Ellen Jaffe Jones is “THE VEG COACH,” aka “The Broccoli Rep.” Because as she says, “Who else IS the broccoli rep?” She is an inspiring motivational speaker, personal trainer, running coach, author, and instructor of healthy cooking classes designed by respected doctors and registered dietitian. Before becoming a cookbook author, Ellen was a popular, award-winning TV investigative reporter and anchor for 18 years in Miami and St. Louis. She became known as the “Earth Mother in a Suit” when she left TV and became a successful financial consultant at Smith Barney for 5 years. Combining both backgrounds, she wrote “Eat Vegan on $4 a Day” after seeing too many news stories saying eating healthfully was impossible on a budget.
In this cookbook, Kitchen Divided, Ellen addresses the heated issues that can arise when vegans and meat-eaters share the same kitchen. Speaking both from first-hand experience and using suggestions gleaned from her network of cooking students, social media groups, and other vegans, Ellen diplomatically maps out workable approaches along with guidelines on how to implement them.
Makes 4 Servings
2¼ cups water
1 carrot, finely chopped
1 red bell pepper, finely chopped
½ cup finely chopped onion
1 clove garlic, finely chopped
1 cup quinoa
¼ teaspoon ground pepper
¼ teaspoon ground turmeric or crushed saffron threads
4 ounces vegan chicken, thawed if frozen, cut into ½ inch cubes
4 ounces vegan kielbasa or vegan turkey, thawed if frozen, cut into ½ inch rounds or chunks
4 ounces vegan prawns or shrimp, thawed if frozen
1 cup frozen petite peas
4 lemon wedges
Put ¼ cup of the water in a large skillet, then add the carrot, bell pepper, onion and garlic. Cook over medium heat, stirring occasionally and adding more water as needed to prevent sticking, just until vegetables are tender, about 15 minutes.
Stir in the remaining water and the quinoa, pepper and turmeric and bring to a boil over high heat. Decrease the heat to low, cover, and cook for 10 minutes.
Stir in vegan chicken, vegan kielbasa, vegan prawns and peas. Cover and cook until the quinoa is tender and everything is heated through, about 10 minutes. Serve garnished with lemon wedges.