veggieburgh

Here’s a hearty but relatively low fat quickbread that uses whatever frozen/dried fruit, seeds, and nuts you happen to have in your kitchen on a chilly winter morning. It’s loosely based on the “Date Nut Bread” recipe from the Joy of Cooking (p.775), but we’ve veganized it and pretty much changed all of the original ingredients. It produces a moist, textured loaf that’s not overly sweet.

Ingredients:

• 1 1/2 cups frozen/dried/fresh fruit
  (we used 1 C frozen blueberries, 1/4 C raisins, and 1/4 C dried cranberries)
• 1 tsp baking soda
• 3/4 C boiling water (1 C if using all dried fruit)
• 1 C whole wheat flour
• 2/3 C white flour
• 1/4 C nutritional yeast
• 1/4 C wheat germ (optional)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 Tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 C flaxseed meal
• 3/4 C apricot juice (or other juice)
• 1 Tbsp canola oil
• 1 C packed brown sugar
• 1 tsp vanilla
• 1 1/2 C seeds/nuts
  (we used 1/2 C roasted flax seeds, 1/2 C chopped pecans, and 1/2 C pumpkin seeds)

Directions:

1. Preheat oven to 350 degrees.
2. Combine frozen, fresh, and/or dried fruit in bowl. Carefully combine baking soda and boiling water (it fizzes!) and pour over fruit.
3. In another bowl, whisk together flours, nutritional yeast, wheat germ, baking powder, salt, and spices.
4. In a large bowl, combine juice and flax seed meal and stir until slightly thickened (an immersion blender works well for this, or shaking it for a couple of minutes in a jar). It should be about the viscosity of beaten eggs.
5. Add canola oil, brown sugar, and vanilla to juice mixture. Stir in the fruit mixture. Add seeds and nuts. Stir in the flour mixture until just combined (don’t stir too much) .
6. Grease a 9×5″ (8-cup) loaf pan and pour in batter. Bake until a toothpick inserted in the center comes out clean, approximately 55 minutes. Let cool for 5 minutes in pan and 10 minutes on a rack before serving.

Here is a surprising and delicious treat for the holidays or to follow a nice, spicy Indian or fusion meal. It may sound odd at first, but these curry chocolate truffles pack a delightful interplay of flavors. You can adjust the seasoning level from subtle to hard-kicking.

• 8 oz good, dark chocolate
• 1 cup heavy cream
• 3-6 tsp Garam Masala (or to taste)
• 5-10 shakes of cayenne (or to taste)
• 5-10 shakes of salt (or to taste)
• red sugar (optional)

Combine chocolate and cream in a double boiler. Heat and stir with a whisk until smooth. Add spices. Start light and taste as you go. Don’t be afraid to give it a lot of flavor as that’s what these truffles are all about, but don’t be too hasty with the cayenne as the spice tends to creep up on you. Whisk for a minute or two to integrate the spices. Let cool and refrigerate the mixture until hard. Scoop out with a spoon or melon baller and hand-roll into 1-inch balls. Roll each ball in a small bowl of red-dyed sugar to give it a little color and indication of the spice within, or omit the sugar for a smoother texture.

Mole is a spicy Mexican sauce made from several varieties of peppers, seeds, nuts, and good chocolate. The end result has a layered spice level, changing in intensity and flavor as it lingers on your tongue. It complements mild, creamy fall vegetables like pumpkin, squash, and sweet potatoes. You can freeze leftover mole, serve it on tempeh, scrambled eggs, or wrap it up in tortillas. This recipe can be made vegan using dark chocolate and omitting the goat cheese.

Note: The mole takes a long time to prepare, but it’s worth it. The mole paste can be made a day or so in advance, and then mixed with the onions and tomatoes later. We borrowed most of the mole recipe from ramekins.com, and the empanada dough recipe from the Joy of Cooking.

If you don’t want to make your own empanada dough, Reyna sells frozen empanada wrappers, or you can buy fresh, uncooked tortillas from them early Saturday morning. The chiles are cheapest when purchased in bulk at Reyna, too, though can be purchased in small, pricey packages at the Shadyside Giant Eagle and Whole Foods.

It helps to have a large electric griddle to cook the empanadas, but they also can be toasted in batches in a cast iron skillet.

Mole:

* 10 dried ancho chiles
* 6 dried pasilla negro (or negro) chiles
* 4 dried guajillo or mulato chiles
* 6 T black raisins
* 1/2 cup almonds
* 6 T raw sesame seeds
* 1/4 cup raw pumpkin seeds
* 1 slice French bread
* 1 corn tortilla
* 2 T cinnamon (or about six 2″ sticks)
* 10 whole cloves
* 1 t black peppercorns
* 1 1/2 t dried Mexican oregano
* 5 oz dark chocolate
* 3 large tomatoes
* 1 small onion
* 1 head garlic
* 2 t olive oil
* 1 to 2 cups vegetable broth (we use no-chicken Better than Bouillon)

Empanadas:

* 2 medium kabocha squash (or butternut or buttercup)
* 4-6oz package of goat cheese (optional)
* 1 hand garlic
* 1 T dried sage
* 1 T dried thyme
* 1 T cinnamon (or about three 2″ sticks)
* 3 C all-purpose flour
* 1.5 tsp baking powder
* 1 tsp salt
* 1.5 sticks cold, unsalted margarine (or butter)
* 3/4 C ice water

Directions:

1. Preheat the oven to 350 degrees.

2. Make the empanada dough: Place flour, baking powder, and salt in a food processor. Pulse lightly until combined. Add margarine and pulse until the mixture resembles coarse crumbs. Transfer to a large bowl and drizzle the ice water over the top. Mix gently with a fork until the flour mixture is dampened enough to gather into a ball. Shape into a flat disk, wrap tightly in plastic, and refrigerate for at least an hour.

3. Cut the squash in half and scoop out the seeds. Cut the onion in half, removing the peel and bulb. Cut out the stems from the tomatoes. Cut the tops off of the two hands of garlic. Drizzle everything with olive oil. Wrap the garlic and onion in aluminum foil. Place everything in a glass baking dish, placing the squash cut-side down. Roast the tomatoes for approximately 30 minutes and the garlic, onion, and squash for approximately 45 minutes. The squash should be extremely soft.

4. Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems.

5. Heat a cast iron skillet and toast the chiles in batches for a few minutes. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter.

6. After toasting, place the chiles in a large bowl and cover with boiling water. Add the raisins and let soak for 30 minutes.

7. While the chiles are soaking, place the almonds, the sesame seeds, pumpkin seeds, bread, and tortilla on a cookie sheet and toast them in the oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.

8. Break up the cinnamon sticks, cloves and peppercorns in spice grinder or a mortar and pestle.

9. Grind the chiles, almonds, sesame seeds and pumpkin seeds in a food processor, adding a few chiles at a time. Add some soaking water to bring it to the consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.

10. When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano, and chocolate, broken into small pieces. Set mole paste aside.

11. Place roasted tomatoes, their juices, onion and the squeezed-out contents of one garlic hand in a blender and puree.

12. Add the puree to the mole paste along with 1 cup of broth. Bring to a simmer in a 3-quart pot. Add more broth in small amounts until the mole is the consistency of heavy cream. Set aside.

13. Make the empanada filling: Scoop out the roasted squash into a bowl, and squeeze in the other head of garlic, ground cinnamon, thyme and sage. Mash until well combined and salt to taste.

14. If using an electric griddle, set it to 350 degrees. Divide empanada dough into 24 portions (or 12 if making large empanadas) and roll each one until it is about 1/8″ thick (nearly transparent). Small empanadas are about 4″ in diameter; larger ones are about 6.”

15. Cover half of each round with the squash mixture, leaving about a centimeter border. Small empanadas will take 1 to 2 Tbs of stuffing; larger ones will take 2 to 4. Sprinkle with goat cheese (optional). Fold the empanada in half, pressing edges together to form a half-circle. Brush emapanadas with olive oil and put on the griddle or a cast iron skillet. Cook until the underside turns golden-brown and flip. Serve hot with the mole.

A tasty way to celebrate seasonal produce.

Ingredients

• 1 C uncooked spiral pasta
• 1 bunch kale
• 1 yams
• 1 medium acorn squash
• 1 medium onion
• 4-6 cloves garlic
• 1/3 C veggie ground beef
• 2 Tbs nutritional yeast
• 1 tsp red wine vinegar
• 2 tsp dried thyme
• 1 tsp dried sage
• 1/2 Tbs pine nuts
• 1 Tbs crumbled feta (optional)
• 1/2 tsp better than bouillon (vegetable flavor)
• olive oil
• salt
• pepper

Directions:

1. Preheat the oven to 350 F. Bring a large pot of salted water to boil.
2. Meanwhile, peel and dice the squash and yam. The squash should be about 1/2″ cubes and the yam should be slightly smaller than that. Toss with olive oil, half of the whole garlic cloves (peeled), thyme, sage, salt, and pepper in a pyrex baking dish. Cover with tin foil and bake for about 30 minutes, until you can pierce them with a fork. Don’t overcook or they’ll fall apart later.
3. While the squash and yam are baking, remove the kale stems and wash leaves well. Tear into slightly larger than bite-size pieces and put into the salted boiling water. This helps remove the bitterness from the leaves. If you have a large metal colander, put the leaves in the colander in the pot so that you can reserve the water. Boil the kale for about 5 minutes.
4. Finely dice the onion. Heat 1 Tbs olive oil in a large pot (I use a cast iron dutch oven), and sauté the onion until golden brown. Chop the remaining garlic and add when the onion begins to turn soft. Add the veggie ground beef and cook until thawed.
5. Drain the kale, but keep the water. Put the pasta in the water and cook as the package directs.
6. Mix 1/2 C of the boiling water with the better than bouillon, and add the broth, red wine vinegar, and kale to the pot with the onions. Cover and cook for 10 minutes to soften the kale.
7. Remove the yam and squash from the onion and add to the kale. Gently stir all of the ingredients, add the nutritional yeast, and add salt and pepper to taste. Toss with feta (optional), and serve with the pasta.

These moist vegan muffins are perfect for a rainy morning breakfast, and they use flax seed, soy milk, and canola oil in lieu of eggs and dairy. I use generally use Bob’s Red Mill flaxseed meal because it’s easy to find at the larger Giant Eagles, Whole Foods, Trader Joe’s, and the Co-op. (But any flax would do.) It comes pre-ground, although you can also buy the whole seeds (which make a great addition to hot cereal) and grind them yourself with a blender/food processor or mortar and pestle. This recipe is loosely based on an apple muffin recipe in Vegan Planet.

Makes 16 muffins

Ingredients:

• 12oz bag frozen blueberries
• 1 C shredded carrot
• 1.5 C soy milk
• 1 Tbsp flaxseed meal or 1 egg
• 2 Tbs canola oil
• 1/2 C brown sugar
• 2 Tbsp nutritional yeast (optional)
• 2 Tbsp wheat germ (optional)
• 3 C unbleached all-purpose flour (or half all-purpose, half whole wheat flour)
• 3 tsp baking powder
• 3/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp allspice

Directions:

1. Preheat oven to 400 degrees F and put rack in the center. Grease two muffin pans.
2. Mix flaxseed with 2 Tbsp warm water and stir until viscous.
3. Combine blueberries, carrot, soy milk, flaxseed mixture (or egg), oil, brown sugar, nutritional yeast, and wheat germ in a large bowl.
4. In a separate bowl, sift flour, baking powder, salt, cinnamon, and allspice together. Add to the fruit mixture and stir until just barely combined. Don’t stir too much or the muffins will get dense.
5. Pour mixture into muffin pans, filling to just below the top.
6. Bake until the tops are golden brown and a toothpick inserted into the muffins comes out clean, about 30 minutes. Let muffins cool 5-10 minutes more.

Our good friends Jeff and Ellen brought this dish to the Veggieburgh launch party, and we’ve been craving it ever since. Nearly as much as we crave summer rolls from Green Mango, or the pumpkin curry at Bangkok Balcony. So you know it’s gotta be great.

This is Jeff’s variation on a recipe from the March 2007 issue of Vegetarian Times. He adds extra spices, especially rosemary, and makes substitutions for the dairy products. Note that the rice cheese (pictured) contains casein, hence the “nearly vegan” moniker. The basil paste he uses is Gourmet Garden basil herb blend, available in a 4oz tube at Whole Foods and most Giant Eagles around town.

Serves 8

Ingredients

• 3 cups veggie spiral noodles
• 2 Tbs margarine or vegan butter
• 1 1/2 Tbs fresh rosemary or 2 tsp dried
• 1 tsp garlic salt (or to taste)
• 1 tsp freshly ground black pepper (or to taste)
• 1/2 Tbs basil paste (optional)
• 1 Tbs organic flour
• 2.5 cups lowfat soy milk
• 8 oz package cheddar rice shreds
• 8 oz package mozzarella rice shreds

Directions

• Preheat oven to 400F.
• Cook noodles according to package directions. Drain.
• Make a roux: Heat margarine over low heat and whisk in flour. Sprinkle in rosemary. After margarine starts to bubble, stir in the soy milk and continue to stir for 5 minutes until thickened. While stirring, add garlic salt, 1/2 tsp black pepper, and basil paste.
• Remove from heat and stir in about 1/2 of each bag of rice cheese.
• Alternate layers of noodles and the cheese mixture in a 9 x 13″ baking dish. Top with some of the remaining rice cheese and remaining black pepper. Cover with foil and use toothpicks to keep cheese from sticking to foil.
• Bake ~45 minutes, or less if you can’t help yourself.

Indulge while listening to music from your childhood, such as Michael Jackson and Wham!. Perhaps incorporate Muppet Show tunes.

If you are firing up the grill for summer and can get a hold of some fresh figs, this quick recipe is not to be missed. Figs are best for grilling when they have ripened to the point when the skin is slightly shriveled and sags a bit (though it will work just fine if they are less ripe).

Nip off the stem and slice each fig lengthwise. Press a

• walnut or pecan half

into the center of each fig half. It is quite good if you stop here and throw them on the grill, but for a delightful interplay of sweet and savory, top each half fig with a slice of

• medium-sharp cheese, like gouda

Put the fig halves on the cooler side of the grill (to allow the cheese to melt before the bottoms burn) and cook until cheese is melted or to your liking. Again, these will be quite tasty as they are, but if you want to add an extra zing to these delicacies, drizzle a few drops of

• balsamic vinegar, simmered until reduced in volume by half

But only a few drops! Enjoy.

It’s nearly impossible to make a bad avocado dish, unless the avocados themselves are bad. But when you’re sick of trying guacamole variations and want something visually stunning for a potluck, try this pale green soup with swirls of white and red.

We use salsa fresca from the local Cinco de Mayo company, available at the Strip on Saturday mornings. You can substitute dried chipotle peppers or leave out the salsa entirely. The soup base stands well on its own.

Whole cumin is available in bulk at Penn Mac, the Co-Op, or Whole Foods. Grinding it yourself in a coffee grinder makes a huge difference. Pepitas are available in bulk at Penn Mac and Reyna, and probably other groceries around town.

Serves 6

Ingredients:

• 3 ripe avocados
• 1 cucumber, peeled and seeded
• Juice of 2-3 limes
• 1/2 tsp salt
• 1/2 tsp freshly ground cumin
• 1/4 C tofutti vegan (or regular) sour cream
• 1/4 C salsa (or to taste)
• 1/4 C toasted pepitas

Directions:

1. Combine avocado, cucumber, lime juice, salt, and cumin in a blender and process until smooth. Add lime juice to taste. Put in the refrigerator to chill for a couple of hours.
2. Swirl sour cream and salsa on top, and sprinkle pepitas.

Our friend Mukesh brought this golden, crusty foccacia to the Veggieburgh launch party last week, and it was all I could do to squirrel away a couple of pieces as leftovers. The dough is light and spongy, and the garlic topping is downright lickable.

Dough:

• 1 cup water (temp: 27C)
• 1/3 cup olive oil
• 2 tsp sugar
• 1 tsp salt
• 3 cups bread flour (I use King Arthur brand)
• 2 tsp crushed red pepper
• 2 tsp crushed rosemary
• 1.5 tsp active dry yeast

Topping:

• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/4 cup finely minced garlic (about 1 head)
• 1/3 cup grated parmesan cheese
• 1/4 tsp salt

Procedure

1. Prepare the dough. With a bread machine, just dump the ingredients into the bread machine pan (in the order listed — water first, yeast last) and run it on the dough cycle.
2. Grease a 9×13 pan with 2-3 tsp olive oil. Press dough into pan, making sure that the dough is level. (If the dough is not level, olive oil will pool into the lower parts.) Then make indentations in dough with your fingertips. (These indentations are where we want the oil to pool into.)
3. Cover dough and let rise ~30 minutes. While waiting for dough, prepare topping.
4. Heat olive oil in a skillet. Stir in oregano and garlic, then remove immediately from heat.
5. Spoon oil mixture evenly over dough. Sprinkle on cheese and salt.
6. Bake at 400F (205 C) for about 20 minutes.

A light summertime sushi with a pungent kick. Goes well with sauvignon blanc or iced green tea.

Ingredients:

• 1.5 C uncooked sushi rice
• 2 1/2 C water
• 1/4 C rice vinegar
• 2 T sugar
• 1 t salt
• 4 sheets of nori
• 1 ripe avocado
• 1 cucumber
• 1 lime
• 2 T sesame seeds

Cilantro pesto: (adapted from Vegan Planet)

• 1 large bunch cilantro (about 1 C packed leaves)
• 1/4 C pecans or almonds
• 3 cloves garlic
• 2 tsp olive oil
• 1 tsp salt (or to taste)

Fun tools:

• Sushi mat
• Wooden rice paddle
• Electric or paper fan

Preparation:

1. Cook the rice as you normally would, on the stovetop or in a rice cooker.
2. Peel and de-seed the cucumber, cutting it and the avocado into 1/4″ thick strips.
3. Prepare the cilantro pesto. Mince garlic in a food processor. Add nuts, cilantro, olive oil, and salt, and process until finely minced.
4. Cut two slices from the center of the lime for garnish. Cut each slice in half (a semicircle). Scoop the pulp from the remaining ends of the lime.
5. Mix the vinegar, salt, and sugar. Pour it over the cooked rice and fold in gently with a damp wooden rice paddle, careful not to squash the kernels. Transfer rice to a shallow dish and fan for several minutes to cool.
6. Lay one sheet of nori shiny-side down on the sushi mat with the long side facing you. Wet your fingers and lay about a 1/4″ thick layer of rice on the nori, leaving 1/2″ uncovered along the far side. Sprinkle sesame seeds on the rice.
7. Carefully turn the nori over, so the rice is facing down. Spread a 1/2″ thick stripe of cilantro pesto across the nori (see photo). Lay strips of avocado and cucumber adjacent to the pesto. Finally, lay in a few pinches of lime pulp.
8. To roll the sushi, lift the mat and press it against the filling as you roll the bottom edge in on itself, leaving a 1/4″ at the top. Run a wet finger along the edge and press the roll closed. Hold the roll together with the mat for a few seconds to set it. Repeat with the remaining rolls.
9. Wet a very sharp knife and cut the rolls — first in half, then in half again, and then in half again. You should have eight tasty pieces.

A couple of people asked about the apples in the salad I made for Thanksgiving this year. Since it was really easy (barely a recipe, really), thought I’d list it here. Meyer lemons are in season from December to April, which means they’re now cheaper at Whole Foods ($2.50/lb) than regular lemons ($1 each). My mom (and wikipedia) tell me that Meyer lemons are thought to be a lemon/orange hybrid, which explains their sweetness.

Serves 4

• 1 red onion
• 1 gala apple
• 1/2 C dried cranberries
• 8 cups fresh baby spinach
• 1/2 C gorgonzola (optional)
• 1/2 C slivered almonds
• 1/2 T olive oil

Dressing:

• 2 Meyer lemons
• 2 T olive oil
• 1 T orange juice
• 1/2 T red wine vinegar
• 1/4 tsp fresh thyme
• 2 cloves garlic
• salt and pepper to taste

1. Preheat oven to 350.

2. Slice onion and apple into 1/4″ wedges. Slice not quite through to the root end of the onion, letting the last bit hold the wedges together. Arrange on a baking sheet, brush with olive oil, and sprinkle a little salt on the onions. Bake for 20 minutes until soft.

3. Toast the almonds over low heat in a heavy skillet. Set aside to cool.

4. Zest and juice the lemons. Mince the garlic. Add the oj, red wine vinegar, and thyme. Whisk in the olive oil. Add salt and pepper.

5. Toss spinach, cranberries, almonds, onion, and apple. Drizzle vinaigrette over the salad. Crumble the gorgonzola on top.

The East Liberty Farmers Market has now closed for the season, and in honor of those farmers braving the chill for one last week, we present a melange of their best root vegetables. You can still buy local beets at Whole Foods and Giant Eagle (sometimes) for the next few weeks. The citrus enhances the sweetness of the beets.

Serves 2-3

Ingredients:

• 1 large bunch local beets, including greens
• 1 jewel yam
• 4 carrots, including greens

Marinade:

• 1 orange
• 2 lemons (Meyers, if available)
• 3 cloves garlic
• 1 tsp salt
• 1 Tbsp cumin
• 1/2 Tbsp coriander
• 2 Tbsp chopped cilantro
• 1/2 tsp chili oil (to taste)
• 1 tsp Dijon mustard
• 2 Tbsp olive oil

1. Trim the greens from the beets. Leave 1″ stem and the tails on the beets. Drop in boiling salted water along with the whole yam. Remove when tender-crisp and you can barely pierce them with a fork (~20 minutes for the beets, ~25 for the yam) and submerge in cold water. The skins should rub off easily. Be sure not to overcook or the final dish will be mushy.
2. Meanwhile, prepare the sauce. Grind the garlic with the salt in a mortar and pestle until smooth. Mix with the zest, juice, and pulp from the lemons and orange (strain the seeds). Add cumin, coriander, cilantro, chili oil, and mustard. Whisk in the oil. Let sit for ~15 minutes while the yam finishes cooking.

3. Drop the beet and carrot greens in the boiling water for 2-3 minutes to remove some of the bitterness. Drain and rinse in cold water to stop the cooking.

4. Put 1/3 of the citrus sauce in a cast iron skillet over medium heat. When it begins to sizzle, add the carrots. Cook until tender (~5 minutes).

5. Meanwhile, cut the peeled yam and beets into 1/2″ rounds. Add to carrot mixture along with most of the remaining citrus mix. Reserve 2-3 Tbs of the mix.

6. Remove the beet mixture and sauté the greens with the remaining citrus mix (1-2 minutes).

Serve immediately with a crisp, slightly sweet wine, such as a Pinot Grigio, and an earthy, piquant soundtrack, like Claudia Acuña or Putumayo Afro-Latin Party.

Eugene, Oregon is a haven for vegans, granola hipsters, and organic farmers. This recipe is derived from a popular dish, the “Tofu Tia” served at the Eugene Saturday Market and various festivals. Toby’s, the producer of Tofu Tia mix (and Moira’s lunchtime spread for five years, Tofu Paté), doesn’t distribute its goods beyond the Rockies, so this is a DIY version. The flavor intensifies over time, so save some leftovers.

This recipe features nutritional yeast, a good source of B12, and a tasty topping for broccoli, potatoes, popcorn, and even cereal. We buy ours in bulk at the East End Co-Op.

Serves 3

Ingredients:

• 1lb firm tofu
• 1 Tb olive oil
• 4 cloves garlic
• 2 Tbs tamari

Yellow Mix:

• 1 heaping Tbs nutritional yeast
• 3/4 t chili powder
• 1/2 t turmeric
• 1/2 t onion powder
• 1/2 t garlic powder
• salt
• pepper

1. Drain the tofu and press in a clean dishtowel under something heavy for 10 minutes. Dice into 1/2″ cubes.
2. Finely chop the garlic. Saute half of it for 2-3 minutes in a heavy skillet.
3. Add the tofu and stir occasionally. Saute ~10 minutes until lightly golden brown.
4. Meanwhile, mix the nutritional yeast, chili powder, turmeric, onion powder, and garlic powder in a dish on the side. Add salt and pepper to taste.
5. When the tofu is ready, pour in the tamari. Add the rest of the garlic, and sprinkle in the yellow mix. Stir and saute for ~3 more minutes.

Serve with brown rice, or wrapped in a tortilla with sprouts, salsa, cilantro, avocado, tomato, cheddar cheese, and sour cream. Or with baked apples and sauteed spinach (pictured).