Now arrived in Vancouver, our first mission, as you would expect, is sourcing food.
Our first experience was rather scary and it’s called Safeway, soul-less outrageously expensive American supermarket. In our first few days, we have come to understand that the price of food here is quite high in comparison to Europe and meat in particular is dear, and that shopping for fruit, veggies and carbs in organic shops or at markets seems the best alternative. So there will be a lot of vegetarian seasonal cooking going on for us in the next few months, which is a good idea after several weeks on the road in California and too many burgers and tacos! This quinoa dish again is fully loaded with proteins (tofu, eggs and of course quinoa), and has nice purple – cabbage and kale -, orange – carrots – and yellow colours, which resonate with nature in autumn.
- 1 small onion
- 1 clove garlic
- 3 medium organic carrots
- half a small red cabbage
- 3 branches of purple kale
- half a pack of tofu
- 3 eggs
- 2 cups of quinoa
- 4 cups of water
- soy sauce
First, in a saucepan with lid, put 2 cups of quinoa into 4 cups of cold water and a pinch of salt. Cover and bring to boil, then turn to low heat for 10-15 minutes until the water is all absorbed by the grains. Quinoa looks cooked when it pops open.
Then cut the tofu in 1/2 inch by 2 inches rectangles, and fry them in 1 inch very hot vegetable oil until they change colour. When they are ready set them aside and remove the extra oil with kitchen roll.
Slice the onion thinly and chop the garlic and fry them in a pan in 3 spoons of olive oil. Slice the carrots and red cabbage add them in the pan and cook for about 15 minutes medium heat. Chop the kale roughly and add to the rest, cook another 5 minutes.
In a different pan, prepare a thin omelette and when ready cut in little strips.
Lay the quinoa at the bottom of a your serving dish and top with first your vegetables and then tofu and omelette.
Season with soy sauce, and you can add roasted sesame seeds for a nutty taste!