Food, Vegan Recipes

Sauteed Spinach & Stewed Yams Over Rainbow Quinoa (V, GF)

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Part of my self care regimen on the tenure track is scheduling time to cook healthy, nutrutious vegan meals on Sundays. During the week, I regularly work between 9-12 hours a day on research and writing projects, which means I have very little energy left over to cook .. and getting takeout every night isn’t an option unless I want to gain a million pounds.

So…. Here’s one of two delicious meals I made today:

Take a yam. Peel it. Chop it up and boil it.

Meanwhile: bring 1 cup of rainbow quinoa to boil in 2 cups of water. I toss in a cube of vegetable buillion. Reduce to simmer for 20 minutes. Set aside.

When the yam is tender, strain and set aside. In a small saucepan, combine 1 tablespoon of EVOO with 1/4 cup of almond milk. Stir in yams, drizzle with agave and sprinkle with nutmeg and cinnamon.  Stir in 3 large handfuls of spinach and a dash of salt. Optional: sautee the spinach with fresh garlic before adding to the yams.

Spoon the yam/spinach mixture over the quinoa. Savor.

Yummmmm..

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