It has been a bit more than a month since we moved to London. We are still in temporary accommodation; our bags are all over the place and my kitchen is a mess. I have been trying to keep to a minimum during our transition, I don’t want to have to move more stuff when we find our permanent home. Therefore, cooking every night has been a challenge. My pantry currently consists of sea salt, pepper, apple cider vinegar, honey and nutritional yeast. I have had to be resourceful because the pots and pans I have now are very limited. Still, I have had the energy to keep on cooking enjoyable, nutrient dense and healthy meals. And most importantly I have managed to make easy meals!
For tonight I will be making a quinoa “pie” with lots of veggies and smoked tofu. As an accompaniment, I will make a butternut squash puree, it’s the season and I love the taste!
Hope you enjoy the recipes!
Quinoa Pie (Serves 2 or 3)
Ingredients: Quinoa, water or vegetable broth, salt, pepper, smoked tofu, nutritional yeast, seasonal vegetables.
- Boil 1 cup of water (or vegetable broth)
- Put ½ cup of quinoa in the boiling water, put heat in low, cover and simmer. Cook for about 20 minutes or until you see the quinoa is soft and ready.
- In another pan cook the vegetables of your choice. I usually cook them with a little bit of water, this way I can put some nutritional yeast in and the vegetables will have some added sauce and will soften quicker. NOTE: The amount is up to you, I usually exaggerate and if it is too much I put the rest aside for another meal. My favourites are baby carrots, peas, plum tomatoes and Brussels sprouts.
- Pre-heat the oven to 200°C
- Cut the smoked tofu into small cubes.
- Mix the vegetables, smoked tofu and quinoa together in a baking dish. OPTIONAL: If you don’t want it vegan, you can add some feta cheese to have a different flavour. You could even add some free-range chicken instead of tofu,
- Place in the oven for 20 minutes, or until golden.
Butternut squash puree (Serves 2 or 3)
Ingredients: Butternut squash, salt, pepper, honey, rosemary.
- Pre-heat the oven to 250°C
- Halve the butternut squash and take out all the seeds.
- Place it in the oven for about 45 minutes.
- When it is tender, take it out of the oven and scoop out all the filling. NOTE: You can discard the skin, or save it to make a vegetable broth.
- Hand mash or liquidise it, depends on the kind of texture you may be looking for. Add some salt, pepper, 1 teaspoon of honey and rosemary.
- Place it in the oven for 15 more minutes, the flavours will be stronger and the mash will be ready to serve. Optional: Add some goat’s cheese before you place it in the oven for added texture and protein.