honestly, as much as i LOVE cooking, when i’m tired after work, the last thing i want to do is a lot of prep work and wait a few hours for my food to cook. and as tempting as eating out all the time is, it adds up pretty quickly (in terms of money and calories). so it’s great when i can find recipes that are already pretty simple, work with the ingredients i already have so i don’t have to spend money on getting random, obscure ingredients that i will never use again, especially if i can substitute them for something else (or just omit them completely), and modify the recipe to save my time and energy, without compromising the taste.
original recipe found here. my modified recipe below.
ingredients: cauliflower, quinoa wild-rice mix (i actually would have preferred just quinoa, but i was just working with what i had at the time), veggie broth, spinach, minced garlic, mushrooms, goat cheese, olive oil, sea-salt, black pepper, and thyme.
preheat oven to 400 degrees. cut up mushrooms and cauliflower – place on baking tray and drizzle with olive oil. sprinkle sea-salt, black pepper, and thyme over top, while mixing the veggies around. place in oven (i tend to place things in the oven even before it’s preheated, since it saves time – just keep your eye on it and it should turn out fine). make the quinoa in a pot with veggie broth over the stove, while the veggies are roasting. meanwhile in another pan, sautée spinach with olive oil and garlic. once it’s all done, mix everything together in a huge bowl or serving dish, and add an abundance of goat cheese. goat cheese overload = no dressing needed.
prep time: 2 minutes
cooking time: 15 – 20 minutes (depending on how roasted you want your cauliflower and mushrooms to be)
total time: 17 – 22 minutes
time saved from original recipe: 13 – 18 minutes