I brought this to a Christmas party and everyone began demanding the recipe, which is something I made up while trying to discover vegetarian meals for myself.
Steve's Spicy Black Bean / Quinoa Pasta Skillet Casserole
COMPLETE VEGETARIAN MEAL
This quick and easy to cook bowl of spicy deliciousness consists mostly of protein-rich fresh vegetables, is a rich, hearty mouthful, suitable as a main course. I eat this almost every day as my “don’t have to figure out what to make” regular meal. This recipe will make two very big bowls of food, depending on how much you throw into the skillet.
INGREDIENTS:
1 chopped big sweet Onion
1 Handful of cooked Quinoa pasta (any pasta will do)
4 Spicy Black Bean “burgers” (thawed), but any veggie burger will do.
3 or 4 handfuls of blanched broccoli, green beans, and/or asparagus (To blanch: Boil in water 3 minutes for broccoli and asparagus, 5 minutes for green beans.)
Several big splashes of.Olive oil.
Various spices thrown in to taste (salt, pepper, garlic salt, cumin, paprika, turmuric, red pepper flakes, onion flakes -- basically, anything I have in the pantry)
Sprinkle of parmesan cheese
Pasta and green vegetables should be prepped before beginning. See above. In a large skillet, caramelize onion in a small amount of olive oil in large pan on high heat.
Throw in the pasta and vegetables by small handfuls. Mix with the onions until coated with oil, adding olive oil, to taste. Liberally add big dashes of the spices, until everything is coated. Add the bean burgers (thawed) and stir it together until everything is hot.
Can be served while the veggies are still a bit crisp, or you can cook it down until it’s more congealed. Add sprinkling of parmesan cheese and serve in a big bowl with a fork. Can also be served as a side dish.
Created by Steve Schalchlin
http://bonusroundblog.blogspot.com
steveshack@gmail.com
Steve's Spicy Black Bean / Quinoa Pasta Skillet Casserole
COMPLETE VEGETARIAN MEAL
This quick and easy to cook bowl of spicy deliciousness consists mostly of protein-rich fresh vegetables, is a rich, hearty mouthful, suitable as a main course. I eat this almost every day as my “don’t have to figure out what to make” regular meal. This recipe will make two very big bowls of food, depending on how much you throw into the skillet.
Early prep for ease of use: Early in the week, I blanch the vegetables and cook the pasta in the same water. Then store it all in the fridge. This way, when I’m ready to “cook,” all I have to do is throw everything into the pan, and can make it easily over several days.
INGREDIENTS:
1 chopped big sweet Onion
1 Handful of cooked Quinoa pasta (any pasta will do)
4 Spicy Black Bean “burgers” (thawed), but any veggie burger will do.
3 or 4 handfuls of blanched broccoli, green beans, and/or asparagus (To blanch: Boil in water 3 minutes for broccoli and asparagus, 5 minutes for green beans.)
Several big splashes of.Olive oil.
Various spices thrown in to taste (salt, pepper, garlic salt, cumin, paprika, turmuric, red pepper flakes, onion flakes -- basically, anything I have in the pantry)
Sprinkle of parmesan cheese
Pasta and green vegetables should be prepped before beginning. See above. In a large skillet, caramelize onion in a small amount of olive oil in large pan on high heat.
Throw in the pasta and vegetables by small handfuls. Mix with the onions until coated with oil, adding olive oil, to taste. Liberally add big dashes of the spices, until everything is coated. Add the bean burgers (thawed) and stir it together until everything is hot.
Can be served while the veggies are still a bit crisp, or you can cook it down until it’s more congealed. Add sprinkling of parmesan cheese and serve in a big bowl with a fork. Can also be served as a side dish.
Created by Steve Schalchlin
http://bonusroundblog.blogspot.com
steveshack@gmail.com
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