March 16, 2007st. patrick's daylast night, i went to bob's red mill for a vegan st. patrick's day cooking class.  the class was taught by local vegan chef, brian mccarthy, author of the fantastic vegan family cookbook. here is my pal and vegan chef and cookbook author, julie hasson, in a cheesy st. patrick's hat:  and here's the real money shot:  corned seitan, orange-infused rye flatbread, irish soda bread, gnocchi with pesto, sauerkraut, and brown mustard sauce with carmelized onions. not pictured: ginger beer! the part that blew my mind was when brian did not even knead his seitan! just mixed the ingredients, wrapped in in cheesecloth, and started simmering it. it was a little higher in fat content than i'm used to for seitan, but it was tender and delicious. no kneading! what a revelation! this is far more exciting to me than the no knead bread revolution that's making the rounds. anyway, in honor of st. patrick's day, i'd like to share with you my recipe for green-wa from the upcoming cookbook. this picture seriously doesn't convey the sheer GREEN-ness of this recipe. it's luminescent, baby. Green-wa serves 4-6 I think this my all-time favorite way to make quinoa, which is why there are so many variations. The incredible smell that fills your kitchen when you make the green sauce will be enough to convince you to make this over and over.  1 1/4 cup quinoa 2 cups water 2 t olive oil 2-3 cloves garlic 4 green onions 1/2 t curry powder pinch of salt 3 loosely packed cups of spinach, washed well and torn 1/4 cup cilantro 1/4 cup plain soy yogurt 2 cups of frozen peas Rinse quinoa in a sieve very well under cold water for 1-2 minutes to remove bitter coating from grain. Add rinsed quinoa, water, and a pinch of salt to a pot and bring the mixture to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until quinoa has totally absorbed the water. Unlike rice, it's okay to give quinoa a good stir when you check on it. When quinoa is fully cooked, take off the heat. Meanwhile, slice green onions very thin and divide them into two: the white and pale green onion part and the bright green scallions. Set the scallions aside. Heat oil to medium heat in a skillet. Add garlic and saute for 1-2 minutes or until fragrant. Mix in onion part of green onions and saute for another few minutes or until onion is bright green and tender. Add curry powder and mix well. Finally, add spinach to skillet, but don't mix in. When spinach is wilted (2-3 minutes), mix well with garlic and onion mixture and saute for another few minutes. Take mixture off heat and add to food processor or blender with cilantro. Blend very well. Scrape down sides, add soy yogurt, and blend again. Steam frozen peas until tender. Combine cooked quinoa, cooked peas, and blended green mixture. Stir in scallions. Serve at room temperature. Add more salt at table if needed. Mega Green-wa: Replace 1 cup of peas with 1 cup of green garbanzo beans. Add 1 cup of cooked green beans. Indian Green-wa: Double the amount of curry powder and sub lite coconut milk for the soy yogurt. Top with 1/4 cup chopped unsalted cashews.
posted by joanna @ 8:59 AM
5 Comments:
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Your pics came out great Joanna! I really should learn to take my camera out with me places.
I'm dying to try the corned beef recipe at home now. Do you think it would be good to add some pickling spices to the simmering water?
Green-wa looks excellent. Glad you had fun!
I had no idea that you had gotten your own domain. You should post more!
P.S. Thanks to the Tamale Pie, I have been farting all day.
this sounds heavenly! can't wait to try it.
i love me some quinoa and have been seriously been craving all things green lately. thanks for the recipe.
green-wa...love that
We recently made your Green-wa, and just wanted to say how great it was! We especially loved the creaminess and the popping peas. We added a ton of cilantro leaves as a heavy garnish. We didn't have curry powder, and just sprinkled coriander, but it was still very good. Thanks!