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This Month: Explore a Meatless Menu

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This Month: Explore a Meatless Menu

Veggie Quinoa
1 cup vegetable stock
1/2 cup uncooked quinoa
2 teaspoons olive oil
2 teaspoons minced garlic
1/2 cup broccoli florets
1/2 cup diced firm tofu
1/4 cup vegetable broth
1/4 cup slices mushrooms
1 cup chopped fresh spinach

In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.

While quinoa is cooking, heat olive oil in a skillet over medium heat. Add garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.

Stir the vegetable-tofu mixture into the cooked quinoa. Cover and allow to sit for 10 minutes before serving.

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1 varaha { 10.03.13 at 8:38 pm }

Good journalism Ms. Herman. I would point out that lacto-vegetarianism did not evolve in India, but was the precursor to the other forms. As you say, ahimsa is the reason behind vegetarianism. According to the Vedic literatures, the cow is considered one of the 7 mothers of society. This is because milk contains animal fat that is available to humans without killing an animal. This is also the principal behind the “sacred cow”. Thanks

2 Jaime McLeod { 10.02.13 at 3:25 pm }

audi – any of the above. Use what you like. Other good options include chicken broth, ginger ale, or white grape juice.

3 audi { 10.02.13 at 2:00 pm }

I don’t use alcohol, what can I sub for beer? apple cider, apple vinegar, plain water?

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