Posts filed under ‘Quinoa’

Black Friday Meals!

Couldn’t wake up for the black Friday deals today, so instead I decided to make some black friday meals! I know what you’re thinking… yesterday was Thanksgiving, how can I be making more food?! There’s always time.

First let me explain to you what I had for my vegan Thanksgiving dinner at the family’s house:

Lentil Loaf smothered in vegan gravy (recipe follows)

Stuffing

Baked chickpeas

Steamed green beans

Earth Balance buttered mashed taters

Salad with balsamic vinaigrette and black olives

and for dessert warm apple crisp literally from oven to plate!

The vegan lentil loaf was a creation from many different recipes: The Vegan Table’s Old Fashioned Lentil Loaf, The New Farm Vegetarian Cookbook’s Lentil loaf, and Whole Foods Market’s Celebration Lentil Loaf

Thanksgiving Lentil Loaf

Serves 10-12

2 cups lentils, dry

2 cups quinoa, cooked

1 red bell pepper

1 green bell pepper

8 garlic cloves

10 oz. mushrooms (we used white)

1/4 cup (unfortunately a little less) red onion

2/3 – 1 cup whole wheat bread crumbs

2 tsp. fresh sage

1/4 tsp. each of thyme, paprika, and onion powder

1 Tbsp. olive oil

Directions:

Put the lentils in a saucepan with 4 cups of water and bring to a boil; lower the heat and simmer, covered, until all the water has been absorbed.

Meanwhile, saute all the vegetables with the oil in a skillet until crisp tender, they will cook the rest of the way through in the oven.


Combine all the ingredients in a bowl.

Press firmly into a large (16X9) baking dish…

and bake in a 350 F oven for 35-40 minutes or until set and darkened on the top.

Let rest 10 minutes before slicing.

Enjoy!

… I want to tweak this recipe, it was very filling and great tasting, but it needed moisture.  I wanted to add some onion, but we were all out, and that would have definitely added some great moisture.  Also, a half cup of vegetable broth added along with bread crumbs may add the needed moisture to counter the dry breadcrumbs.  All in all though I gave this a thumbs up!!

And…

Today we made a great apple cake!! This was based on another recipe I saw in The New Farm Vegetarian Cookbook.

Applebutter Cake

Serves 6

1/2 cup oil

1 cup sugar

2 cups all purpose flour

2 cups apple butter

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. each nutmeg and ginger

1/2 tsp. vanilla

1/2 cup raisins, rehydrated

1/2 cup walnuts, chopped


Directions:

Mix the oil and the sugar in a bowl until well incorporated;

add the applebutter and vanilla.

In a separate bowl, mix together with a whisk, all the dry ingredients.


Add the dry ingredients to the wet ingredients and beat/mix until smooth.


Pour into a lightly oiled and floured 9X13 pan (or a loaf pan)…

and bake at 350 F for 30-35 minutes.  Let cool on a drying rack then enjoy plain or with a little bit of vegan buttercream on top!!

Another black Friday meal we had today was leftover kale soup…

What a great start to the day 🙂

Now it’s time to join all the shoppin’ crazies out there and get our shop on! The runners high from yesterday’s Volvo 5K is still with me!!  Here we go…

November 26, 2010 at 10:48 pm 1 comment

Pita Stuffed with Summer Veggies, Quinoa and Guac

Easy, delicious and fresh would describe this pita. In it is 1/3 cup of cooked quinoa and a couple tablespoons of homemade guac. The only part that involves “real” cooking is the veggie saute. So good! I made the summer vegetable saute (and guac) yesterday and had tons of leftovers, so I made a pita with it for lunch today. The veggie saute is great totally on it’s own but even better smushed in a pita the day after!

Summer Vegetable Saute (adapted from Wendy Battles)

Ingredients:

2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.

Directions:

1. To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

2. Transfer zucchini to a kitchen towel and pat dry before cooking.

3. In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

4. Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

6. Add basil and saute for 1 minute.

7. Add black beans and allow everything to get heated.

7. Remove from heat and enjoy hot, or put in the fridge and enjoy cold later

I made my guacamole simple: I smushed up 3 avocados with some jalapeno peppers, garlic, S&P and lemon juice, all to taste.

For the quinoa part, just cook up as much as you want. I cooked 1 cup quinoa to 2 cups water so I could have leftovers to make quinoa salad the next day. I only used about 1/3 cup of quinoa in the pita. Quinoa is versatile and can be used in so many dishes, so it’s great to have some previously-cooked quinoa on hand.

I stuffed my pita with the quinoa first, about 1/2 cup of the summer veggies and 2 tablespoons of guac on top. The summer veggies were cold but my quinoa was hot and it was fabulous!

May 3, 2010 at 10:35 pm Leave a comment

General Tsao’s Pineapple & Mochi Dessert

Quinoa in General Tsao’s Sauce, with Pineapple, Snap Peas and Onions

Ingredients:

3/4 cup Vegetable Broth

1 1/2 Tbs. Arrowroot

2 1/2 Tbs. Brown Rice Syrup

2 Tbs. Low-Sodium Tamari Sauce

1 Tbs. White Wine Vinegar

1/2 tsp. Ground Ginger

2 tsp. Peanut Oil

1/2 tsp. Red Pepper Flakes

1 cup Sugar Snap Peas

1 Small Yellow Onion

2 Medium Garlic Cloves, Minced

1 cup Cooked Quinoa

1 cup Cubed Pineapple (fresh or canned and drained)

Whisk together the broth, arrowroot, brown rice syrup, tamari, vinegar, and ginger in a small bowl.  Set aside.

Add the peanut oil to a saucepan and heat on medium-high heat.  Once heated, add peas and cook for about 5 minutes; add onion and cook for 3 more minutes.  Add pepper flakes and garlic and stir to combine.  Pour in tamari sauce and bring to a light boil.  Keep stirring until sauce is thickened, about 5 more minutes.  Once thickened add in the cooked quinoa and stir to just combine and heat slightly.  Remove from the heat and add the pineapple chunks.  Serve and enjoy!!

We used quinoa that was leftover from last night.  It is such a great grain to cook and refrigerate for later use!!  When you reheat the quinoa it becomes creamy and fits with any add-ins and flavors.  Cook enough for 3 to 4 days and use it at any meal, even sweet quinoa with walnuts, cinnamon, and maple syrup for breakfast.

Mochi Dessert

1 package Cinnamon Raisin Mochi

2 tsp. Coconut Oil

1/2 cup Walnut Pieces and Halves

2 Tbs. Maple Syrup

1 Tbs. Molasses

1/2 cup Oat Milk

1/2 cup Raisins

1 tsp. Cinnamon

1/2 tsp. Pumpkin Pie Spice

1 tsp. Arrowroot (if desired)

Chop mochi into desired pieces; we cut the mochi in to 1-inch pieces and then halved them to make them thinner.  Heat, on medium heat, the coconut oil in a skillet.  Place the mochi pieces in the skillet and cook on each side until browned and crisp, about 4 minutes each side.  While cooking the mochi, combine the rest of the ingredients in a saucepan.  Cook until heated through and slightly thickened.  Place the mochi on a plate and drizzle with the syrup mixture.

If you have never tried mochi before – STOP WAITING! This strange product made of brown rice tastes like a mix between french toast and fried dough when cooked.  It’s flavor without the topping is not as sweet – but if dessert is what you desire, then the topping is recomended!

We’ll update with nutrition facts soon!

April 30, 2010 at 12:53 am 2 comments


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