Friday, March 29, 2013

Mushroom, Onion & Purslane Scramble

I am GOING to try this one!!!
Chef’s knife
Skillet or
Sauté pan
1/4 cup quinoa, soaked and cooked
1/2 red onion, diced
2 cloves garlic, minced
1 cup mushrooms (portobellos, shiitakes, criminis—whatever you like), chopped
1 cup purslane, roughly chopped
2 tsp coconut aminos
2 tsp red wine vinegar
Few drop liquid smoke (optional)
1 tsp unrefined coconut oil
Scramble Sauce
1/4 cup cashews, soaked
1/4 cup sunflower seeds
1/2 cup pure water
2 tsp fresh lemon juice
1 tsp fine ground sea salt
1/4 tsp fresh ground pepper
Let’s get started.  Soak and prepare your quinoa according to the Instructions in this post. For extra minerals when cooking, add a piece of kombu. Warm coconut oil in a skillet or sauté pan over medium heat. Brown onions, stirring occasionally, for 7 minutes. Blend together all of your Scramble Sauce ingredients until smooth and then set aside. After onions have cooked for 7 minutes, add garlic and stir. Cook 2-3 minutes. Add mushrooms, coconut aminos, red wine vinegar, liquid smoke and stir well for one minute. If you haven’t yet, roughly chop purslane. Fold purslane into your cooked veggies and cook together for about 3 minutes. Fold in Scramble sauce and cooked quinoa and cook for 5 minutes, stirring occasionally. Season to taste, serve warm and enjoy! Adaptation Suggestions: 1. You can use buckwheat, brown rice or forbidden rice instead of quinoa. 2. No purslane to be found? You can use chopped chard, spinach and/or kale instead.

Ref: Yum Universe

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