Sauce – 6 medium Roma tomatoes, 1 cup vegetable stock, 1/4 cup hemp seeds, 1 teaspoon paprika, 1 teaspoon granulated garlic, salt and pepper to taste. And one tablespoon of olive oil.
Quinoa stir fry – 1 cup white quinoa, 2 cups vegetable stock, white mushrooms sliced 8oz, fresh Sugar snap peas about 12 to 15, tofu – half block, fresh minced garlic 4 to 5 cloves, crushed red pepper flakes 1 tablespoon, freshly squeezed lemon juice 3 tablespoons, salt and pepper to taste, 2 tablespoons of olive oil.
Cooking instructions:
Sauce – Chop tomatoes and cook them covered in a saucepan in a little bit of olive oil until softened. Add granulated garlic, hemp seeds, paprika, salt and pepper and continue cooking for a couple more minutes. Turn the heat off and let cool. Upon cooling, add vegetable stock and blend it into a sooth sauce.
Quinoa stir fry – Chop tofu into cubes and saute in a little bit of olive oil until lightly browned. Remove from pan and set aside.
In the same pan, heat a little bit of olive oil and saute chopped mushrooms, sugar snap peas and minced garlic on medium heat until veggies are nicely pan-roasted and browned. Add the sauteed tofu back in. Add red pepper flakes, lemon juice, salt and pepper and mix well. Set aside.
Cook 1 cup quinoa in 2 cups vegetable stock. Takes about 8 to 10 minutes. When done, fluff up and toss with pan-roasted veggies. Mix well and check for salt and pepper. Serve with tomato hempseed sauce. Enjoy!
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Ingredients:
Sauce – 6 medium Roma tomatoes, 1 cup vegetable stock, 1/4 cup hemp seeds, 1 teaspoon paprika, 1 teaspoon granulated garlic, salt and pepper to taste. And one tablespoon of olive oil.
Quinoa stir fry – 1 cup white quinoa, 2 cups vegetable stock, white mushrooms sliced 8oz, fresh Sugar snap peas about 12 to 15, tofu – half block, fresh minced garlic 4 to 5 cloves, crushed red pepper flakes 1 tablespoon, freshly squeezed lemon juice 3 tablespoons, salt and pepper to taste, 2 tablespoons of olive oil.
Cooking instructions:
Sauce – Chop tomatoes and cook them covered in a saucepan in a little bit of olive oil until softened. Add granulated garlic, hemp seeds, paprika, salt and pepper and continue cooking for a couple more minutes. Turn the heat off and let cool. Upon cooling, add vegetable stock and blend it into a sooth sauce.
Quinoa stir fry – Chop tofu into cubes and saute in a little bit of olive oil until lightly browned. Remove from pan and set aside.
In the same pan, heat a little bit of olive oil and saute chopped mushrooms, sugar snap peas and minced garlic on medium heat until veggies are nicely pan-roasted and browned. Add the sauteed tofu back in. Add red pepper flakes, lemon juice, salt and pepper and mix well. Set aside.
Cook 1 cup quinoa in 2 cups vegetable stock. Takes about 8 to 10 minutes. When done, fluff up and toss with pan-roasted veggies. Mix well and check for salt and pepper. Serve with tomato hempseed sauce. Enjoy!