Food, Vegan Recipes

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

image

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..

Advertisements