Abundance (2 recipes)

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I used to think that abundance meant having so much more than I needed, that I’d never run out.  Because I struggle the the disease of  ‘not enough-ism’, there were many days spent wanting for excess of everything: money, friends, time, activities, and of course: SUGAR!!.  It was difficult to see that what I had right now was enough.  God forbid my  cup not runneth over in excess every second of the day, right??

Thank goodness life is changing me for the better.  Nowadays I relish in the opportunities I have to find the abundance in what already lies within me and within my grasp….and my fridge.  Take this morning, for instance.  I was cooking for  a potluck tonight, and out of that experience THREE abundance opportunities found me.

Let me explain.

Opportunity #1:    When I open my mind (and my cookbooks), new ideas emerge that I hadn’t seen before.  So, this morning when  I cracked my trusty culinary companion Vegetarian Cooking for Everyone (Deborah Madison – check her out, she ROCKS!!), I nearly squealed with delight when I auspiciously opened to “Curried Quinoa” and realized I had exactly what I needed to make this dish, down to the frozen peas.

Opportunity #2: Fast forward 2 hrs and I’m stirring away in the kitchen.  I glance at my bowl of left-over carrot pulp from juicing for the quinoa dish…and a cookie recipe idea was born!!  A quick review of the pantry (yes, just enough turbinado for 1 batch….2 eggs left in the carton, the right amount of flour…..perfecto) and I was off and baking.

Perfect timing, too, becuase Matt really needed a healthy homemade treat after a hard morning.  Walking in to the smell of curry and baking cookies is enough to make any troubled soul feel welcomed and loved!

Opportunity #3:   Not so glamarous, but it saved me the $$ and energy of going out for lunch (part of that not-enoughism is wanting for things I don’t have so I can go out and buy them!).  I used the rest of that carrot pulp in my mish-mash lunch of hummus, carrot pulp, beans and avocado, a concoction also inspired by looking around at what I have and keeping my mind open.

I feel good about my kitchen finds and how much fun I had working with the abundance right in front of me.

CURRIED QUINOA (from D. Madison’s Vegetarian Cooking for everyone)

2 tbsp oil or butter (I used butter)
1 onion: 1/4 finely chopped, 3/4 coarsely chopped1
1 cup washed quinoa
2 tsp curry powder
salt, pepper to taste
2 zucchini, diced into small cubes
1 cup carrot juice (I juiced 5 carrots)
1 cup peas
1/4 cup thinly sliced scallions
2 tbsp chopped cilantro

heat half the oil in a small soup pot, adding the finely diced onion and cook on med for 3 min.  Stir in quinoa, 1/2 tsp curry powder and 1/2 tsp salt.  Cook for 2 minutes.  Add 2 cups bioling water and then simmer covered for 15 min.

Meanwhile, heat remaining oil in a 10″ skillet.  Add chopped onion, zucchini and remaining curry powder.  Cook, stirring frequently over med heat for 5 min.  Add 1/2 cup water and carrot juice + 1 tsp salt.  Cover and simmer for 5 minutes adn add peas adn scallions.  Cook a few minutes more, adding cilantro at the end.  This is a ‘wet’ dish.

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CARROT/COCONUT COOKIES (fresh from the brain of Rebecca this AM)

2 eggs
1/2 cup butter
1 tbsp vanilla
2 tsp cinnamon
1/4 cup turbinado
1/2 cup shredded carrots
1.5 cups spelt flour
1 cup br. rice flour
1 tsp each: baking soda, baking powder
1 tsp salt

Cream butter, sugar, eggs, vanilla, cinnamon and carrots.  Set aside.  Mix dry ingredients and fold into wet ingredients.  Texture is like that of sugar cookies.  I maked small balls and patted them onto a cookie sheet (1-2″ cookies).  Cook @ 350 for 8 minutes.  Keep moist by storing in airtight container.

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2 thoughts on “Abundance (2 recipes)

  1. Alice September 10, 2009 / 3:10 am

    Those recipes sound WONDERFUL!!! With school starting I don’t have much time for recipes, but I will try them when I can!!! Thanks!

  2. Gladys September 10, 2009 / 11:10 pm

    Definetly two for my recipe folder! Can always use ideas for quinoa!

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