Momma's Rainbow Vegetable Quinoa

When transitioning to a vegan diet, or any time veganism really, you should be eating. A lot. And the right kind of foods.

You NEED starch. Don't try to be a low-carb vegan and get rid of meat, dairy, eggs, and starches, too. Or you will be very hungry, my friend. Erase low-carb brainwaves, create high-carb ones instead.

My favorite carbs?

Oatmeal.

This was my breakfast this morning. But do you see how full my big bowl is? A lot of bulk. Covered in diced banana, organic blueberries, a touch of maple syrup, and chopped pecans. Add some creamy nondairy milk and this is oooohhhh so satisfying.

My other favorite?

Potatoes.

My Momma has been teaching me fabulous nutrition my whole life. Only I didn't realize how fabulous until I started doing the research; reading the best nutrition books.

Many people have asked me why vegan transition has been "so easy" or come so naturally. First off, I did have to work really hard, read a lot, work more, and cook a lot. BUT, if it did come easily compared to others' experiences, I would have to credit my mother (and sisters!) for their teaching and training. Their fabulous recipes don't hurt anything, either.

My Momma's words stick in my head like glue. She's brilliant. I listen. Of so many brilliant things she has said, her comments on the simple potato stick with me.

"Everyone was always telling me, 'You can't eat potatoes. Potatoes will make you fat,' they said. Well I just got fed up with all of that and decided, I'm just going to eat some potatoes. So I started eating them, and then I lost weight!"

And on an occasion when I was (pre-vegan days) complaining how expensive my grocery bill was and how fed up I was with spending so much money on food, she said, "Buy and eat potatoes! They are so inexpensive, filling, and especially versatile. You can do so many things with potatoes every day, save lots of money, and everyone loves potatoes."

So if you are reading Mommy, thank you for teaching me.

And we cannot forget the Sweet Potato! And Quinoa!

Why not mix the two together?

Did you know that quinoa is a complete protein? It is considered a grain but actually has a closer relationship to broccoli and spinach. It is technically a seed. Well, it's my favorite!

This recipe was invented by my Momma. It is simple, and simply satisfying.

It starts with rainbow quinoa. Basically a mixture of red, white, and black quinoa. You can find this at Trader Joe's or in the bulk bins at Sunflower Market.

Then add thinly sliced carrots and celery. Vegetable broth and water. A touch of salt. Garlic.

Voila!

Mix it with a baked sweet potato, and you will think you have found simple vegan heaven.

So get your carbs + plant protien when you get hungry!

Lots of Love!

Ash

Momma's Rainbow Vegetable Quinoa
By Ruth Henrikson

Ingredients:

2 cups hearty vegetable broth
1 cup warm water
1 and 1/2 cups tricolor, or rainbow quinoa, rinsed (this step is important to wash off bitter saponins)
1 carrot, thinly sliced or shredded
4 stalks of celery, with leaves, thinly sliced
3-4 cloves of garlic, minced or put through a garlic press
1/2 tsp celtic sea salt

Directions:

Rice Cooker: Simply treat the quinoa like rice. Add 2 parts liquid to 1 part quinoa, add remaining ingredients, stir, cover, and cook. (I use the white rice setting).

Stove Top: Place 1 cup quinoa to 2 cups of liquid in a 1 1/2 quart saucepan, add remaining ingredients, and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10 to 15 minutes. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.