Sweet Potato Quinoa Fall Harvest Hash

Hello again! I’m sorry that it’s been a full week since I last posted, but I had a very busy week getting back into the swing of things with school, and also doing all the last-minute prep for a conference I helped organize, which took place this weekend. An organization I’m in called the Graduate Interdisciplinary Group for Sexuality Studies (GIGSS) hosted a two-day long academic conference dealing with the theme “Contingent Belongings: Queer Reflections on Race, Space and the State.” It was an incredible success! We drew in amazing scholars from 18 universities across the country, all who are using queer analysis to theorize pressing questions about identity, capital, nation, and belonging. I urge you to browse through the conference website to see if any titles sound compelling, and then reach out to the author to see if they might be willing to share their paper: http://contingentbelongings.wordpress.com/schedule/.

To celebrate the hard-work that went into making the conference a success, one of my co-organizers hosted a “queerworld” brunch. For those of you not privy to the language of queer politics/theory, the idea of “queer worldmaking” is a frequently used concept to explain the counter-public spaces that are created by those of us who identify as having a non-normative relationship to dominant society. (I won’t get into much more of this on the food blog, but I hope to write more about it on my other site (rebelgrrlacademy.wordpress.com), so check back there later this week if you’re interested!). Of course, no constructed utopia would be complete without amazing vegan food, and so I threw together some of my favorite ingredients to create a rich, hearty satisfying autumn breakfast hash.

 

Ingredients:

2 sweet potatoes, cooked until soft (boil or bake)

1 green pepper, chopped

2-3 large kale leaves, chopped

1 white onion, chopped

2 large carrots, chopped

2 tbl raisins

1 tbl sunflower oil (or your oil of preference)

1 cup quinoa

1 tbl cumin

1 tbl cinnamon

1/2 tbl turmeric

1-2 tsp red pepper flakes

salt & pepper to taste

Directions:

Start to bake or boil your sweet potatoes; I boiled mine for about 45 minutes until they were practically liquid inside. Chop all your veggies and set aside. Place 2 cups of water in a small pot, and add 1 c quinoa; boil then simmer for about 30 minutes. Put oil in large sautee pan and add onions and carrots. After onions are translucent, add the other veggies, and all the spices.

While those are cooking, mash your cooked sweet potatoes in a large pot into what will appear to be a thick sauce. They should be cooked enough that you can do this with a a fork. Add your cooked quinoa to the pot and mix the two together–it will look like your quinoa has been marinated in an orange sauce. Add the veggies and mix. Taste and add any more of the spices that you desire. Finally, add your raisins and mix. Serve warm if possible.

So autumn, so delicious! And the warmth of the dish matched the warmth of the love in the room on that overcast autumn day when our queerworld was, as the host of the brunch likes to say, “what was real.” <3

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