Weekly Food: Quinoa, Broccoli & Cheese Casserole and Vegan Pad Thai
Hmm. It looks like I’m way behind on my April posts. It’s crunch time for homework these days, so it’s been hard to blog after spending all day at work on my computer & all evening doing homework on my computer. Rest assured, though, that Sara and I have not missed a meal. In fact, here’s what we ate a couple weeks ago.
Recipe 1: Quinoa, Broccoli, and Cheese Casserole
This casserole comes from Nava Atlas’s cookbook, The Vegetarian 5-Ingredient Gourmet. It’s not a cookbook I use frequently, but I was reminded of this recipe when Sara & I were cooking some wonderful, buttery mac & cheese for a friend, and I was thinking we could use a healthier version for our everyday fare. This totally hit the spot. I couldn’t find the recipe online, but if you’re looking to make this yourself, here’s the quick & dirty recap: cook 1 1/2 cups of quinoa & then mix it together with some steamed broccoli florets, shredded cheese, sauteed onion, and salt. Sprinkle some more cheese on top & bake for about 20-25 minutes.
Recipe 2: Brooklyn Pad Thai
This is another recipe from Vegan With a Vengeance. You can find it online over here. I’ve always liked this recipe a lot even though it’s vegan & doesn’t really taste like pad thai. I think of it as some yummy flavored noodles & tofu. Also, it makes a ton of food, so it’s good for packaging up for the week. I got the noodles too mushy this time which was disappointing — I don’t recommend it.