Weekly Food: Greens & Quinoa Pie and Yakisoba

This is probably obvious by now, but I don’t eat meat. My wife eats meat, but not at home because I don’t cook it and she won’t cook it (it’s a level of cutting-board consciousness that I don’t think either of us is up for). People often inquire about how we get along, but as you can see, we manage. Sara spent some time as a vegetarian and doesn’t miss it most of the time.

Still, there are times when even I wonder if I’m pushing it.

“Honey, this week, for dinner, I’m going to make a pie with quinoa, kale, and an entire head of Romaine lettuce”

“Sounds good,” she replies without flinching.

That, my friends, is trust.

The recipe was Myra Kornfeld’s Greens and Quinoa Pie from the most recent issue of Vegetarian Times (sorry, the recipe link won’t be up until next month).  I substituted kale for chicory (because, seriously, where would I find chicory in Minnesota right now) more than doubled the amount of cheese it called for (because, seriously, I live in Minnesota), and served it with roasted carrots. The verdict: pretty good. The flavor is subdued, which is to say, I’m not raving about it, but I’d make it again.

To balance out the possibility of disaster, our second meal was something I knew we’d both love: Yakisoba inspired by this recipe in the New York Times.

I omitted the pork & cabbage in favor of broccoli, baby bok choy, shredded carrots, and mock duck. Also, I doubled the sauce (using tamarind paste in place of 1/2 of the ketchup) and used 24oz of noodles which, in case you were wondering, is almost more than will fit in my wok.  Verdict: noodley goodness.

Time: 2.5 hours

Soundtrack: The Local Show

2 comments to Weekly Food: Greens & Quinoa Pie and Yakisoba

  • The Greens & Quinoa Pie is on my meal plan for tonight. I like the idea of pairing it with roasted carrots. By the by, did you know that chicory is the same thing as curly endive? Most grocery stores, even those in MN, carry endive!

  • Megan

    Ohhh! No, I didn’t know that. Thanks!

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