A Little of This And That, Veggie Platter

By Meghan Rossi

You ever want a little of this and a little of that? I sure do; I have a pallet made for a buffet! Many times for lunch or dinner I’ll do one of my tasty plates full of flavors. Since we eat a plant-based diet, here’s what I whipped up for dinner recently. Keep in mind that I’m often in a serious rush to get dinner finished, so I use many of the same ingredients that are mostly all are jarred organic spices. Feel free to use fresh herbs and spices and varied flavors. It’s all up to what’s yummy to you as you experiment.

INGREDIENTS

  • Crisp chickpeas
  • Sautรฉed Spinach
  • Cheese quesadilla
  • Baked Squash
  • Hummus
  • Brown rice
  • Avocado
  • Chickpeas

DIRECTIONS

  1. Olive oil in large skillet
  2. 1 can organic chickpeas, rinse and drain
  3. Dash and build flavor to taste: fresh ground pepper, garlic powder, turmeric, and cumin.
  4. — let them cook long enough to brown the chickpeas giving them a little crisp. Yum!
  5. Sautรฉed Spinach
  6. Olive oil in large skillet
  7. Half bag – full bag of organic spinach leaves
  8. Medium heat
  9. Pepper and garlic
  10. Sprinkle a little more olive oil over the spinach leaves
  11. These cook quick! Just let them cook down to a nice, soft consistency. Takes a lot of spinach to make a small portion.
  12. Squash
  13. Since my stove is full, I turn on the oven. Set it to 375 and pull out a small baking dish. Spray with canola or olive oil cooking spray. Then chop up your squash. Season to taste. I try to balance my flavors if I’m cooking a lot of different things for one meal. So if you’ve seasoned everything else with a lot of flavor, go simple with these veggies and just do garlic and pepper. However, if everything else is kind of simple, go wild and add lots of yummy spices to these. Smell the open spice bottles and experiment with flavor.

Cheese Quesadilla

I love a good cheesy bread, but it’s not the best decision at all times. To get a little taste of what I’m craving I make a quick cheese quesadilla on the stove.
  1. Medium skillet
  2. Spray with canola or olive oil cooking spray
  3. Lay a whole grain tortilla flat
  4. Spread a thing layer of shredded ย organic or vegan cheese on the tortilla. Once it’s almost all
  5. Melted, I use a spatula to fold the tortilla in half. Then cook just a few minutes longer to let the tortilla get a little crispy.
  6. Slice up a few small pieces for each plate. Yum!

Brown Rice

  • Making my life WAY easier: organic brown rice in the freezer section. Just microwave one of the bags for 3 minutes. Then pour into a bowl and mix with olive oil and your favorite spices. I play with garlic, pepper, cayenne, turmeric, cumin, and liquid aminos.

Hummus & Avocado

  • Just slice some fresh avocado and take a scoop of your favorite hummus. Easy little additions to any meal! A little feta cheese on this plate would be delicious!
I try to make big batches of the veggies and grains because they make GREAT leftovers to mix into lunch or dinner the next day. Some other ย great additions to this plate are sliced cucumber, baby carrots, hard boiled eggs and any other yummy veggies that you might like to mix and mingle.
Now turn up the Frank Sinatra and get to cooking!

 

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