I had dinner with a friend recently, and she asked, "So, what have you been cooking lately?" I thought this would make a great post to share with the Simply Unprocessed fam, as I've added some new dinners to the mix. Click here to read my previous post for even more simple go-to dinner ideas!
Burrito Bowl with Cilantro Tahini
I love the versatility of a bowl. And as I'm now a loyal food prepper, burrito bowls are a no-brainer for an easy and minimally-processed meal. In the bowl, I like to have black beans or roasted sweet potatoes (both, if possible), rice, and any veggies I have on hand. Add this tasty Cilantro Tahini to it, and this simple unprocessed dinner is done and done. Just how I like it.
This is random, I know. Here's the origin story: I set out to make mushroom stroganoff from my new favorite cookbook, Frugal Vegan. I somehow muffed it, and the stroganoff wasn't so stroganoff-y. It never really thickened up. I served it to my six-year-old, who preferred it that way. She asked if she could have "the soup part" and not the pasta. She gobbled it up and was sad when there was no more for seconds.
I decided to make the "soup" part again and followed a recipe from the same cookbook for Mushroom Gravy. I increased the amount of broth used, upped the flour, and added a couple of pours of half and half. I use homemade vegetable broth to up the unprocessed factor and have added this simple recipe to my weekly food prep, so I have it on hand whenever my girl requests it.
This tasty dish, courtesy of the Frugal Vegan cookbook, is a unique combo of fresh and comforting. The lemon is bright, while the risotto and peas are creamy, rich, and comforting. This is another versatile dish; replace peas with any other veggies on hand, like asparagus, corn, mushroom, or squash, to name a few!
I used homemade vegetable broth to up the unprocessed factor, and of course, farm fresh veggies make this a minimally-processed and simple dinner.
Drop a comment below to share what YOU'VE been cooking lately!