Last week it seemed that spring was on the horizon, the sun was warming up and the birds where chirping and then Stella happened. She was a vicious woman and she brought with her snow, endless cold, wet snow. This was no ordinary snow, it wasn't fluffy and sweet but instead came down with a vengeance, obliterating any thought of spring. As the white stuff fell from the sky in droves, inch after inch until 30 had been accumulated I figured what else can I do but make some food.

As a food blogger you probably think that I am prepared for situations like this, a full pantry of grains and legumes, veggies loaded into the crisper and spices stored in every space but the truth is, I was not prepared for this storm. I tend to grocery shop once a week, buying fresh produce for smoothies and focusing on ingredients for one amazing meal for the week. I often eat this 2 or 3 times that week and then eat something simpler the other days. This week I did not make it to the grocery store so I had to scavenge for something great to eat.

That is how this delicious bowl was created, from scavenged refrigerator ingredients, basically the last of everything. The last of the quinoa, the last of the olive oil, the last of the chili sauce, the dish should really be called the last chance bowl since it was made with so many last bits of things. However, often times, this causes you to be creative and really think about how you are going to combine the ingredients on hand into something that really stands out.

In order to do this, I stuck with a Thai flavor pallet even though I was not necessarily using Thai ingredients. Sauteed asparagus and garlic became the focus as well as a hard boiled egg, apple cider vinegar marinated cabbage, a cucumber and of course the sauce! What dish would be complete without an amazing sauce, the fresh ginger, lime juice, soy, and Thai chili created an amazing blend of flavors that highlighted the fresh veggies and the heartiness of the quinoa. I hope that you enjoy!

Ginger Chili Lime Asparagus and Egg Quinoa Bowl

Makes 2 servings

1 cup dried Quinoa

2 cups Water

2 tbs Olive Oil

5 cloves Garlic, chopped

1 lb Asparagus, ends removed and cut in half

2 cups Cabbage, sliced

2 tbs Apple Cider Vinegar in 1 cup of Water

Pink Himalayan Sea Salt

I small Cucumber, sliced

1 tbs Sesame Seeds, toasted

2 Eggs, hard or soft boiled

Ginger Chili Lime Sauce

2 in fresh Ginger, peeled and grated

1 tbs Thai Chili Sauce

1/2 Lime, juiced

1 tsp Sesame Oil

1 tsp Olive Oil

1 tbs Soy Sauce

1/4 cup Water

Optional Garnish: Lime Wedges, Scallions, Peanuts

In a medium sauce pot, add 1 cup of quinoa, 2 cups of water and a sprinkle of sea salt, bringing to a boil before covering and reducing to a simmer for 20 minutes or until the water is absorbed.

Meanwhile, in a small pot add the cabbage, apple cider vinegar and water as well as a bit of salt and bring to a boil. Reduce heat and let simmer for 20 minutes as well or until softened and slightly tangy.

As the quinoa and cabbage cook, add 2 tbs of olive oil to a saute pan heating over medium high heat. Add the garlic, sauteing for 1 minute until fragrant and then adding the asparagus and a sprinkle of sea salt. Toss and cook until the asparagus is warmed, slightly browned yet still snappy.

Combine all of the sauce ingredients in a small bowl and whisk them together, adding more water for a thinner sauce and less for a thicker sauce.

Divide the quinoa into 2 bowls, top with the garlic and asparagus, cabbage, sliced cucumber, and hard boiled egg. Sprinkle with the toasted sesame seeds and top with the sauce. Garnish with scallions, peanuts and a squeeze of lime juice if desired. Enjoy and healthy eating!

Last week temperatures rose to 58 degrees and then plummeted down to 17. It seems we can't win in this yo-yo of a winter season and thus my appetite suffers. I waver between wanting cooling salads and soul warming soups as often as I change my jacket.

In all honesty this last bought of cold really threw me for a loop, I just want winter to be over and spring to take hold, I am done with snow and with cold but it doesn't seem to want to give up its grasp just yet. So instead of one of my go to soups, which you can find a number of on the blog, I decided I wanted something really hearty, filling and a bit spicy thus this vegan vegetable stew was born.

Stew traditionally centers around big chunks of meat whether lamp, beef, or pork with a few potatoes, carrots, and peas thrown in for good measure. Stew however can be rich and hearty when it is loaded with veggies, spices, and stewed tomatoes.

This recipe is a simple one; sauteed onions, garlic, mushrooms, carrots, sweet potatoes, turnips and cabbage with Italian spices, tomato paste, stewed tomatoes and cider vinegar, simmered for 45 minutes until thick and spicy. I served it over toasted garlic quinoa but feel free to eat it alone, over rice or with pasta. I hope that you enjoy!

Spicy Vegan Sweet Potato, Turnip and Cabbage Stew

1 Large Onion, sliced

5 Cloves Garlic, chopped

1 pint Baby Bellas, sliced

1 stalk of Celery, chopped

4 Sweet Potatoes, cubed

3 Turnips, cubed

1/2 package of Baby Carrots

3 tbs Olive Oil

1 tbs Apple Cider Vinegar

1 tsp Pink Himalayan Sea Salt

1 tbs Basil

1 tbs Oregano

1 tbs Herbs de Provence

1 tsp Crushed Red Pepper

2 tbs Tomato Paste

2 15.5oz Cans of Stewed Tomatoes

1/2 head of Cabbage, chopped

Water

In a large pot or dutch oven heat the 3 tbs of olive oil over medium high heat adding the onions, mushrooms, and garlic, sauteing until the mushrooms have released their liquid. Add the carrots, celery, sweet potatoes, and turnips cooking for 5 minutes or until the garlic begins to brown. Add the salt, herbs and crushed red pepper, cooking for another 5 minutes until fragrant, stir in the apple cider vinegar and tomato paste, combining well before adding the stewed tomatoes. Using the 2 cans from the stewed tomatoes, fill with water and add to the pot bringing to a boil. Add the cabbage, reduce the heat and cover, simmering for 40 minutes or until tender. Add salt to taste and enjoy and healthy eating!