I’ve been struggling with food lately. For health reasons I’d rather not discuss right now, I was put on a gluten-free, anti-inflammatory, low-fat, nightshades-free diet. Plus I’m vegan. I felt like there was nothing left to eat. (Side note. I got about zero results when I googled recipes with these restrictions. Which is why I’m a huge fan of this idea. For $25, you can get 3 months access to their new site, plus 2 holiday eCookbooks. Sweet deal.) For several days, I ate brown rice with steamed vegetables. And fruit. And gluten-free oatmeal. I made a vegetable soup that was okay, but I grew tired of it quickly. Finally, I started to experiment.
Using a base of quinoa and finely chopped kale, I came up with a couple of recipes that I quite like. One is an awesome salad that I’ll share with you soon. The other is this Quinoa Kale Bowl with Mushrooms and Asparagus. It’s very healthy and nutritious, but it’s also hearty and flavorful.
This recipe requires a fair amount of chopping and slicing. Fortunately, I welcome these tasks due to a love affair with my new 14″ round walnut butcher block chopping block from McClure Tables. When McClure offered to give away two butcher blocks (one for me, one for you), I jumped at the chance to team up for this giveaway. Little did I know it would become my new favorite tool in the kitchen. Both beautiful and functional, it looks great on my counter even when not in use. And it makes a gorgeous serving piece.