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Egg & Veggie Love Fest

January 22, 2015 Filed Under: Recipes

Egg and Veggie Love Fest
2015-01-22 14:35:00
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Ingredients
  1. Turnips - A bunch
  2. Beets (opt) - Up to a Bunch
  3. Carrots (opt) - Up to a Bunch
  4. Eggs - 1-2 per person
  5. Quinoa - 1 cup
  6. Coconut Milk (opt) - 1 cup
  7. Bread - enough for everyone
  8. Apricot Honey Goat Cheese - enough to spread
  9. Radish - Up to a Bunch
  10. Parsley - A handful
  11. Vegan Bouillon Cube - one
  12. 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!
By Jules Blaine Davis
/Narrative Food https://blog.narrativefood.com/

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