Today’s recipe was inspired by at The Vegan Project. When I asked for Swiss chard inspiration on Facebook, she was the first one to respond with an idea. She suggested using dark leafy greens to wrap a quinoa dish topped with a peanut butter sauce. Continue reading to see where I took her inspiration.
I then made some yummy sesame ginger miso sauce. I always have miso on-hand because you can easily add this enzyme and protein rich paste into sauces, dressing, spreads and soups. Plus, miso is a fresh ingredient that lasts a long time.
Versatile sauces are worth the time and investment to make: they can spice up any plain whole grain or vegetable to give that instant good taste all week long :-)
I was feeling brave and decided I would add some dandelion greens, another liver loving bitter veggie I am learning to incorporate more into my everyday :-)
I served my delicious everyday meal, made in 30 min or less, with a side of simple steamed green beans that were instantly made delicious with the sesame ginger miso sauce and sesame seeds. Again the dandelion greens were made palatable thanks to the fresh basil. This combination was also used together in the Everyday Spring Salad
Here's to your health, your liver and the planet.
As always, I love to hear from you. Feel free to share your recipes, tips and comments.