10/11/2006, Home.
Indian Good Eats
A stressful, long day calls for good, warm, savory comfort food. Start with recycled quinoa and brown rice; mix up a quick marinade from soy and Worchestershire sauce for a package of diced extra firm tofu and then toss them on the George Foreman grill; split a red onion in half, lightly season, and toss on the grill with the tofu; next, heat up a box of the incredible, space-age ready-to-eat Indian food from Tasty Bites; garnish with fresh tomato and yogurt, and serve with hot naan. Those are some good eats for 12 minutes in the kitchen!
click here for a fullscreen Quicktime VR version of this panorama

10/8/2006, Home.
Curry, Quinoa, and Garlic-Peanut Veggies
Sunday night and we're both getting ready for the week, so dinner was fast, simple and totally satisfying. A leftover green curry with tofu was served over a brown rice and quinoa mix, with a pile of garlic-peanut stir fry greens. On the side was a salad of herb greens, alfalfa sprouts, tomato wedges, hard boiled egg, and almond slivers, dressed with a soy-ginger vinaigrette.
click here for a fullscreen Quicktime VR version of this panorama

10/3/2006, Home.
Pumpkin Lentil Stew with Quinoa, Tahini Greens, and Naan
The bounty of leftovers! We made a veggie broth quinoa with garbanzo beans and dried cranberries, veggie meatballs, stir fry greens with a tahini lemon sauce, and a mound of pumpkin lentil stew, served with hot garlic naan. Even in SoCal we like to make the transition to fall foods, with or without an autumn chill!
click here for a fullscreen Quicktime VR version of this panorama