Asparagus and Shiitake Mushrooms
Comes the month of May and I am on the look out for asparagus! Yesterday, May 14, 5 asparagus were tall and fat enough to propose themselves for dinner! With little hesitation I harvested them and was wondering what else I could find in the yard to cook with them. I found some baby kale and spinach and my husband offered some shiitake mushrooms that were ready to pick on his logs. We had dinner!
In a cast iron pot, I warmed up some coconut oil and sautéed for few minutes some spring onions with caraway and black mustard seeds. Then added the shiitake mushrooms. When they started to cook, I added the asparagus cut in bite sizes for few more minutes. When mushrooms and asparagus were cooked, it was time to add the greens. When the spinach and kale got bright green it was time to serve over some saffron rice!
Nothing like eating with the season and fresh out of the garden. All my senses were satisfied! I felt nourished and happy!
P.S. Salt and pepper of course!
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One of my favorite meals during my trip to Peru was quinoa soup! Every time I ordered it in a restaurant it was a little different...so variations are totally okay!
This is a perfect meal for the fall or spring. Especially when it gets a little chilly!
Heat some oil or ghee in a pan and sauté at low heat 1 medium onion finely chopped and few garlic cloves finely chopped as well.
Pour over about 8-9 cups of vegetable broth or chicken stock.
Add 1/2 cup of quinoa and bring to a simmer. Cook over medium heat for about 8 minutes.
Stir in 1/3 cup of fava beans blanched for 1 minute and peeled. Cook for another few minutes till quinoa is cooked.
You may add few seasonal vegetables of your choice.
Salt and pepper to your liking.
For the vata and pitta dosha some cheese or chicken could be added.
For the kappa dosha I would add 1/2 of a rocoto chile slices or other chile to make it a little spicy.
P.S The fava bean can totally be optional. I ate it without beans but potatoes instead.