink Lady Apple with Granola and Vanilla Ice Cream. Their housemade ice cream is coconut, but they have some good old So Good Vanilla as well, so they subbed that in for me to make sure I didn't have any coconut fat issues. This dessert may look and sound simple, but it was delicious. Like a perfect apple crumble.

Baked pink lady apple, granola, vanilla ice cream at Grown


It was a really lovely dinner, and I am looking forward to visiting again for both brunch and dinner. The menu in the cafe has changed since I was there, though they have not update their website or Facebook page with the current menu. But I'd love to see what they do in winter! They are also very good with gluten free people. One of our party was a coeliac, and they new exactly what was GF, what might have cross-contamination, and any subs that could be made. Overall, highly recommend!

Grown - Shop G3, 21 Buchanan Street, West End, Brisbane - 30367213

Cute Kitty Photo of the Post

Penny


Our adoption kitty Penny sleepsies and shows her feetsies!

Thursday, June 21, 2018

Recipe Round-Up: More Quick-Fix Vegan

More Quick-Fix Vegan is the third book in Robin Robertson's 'Quick-Fix; Series, cookbooks that will have food on the table in thirty minutes or less. You can see what else I have made from this book here.

Clear Shiitake Soup with Bok Choy and Edamame: A comforting miso soup, full of mushrooms and greens. I halved the recipe, though I needed to add slightly more broth to cover it all.
Rating: :)

Clear Shiitake Soup with Bok Choy and Edamame


Tempeh Larb: Part of the 'Bowls' chapter, I halved this recipe and made one big serve for myself. The tempeh and rice are seasoned and fried, and tops a bed of green cabbage. Because raw cabbage can sometimes upset my stomach, I lightly sauteed it first.
Rating: :)

Tempeh Larb


Chickpeas Nicoise: I really enjoy the Nocoise combination of flavours, and am always keen to try any recipe that has them. In this one chickpeas, tomatoes, and olives are sauteed with steamed potato and green beans. I made a full recipe, but only got 2.5 serves rather than 4. Also nice with a bit of nutritional yeast sprinkled on.
Rating: :)

Chickpeas Nicoise


Quinoa-Roni Pilaf: Beans, spaghetti, and squinoa form the basis of this, though I also added some wombok, peas, and carrots to up the vegetable content. It took me a little longer to cook the quinoa and spaghetti through than the recipe stated. It was an interesting combination, lots of fun topped with some ketchup and nutritional yeast.
Rating: :)

Quinoa-Roni Pilaf


Quinoa with Fennel and Black Olives: The fennel and quinoa and simmered together, giving a lovely flavour the whole dish. As well as olives, tomato, basil, lemon, and white beans are added. I served this over some baby spinach (though it would also be great sauteed through during the cooking), and sprinkled with some nutritional yeast.
Rating: :)

Quinoa with Fennel and Black Olives


Big Bang Tofu: This recipe sounds a bit weird, with the sauce a mix of mayo, sweet chili sauce, and sriracha. I made this quite a while ago, before my chili intolerance really kicked off, though I still used a very mild sweet chili sauce. Even though it seemed weird, it tasted OK! The mayo I had on hand at the time was the Melrose brand, which is a bit mustardy (these days my favourite Vegenaise is available in supermarkets). I used a 500g block of todu, and served it with brown rice and broccoli.
Rating: :)

Big Bang Tofu


Black Bean and Sweet Potato Picadillo: I like picadillos, the nice combination of sweet (raisins) and salty (olives). The recipe called for one sweet potato, and mine was a large 800g one. But I used it all, and left out the capsicum. I also added some extra olives.
Rating: :)

Black Bean and Sweet Potato Picadillo


Stroganoff-Inspired Pasta: This recipe was on the meh end of the scale, it was a bit bland, and also it was a bit too saucy. I would consider doubling the amount of tomato paste and decreasing the amount of nondairy milk if I was making it again. And before you ask, I know I have a habit of halving the amount of pasta that US recipes call for, but this one started out with 8oz pasta, and that is what I used. Also, while it is less than 30 minutes, there are quite a few pots involved, so factor that in for washing up. I added some peas and served it over baby spinach.
Rating: :|

Stroganoff-Inspired Pasta


Jamaican Rasta Past: Unfortunately this was another bit of a meh, also falling into the bland camp. Though to be fair I did leave out the chili, so perhaps that is where the flavour burst comes from. I used a combination of broccoli and green beans, and also added a tin of kidney beans.
Rating: :|

Jamaican Rasta Pasta


Linguine with White Clam-ish Sauce: Hmmm... the pasta recipes aren't doing to well in this round up. This definitely had nice flavours, but was quite dry. I decreased the amount of pasta, but also added some white beans and extra mushrooms. They use oyster mushrooms as the 'clam' stand in. I only got three serves from this.
Rating: :|

Linguine with White Clam-ish Sauce


Cute Kitty Photo of the Post

Penny


Meet Penny, our current adoption kitty! She is about nine months old, and is just lovely.

Thursday, June 14, 2018

Eating Out: Mt Gravatt Marketta

For the most part it doesn't take me too long to get around Brisbane, but there is something nice about options closer to home. The Mt Gravatt Marketta is a weekly food market that is not too far from where I live, and has quite a few vegan options. I have only been once, and it was at the end of last year (I am so far behind in my posts, but catching up!), so the options may well have changed since then. In fact, I know they have because my mum sends me every vegan mention that the post about! I think it does vary from week to week, but you will definitely find something. Here is what I found!

Starting with this Vegan Tostada from Viva la Tostada. It is the vegetarian tostada minus the dairy, but of course the price is the same. Black beans and crunchy veggies and avocado, it was nice, though a little dry.

Vegan Tostada from Viva la Tostada at Mt Gravatt Marketta


I can't remember the name of this stall, but it had lots of bubble teas! I had a Peach Iced Tea with Pearls and Lychee jelly, and it was yum!

Peach Iced Tea with Pearls and Lychee Jelly at Mt Gravatt Marketta


I was super excited to try London Spuds, a baked potato stall. The potatoes themselves were baked in a special potato baker thing... I am sure it has an actual name. But the toppings left a little to be desired. I combined the toppings of two of the vegetarian ones (named Dr Who and David Beckham), minus the butter, cheese, and sour cream. Mine had baked beans, slaw, and mushrooms. My enthusiasm was a little dampened when I saw them tip a can of cold Heinz baked beans on to it, and topped it with some ready made slaw mix from Coles (which is always dry). Oh well, it was fine and the potato was good, but they need to do better for their vegan options... and maybe ingredient quality in general

Baked potato with Baked beans, slaw, mushrooms (Dr Who vs David Beckham) from London Spuds at Mt Gravatt Marketta


Could I be more vegan getting a falafel plate? But this one from Yossi's Falafel was excellent. The falafels were perfect texture and flavour, with some pita bread, pickled vegetables (I love pickles!), and super creamy hummus. Yum!

Falefel Plate from Yossi's Falafels at Mt Gravatt Marketta


Confession - I have never had churros. Well, except for the fancy ones from Terre a Terre in Brighton, but they are really in a category of their own. Barcelona Churros had vegan churros, though no vegan dipping sauce. They don't have any sort of small serve, so I did my best to get through this giant cone. I couldn't finish. Initially they were delicious, hot, crunchy, cinnamon sugary. But they cooled quickly and were not as good, and I was getting full. I needed someone to share with!

Churros from Barcelona Churros at Mt Gravatt Marketta


But not too full for ice cream! Heavenya was a small gelato stall, with two vegan flavours with the rest of their offerings. I picked the pineapple sorbetto over the coconut based chocolate, and it was refreshing and creamy and delicious. A perfect end.

Pineapple Sorbetto from Heven-yah at Mt Gravatt Marketta


Some other options I saw included a vegan burger, and a vegan Laksa. I had messaged a number of stalls before going to confirm vegan options, but it seems like these days there is always something. As I mentioned, this visit was several months ago, so attending stalls or menu items may have changed. But if you are looking for something fun to do on a Saturday evening on the south side of Brisbane, this is probably worth a visit.

Cute Kitty Photo of the Post

Dim Sim


It is winter here, so the sun is much slower to come up. Dim Sim takes this as a personal affront, but is pretty good at seeking it out where she can. She is perched on the back of a sofa here, and you can just see the sunlight on her fur.

Sunday, June 10, 2018

Recipe Round-Up: Minimalist Baker's Everyday Cooking

A while ago I bought Minimalist Baker's Everyday Cooking by Dana Shultz after seeing a bunch of Instagrammers do a cookbook challenge from it. The recipes I saw looked good, though once I got the book it took me a while to get inspired by it. However, eventually inspiration hit,and I have made many lovely recipes from it, with many more marked to make. This is the first proper round-up I've done of this book, though I have blogged about a few individual recipes in the past past

Carrot, Potato & Chickpea Red Curry with Cauliflower Rice: This is a hearty, comforting curry. The recipe calls for a quarter cup of red curry paste, plus more to taste. So cute. I used a tablespoon and got a nice mild heat. Because there is no coconut milk in this curry to mellow out the heat a bit (it is a tomato based curry rather than a creamy one), I increased the amount of sugar to use two of the larger Australian TBS (20mL each), rather than the standard US one (15 mL each), and also added a squirt of lime juice. I got a lovely sweet, tasty curry with just a very mild heat. I served this over cauliflower rice, which was just cauliflower processed up and sauteed in a little oil. Cauliflower rice will in no way replace real rice for me, but as there was a lot of potato in the curry for carbs already, it seemed like a fun thing to try. I think this was my first cauliflower rice!
Rating: Curry :) , Cauliflower Rice :)

Carrot, Potato & Chickpea Red Curry; Cauliflower Rice


Crispy Baked Tofu: This recipe is so simple and so easy and barely a recipe, basically just involving baking plain tofu cubes until they are crispy. But sometimes the simplest things are the most perfect. And I do really love tofu. I made this for another recipe, but I also just snacked on a bunch as well.
Rating: :D

Crispy Baked Tofu


Super Green Juice: I don't have a juicer, but this is a blender juice. It has parsley, coriander, spinach, kale, celery, ginger, cucumber, apple, lemon and either banana or pineapple (I used pineapple), that is blended up with water and strained. I am a rebel, so I had mine as a smoothie rather than a juice, because sometimes I am too lazy to strain. It was post sweaty yoga, so I used coconut water instead of regular water. It makes a lot of juice/smoothie! It was... OK. Not my favourite mix of greens. The texture was also a bit strange, though that is my fault for making it as a smoothie rather than juice. But the flavour was just not quite there for me.
Rating :|

Super Green Juice


Beet & Green Apple Yogurt Smoothie: So pretty and pink! Also very refreshing. This uses raw beet, a green apple, and vanilla soy or coconut yogurt, I obviously went for soy. It has berries in it as well as the beet and apple, and some lime for tartness. A great mix of earthy beet, sweet apple and berries, and the lime.
Rating: :)

Beet & Green Apple Yoghurt Smoothie


Super Powered Chocolate Shake: I know this looks more like hot chocolate than a shake. I styled this for a MiniMoFo challenge about warming up over Christmas. Of course, in Australia, Christmas is hot! So even though it is in a mug, that is one icy cold smoothie and the marshmallows are actually ice cream. I made a few changes to this simple recipe. I used peanut butter instead of almond butter (almond butter is just so expensive here, plus chocolate and peanut butter is a perfect match), oat milk instead of almond milk, and LSA mix (linseed/sunflouwer/almond meal) instead of flaxseeds (aka linseeds). The cacao powder, chia seeds, and banana I had as written. I also left out the date, because I knew this would be sweet enough for me without it.
Rating: :)

Super Powered Chocolate Shake


Garlic Cheddar Herb Biscuits: I haven't made a lot of biscuits, but these are the best I have ever made. They are salty, garlicky, cheesy, and delicious! I made a half recipe and for 4 biscuits using a 2.5 inch cutter. The cheddar flavour comes from lots of nutritional yeast. I loved these.
Rating: :D

Garlic "Cheddar" Herb Biscuits


Chickpea Fesenjan: I wasn't sure exactly what this would taste like before I made it, but it was a runaway hit. Roasted walnut meal is mixed into a sauce with pomegranate molasses and simmered with chickpeas. I am not always the biggest fan of walnuts, sometimes they can be bitter, but after the simmering there were no issues. The sauce had such a great flavour, including some lovely sweet onions as well. I served this over basmati rice, and we got 3.5 serves from it. The recipe calls for 1.5 cups, or 180g, of walnuts. My 1.5 cups was less than 180g.
Rating: :D

Chickpea Fesenjan


Masala Chickpea Curry: This comes together easily, and is a very lovely sauce. The recipe calls for 4TBS of garam masala, which seems like a lot. She does have a note to make a quite GM blend, though I used my regular store-bought one. My one was nothing like her one, and I decreased the amount to 4 tsps. It was quite peppery! As well as simmering chickpeas in the sauce, it is topped with some spiced chickpeas as well. I reheated these garnish chickpeas just before I put them on. I served this with rice and baby spinach, garnished with parsley and with a little lime juice squeezed on. It says it makes 4 serves, but really it is 3.
Rating: :)

Masala Chickpea Curry


1-Pot Chickpea Noodle Soup: I scaled this recipe for six down to a recipe for one, when I was under the weather and needed something soothing. I used 1 carrot (instead of 5), 2 celery sticks *instead of 4), 2.5 cups of stock (instead of 7-8 cups), and a 70g bundle of ramen (instead of 225g of spaghetti). After simmering for 10 minutes, a lot of the liquid had absorbed. It made one big serve, for one not so well girl. And it definitely hit the spot.
Rating: :)

1-Pot Chickpea Noodle Soup


Butternut Squash, Kale & Quinoa Bake: I had to use silverbeet (swiss chard) for this recipe because the kale in the store was no good. As well as butternut a kale, this also has onions and mushrooms. I could have decreased the dried quinoa from 3/4 cup to half a cup, as I would have preferred a heavier vegetable ratio. I got three to 3.5 servings out of this. I used a shallow rectangular baking dish, rather than an 8x8 inch one, and it was the perfect size. I served this over some more silverbeet.
Rating: :)

Butternut Squash, Kale & Quinoa Bake


Cute Kitty Photo of the Post

Burm brothers


Look at these two ridiculous Burmese brothers. They love snuggling!