- kind, encouraging, healing words from my Mom (thanks Mom)
- my yoga practice
- opening the doors and windows to let in the sound of the rain (tonight)
- my husband's stupid jokes & lunchbox notes (thanks boo)
- things that start with the letters 'co' (i.e. co-mmiserating, co-mmunity, co-mplaining with co-workers, co-mfort foods)
Beanwah 'Meat' Loaf with Spicy Mustard Remoulade
Hold on to your hats!
1 cup quinoa
1 bunch of green onion, divided
1/2 cup oil-packed sun-dried tomatoes
2 15-oz cans of black beans, rinsed
2 cloves garlic, minced
1 T herb & spice seasoning
Salt & pepper to taste
Nonstick cooking spray
Boil 2 cups of water in a medium saucepan. Add quinoa, cover and simmer for 15-20 min, or until all liquid is absorbed.
Preheat oven to 375 degrees. Coarsely chop most of the green onion, finely chop a small handful and set aside. Place coarsely chopped onion in a medium skillet along with the sun-dried tomatoes (the oil from the tomatoes will be enough to saute the onion). Cook 3 to 4 minutes. Stir in all the black beans, garlic, herb & spice seasoning, and 3/4 cup of water. Simmer for about 5 minutes, or until most of the liquid has evaporated.
Transfer to food processor and add 1 1/2 cups of cooked quinoa. Process until smooth. Transfer to bowl and mix in the remaining quinoa. Season with salt & pepper to taste.
Generously coat loaf pan with nonstick cooking spray. Press mixture into pan, flattening out the top. Bake for 30 to 35 min, or until a toothpick comes out clean from the center. Garnish with the Spicy Mustard Remoulade and the reserved chopped green onions.
For the remoulade:
4 T spicy brown mustard
2 tsp ketchup
2 tsp vegan or canola mayo
1 tsp parsley flakes
Mix all ingredients together.
Try this recipe with Spiced Glazed Carrots or simple baked sweet potatoes.
Also, I'm co-teaching a workshop with my friend Ajeet. Get our yogic tips for banishing your black cloud and calming the swirling vortex! For more info, click here.