For tonight’s dinner, I was a vegan. It just happened that way.
I ended up roasting them a bit too long…oops! I don’t think it’s healthy for things to be charred? Well, these were only a tad charred. 🙂 And, once in a blue moon, I guess it’s okay. Anyway, they were tasty. Sweet & salty.
I served them along with some red quinoa and steamed kale. I seasoned the quinoa with a dressing I had mixed of EVOO, lemon juice, salt & pepper. The kale received the same treatment.
I think this was the first time I truly enjoyed quinoa. The other times it was more bitter. This time it was pleasantly ‘nutty’. Not sure what I did differently this time.
I had some rye sitting in the cabinets from my Macro For A Month days. I also had some rapidly ripening bananas I wanted to use, quickly.
These had lots of banana flavor as I used 3 bananas in the batter (yield: 12 regular-sized muffins.) These muffins had a subdued sweetness that paired nicely with sunflower seed butter.
Have you ever used rye in baking? How do you feel about quinoa?