I hope you had a chance to check out my Portobello Mushroom Barley Soup recipe yesterday! I’m really proud of it and think you’ll find it a warming and filling winter meal. I’m excited to share another simple, hearty dish but first I have some news to share.
Last week I wrote about meeting Jasmin and Mariann for dinner in NYC. You all know I’m a huge fan of the podcast Our Hen House and you also have probably figured out that I am an activist at heart. If I care about something I try to find a way to do something about it. That’s why I blog (both here and on Stop Chasing Skinny). And that’s why I joined the board of the Woodstock Farm Animal Sanctuary. Joining a board of directors is serious business — it means that you are committing to ensuring that an organization has the resources necessary to achieve its mission. I am devoted to WFAS and will be working very hard for them.
When I initiated a meeting with Jasmin and Mariann it was simply to hear more about Our Hen House and their vision for the future. I wanted to see if there was a way that I could volunteer. After discussing several ideas, Jasmin and Mariann invited me to serve on the OHH Advisory Board. This is not a board of directors role, it’s advising in the truest sense. I look forward to offering advice and support to OHH to help them move forward with some very exciting developments. You can read more about why I was invited to the OHH advisory board here: Our Flock is Expanding! Meet the Newest Our Hen House Chicks. I was excited to learn that my friend Carrie has also joined the “flock” as a reviewer! (Carrie wrote a piece for my Vegan 101 series: Health Reasons for Going Vegan.)
My evolution from dietary vegan to ethical vegan has had a profound impact on me and I’m honored that WFAS and OHH trust me to give back by lending a hand in their important work.
Back to today’s recipe.
I had both pressure cookers working hard on Sunday. I made pinto beans/refried beans in the small PC, soup in the big one and later a new batch of homemade vegetable stock in the big PC (this week I seasoned the stock with bay leaf, thyme and sage…Mmm Mmm). I decided to toss a few things in the rice cooker to round out my Sunday bulk cooking.
Quinoa-Millet Veggie Bowl
Ingredients
- Avocado oil (optional)
- Rosemary (whole, dry), crumbled with fingers
- Zucchini (half, diced)
- Celery (one stalk, diced)
- Onion (about 1/4 cup, diced)
- 1 cup quinoa (rinsed and drained)
- 1/2 cup millet (rinsed and drained)
- 2 and 1/4 cup filtered water
- Salt and pepper, taste
Instructions
Add all ingredients to the rice cooker, stir, and cook on brown rice setting.
So far this week I have enjoyed this as a breakfast soup (1 cup Quinoa-Millet Veggie Bowl + 1.5 cups homemade vegetable stock), a lunch salad (served over a bed of baby spinach and chopped romaine and topped with an orange-nut dressing), and a dinner side (with stir-fried seitan and roasted asparagus).
See why I love bulk cooking? One tasty dish served multiple ways throughout the week!
