Smoked Quinoa With Vegan Sour Cream
1 C cauliflower florets
2 C portobello mushrooms
1/2 yellow onion
1 C quinoa
1/4 tsp red chili powder
1/2 tsp liquid smoke
1/4 tsp red pepper (ground, optional)
1 lemon juiced
1/2 block silken tofu
2 C water
2 tbs olive oil
salt to taste
In a large skillet, cook olive oil, cauliflower, mushrooms, and onion over medium heat until onions become translucent. Add chili powder, liquid smoke, red pepper (optional), and any salt. Cover and let sit on lowest heat.
Bring water to boil and add quinoa, stirring frequently until all water has absorbed (about 10-15 min). Add quinoa to vegetables and let sit, covered.
Put 1/2 block tofu into food processor with lemon juice. Blend until smooth and creamy. This will be your "sour cream".
Serve a few scoops of "sour cream" over the smoked quinoa.
2 C portobello mushrooms
1/2 yellow onion
1 C quinoa
1/4 tsp red chili powder
1/2 tsp liquid smoke
1/4 tsp red pepper (ground, optional)
1 lemon juiced
1/2 block silken tofu
2 C water
2 tbs olive oil
salt to taste
In a large skillet, cook olive oil, cauliflower, mushrooms, and onion over medium heat until onions become translucent. Add chili powder, liquid smoke, red pepper (optional), and any salt. Cover and let sit on lowest heat.
Bring water to boil and add quinoa, stirring frequently until all water has absorbed (about 10-15 min). Add quinoa to vegetables and let sit, covered.
Put 1/2 block tofu into food processor with lemon juice. Blend until smooth and creamy. This will be your "sour cream".
Serve a few scoops of "sour cream" over the smoked quinoa.
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