Small Plate #4

 

This meal was borne of the idea that I needed to do something with half a can of artichokes, believe it or not, and I think it worked out great! We have here an artichoke quinoa spinach bake with coconut milk (recipe from Blisstopia Retreats), some green tahini sauce as a dip, and somewhat improvisational broccoli stalk and carrot chickpea flour fritters (recipe inspired by Wonky Recipes).

I wouldn't expect artichokes to go well with Indian spices, and to some extent, they didn't go as well as one would like. But this was still tasty. And making broccoli stems into fritters? Genius. I love chickpea flour anything, really, and these were amazing.

I also want you to see the somewhat staged photo of the whole meal, which will give me a few meals of leftovers, too, because it was prettier that way.

I cut the quinoa bake recipe in half and it was baked in the toaster oven, because it is too hot to be oven weather. I often forget I can do that. I love my toaster oven!

The quinoa bake, so the retreat center's website says, "promotes clarity and energy." I don't know if it did that. But I did like the flavor of quinoa cooked in coconut milk, and I'll probably be trying that again.