Some of my favorite meals have come transforming leftovers into a completely new dish. The spiced roasted carrots and cauliflower from the last post are great in a salad, added to an omelette, or in this case blended into a creamy soup. I love my low sodium vegetable bouillon cubes and with a cup of boiling water and my immersion blender I had everything I needed to make this delicious bowl. You can control the consistency by adding as much or as little broth as you like. The spices from the vegetables were the perfect amount of seasoning but you can adjust salt and pepper if needed.
I am seriously craving clean food after a lot of eating out and work travel these last few weeks! I spent a lovely afternoon doing lots of veggie prep this weekend so I can put together quick and easy lunches all week. Here’s the first in my lunch series for this week: quinoa, sautéed mushrooms, organic pea sprouts, roasted garlicky kale and a simple dressing of truffle olive oil and a squeeze of lemon juice. Seasoned with just a few pinches of flakey Maldon sea salt and a crushed red pepper flakes. Perfection!
Roasted Kale: Spread chopped tuscan kale and chopped garlic on a baking sheet and drizzle with olive oil and a few pinches of salt (optional: pinch of red pepper flakes) – roast at 425F for about 10 minutes or so.
Sautéed mushrooms: In a pan over medium heat add a tablespoon or two of your oil of choice, add mushrooms and sauté, add chopped garlic when mushrooms are close to cooked thru. Season with salt and fresh herbs to finish – I used fresh oregano.
Quinoa – I just followed package instructions: bringing 2 cups of water with 1 cup of quinoa to a boil and then simmer until all water is absorbed and quinoa is cooked thru. Dressing was a few drizzles of truffle infused olive oil, the juice of half a lemon squeezed over the bowl and a few pinches of Maldon sea salt and red pepper flakes.
There are endless combos of these bowls – please share your creations!