Me and Noah had fun gardening and tending to our fast growing vegetable garden. My fava beans are still very small and have not provided any harvest for us yet so in the meantime I’m buying fava beans whenever I can find since they are my favorite.
I desperately need to go grocery shopping so dinner once again stems from whatever vegetables I had laying around; fava beans, cooked quinoa, green cabbage, half a parsnip, cherry tomatoes, carrots and a little cream cheese. Casseroles it was and thank L….I have a family who will eat pretty much anything I cook.
|Mommy’s little helper that mostly wants to pull out the veggies so far:)
|I can’t wait to harvest my own
½ cup cooked fava beans or any other bean
½ parsnip, peeled and cut into small dice
1 carrots, peeled and small dice
¼ cup garlic and chive flavored cream cheese
¼ cup almond milk
1 handful cherry tomatoes
Heat oil in a skillet on medium heat and cook parsnip and carrot pieces for a few minutes stirring once in a while. Add cabbage and cook for another 3 minutes. Add salt, pepper, cream cheese, and almond milk, cream and blend well. Place quinoa in a baking dish and then vegetables blend spread on top. Arrange cherry tomatoes. Bake for 15-20 minutes, until vegetables are tender. Sprinkle cheese over and bake another 5 minutes until melted and slightly crusty.