When I first made it, I threw some in a stir-fry sort of dish along with minced garlic and ginger (cooked in olive oil, of course), soy sauce, steamed broccoli, kale and baked kabocha squash. I considered making lentils but I was too hungry to wait that long, so instead, I microwaved a soy chicken patty. I’ve been kind of down on mock-meats recently, but it was delicious. In small doses, fake meat can really do the trick.
This photo totally doesn’t do it justice. Just trust me. Maybe one day when I have time and money I’ll take a food photography class!
Topped with some tumeric, chili powder and nutritional yeast (trying to get some extra B-vitamins), it was even better! I don’t even know what kind of nationality you’d identify with a dish like this, but hey, as someone who’s a mix of Greek, Polish, Italian, French and Scottish (with a dash of out-of-wedlock-Irish from my great-grandma’s side), I grew up on melting-pot-style cuisine.
i've recently grown to live quinoa, but i haven't figured out much to do with it yet! i still have to give you that recipe for that quinoa salad i told you about, because it's so freaking good. maybe i'll give quinoa a try in stirfy next, seems like a cool idea.
ReplyDeletealso, a lot of camera nowadays (i know my cybershot does) have settings on them specifically for taking pictures of food. It might be a good idea for you to invest in a camera with that setting on it, especially because you post so many pictures of food!
I use quinoa for stir-fry all the time! It takes a lot less time to cook than rice, that's for sure. Plus, it's a nice way to mix it up a little. It's also good with chili.
ReplyDeleteI think the next camera I get is going to have a food-pic setting. Since I read that article about food blogging in the Times a few weeks ago, I've been wanting one!