Sunday morning arrived and all I wanted to do was be a little lazy, soaking in a little time to do absolutely NOTHING. But that never seems to be the case for one reason or another. This particular Sunday a little dog pressed his wet nose square between my eyes and threw a few kisses in the mix to wake me from a lazy slumber. Yes, I’m up and how may I help you? If you need a reminder to exercise I strongly encourage getting a dog. They never let you off the hook, even on Sundays!
Since I was up and had an event later in the day for which I needed to bring a dish, I decided to play in the kitchen post dog-walking. Or is it people-walking…? In the spirit of “lazy Sunday” the dish needed to incorporate foods I already had on hand. And the dish needed to be raw or vegan since I’m in the mid-way through my final 11×30 challenge for September ( … which morphed into raw/vegan after realizing (1) just how much time is needed to be raw and (2) that I really REALLY like to have cooked foods in my day).
What I had in the kitchen: quinoa, mushrooms, kale, onions and a fresh pineapple. A strange assortment to say the very least. I found this recipe on Kathy’s site and made modifications to it based on what I had on hand. Great chefs run out and buy what they need for a recipe; clever chefs use what’s already in the kitchen! And do NOT under any circumstances fear the pineapple. It’s a funky looking fruit but worth the effort to use it fresh over canned any day. Follow this tutorial on how-to cut pineapples – I promise it’s easy!
INGREDIENTS + DIRECTIONS:
Saute the following (round #1)
- 1 Tbsp maple syrup
- 2 tsp tamari
- fine black pepper
- 1/2 cup red onion, diced
- 1 cup shiitake mushrooms, sliced
Then add (round #2 saute)
- 1 1/2 cup fresh pineapple, diced
- 4 cups cooked quinoa
- 1/4 red onion, diced
- sauteed shiitakes + red onion from first round
- 1 cup kale, shredded
- 1/4 cup nutritional yeast
- 1/2 tsp dried jalapeno (for spicy accent)
- to taste: splash of maple syrup and pinch of salt
When chopping the ingredients, try to make them roughly the same size for easier cooking. Sautee round #1, followed by round #2, and dish up. I loved adding a dash of Siracha sauce to the finished dish for a little extra heat!
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