Dinner Bowl #89

 

To use up things, I made this meal of creamy mushroom quinoa (recipe from Simply Quinoa), tofu broccoli skillet (recipe from Healthier Steps), and steamed carrots.

I made the quinoa to use up the cashew alfredo I'd made. I figured it would be easy enough to use that in place of cashew cream. I also used unsweetened soy milk instead of almond. Otherwise, I made it as written. I would recommend cooking the quinoa in broth, though, as it required rather a lot of help (in the form of some bouillon powder and seasoning salt) after cooking. I only had parsley as a fresh herb, so that's what I used; that might also explain why it wasn't the most flavorful of things, as parsley is not an exciting flavor so much as a thing that makes things look prettier.

The tofu stuck to the pan, but otherwise I really liked this recipe. I made it to use up the half a block of tofu I had after making the wontons you saw yesterday. It was an "Asian" recipe, but with flavors primarily of maple syrup, ginger, and soy sauce, it can easily go with this creamy quinoa. If I make this again, I will be more sensible and use a nonstick skillet, but I could easily see myself making it again.

Steamed carrots require no commentary. I added some Earth balance, more parsley, and seasoned salt, and probably they were the best part of the meal--because I absolutely adore carrots, of course.