Monday, January 2, 2012

Not Cupcakes

The last couple of times I've made cupcakes I've been all "Yeah! Gotta make cupcakes!" and then made them and not actually wanted to eat any, so they've been donated to the worthy cause of the stomachs of the people with whom I work. I decided it was time to talk about something else then, too.

I love multi coloured quinoa. It's the perfect side to this orange tofu and braised baby bok choy.

For the bok choy, heat a little olive oil (mediumish heat) in a wide shallow pan, add some well cleaned bok choy and a couple of cloves of garlic, crushed. Give it a stir, add a splash of water, and cover and let steam until crispy and bright green, just a few minutes.

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