Quinoa Sprouts

Recipe from -Quinoa 365: The everyday superfood By Patricia Green &  Carolyn Hemming

2/3 cup quinoa
2 cups distilled cold water

Place the quinoa and water in a 10-inch (25cm) round or square covered cassarole dish or glass bowl.  Ensure all the seeds are completely immersed in water, cover and soak them for 40 mins at room temperature.
Drain the quinoa and rinse thoroughly with water.  Return the quinoa to the original dish and replace the cover, but leave a slight opening for air.  Cover completely with a kitchen towel.  Let the sprouts rest for 8-10 hours.  Repeat the rinse-and-rest process 1-2 more times depending on how long you like your sprouts.  The shorter the sprouts, the longer they last in the refrigerator. Be sure to use longer sprouts quickly, preferably within 24 hours.

* The quality of sprouts may differ depending on the brand or age of the seeds you are using.  Make sure the seeds have not reached the expiry date.  Also make sure to follow these steps closely for best results.

Quinoa Mango Parsley Salad

I will have to try this on the weekend. I LOVE mango and quinoa and the parsley flavor will bring out the flavors nicely.  Mmmmm. Will let you know if it stood up to my expectations.

It was alright.  It needed more lemon, some avocado and chopped cilantro- then it would have been delicious!

From http://strawberrypepper.com/2010/07/03/quinoa-mango-salad/
Quinoa Mango Parsley Salad

July 3, 2010 by Eva

I see a lot of quinoa-tropical-fruit-cilantro recipes floating around, and I love to eat all of them. But this week when I wanted a light quinoa meal, I didn’t have any cilantro. Instead all I had was this beautiful bunch of parsley. Cilantro and parsley are very different flavors, but I didn’t see why I couldn’t make a delicious quinoa salad with parsley. And now, post deliciousness, I am able to provide you with another great recipe for summer eating that is healthy, simple, tasty, and colorful! I love the juxtaposition of sweet mango with tangy (some might think spicy) chili powder, and the parsley just brings a bright freshness to the dish.

For those of you who have never had quinoa, it is the most amazing grain (errpsuedocereal, same difference)! It is a complete protein source, having a full set of the essential amino acids, and very high in protein for a grain. It also is a good source of fiber and many other essential vitamins and minerals. I used red quinoa instead of the more common white quinoa, mainly for the color, though red quinoa is also a bit chewier.

The mango is really the highlight of this dish, with its beautiful vibrant yellow-orange color and flavorful sweetness. If you have questions on how to cut a mango, I will refer you to this post on VeganYumYum. Though that is not my favorite way to slice a mango for dicing, it will work well, and it certainly is my favorite method for eating them fresh!

Quinoa Mango Salad
2-4 servings as a side

1/2 cup red quinoa
3/4 cup water
1 mango diced
1/4 cup parsley, chopped
juice of 1/2 lemon, about 2 tbsp
1 1/2 tsp chili powder
1/4 tsp salt, to taste
pepper, to taste

Directions:
1. Cook the quinoa: bring to quinoa and water to a boil, then turn heat to low and simmer for 20 minutes until all the water is absorbed, or per package instructions. Note: the ratios for white quinoa are different (1:2 quinoa:water)
2. In a large bowl, mix together the cooked quinoa, diced mango, parsley, lemon juice, chili powder, salt, and pepper.
3. Eat warm or chilled!

Note: This dish is even better the next day!

Inspirational Meatless Mexican

When my husband and I visited San Francisco we went to a funky Mexican restaurant and for less than $20 were able to stuff our faces with tasty food.  Ok, so my husbands dish here has meat in it but imagine something meatless in place.  This is a nice array of flavors and may inspire a dish to make one evening.

Heather's Quinoa Salad

    From 101 Cookbooks
http://www.101cookbooks.com/archives/heathers-quinoa-recipe.html

Heather's Quinoa Recipe

If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet. 

The Ultimate Yogurt Combo

The combination of the fresh fruit and the toasted peanuts, almonds, sunflower seeds and raisens and the thick 3.5% plain yogurt is one of my favorite breakfasts.  I consider it a dessert and sometimes have a serving after dinner.  The nut combo I get from the bulk section or you can make your own.  I used to use thawed berries from costco in the winter but summer brings fresh local fruit which adds a different dimension.

3.5% plain yogurt

fresh/frozen berries

nuts mixture 

Warm Thai Tofu Puff Salad

I saw some puffed tofu at the grocery store and picked some up not knowing what I would do with it.  I wanted to make a salad and looked online for some inspiration and here is what I found. The dressing is very versatile and can be used with many different ingredients. I love the lime and soy combination.

From -  http://veganforeveryone.com/recipes/tofu-puff-salad/

Salad

• 1 packet of tofu puffs
• 1 tablespoon of uncooked rice
• 1 cup of chopped coriander leaf (cilantro)
• 1 spring onion finely chopped  (optional)
• Salad stuff like coarsly grated carrot, cucumber, paw paw, finely chopped lettuce, baby spinach and bean sprouts.

Dressing

• 2 cloves of garlic ( 1 clove is enough)
• 2 teaspoons of sugar  (I reduced this to less than 1 tsp)
• 1/2 a small spanish onion very finely chopped (about 2 tablespoons)
• 2 tablespoons of soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon of chilli flakes
• 2 tablespoons of lime juice
• 1 teaspoon of peanut oil

Method.

Slice the tofu puffs into bite size pieces and dry fry in the wok until warmed through.

Add all the dressing ingredients and toasted rice together in a jar and shake well.

Toss all the ingredients and dressing in a bowl and serve.

The second time I made this recipe I added bean sprouts, cabbage and omitted the rice.  It 's nice if you can have it warm with the rice but if it's served cold I would add other veggies because the rice tends to harden when cold.

Grilled Vegetable Balsamic Pasta w/ Basil

There is something so easy about grilling a selection of veggies on the grill and then putting them in everything from lasagna to pasta to sandwiches.  They are so tasty and easy to please most palates.  When grilling peppers you don't always have to go the road that means you have to peel them.  You can cook them till softened and then slice.  Blackening the skin is more time consuming and the flavor is richer but if you don't have the time the other method will work well.  These left over veggies were put in with left over spagetti drizzled with olive oil and balsamic making a nice room temperature pasta salad for lunch.

Cooked pasta/ spagetti

a few handfuls of spinach

grilled peppers (or any kind of veggie you like)

a few T. of feta cheese

a few T. of chopped basil

fresh cracked salt and pepper

balsamic reduction and olive oil to taste

Grilled Vegetable Lasagna

I love lasagna and I was inspired to get away from my regular ground beef lasagna when I came across kamut lasagna at Donald's Market at the New West Quay.  On it's own kamut pasta is not my favorite but it's healthy and it's not gluey wheat and it not the star of this dish so it went very well with the nutritious theme.  I choose vegetables I particularly love and grilled them on the BBQ.  In the past I've roasted a bunch of veggie in the oven (carrots, sweet potato, eggplant) and put them in the lasagna.  As it is lasagna can be time consuming so if you can grill or roast it's a bit faster. 

16 pieces of kamut or regular lasagna strips (number depends on how many layers and how big your pan is)

1 jar of spagetti/ tomato sauce

1 tub of ricotta mixed with 1/4 c. milk

1 pk of mozzarella cheese shredded

1 bulb of roasted garlic

1 lg. japanese eggplant (halved and sliced horizontally)-grilled

4 peppers (yellow and red)- blackened, peeled and sliced

2 zucchini (sliced horizontally)-grilled

20 brown button mushrooms skewered- grilled

1 pk frozen spinach

Spread a few tablespoons of tomato sauce on the bottom of the pan with a few tablespoons of water so the lasagna does not stick to the bottom of the pan. Layer your lasagna in whatever way you wish. This is how mine was layered

Lasagna, Sauce, Mushrooms, Zucchini, Ricotta mix, Mozzarella

Lasagna, Sauce, Grilled peppers and roasted garlic, spinach, Ricotto mix, Mozzarella

Lasagna, Sauce, Eggplant, Ricotta mix, Mozzarella

Lasagna, Tomato Sauce (thinned with water/milk) to top the lasagna.

Bake at 400 degrees for 45 mins. Cover with foil and removed during the last 15 mins.

Toss your vegetables to be grilled in a tablespoon of oil so they don't stick to the grill and remain moist.

Place hot peppers in a clear plastic bag to let them steam.  This softens the skin and makes it easier to peel off.  Wash the peppers if the charred remnants are difficult to remove.


Your lasagna may look like this.

Kamut lasagna can be bought at Donald's market for cheap $3 something.

Spinach and Rapini Curry w/ Paneer

Mmmmm this was a very nice curry.  Mild flavored and the paneer was a great addition to a curry that I had never tried before. I put in a block of paneer but could have easily put in more... sooo good!

1/3 c. vegetable oil

3 cloves  garlic minced

1 t. cumin seeds

1 1/2 t. paprika

3/4 t. salt

1/2 t. tumeric

1/2 t. cayenne pepper

1 can (680ml) strained tomatoes 

2 c. water

1pk. Paneer

3/4 c. cream

16 c. lightly packed spinach leaves chopped

1 bunch rapini chopped (leaves only)

Heat 2 T. of the oil.  Fry garlic, cumin till it pops and the garlic is golden ~ 2mins.

Stir in paprika, salt, tumeric, cayenne. Stir for 1 min.

Stir in the tomatoes and 2 c. water and bring to a boil.  Reduce and simmer, covered, for 30 mins.

Meanwhile fry paneer in cubes till golden.  Return sauce to boil, stir in cream.  Add spinach and rapini, reduce heat and simmer till wilted~ 5mins.  Stir in paneer~ 2mins.  Serve with basmati rice.

Veggie Burger and Strawberry Greens

I like to keep frozen veggie burgers in the freezer for times when I'm in a pinch. I can't cook all the time!

I got one out of the freezer (Money's i think from Costco) and defrosted it, threw it in a pan to brown, toasted a flax pita, got some jack cheese , red peppers and blue cheese dressing and voila!

Balsamic Dressing for Strawberry Almond Wild Greens
From my friend Marika over at http://www.ediblediaries.blogspot.com/

1/4 c. balsamic vinegar
1/2 c. olive oil
1/4 c. veg oil or grapeseed oil
1 t. dijon mustard or seeded
1 t. brown sugar
1 t. honey
1 clove minced garlic

Pulse gently in a processer to emulsify ingredients or add oil slowly while continually whisking to get a nice creamy consistency.  Serve with toasted sliced almonds and sliced strawberries, or blueberries, or pears.

Warm Lentil Salad w/ Mushrooms and Leeks

My friend Marika cooked one weekend while up to a friends cabin and her food was delicious that I came away with a bunch of new inspirations from her blog edible diaries.  This meal was one of them that I have made many times since.  The dressing is fantastic and versatile for other dishes, salads.  I can't get enough of this dish. Thanks Marika and check out her blog for more tasty dishes at http://www.ediblediaries.blogspot.com/.

2 16 oz cans of lentils or --- cups of cooked
1/2 cup of feta
2 small leeks, green part removed and thinly sliced
2 tablespoons of butter
1-2 tablespoons olive oil
2 cups mixed mushrooms (porcini, chanterelle, morels) sliced
Mixed greens (optional) or brown rice or wheat berries,etc.
Poached eggs (optional) 2 heads roasted garlic

Dressing:
1 teaspoon dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
1 garlic cloves minced
2 shallots diced
2 tablespoons chopped tarragon
1/4 teaspoon salt
Pepper to taste

6 teaspoons fresh chives, chopped

Servings: 6

Preheat oven to 350 degrees
Wrap 2 heads of garlic in aluminum foil and bake for 30 minutes

Make dressing and set aside.

Cook lentils or rinse cans. Combine dressing and lentils in a medium bowl.

Over medium heat add olive oil to a medium frying pan and sauté leeks for approximately 10 minutes or until cooked throughout and soft. Season with salt and pepper. Keep on warm.

On medium heat in a large frying pan heat butter until melted. Add chopped mushrooms. Cook 5-10 minutes or until soft. Try to refrain from stirring too much as they tend to get watery if you do. Season with salt and pepper.

In a large frying pan on medium heat add lentil salad and heat throughout (2 minutes) until lentils are just warm (on low).

Place lentils on a bed of mixed greens (I like to put it on rice to make it more of a meal) and divide evenly on 6 plates. Place leeks and 4-6 cloves roasted garlic around each plate. Top lentil salad with mushrooms, feta and chives. If you like poached eggs I highly recommend cooking them and placing on top.

Black Chickpea Curry and Garlic Rapini

s

This was so delicious!! I think you could make it with any bean that you like and it would be just as tasty. Enjoy!

Kala Channa  (Black Chickpeas) – 2 cups
Water – 5 cups

Oil – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric/Haldi – 1/4 tsp
Minced Ginger – 1 tsp
Minced Garlic – 1 tsp
Pureed Tomato Can – 14 oz
Salt – 2 tsp (or to taste)
Garam Masala – 1 tsp
Red Chili Powder – 1/2 tsp or to taste
Cilantro/Coriander Leaves – 10 sprigs, finely chopped

Method:

PLEASE NOTE: I didn't have a pressure cooker so I soaked them in a bowl with lots of water overnight. I boiled them for about 2 hours.  What I was missing from the pressure cooker all the yummy liquid. In the end I used HALF of the chickpeas and the same amount of spices and added about 1 cup of water. I froze the other half of the chickpeas for another time.  Next time I would use less salt than the recipe calls for since I only used the half the amount of chickpeas.

1. Wash and soak the Kala Channa in lots of water.
2. Soak them overnight (at least 8 hours).
3. In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt.
4. Mix, close the pressure cooker and cook on high.
5. Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
6. Once done, turn off the flame and allow the pressure to go down by itself.
7. Check to see the Channas are cooked. Take one between your fingers and if you press it, it should squish.
8. For the seasoning, take a pan and heat Oil on medium flame.
9. Once hot, add in Asafoetida, Turmeric, Minced Ginger & Garlic, pureed Tomatoes in that order.
10. Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture.
11. Once done, add in the dry spices – Garam Masala and Red Chili and mix.
12. Take a potato masher and gently mash some of the channas in the cooker.
13. Add everything from the cooker to the pan.
14. Also add chopped Cilantro/Coriander Leaves, cover and allow it to come to a boil.
15. Once it boils, check the spices.
16. Cook some more if you like thicker gravy and add additional water if you like it with more liquid (boil once again if you are adding more water)
17. Serve hot with Rice, Chapatis or Rotis.

http://showmethecurry.com/daalsbeans/kala-channa-black-chick-pea-curry.html


Rapini


Steam or boil a bunch of rapini for about 4 mins.
Drain liquid
Sautee with bit of olive oil, or butter and a clove of minced garlic.
Serve