I have really exciting, awesome news…..
We are buying our first house!!!!!!!!!!!!!!!!!!!!
Actually, it is a condo, and we LOVE it! GF Guy and I are both on the small side, so a condo is perfect for our little family. Plus, large spaces make me nervous… but that’s an entire different story…
Our closing date is May 4th, but our apartment lease is through the end of May. This gives us time to redecorate, paint, etc… before moving in. We are soooooo excited!!!! If anyone has decorating tips or ideas let me know! I love the idea of painting or wallpapering one wall to make it a focal point.
We were having lunch at Tita’s when we heard the good news about our condo. After a delightful low-key afternoon of lunch at watching the Ray’s baseball game, we arrived home and deep cleaned our apartment. I don’t know why hearing the news about our new condo made us want to clean. (I love that GF Guy happily helps me clean instead of expecting me to do it simply because I am the girl. He is the best partner in life I could have asked for, and I love him!) Maybe because we know we are going to have to pack everything up soon. The cleaner the better when packing! After a few hours of bleach and airing out the apartment, it was time to start on dinner. A celebratory meal was definitely in order! The catch… it had to be made with the ingredients already in our pantry!
To celebrate, I made a delicious Vegan Quinoa Risotto for dinner. Simple, clean ingredients make the best meals!
Spinach and Sundried Tomato Quinoa-sotto
– 2 tblsp. Extra Virgin Olive Oil
– 1/2 Yellow Onion, diced
– 1 large Shallot, diced
– 4 cloves Garlic, minced
– 1 cup Quinoa, rinsed
– 1 cup Sherry
– 10 Rehydrated Sundried Tomatoes, chopped
– 4 cups Low Sodium Vegetable Stock, heated
– 2 tsp Basil
– 1 tsp Rosemary
– 1 tsp Thyme
– Black Pepper and Salt to taste
– 10 oz. Baby Spinach, steamed and chopped
– 1 tblsp Lemon Juice
– 1/8 cup Vegan Parmesan Cheese
– 1/8 cup Nutritional Yeast Flakes
– dash Light Coconut Milk
– 1/2 t Nutmeg
Heat oil in a large pot over medium high heat. Add onion and shallot and saute’ until soft and translucent. Add garlic and cook about 1 minute more.
Add Quinoa and lightly toast about 1 minute.
Add Sherry and bring to a quick bubble. Reduce heat to medium low and and cook, stirring continuously, until liquid is absorbed.
Add herbs and sundried tomatoes and 1 cup of heated Vegetable Stock.
Stir until stock is absorbed.
Add stock, one cup at a time, allowing liquid to absorb each time and stirring continuously.
After adding the final cup of stock, stir the remaining ingredients into the pot and allow to cook until creamy.
The coconut milk lent a delightful creaminess that transformed the entire dish, and the sherry offered a complexity of flavor not found in a risotto made with white wine. We loved this meal, and I am rather proud of it. I guess I just needed a little good news to find my “Kitchen Mojo” again!