Today I want to use my time here to talk to you about simple eating. Though my blog accurately reflects my passion for cooking up elaborate natural foods meals, like most of you, I don’t have the time or the resources to devote myself to it on a daily basis.
That’s why much of the stuff you see on The Flexible Foodie are “special occasion” dishes, meant to be shared with family and friends.
In fact, on many a solo weeknight, you can catch me eating Mary’s Gone Crackers with avocado at my kitchen counter, or a piece of toast with hummus and veggies.
I was blessed to grow up in a household filled with healthy (sometimes over the top healthy) cooking. It’s second nature for me.
However, I recognize that for most people, it’s not such an intuitive process. I am always surprised when I hear someone comment that they don’t know how to prepare leafy greens, cook grains, or make a meal-worthy salad. But if that’s you, no worries! There’s no shame in your game. But you can’t forever blame your parents for raising you on frozen foods and takeout (they didn’t know better..ok!) It’s time to get active, it’s time to get cooking, and I’ll make it easy for you!
I know that healthy eating does not always make for simple cooking, and it’s definitely not always considerate of your wallet. That’s why I am dedicating myself to providing recipes for you that are considerate of financial limitations. You will find that a meal like the one below only costs about 20 dollars and will feed four hungry people. It doesn’t get much better than that!
Steamed Veggies over Quinoa with Ginger-Tamari, Citrus Sauce
Below you’ll see the produce I used when I made this dish. However, I encourage you to play around with it using the freshest, in-season, organic veggies available to you.
Begin cooking the quinoa so it’s ready when your veggies are (follow instructions on bag for cooking).
Ingredients: Serves 2
- 2 medium heads of broccoli (sliced into florets)
- 1 medium yellow onion
- 1/2 pound of mushrooms (I used shiitake, but any will work!)
- 1/4 head of thinly sliced red cabbage
- 2 carrots
- 1/2 brick of organic firm tofu cut into medium sized cubes
Fill a pot with 2-3 inches of water. Place a vegetable steamer on top and turn heat to high. Place carrots on top of steamer along with the onions and cover with lid. Let steam for 3-4 minutes. Place sliced mushrooms on top of carrots and onions. Return the lid and allow them to steam for another 2-3 minutes. Add red cabbage and broccoli florets and steam for another 3-4 minutes. Finally, place sliced tofu on top of veggies, return lid and steam for 2 minutes. Turn off heat and remove lid to stop the vegetables from cooking further. Voila!
For the Dressing:
Whisk together: 3 tablespoons of low sodium tamari, 1 tablespoon of sesame oil, 1-2 tablespoons of rice wine vinegar, the juice of half of an orange, a grind of black pepper and a pinch of red pepper flakes, and 1/2 tbsp. of raw honey.
Peel a 1 one inch piece of ginger and grate it onto a flat surface. Scoop it up into your (clean) hands, and gently squeeze it into the dressing, letting the fresh ginger juice run out. Whisk again, taste and tweak until you’ve got it just right.
Place 1/2 cup of cooked quinoa in the bottom of a shallow bowl. Use a slotted spoon or tongs to transfer steamed veggies to rest on top of the quinoa. Spoon the “sauce” over top, and garnish with sesame seeds or green onions if you’d like.