Sunday, June 04, 2017
In the photo you see our toppings from this afternoon: in the left plate, a simple tomato-basil salad, chopped cucumbers and radishes, sliced avocado, and two kinds of pickles--beets and root kimchi. In the right plate, simply baked potatoes and sweet potatoes (which I then cubed and stored in the fridge), zucchini slices and snap peas (which I lightly stir-fried on a dry pan with some garlic powder until the zucchini slices became pleasantly charred) and a bunch of chard that I chopped up and cooked up for five minutes with juice from one lemon.
Add to that some cooked quinoa and some tofu bacon or baked chickpeas and you're in business. It occurs to me that this is an excellent hosting dish, too--just hand people bowls (maybe with the quinoa already layered at the bottom) and ask them to help themselves to whatever toppings they choose.