Exciting news! As of last week, I am the Personal Vegan Chef to a wonderful East Sacramento family! Although I learned a lot about being a Personal Chef in theory in my time at Bauman College, this is the first real client I have had since graduating, and I am so grateful and excited for this opportunity and the hands on experience I will gain. So far it has been very fun and very challenging. Challenging, since I am actually having to make real recipes of my food in order to price meals out correctly! Something that is very foreign to me is taking the time to create actual recipes, so this is definitely a great way to start.
For The Family’s second dinner, I made this Sauteed Garlicky Asparagus with Lemon Scented Quinoa to go alongside Ginger Baked Tofu with Cremini and Shiitake Mushrooms and Kale and Fuji Apple Salad with Pumpkinseeds. I am new to this whole write-recipes-down-as-I-create-them thing, so bare with me! I do intend to share my recipes here with you on The Bear and The Blackberry. But for now I will just post pretty pictures of what I make and semi-recipes of how I made them : )
This dish has in it: quinoa, asparagus, garlic, lemon zest, lemon juice, olive oil, sea salt, and cracked black pepper.
To make this family sized recipe, I cooked two cups of quinoa in four cups of water until it was nice and fluffy. While it was cooking, I cut up a bunch of asparagus (literally, a bunch!) into bite sized pieces and sauteed it in one tablespoon of olive oil with lots of minced garlic and a bit of sea salt. When that was finished, I tossed the quinoa and sauteed garlicky asparagus together with two tablespoons of olive oil, the zest from two lemons, and the juice from one lemon. I seasoned it with sea salt and cracked black pepper.
This dish can be enjoyed hot or cold. The longer you let it sit, the more garlic and lemon flavor you will delight in!
I also like to include fun nutritional facts when I deliver dinner : )