Stirsday

Oyez! Oyez! Oyez!

All persons having business before the Honorable, the Supreme "In Vegan Veritas," are admonished to draw near and give their attention, for "IVV" is now sitting.

That's right friends and enemies. I'm back.

And man, have I missed cooking and baking.

Two of my many New Year's Resolutions are to blog more regularly and to start streamlining my relationship with food. End result? More time in the kitchen with my partner-in-crime the HoneyBunny (HB, for short) and significant other, Kitten. And more delicious food blogs for your reading pleasure.

So. Moving right along. When the HB moved to Athens and into my apartment back in September, he kind of took over the cooking and cleaning until he could find a job. And I was more than happy to let him. I was teaching 4 classes and juggling a long-distance BFF-ship with Roomie (who moved to Miami FL in August), and a brand new relationship with Kitten. Having fresh curry and naan, turnip stew, deli bread, and all sorts of other deliciousness waiting for me when I came home from work was awesome.

But this quarter I've only got 1 class to teach; the HB works almost full-time at Casa; Roomie is settled in Miami; Kitten is more integrated into my everyday life. So I have lots of free time to spend cooking and baking.

And when Kroger had whole, fresh pineapples on sale '10 for $10' well, I just knew what had to be done.

Pineapple-Cashew-Quinoa Stir Fry

make this on a Stirsday, the day before Stirfriday

(adapted from a recipe in "Veganomicon")

for the quinoa

1 cup quinoa

1 cup pineapple juice

1 cup cold water

1/4 teaspoon soy sauce

Combine all the ingredients in a medium pot with lid. Bring to a boil. Stir, lower the heat to medium-low, cover, and cook for 14 or so minutes or until the quinoa has absorbed all the water. If possible make this the night before so it has time to cool fully. Otherwise, set this on your front porch in the middle of a blizzard (or in the fridge, I suppose) while you prepare the rest of the ingredients.

for the stir fry

3 tablespoons grapeseed oil

2 green onions, white and green parts sliced thin

4 large cloves of garlic, minced

2 peppadews (or other hot red pepper), minced

1 inch of fresh ginger, peeled and minced

1 red bell pepper, sliced into strips

1 cup cooked edamame (we used the already-shelled frozen kind)

1 cup loosely-packed fresh basil, sliced thin

2-4 tablespoons fresh mint, finely chopped

2-3 cups fresh pineapple, cut into bite-sized pieces

3 tablespoons soy sauce, tamari, or Bragg's (or a combination of all three)

3 tablespoons vegetable stock (water or more pineapple juice will work if you don't have stock)

1 tablespoon mirin

Raw cashews to taste

In a small Pyrex measuring cup, whisk together the soy sauce, stock, and mirin. Set aside.

In a large wok (or the largest frying pan you have), heat the oil, onions, and garlic until the garlic starts to sizzle. Add the peppadews and ginger. Cook for another 2-3 minutes until everything starts to get fragrant. Add the red peppers and edamame. Cook until the peppers are soft. Add the basil and mint, cooking until the greens are just wilted. Add the fully cooled quinoa and the pineapple. Stir until all the ingredients are well-mixed.

Pour the soy sauce mixture over the quinoa and stir to combine. Using two spoons or spatulas, stir-fry the mixture for another 15 minutes or so, until everything is very hot.

Serve in shallow bowls with a sprinkle of raw cashews on top and a squeeze from a fresh lime wedge. Pairs most excellently with any torrontes white wine.

***

This was a delicious reminder of how much fun it is to be chopping and frying and drinking with a friend in the kitchen. And how much I like home-cooked meals. And how much I missed them both.

It's good to be back.