This easy and healthy dish screams “summer!” with its melange of tender okra, ripe cherry tomatoes, and fresh garden herbs. The water-saute method of cooking the veggies keeps it on the lighter side of things, making it a perfect dish to bring along to warm-weather potlucks.
My niece is on Spring Break from college, and we were talking about the access to good vegan food while living in student housing. She said I was tantalizing her with recipes that she couldn’t make. Poor hungry girl. I admit, most of my recipes would be pretty hard to prepare without an oven. :\
She needed nutritious and delicious food that could be made on a tight budget, with little effort. So, she came over to my kitchen and helped me create a recipe for when she returns to her dorm.
This is a simple rice and quinoa blend with a creamy almond sauce. It’s filling too.
The entire dish can be made with just a blender and a microwave, in about 25 minutes. And, it boasts just 10 ingredients that most people will have in their pantry. Okay, maybe not most people, but the ingredients are pretty common vegan staples.
The entire experience was also very helpful for me, because my oven actually broke the other day. (Yes, I totally freaked out). Happily, I have learned that it is possible to cook quinoa and rice in a microwave; therefore, there is no need to panic if you are without a stove.
So, this post is dedicated to all of you wonderful readers -without ovens or rice cookers – who are hungry for a yummy home-cooked meal.