Hippie Dinner

Why hello! It's been a long time since I've posted. Sorry to disappoint my 4 fans. I've been tied up in grad school stuff.

Tonight I'm actually cooking. With fresh ingredients. I know, right?! But this is so easy - I whipped this up in less than 30 minutes (Rachel Ray would be so proud). This is so full of vegan protein that the angels are crying with joy. I served the following with a simple green salad and a red wine. Behold, I give you  

Hippie Dinner: or, Baked Portabello Mushrooms with Quinoa Salad

Baked Portabello Mushrooms
1. Wash caps and remove stems.
2. Put the mushroom tops down on a baking dish.
3. Top with sliced kalamata olives and this tofu mixture from Isa Chandra Moskowitz's Vegan with a Vengeance.

Bake at 350 for 20 minutes

Quinoa Salad (Gluten-Eater Approved by my husband)
1. Sautee one bunch scallions with one to two cloves of garlic.
2. Cook quinoa according to directions.
3. When quinoa is finished cooking, add the scallions, garlic, and 3/4 of a cup of shelled edamame (already thawed - I throw the frozen edamame in a bowl in the microwave for 2 minutes before adding to the quinoa)
4. Let sit for 5 minutes. Fluff with fork and serve.

Enjoy!