Exploits of a Vegan Wannabe

I would love to eat quinoa all the time because it is so good for me. I want it to be inherent or implied in the same way that water has become.  Drink it, carry it everywhere, love it. But quinoa is not there yet…in my heart or my everyday. This recipe is my step toward commitment, a better life together for quinoa and me. I really am trying.

Photo By: S. Duquet

Green Beans w/Tempeh, Shrooms & Quinoa

By: S. Duquet

Ingredients

1 8 oz pkg organic tempeh

2 Tbsp liquid aminos

1 Tbsp water

1 tsp garlic powder

1 tsp paprika

fresh cracked pepper

3 C chopped green beans (we chopped them in thirds)

1 C finely chopped baby portobellas

3/4 C Quinoa cooked in 1 1/2 C vegetable broth (I used a tri-color organic quinoa)

3 C tightly packed, chopped mustard greens (could use spinach or kale)

1/2 C raw almond slices

Make It Happen

~Cut tempeh into 4 equal size pieces and cook in boiling water for 10 minutes. Drain and allow to dry for a few minutes.

~Cook your quinoa according to package directions.

~While quinoa is cooking crumble tempeh in a pan that has been lightly sprayed with cooking spray. Add liquid aminos, water, paprika, garlic powder and cracked black pepper to taste.

~Sautee for a few minutes stirring frequently. Add mushrooms and continue to sautee.

~In a separate pot lightly steam green beans leaving them al dente then add to tempeh mixture.

~Add cooked quinoa and mix gently to combine. Add mustard greens, stir and cook long enough to wilt. Add a tsp of liquid aminos if you need more liquid. Add almonds and gently combine. Serve and enjoy.

Do you remember the part in the Willy Wonka and the Chocolate Factory movie when Violet Beauregarde pops Wonka’s new bubble gum in her mouth before it had been tested? She experiences the flavors and sensations of a three course meal all at once, then of course turns into a blueberry. Except for the last part, that is where this meal took me. At first you taste the steak and mushrooms with a spicy horseradish sauce for dipping. Then you experience crispy Green Beans Almondine and quinoa.

The dish is layered with  flavor in a way that far exceeds the time it will take you to prepare and that is what I love about cooking.

It is high in fiber, protein and deliciousness yet low in sodium, fat and junk you dont want. It was a snap to make and required very few, inexpensive ingredients.   My favorite kind of meal. I hope you enjoy it as much as I did.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, dairy free, going veg, Meatless Monday recipe, plant based diet, tempeh mushrooms and quinoa, tempeh recipe, vegan challenge, vegan entree, vegan experience, vegan wannabe, vegetarian entree