Another snow day yesterday. CHYEAH.
That’s why you live in DC, kids.
And that’s why you make a meal that is easy to take out into the blizzard for movie night at your friends’ house several blocks away.
Snow days are great. Especially since I didn’t get any as a kid. Blah, blah, you’ve probably heard me whine about my cold childhood before. GROWING UP IN CHICAGO IS HARD, GUYS. It’s a
great wonderfully awesome city, but never again shall I subject myself to such winters.
I think I like snow days because I thrive on schedules, but inevitably always fill my schedule up. Having a snow day strips your schedule and opens your day up to all kinds of possibilities. I practiced guitar. I caught up on The Mindy Project and New Girl. I went to yoga. I made a trip to Trader Joe’s. And through all of this, I felt like SUCH a good millenial. I mean, think about it. I even cooked for my food blog. A food blog about gluten free eating. You can’t make this stuff up. I am just what you’d expect a millenial to be.
As much as we all try to be unique and creative and original, it’s also sometimes cool to know that I fit in somewhere. I have a home in the trendy millenial category. So, we can consider yesterday a nod to all my trendy millenials out there. We remind society that, in this ever-changing, fast-paced world, there are some things you can also rely on. There will always be 24 year olds going to yoga, followed by a trip to Trader Joe’s for gluten free food. Well, I can’t promise there will always be yoga and Trader Joe’s, but you can sure count on millenials to follow their trends.
On that note: I deviated from a trend. While at Trader Joe’s, I meant to grab coconut milk, but accidentally got coconut cream. The internet urges me not to try to make coconut cream work in a Thai sauce/dressing. But I’m a millenial–while I follow trends, I also dare to be different and let my freak flag fly. So I used the coconut cream. Thus, I deliver to you my wonky recipe.
I swear its tasty, or else I wouldn’t be sharing it. It would probably be good on chicken. Probably.
In related news, look how huge this basil leaf is. Consider that these are the leaves I was using when considering the recipe below.
FYI: this recipe makes lots of leftover sauce. make twice as much quinoa and sweet potatoes if you want it to be proportional.
1 medium sweet potato
1 Tbsp. canola oil
salt and pepper
1 c. dry quinoa
for the sauce:
1/2 c. coconut cream
3 Tbsp. creamy peanut butter
2 tsp. rice wine vinegar
juice from 1 lime
6 large basil leaves
1/4 c. cilantro leaves
Preheat the oven to 400 degrees.
Chop the sweet potatoes into cubes around 3/4″.Spread on a baking sheet.
Drizzle oil over cubes. Toss with your hands. Sprinkle with salt and pepper. Toss again. Spread out and roast for 8 minutes.Toss, and roast for another 8 minutes.
Meanwhile, mix 2 c. water with 1 c. dry quinoa. Bring to a boil. Simmer with the lid on for 15 minutes.
Serve the quinoa, topped with sweet potato cubes, topped with thai coconut sauce.
Pop some cilantro on there, and voila!
P.S. if you want to be a good millenial, put the leftover sauce in a mason jar. Your mason jar that is leftover from your farmer’s market tomato sauce.
P.P.S. It’s okay if things get messy.