This breakfast is pretty much the epitome of not practicing what I preach. Why? Let's see:
1) low protein
2) high(er) glycemic index/load
3) tropical fruits
4) out of season
However, it was delicious! You can buy plantains at a lot of the regular grocery stores these days; they're basically big, less sweet, bananas. You have to wait until they appear over-ripe in order to be able to easily peel and prepare them. I slice them into medallions, put them in my cast iron frying pan with a little bit of avocado oil, and leave them on each side at a medium heat until they're brown.
I made the quinoa with cumin and smoked paprika. I'd guess I used around two teaspoons of ground cumin and one teaspoon of smoked paprika for one cup of quinoa (and two cups of water). I cut the cauliflower into smaller pieces and roasted them in a pyrex baking dish in the oven with a small amount of avocado oil. Simple, but delicious and hearty!
This dish was made for me, and it was delicious! Here are the general instructions. Cook one chopped onion, minced garlic, one minced hungarian pepper, and three sliced carrots in a cast iron frying pan with about a cup of broth (shown below) at a medium-high heat until it has reduced (the liquid is gone). Reduce the heat to medium and add the zucchini, and then the mushrooms. Boil noodles separately (following directions on the package, I've shown the noodles in this dish below). Combine all ingredients, top with Daiya cheese, bake for approximately 15 minutes.
I took my old SCOBY and about a third of the new SCOBY from my first batch of Kombucha and started a new batch fermenting. About five days later I filled the above bottle (which I had disinfected with bleach) with the liquid, diced fresh ginger, and a few teaspoons of honey. I sealed the top and I'm leaving it out for at least a day so that it will carbonate (this process is referred to as the 'second fermentation'). I'll let you know if, and when, I develop the courage to drink it!