Benjamin (brymbyl) wrote in vegancooking,
Benjamin
brymbyl
vegancooking

portabellos, summer squash, kale, and quinoa

I made this up for lunch today; I was craving portabellos. It was very good.

1 tbsp olive oil
2 portabello caps (de-stemmed), wiped clean and sliced
1 small yellow summer squash, cut into pieces roughly the same size as the mushroom
salt and pepper to taste
handful each of oregano, thyme, rosemary (use less if using dried)
4 large leaves kale, stems finely chopped, and leaves shredded pretty finely
1/3 cup water
3 cloves garlic, minced

2 cups cooked quinoa


Heat oil in medium skillet (I like cast iron best) over medium heat. Add kale stems and sautee for five or so minutes. Add portabellos, squash, and seasonings, and sautee until mushrooms begin to release liquid. Add kale, water, and garlic, and cook, covered, until kale is soft and water is gone. Serve over quinoa, sprinkling with nutritional yeast and additional salt, if desired.

serves two
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