Exploits of a Vegan Wannabe

Since the very beginning of the Vegan Challenge I have been giving it my all to embrace greens. I have made smoothies out of Kale and eaten raw tacos out of Collards.  We  have purchased bunch after bunch in an attempt to truly fall in love. It hadn’t happened until now…I have been wooed by a big, hearty bunch of Mustard greens.

Photo By: S. Duquet

How come no one told us that they are the sassiest of greens?? These greens have moxy. They have a spicy, pungent flavor just like hot mustard! It is like eating an egg roll without the egg or roll. They are so scrumptious and tangy without even a hint of bitter.

Greens tip: If the greens have gone a tad limp, remove any that have browned, immerse the rest in cold water, give them a shake and put in the refrigerator.  They pop right back to life.

Photo By: S. Duquet

Sandy paired them with Carnival squash, another fall fave and quinoa for an amazing meal. Carnival squash is like candy that grows on a vine. It is as sweet as  Hubbard squash without the labor intensive size. Carnivals are small like Acorn squash and are the perfect size for two hungry girls.

Carnival Greens and Quinoa

By: S. Boulton

Ingredients

1 carnival squash seeded, peeled and diced into 1/2 inch cubes

1 1/2 cups of quinoa (I used a quinoa mixture from Trader Joe’s, but plain quinoa will work just fine…you may want to kick up the seasonings a bit)

1/4 cup of red lentils

2 cups of vege or faux chicken broth, divided into two equal parts

2 tbsp of garlic powder, divided into two equal parts

2 tbsp of curry, divided into two equal parts

1 cup of water

1 tbsp of vegan butter or olive oil

2 tbsp of liquid aminos

2 cups of cleaned, rough chopped mustard greens

1/4 cup of orange juice

Make it Happen

Simmer the squash in 1 cup of vege broth, 1 tbsp of garlic powder and 1 tbsp of curry until softened but not mushy.  Meanwhile in a small stock pot, bring the rest of the vege broth and water to a boil.  Add the quinoa, lentils, butter, liquid aminos, rest of the garlic and curry, simmer covered  for 10 minutes. (I stirred it periodically and made sure it didn’t burn or get too dry).  Add the greens and orange juice and simmer until almost all of the liquid is absorbed.   Stir in the squash (drained).   If the quinoa mixture is a bit dry, add more water and a dash more aminos for flavor and simmer another minute.

Photo BY: S. Duquet

Serve this hearty meal on a chilly evening to warm your insides.

Have a delicious day.

Tags: 30 day challenge, carnival squash, compassionate eating, dairy free, dairy free cheese, going veg, mustard greens, quinoa, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan wannabe, vegetarian recipe