Years ago, I travelled in Belize with my sister. Exploring the cayes, swimming, sunbathing, eating…. Our favourite dish was curried chicken served with rice and beans. And the ceviche. And the coconut buns. Mmmmmm…coconut buns. Tonight’s meal is inspired by the only vegan part of my food love of Belize. I found it difficult to take a good picture, but trust me, it tastes great!
Island Quinoa/Millet and Beans Bowl (I got to start working on snappier recipe names)
1/2 cup quinoa
1/2 cup millet
1 1/2 cups water
1/2 cup coconut milk
1 cup cooked black beans
Rinse quinoa and millet. Add grains, water, coconut milk, beans, salt to a pot and bring to boil then simmer for 20 minutes or until grains have absorbed liquid. Fluff with fork.
1 cup broccoli flowerets
1/2 cup frozen edamame
1 tablespoon olive oil
1 orange bell pepper, sliced
1 portobello mushroom, sliced
1 cup cherry tomatoes
Put broccoli and edamame in pot of water. Boil for 5 minutes, until broccoli is tender but still green. Drain and transfer to ice bath/bowl of cold water until cool. Drain again. (Don’t let them sit in the water too long).
Meanwhile, heat oil in a skillet. Add onion and saute for 5 minutes. Add garlic and peppers, sauté another 5 minutes before adding mushrooms and tomatoes. When veggies are cooked “al dente,” toss in broccoli/edamame until heated through. Add some water at any point to prevent sticking/burning.
1 Tablespoon olive oil
1 Tablespoon cider vinegar
1 clove garlic
1-3 dates (depending on how sweet you like it)
1/4 cup orange juice
Put everything in food processor/blender and blend until frothy. Add more juice or water to get a consistency you like. Drizzle some on lettuce leaves and toss well.
Assemble bowl: Divide bowl into thirds with grains/beans, tossed lettuce leaves and veggies (about 70% veggies and 30% grains). Drizzle everything with more salad dressing, a sprinkling of cilantro, and a splash of green hot sauce.