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Egg & Veggie Love Fest

January 22, 2015 Filed Under: Recipes

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Egg and Veggie Love Fest

  • Author: Jules Blaine Davis
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
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Ingredients

  • Turnips – A bunch
  • Beets (opt) – Up to a Bunch
  • Carrots (opt) – Up to a Bunch
  • Eggs – 1-2 per person
  • Quinoa – 1 cup
  • Coconut Milk (opt) – 1 cup
  • Bread – enough for everyone
  • Apricot Honey Goat Cheese – enough to spread
  • Radish – Up to a Bunch
  • Parsley – A handful
  • Vegan Bouillon Cube – one
  • Spring Peas Shelled, Snap Peas, cut into 1 inch pieces, Or Pea tendrils cut coarsely – Your bag

Instructions

  1. Jules’ favorite quinoa dish!

Roasting your veggies

  1. Pour olive oil in roasting dish.
  2. Beets: cut in 1/2 with flesh side down and skin side up
  3. Carrots: place in pan, with tops chopped off.
  4. Baby turnips: just cut off leaves and throw in dish
  5. Massage with love & kosher coarse salt
  6. Place in the oven at 350 til fork tender. About 30 minutes.
  7. Add butter or olive oil to a sauce pan or rice cooker, 1 vegan bullion (repuinzel), let that sit in for a bit mixing those things around, then add 1 cup quinoa, 1 cup of coconut milk and 1 cup of water or 2 cups water.
  8. Let it all come to a boil, then simmer with top on for about 15 minutes or more depending on what you are using.
  9. I love adding shelled peas, wild blueberry currants, cooked garbanzo beans or anything that strikes your fancy!
  10. 3 minute egg: boil water in a small sauce pan, place egg in with a wood spoon or ladel as to not break the shell on pot, it’s also great if your eggs are out of fridge for a bit too, either way, place them in boiling water and put timer on for 3 minutes. When it rings, take eggs out and crack in half with side of spoon, scoop out into a bowl of roasted veggies, quinoa and goat cheese or whatever is inspiring you.. it’s a great way to get your veggies & protein together in a beauty love fest!

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