Recipe | Garlic & Herb Spaghetti with Tomatoes and Zucchini

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Makes 3-4 servings

1/2 box whole grain spaghetti
1/4 cup extra virgin olive oil
3 tomatoes, roughly chopped
1 zucchini, quartered and then chopped
1 yellow onion, chopped
5 cloves of garlic, crushed or minced
2 tsp fresh oregano, chopped
3 tbsp fresh flat leaf parsley, chopped
3 tbsp fresh basil, chopped
salt and pepper to taste

Set a large stock pot filled with water over high heat for the spaghetti. Set a large skillet with your olive oil over medium-low heat.

While waiting for you pasta water to boil, add your onions and garlic to your hot olive oil. Saute the onions and garlic until the onions become translucent/slightly browned (about 5-7 minutes) and then add some salt and pepper. Add your zucchini to the onions and garlic and and saute for another 5-7 minutes. Salt and pepper the mixture once again.

At this point, your pasta water should be boiling. Generously salt your water and drop your pasta in. Occasionally stir throughout the cooking process to make sure the spaghetti is not sticking together.

While your pasta is cooking, turn the heat off for your zucchini, onion, and garlic mixture. Add your tomatoes to the pan and stir to combine. The goal is to just heat the tomatoes through and give them a chance to lend their juices to your sauce - you don't want to actually cook the tomatoes and make them mushy.

When your spaghetti is ready to be drained, reserve 1/4 cup of the starchy cooking water and add it to the pan with your veggies. Drain your spaghetti and add it to the pan. Fold the pasta in with the sauce and make sure everything is coated. Add your fresh herbs and some more salt and pepper to taste.

Enjoy!

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Recipe | Super Grain Veggie Bowl

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What you'll need:

• 1 cup Super Grains mix (mine was from Whole Foods with red & white quinoa, buckwheat, and millet)
• 2 cups vegetable stock
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 10-15 grape tomatoes, halved
• 1 carrot, shredded or thinly sliced with a vegetable peeler
• 1 cup frozen edamame
• 1 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste

*to make this a complete meal, add some sauteed tempeh or seitan

Combine the super grains, vegetable stock, onion, garlic, and some salt and pepper in a pot and set over high heat. Bring the mixture up to a boil and then reduce the heat to low and simmer for 20 minutes, or until the liquid has been absorbed. With about 5 minutes left of cook time, add the frozen edamame to thaw.

If you're adding tempeh or seitan to the dish, start sauteeing in some olive oil on medium heat while the grain mix is cooking. This should take about 5 minutes on each side.

When the grains are done cooking, add the tomatoes, carrots, crushed red pepper flakes, and some more salt and pepper to taste. Fluff with a fork to combine everything. 

Enjoy!

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Tonight's Dinner | Quick Quesadilla

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First and foremost, thank you to the new Bloglovin' Followers for deciding to keep up with my random, weird, all-over-the-place blog! You guys are the bomb dot com, seriously! 

Secondly, I decided to add yet another element to this blog: art. I liked writing up my last blog post about Jan Ironside, and I know I've brought art related topics up in past posts about my own personal art and what I've been working on, but I think every Tuesday will be dedicated to sharing a new artist with you guys - whether it's an old favorite of mine, or a new one that I just found out about. I think it's important to continuously look for inspiration in life, and this is going to be my way of doing just that. Let me know what you guys think! Any feedback would be greatly appreciated. I already have two Artist Focus posts scheduled for the next two upcoming Tuesdays.

Alright now. Quesadillas. They're easy. They're delicious. They're what I had for dinner tonight. It doesn't take a rocket scientist to throw a quesadilla together, but I thought I would just share this one with you guys since I have been lacking in the recipe department.

1 whole wheat quesadilla (check the ingredients! Some torillas have FISH GELATIN in them! Gross!)

1/2 bell pepper, diced

1/4 onion, diced

1/2 tomato, diced

1/4 cup frozen corn

1/4 cup shredded cheese of your choice (use soy cheese to make this vegan)

1 tbsp of your favorite hot sauce

some extra virgin olive oil

Set a large skillet over medium heat with some EVOO. Saute the onions and peppers for a few minutes, then add the corn and combine to thaw - about 2 more minutes. Remove from the pan and set aside.

Add half of your cheese to one side of the tortilla, then add your veggie mixture, tomatoes, and hot sauce. Top with the remainder of the cheese. Fold over to form a half-moon shape and throw it on the hot skillet for about 2-3 minutes on each side, or until the cheese is all melted and the tortillas is golden brown.

Serve with guac, salsa, sour cream, or just eat the whole thing on it's own in an embarrassingly short amount of time.

Enjoy!

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Recipe | Roasted Eggplant and Sweet Potato Quinoa Burger

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As promised, here's the recipe for the burgers I used for my burger-bar set up for me and Chris on Valentine's Day.

Yields 10-12 burgers, depending on how big you make them.

1 small eggplant, chopped
2 sweet potatoes, chopped
1 large white onion, roughly chopped,
1/2 cup quinoa cooked in 1 cup water
1/4 cup vegetable stock
1/2 cup old fashioned oats
1 tbsp paprika
2 tbsp chipotle hot sauce
1 tbsp spicy brown mustard
couple tbsp extra virgin olive oil
salt and pepper to taste

Preheat your oven to 350°F

Spread your chopped sweet potatoes on a lined or greased cookie sheet. Season with some olive oil, salt, pepper, and half of the paprika. Pop that in the oven for about 15-20 minutes. When the sweet potatoes start to soften up, remove them from the oven and add the chopped eggplant and onion to the mix. Season with some more olive oil, the remainder of paprika, salt, and pepper. Cook together for another 15-20 minutes.

While your veggies are cooking, prepare you quinoa - 1/2 cup dry quinoa to 1 cup of water (or vegetable stock). Bring to a boil, then simmer, covered, for 15 minutes.

When the sweet potato and eggplant mixture is cooked, remove from the oven and let cool for 5-10 minutes before adding to the food processor.

Once cooled, Add the veggie mixture to a food processor with the 1/4 cup vegetable stock. Pulse until the mixture is at your desired consistency. I liked mine to be slightly chunky, but this step is totall up to you.

Add the veggie mixture to a big mixing bowl. Throw in the oats, cooked quinoa, hot sauce, mustard, and some more salt and pepper. Mix together thoroughly and form into patties.

Now, you can either bake the burgers off in the oven, since it's already heated up. Or you can sear them up in a pan with some olive oil. If you choose the former option, they'll take about 10 minutes on each side in a 375° oven to get a nice golden brown color. On the stove, they'll take about 5 minutes on each side over medium heat with about a tbsp of olive oil.

Enjoy!

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Recipe | Lemon Ginger Quinoa with Fresh Herbs

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I cooked this last night along with my Zucchini Pizzas, so this recipe will yield two servings, if served with a side dish, or one serving, if eaten alone.

1 cup vegetable stock
1/2 cup quinoa
1 tbsp fresh lemon juice
1 inch fresh ginger, peeled and chopped into large chunks
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp crushed red pepper flakes
1 tsp dried oregano
1/4 tsp onion powder
salt and pepper to taste

Set a pot over low heat and bring the vegetable stock, ginger, and lemon juice up to a very gentle simmer. (You can throw the lemon half into the stock as well, like I did, for extra lemony flavor).

You just want the mixture to gently warm up so that the ginger is able to infuse the stock.

Once your vegetable stock is gently simmering, add the quinoa and bring to a vigorous boil. Once a a boil, bring the heat back down to low and simmer, covered, for about 15 minutes, or until the quinoa has absorbed all the liquid.

You can remove the ginger and lemon before you at the quinoa if you'd like. I chose to leave everything in so the flavors can cook together with the quinoa. If you do leave the ginger in, make sure to remove the big chunks when the quinoa is finished cooking. There are few things worse than chomping down on a huge chunk or fresh ginger. Ouch!

Once the quinoa is finished cooking, turn the heat off and add the red pepper flakes, onion powder, oregano, salt, pepper, parsley, and basil.

You may wish to squeeze a little bit more lemon juice over top of the quinoa before serving.

Enjoy! :)

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Recipe | Zucchini Pizzas

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Pizza?! On zucchini?! Well, I'm sure you've had a veggie pizza with zucchini on it, so why not the other way around? These zucchini pizzas are a healthy and delicious alternative to everyone's favorite carby, cheesey food!

I made these tonight for dinner, so this recipe will only yield enough for one or two, if pairing with a side dish.

1 zucchini, sliced in half and seeded
some extra virgin olive oil
a pinch of crushed red pepper flakes
about 1/4 cup crushed tomatoes - use however much you want, really
roughly 1 oz. fresh mozzarella, sliced or diced
1 tbsp fresh parsley
1 tsp fresh basil
salt and pepper to taste

Preheat your oven to 350° F.

Take your halved and seeded zucchini and drizzle with some olive oil. Sprinkle with salt, pepper, and crushed red pepper flakes. Pop that in the oven for about 10-12 minutes, or until the zucchini is starting to soften up.

Once the zucchini is roasted a bit, take it out of the oven and start assembling your pizzas. Split the crushed tomatoes between the two halves, as well as for the fresh mozzarella. Put the zucchini back in the oven for another 5-7 minutes, or until the cheese melts.

Sprinkle with the fresh parsley and basil and enjoy! :)

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Recipe | Chana Masala (non-traditional)

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Before I get any hate from hard core Indian food snobs about this not being a traditional Chana Masala recipe - I AM NOT CLAIMING IT IS. I understand that some key ingredients are left out ( It's not exactly easy to obtain an ingredient like amchoor powder for me). I am also aware that I introduced some new ingredients (I like zucchini, so what?). I was just working with what I had on hand and catering the recipe to what I like. I wanted this to be relatively easy and equally as tasty. I hope you can look past these minor details and try this recipe out for yourself. It's quite good, if I do say so myself, even if it isn't traditional. One day I'll try my hand at a traditional recipe, but for now this is a great alternative.

1 large white onion, chopped
1 bell pepper, any color, chopped
2-3 small potatoes, chopped
1 small zucchini, chopped
1 15 oz. can of chickpeas, drained and rinsed
1 cup low sodium vegetable stock
1 tbsp tomato paste
3 heaping tbsp mango-ginger chutney
1 tsp chili-garlic sauce
2 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric powder
1/4 tsp crushed red pepper flakes
a couple tbsp extra virgin olive oil
Salt and pepper to taste

Set a large skillet to medium heat with some olive oil. Start off by sauteing the potatoes because they'll take the longest to soften up. After about 5-7 minutes, add in the other vegetables. Saute together with some salt and pepper for another 5-7 minutes.

Introduce the drained and rinsed chickpeas to the veggie mix. Then add the cumin, coriander, red pepper flakes, and turmeric to the pan to wake them up a bit. Stir to coat all the veggies with the spices.

Now you can stir in the tomato paste. When the tomato paste becomes fragrant, add the mango-ginger chutney and the chili-garlic sauce. Stir to combine everything.

Add in the vegetable stock and simmer until the liquid reduces by about half (15 minutes or so) Season with more salt and pepper if necessary. 

(what it should look like BEFORE it has reduced)

Serve over jasmine rice or just eat on its own.

Enjoy! :)

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Update + Recipe | Happy Thanksgiving!

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No, this Friday I am not bringing you my face or the products used on it... mainly because I didn't feel like doing my make up. Instead, I thought I'd just make a little Thanksgiving-themed post since yesterday WAS Thanksgiving and all... for Americans at least.

My mom, sister, nephew and I drove up to my aunt and uncle's house for the holiday and it was really a nice time. I hadn't seen my cousins, aunt, and uncle all together since Liam's baptism back in September, so it was nice to see everyone again.

The night progressed as usual for our family get-togethers... political arguments, making fun of each other, and attacking the vegetarians of the family, and eating delicious food... just the way it's supposed to be!

Liam and I, before heading out to Thanksgiving Dinner

I am so thankful for the family I have been blessed with. They've helped me get through the roughest points in my life and I couldn't have asked for a better group of people to raise me and watch me grow up into the woman I am today :)

Now, for a recipe.

My mom gave me freedom to do whatever I wanted with the sweet potatoes we were bringing for the dinner, so I came up with this easy and delicious recipe for spiced, mashed sweet potatoes

8-10 sweet potatoes

2 tbsp butter OR butter substitute to make this a vegan recipe

2 tsp cinnamon

1 tsp nutmeg

1 1/2 - 2 tbsp dried, ground sage

Salt and pepper to taste

Preheat oven to 375° Fahrenheit 

*You can peel the sweet potatoes if you want. If you choose not to, make sure you scrub them really well

Bake the sweet potatoes for an hour, or until they are soft and mashable. Transfer them to a bowl and add the butter, cinnamon, nutmeg, sage, salt and pepper. Mash with a potato masher or with a hand-held or stand mixer... whatever's easiest for you... until you reach the desired consistency.

Enjoy letting people guess what the spices you used are!

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Recipe | Baked Vegetable Eggrolls

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This is more of a process suggestion rather than a recipe. You can add whatever vegetables you have on hand in your egg rolls, this is just how I chose to prepare mine.

This will yield 6 egg rolls.

6 egg roll sheets... mine were vegan but that's up to you
1 bell pepper, any color, thinly sliced
1/2 onion, thinly sliced
1 small zucchini, thinly sliced
1 large or 2 small carrots, cut into matchsticks, or julienned
1 cup alfalfa sprouts, or any kind of sprout
a couple tbsp water

Preheat your oven to 425°F

Evenly distribute your veggies among the 6 egg roll sheets, layering a few pieces of each veg ontop each other

To wrap up your egg rolls, fold in the left and right sides of the egg roll sheet, so that your filling is partially covered. Then just roll over your filling until the bottom of the wrapper is facing up at at you. Then take a dab of water on your finger, and run it across the final edge of the wrapper so that it sticks to itself and doesn't come undone in the oven

Repeat this for all of your egg rolls. Place them seam side down on a baking sheet prepared with tinfoil/parchment paper and/or spray cooking oil.

Bake for 15-20 minutes, or until the wrappers are golden brown.

I didn't salt the veggies inside the wrappers because I didn't want to bring out all of their moisture and make my egg rolls soggy. I served mine with some soy sauce mixed with grated fresh ginger, honey, and crunchy peanut butter and that was all the seasoning I needed.

Enjoy! :)

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Recipe | Chunky Vegetable Soup with Cannellini Beans

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This recipe yields roughly 7 pints (I stored all my leftovers in handy pint-sized Mason jars- I suggest you do the same to portion everything out and have easy, quick dinners for the week!)

1 quart of Vegetable Stock (you might want to get a low sodium one so you can control the saltiness level of your soup)
a couple tbsp of extra virgin olive oil
4 cups water
3-4 cloves fresh garlic, minced
1 zucchini, cut into fourths, length-wise, and then chopped
2 large carrots, chopped
2 bell peppers, chopped (use whatever colors you have - I had a green and a red so that's what I used)
2 cups frozen broccoli
1 15oz. can of cannellini beans, drained and rinsed.
1 cup pasta (I used broken up pieces of linguine)
1 tbsp hot sauce
2 tbsp soy sauce (not photographed - this was a last minute addition)
1 tbsp ground cumin
1 tbsp turmeric
Salt and pepper to taste

Set a large stock pot over medium heat and add some olive oil. Sautee the carrots for about 7 minutes. Then add the chopped bell peppers, zucchini, and garlic and sautee for another 5-7 minutes, or until they start getting tender. Add some salt and pepper and the cumin, turmeric, and hot sauce. Stir to incorporate the spices and then add your stock and water. Add your broccoli, beans, and soy sauce to the pot. Cover with a lid and bring the soup up to a boil. Once at a boil, drop your pasta in and cook until the pasta is al dente (or of desired consistency). Adjust seasonings to taste and enjoy! The soup gets better the longer it sits - so left overs are GREAT :)

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Recipe | Garam Masala-Spiced Roasted Potatoes

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4-5 white potatoes, diced
2 tbsp garam masala
1 tsp onion powder
1 tbsp extra virgin olive oil
salt and pepper to taste

Preheat your oven to 375° Fahrenheit. Toss the diced potatoes with the seasonings and oil. Spread out on a tin foil-lined and oiled baking sheet. Bake for 20-25 minutes, checking and stirring around about halfway through the cooking process.

I served my potatoes with some quinoa and steamed broccoli, corn, and peas. You can incorporate them into a soup or stew or serve along side your favorite veggie burger.

Enjoy!

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Recipe | Spicy Roasted Eggplant and Chickpea Burgers

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1 small eggplant
1 15 oz. can of garbanzo beans, drained and rinsed
a couple tbsp extra virgin olive oil
2 scallions, roughly chopped
1/4 cup chili lime spiced cashews
1/2 cup quick-cooking or instant oats
2 tbsp chia seeds
1/4 cup vegetable stock
2 tbsp sriracha hot sauce (or your favorite hot sauce)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tbsp onion powder
salt and pepper to taste

To start off these burgers, you're gonna want to roast your eggplant. I used a small one, but whatever size looks good at the grocery store will work fine. A larger eggplant will yield you an extra burger or two and you might need to add a little more of the spices.

Anyway, preheat your oven to 450° Fahrenheit, line your baking sheet with aluminum foil, and spray with non-stick cooking spray. Slice your eggplant in about 1/2 inch slices and line them on the baking sheet. Drizzle the slices with olive oil and sprinkle some salt and pepper on them. Roast them for about 5-7 minutes on one side, flip them, and then roast the other side for about 3-5 minutes.

While your eggplant is roasting, you can start processing your other ingredients. I have a really small food processor, so I needed to process everything in steps - that's how I'll write out this recipe. If you have a large food processor, go ahead and just dump all the ingredients into it and pulse away.

Anyone with a small food processor, here's what you can do:

Start off with the cashews - you want to get them to a crumbly consistency, but not like bread crumbs. Pulse them for 10-15 seconds to achieve this texture and then add them to a big bowl.

Next, you might have to do your can of beans in two steps. Just pulse it until the beans are mashed up a little bit. I like a chunkier burger, so I didn't process my beans for a long time. It's up to your personal preference though. Add your mashed up chickpeas to the bowl with the ground up cashews.

Take your roughly chopped scallions, oats, chia seeds, cumin, coriander, turmeric, onion powder, salt, and pepper to the food processor and pulse for 10-15 seconds, or until everything looks evenly combined. Add this mixture to the bowl. 

You can add the sriracha, or whatever hot sauce you chose, 1 tbsp of olive oil, and vegetable stock right to the bowl and bypass the food processor. Stir up all the ingredients to combine and evenly distribute all the spices.

At this point, your eggplant should be finished roasting  Remove the eggplant from the oven and turn the temperature down to 400°.

Go ahead and roughly chop up the eggplant - CAREFULLY since you just took it out of the oven and it will be hot! (feel free to let it cool off for a little while) - and then add it to the food processor. Pulse for 15-20 seconds, or until it's at your desired consistency. Add the eggplant to the bowl with all the other ingredients and give it one last stir and a taste to check for seasoning.

Grab a handful of the mix and start forming your patties. I was able to get 7 burgers when I made this. I just put the patties on the same baking sheet and foil I used to roast my eggplant - I just added a little more non-stick spray. Line your patties up and bake them for 7 minutes one one side, flip them, and bake for another 5-7 minutes on the other side. 

While your patties are cooking, you can get your burger toppings ready. I just served mine on some toasted organic whole grain bread with mixed baby greens and tomato slices topped with honey mustard.

Enjoy!

- Sam :)

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Recipe | Spicy Lettuce Wraps with Seitan and Sauteed Peppers

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Okay, so they're not really wraps because they're small... but I didn't know what else to call them. They're delicious, though, and that's all that matters.

Makes 12-15 lettuce wraps

A couple tbsp Extra Virgin Olive Oil
1 12oz package of Seitan strips
1 bell pepper, sliced
1 tomato, diced
1 head of any sturdy lettuce. I used bib lettuce, but romaine would work fine too. Just pull off the leaves, wash them, and pat them dry. Keep in mind that iceberg lettuce has basically no nutritional value, so try and stay away from that if at all possible
1 tbsp cumin
1 tsp smoked paprika
1 tsp crushed red pepper flakes
2 tbsp Chile Lime hot sauce (I used Cholula brand)
Salt and pepper to taste

Feel free to add more or less of the hot sauce. I enjoy spicy foods, so I was pretty generous with it.

Set a large skillet coated with olive oil to medium heat. Start browning off your seitan to get it nice and crispy. This should take around 7-8 minutes. Keep the seitan moving in the pan so it doesn't burn. Once the seitan is crispy, go ahead and add the pepper slices. Sweat them for about 5 minutes and then add the cumin, smoked paprika, red pepper flakes, hot sauce, salt, and pepper. Stir to combine and cook for another 3-5 minutes.

Spoon the seitan and peppers into your little lettuce cups and top with your chopped tomatoes. I topped mine with some honey mustard as well to balance out the spice.

Enjoy! :)

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Update + Recipe | An Apology and a Quick Recipe

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I haven't blogged in quite some time, and it's mainly because I've been prepping to move out of my old apartment and into a new one for the past couple weeks. I haven't had any new recipes because I haven't been grocery shopping to make any remarkable dishes for you guys since I'd end up having to lug all my new groceries to my new apartment (it was bad enough transporting the little groceries I DID have in the scorching heat).

So, just a little recap on my life: I am finally all moved into my new apartment. I'm living alone now because my roommate Rachel graduated and to be honest I just can't tolerate living with anyone other than her, so this is the best option for me, lol.

Last Monday was Memorial Day and I got to go home and spend it with my family, and Chris came over which was nice. My sister visited from Virginia with the baaabbbbbyyyyyyy which was awesome since I hadn't seen her or Liam since Easter weekend. I made quiiiiiite a large spread for just my mom, my sister, my aunt, my sister's friend Dana, Chris, and I but I was too frazzled to photograph anything. I was cooking a bunch of things at the same time and I didn't have the time nor energy to capture all the steps and outcomes. I did write down the recipe to the vegan black bean and avocado burgers that I made, but again, I didn't take any pictures of the finished product. But I'll still probably make a post about the recipe soon.

I did, however, make the chickpea and avocado dip, which went over quite well with everyone who tried it! So that was nice :)

Now I'm back down by school for the majority of the summer. I babysit down here and I soon will be starting to work with a professor as a reading and grading assistant on campus, AND on Monday I have an interview at a coffee shop about 25 minutes away, so I'm hoping that goes over well. I might be biting off more than I can chew, but we'll see how everything goes :)

Tonight I had a simple dinner but it was delicious enough to be blog worthy :) It's not really a recipe... it's more like an idea: Vegan BLT

So for this I just took 4 slices of smokey tempeh, sauteed it over medium heat in some extra virgin olive oil in a skillet to get it crispy on both sides (about 5 minutes on each side). Then I added those crispy slices to a club roll from my supermarket's bakery with some slices of fresh tomato and some red leaf lettuce. The whole thing was gone in about 5 minutes. That's how good it was.

If I had more options in the fridge I probably would have added some sprouts or used kale or spinach instead of the lettuce. I was also gonna add some avocado but mine just wasn't ripe enough to slice.

Enjoy! :)

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Recipe | Another Simple and Delicious Warm Barley Salad

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Makes 4-6 servings, depending on if you're eating it as your main meal or as a side dish

2 cups cooked barley
a couple tbsp extra virgin olive oil
1/2 red onion, chopped
1/2 bell pepper, chopped
2 small zucchini, cut in fourths, lengthwise, and then chopped
1 tomato, chopped
6 slices of Smart Deli baked ham, chopped
1 tsp crushed red pepper flakes
Salt and pepper to taste

I had my barley already cooked from when I made a huge batch earlier in the week. I suggest cooking your barley ahead of time, because the other steps of this recipe don't take much time to cook so you might end up over cooking your veggies while you wait for your barley to finish cooking. Do whatever you feel most comfortable with because this "salad" can be eaten piping hot, room temperature, and even cold.

Set a large skillet to medium heat and add some extra virgin olive oil. Sweat the onions and peppers for about 5-7 minutes.

Add some salt and pepper and then throw in your zucchini. Cook everything for another 5-ish minutes. I didn't want the zucchini to get too mushy, so I cut the cooking time a little short for it so it was still a bit crunchy. If you want the zucchini softer, cook it closer to 7-8 minutes.

Add some more salt and pepper to the pan along with the red pepper flakes and then add your "ham" slices. Separate the pieces a little bit with your hands as you're adding them to the pan. You don't need to cook this as it's already fully cooked. So just stir everything to warm the "ham" through.

Combine your veggies and protein with your 2 cups of barley and then throw in your chopped up tomato and toss everything with a few more tbsp of olive oil. Adjust the seasoning if necessary. You can enjoy this as just a side dish or as your entire meal.

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