Since our house is mostly veggie, I chose to roast springtime vegetables (asparagus, peas, carrots, zucchini), braise tofu, and serve it all over quinoa drizzled with olive oil and seasoned with salt and pepper.
This Passover was a sad event for me. I was rushing through an animal experiment whose timing was out of my control; it could not be postponed no matter what. I spent my entire weekend in lab, hunched over a bench-top with a sterile mask covering my mouth so that I could do something that I hate and find engrossing all at the same time: do brain surgery on 40 rats. For a cultural holiday designed to make you aware of the how you are enslaved in your own life - and remind you that your ancestors have, on more than one occasion, escaped from what opressed them, and that cultures (and animals) across the world experience slavery even today- this was a travesty. I felt terrible. I was both the one doing the enslaving and feeling enslaved. I felt denied the one yearly event that is important to me.
Yet, somehow it all worked. I finished my surgeries at 5pm on Sunday and raced home to assemble a small seder dinner by 7pm. Greg, myself, my officemate Audrey (who had never been to a seder before), and our Jewish friend Josh sat down to a lovely evening where we swapped stories of religion, discussed the symbolic importance of everything we ate, and had more than a glass of wine or two.
When we finished our meal, there was enough leftover roasted vegetables and quinoa (among other dishes!) to feed a small army. I used these roasted vegetables in three ways this week, and I thought I'd share the ideas with you. These are, of course, all very loose recipes.
Roasted Vegetable and Quinoa Soup
Certainly this recipe calls for improvisation. This is a kitchen soup sort of soup! What I like best is the contrasting flavor of lemon and Quinoa
Combine the following ingredients in a medium sized soup pot:
2 cups mixed ratio of roasted vegetables and Quinoa, with tofu if you prefer
4 cups good vegetable stock
2 cups water
Cover, turn the heat to medium and simmer for 15-20 minutes, or until the stock thickens slightly. Add
The juice of half a lemon (or, lemon juice to taste)
A handful of chopped cilantro