Playing with Your Food; Brought to you by the Number 9

Let’s face it, even as a vegan or vegetarian it’s still easy to lapse into simple, starchy or even fatty meals that are uninspired and less than healthful.  It’s easy to fall into the common-place “BROWN” of the modern American diet (though much more difficult as a vegan).   Big brown blobs of bean burritos and chips, big orange clots of vegan “mac n’ cheese”,  brown rice and tamari sauce,  a bowl of potatoes, etc.
My first dietary transformation was to try to eat as many COLOURS in every meal as I could. (No, candies don’t count, and neither do ketchup or mustard! )
Colours on the plate ensure that fresh  fruits, veggies and greens get make it on to the scene and not just as “lettuce and tomato” garnishes.  I make a game out of trying to select as many of the seven colours as possible. Reds, oranges, yellows, greens, blues purples and violets. Blues and purples include berries, eggplants, blue corn, purple potatoes, purple broccoli, black beans,  etc. (since it’s hard to get actually purple/blue foods in nature). 
Now my new crackerjack, non-scientific dietary epiphany is to see how close I get to eating NINE specific types of foods in each meal, at least;
FIVE VEGGIES, 1 fruit, 1 greens, 1 whole grain, 1 legume
For example, a burrito with black beans (legume), whole grain wrapper and quinoa filling (grain) chopped spinach (greens)  orange squash, red pepper, purple onion, yellow corn, tomatoes (5 veggies)   and a salsa with fruit in it.   *Yes tomato is a fruit. I could count that in either category.
It’s a crazy aspiration maybe… but I’m going to try.  Here’s a NINE WONDERFUL FOODS recipe for supper  (served with additional veggie on the side plus salad !) 

Red INCAN QUINOA Pilaf :

Ingredients:
3 carrots chopped
1 cup red (or regular) quinoa  (red quinoa makes a pretty plate)
2 cups low sodium veggie broth (or water) plus a few extra tablespoons for sautéing
2 stalks celery, sliced thin
3 cloves garlic (or to taste), minced
1 half roasted (or jarred) red pepper
one bunch (about 1/2 cup) basil, chiffonade (roll herbs and slice in long thin strips by cutting the roll crosswise)
1 small can white corn or about 1/2 cup fresh cooked corn (preferably soft/white variety)
1 small can baby peas (frozen or fresh)
1 bunch asparagus
salt, pepper, oregano to taste.  (about 1/2 teaspoon oregano, dried)
* raw or roasted almonds, sliced (optional)
In a saucepan, put 1 cup quinoa, the chopped carrots  and 2 cups of the low sodium broth.  Bring up to a boil and then turn down to simmer for 15 minutes, covered, until quinoa starts to fluff up and absorb all the liquids.   
While the quinoa cooks,  steam the asparagus over the quinoa or in its own pan and then add garlic, celery and a little broth to a frying pan to sauté until celery is tender and the garlic is fragrant and starting to get translucent.  Add red  peppers, peas, corn, oregano, salt and pepper and stir-fry in the broth/garlic mixture for a few minutes into veggies are hot.     Tossing in the basil just a few seconds removing the veggies from heat.
When quinoa is cooked and absorbing liquid, fluff with a fork and stir in the veggies and top with a few sliver of almonds (optional).  
** Serve with asparagus on the side or mixed into the veggies and mixed green salad with strawberries and oranges.