Quinoa Tabbouleh Salad (*GF *Vegan)

As I've mentioned previously, I love cooking with quinoa.  This was a delicious recipe that I recently tried.  It is served cool or at room temperature and is perfect for summer eating!

Ingredients:

1 cup quinoa

2 cups water (or vegetable broth - I prefer water)

Couple handfuls of grape tomatoes, quartered

1 cucumber, chopped

4 scallions, chopped

2 cloves garlic, minced

2 T chopped fresh mint

1/2 c. chopped fresh parsley

1/4 c. olive oil

1/4 c. lemon juice (fresh is best)

1/2 tsp salt, or to taste

Directions:

In a medium pot cover quinoa in water (or broth) and bring to a boil.  Reduce heat to a slow simmer, cover and allow to cook for 15 minutes, or until quinoa is cooked and most of the liquid is absorbed.

In a large bowl combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley.  Add cooked quinoa, olive oil, salt and lemon juice.  Toss gently.  Season with salt.

Chill for at least one hour before serving, or up to 8 hours to allow flavors to combine.

Enjoy!

Marinated Mushrooms (*Raw *GF *Vegan)

If you are a mushroom fan, then this easy recipe is for you!  Yes, it's raw so the mushrooms are not served warm.  But, they are so tasty you won't even notice! :)

Ingredients:

2-4 portabella mushrooms, destemmed - washed and cut into bite sized pieces

1/4 cup nama shoyu

1 T. apple cider vinegar

1 T. dried basil

Mix and marinate for 8-12 hours.  Eat and enjoy!!!

Quinoa Salad with Roasted Beets, Chickpeas & Orange

*from Gluten Free Goddess

Since deciding to eat gluten free, I have become a big fan of quinoa.  I have made it in a variety of ways and recipes and love it every time.  I also love beets.  Honestly.  A recipe that had two of my food loves?  Had to try it - and loved it!!

You'll Need:

3 cups cooked quinoa

Roasted Beets:

2 beets, trimmed & quartered

olive oil 

sea salt

In a medium roasting pan, combine the cut beets with a drizzle of olive oil and sea salt.  Place the pan in an oven pre-heated to 375 and roast until tender (about 45 min).  Remove the beets from the pan and set aside to cool.  When cool enough to handle, rub off the skin.  If the skin doesn't easily rub off, cut it off with a knife.  Cut the beets into bite-sized pieces.

Salad Dressing:

While your beets are roasting, go ahead and make your salad dressing.

1/4 cup olive oil

1/4 cup fresh squeezed orange juice

2 tsp tamari soy sauce 

1 tsp balsalmic vinegar or rice vinegar

1 T agave nectar or honey

Combine and whisk.  Set aside.

Salad:

Combine the warm cooked quinoa in a mixing bowl with:

1 cup drained and rinsed chickpeas

2 handfuls of baby spinach

sea salt and ground pepper, to taste

Pour in the salad dressing and toss lightly.  Season with sea salt and pepper to taste.

Gently add in:

Cut up roasted beets

1 fresh orange, peeled, trimmed and cut into bite sized pieces.

Enjoy!!

Brownie (*Raw *GF *Vegan)

Wow!  I didn't realize it had been quite so long since I had posted recipes!  Well, there's life for you!  

My sister had been asking for new recipes and I decided I might as well get back to the blog.  Of course, for my first recipe I made it dessert!  Unfortunately most desserts are made with ingredients I choose not to eat, so I found one that was a perfect combination of health and yum!

Ingredients:

Brownie

1 c. walnuts (I used peanuts and it was fine)

1 c. dates (pitted)

1/4 c. cacao or cocoa powder (unsweetened)

Icing

2 avocados

1/2 c. agave nectar

1/4 c. cacao or cocoa powder

2 T coconut oil

1 T vanilla extract

dash salt

dash cinnamom

Directions:

1.  Food process all brownie ingredients until blended and chunky.  Press into a small pan.

2.  Put all icing ingredients into blender and blend until smooth.

3.  Spread icing over brownies

4.  Put in freezer to set for 1 hour.  

5.  Eat!

6.  If there are any left, I cut mine into individual pieces and put them in back in the freezer in ziplocks for future enjoyment :)

Breadless Sandwich (* Raw * Vegan *GF)

The other day I was home alone.  After singing the Hallelujah chorus a couple times, I decided I really didn't feel like cooking for just myself.  So I perused my refrigerator and decided on a "bread-less sandwich".

It was actually very good and quite filling!

Ingredients:

Portabella cap (de-stemmed)

hummus, tahini, nut butter or vegan mayonnaise

tomato slices

cucumber

zucchini

greens

or whatever veggies you have on hand

Spread top of portabella with hummus, tahini , nut butter or vegan mayonnaise (I used my raw hummus and really enjoyed that combination).  Top with veggies and enjoy!

Cinnamon Sunflower Truffles (*Raw *GF *Vegan)

This one is for my mom.  She is a huge coconut fan but can be, at times, a little skeptical of my culinary choices.  She was brave in trying a raw dessert and she loved them.  Even my dad really liked them and requested the recipe.  So this is for you, mom & dad....and any other dessert lovers!

Cinnamon-Sunflower Truffles

Ingredients:

2 cups raw sunflower seeds

2 T ground cinnamon

1/8 tsp sea salt

1 cup pitted medjool dates

2 T olive oil

2 T agave nectar 

raw, unsweetened shredded coconut.....not the sugary processed kind in the baking aisle :)

Place the sunflower seeds, cinnamon and sea salt into a food processor (I would not do this in a blender) and process until seeds are finely ground (only a minute or so).

Then add pitted dates, agave and olive oil.  Process again until combined and sticky. Check to see if you can form a truffle by rolling some mixture in your hand.  If it falls apart then add a little extra agave and process again.

Scoop mixture our and roll into balls.  Then roll in shredded coconut.  

(Store in refrigerator)

Enjoy!  :)

Vegan Shepherd's Pie (*GF *Vegan)

Since I am a huge fan of shepherd's pie (I mean, really, what's not to love!?) I thought I would give this version a whirl.  It was a huge hit with my husband and I.  My kids liked it so-so since they do not like mashed potatoes *GASP*!  (I am still not sure I produced such children.....)

But it was quickly eaten by my meat and potatoes man so I know it must have been pretty close to the real thing!

Shepherd's Pie

*from Gluten Free Goddess

For the mashed potato crust:

3 large Russet potatoes, peeled & cut up

vegetable broth or non-dairy milk, as needed

vegan buttery spread or olive oil, to taste

sea salt and fresh ground pepper, to taste

chopped fresh chives, to taste

For the pie:

1-2 T olive oil

1 tsp cumin, or curry

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets, cut to bite size

3 medium-large carrots, peeled and sliced

1 zucchini squash, sliced and quartered

1 yellow summer squash, sliced and quartered

1 heaping cup shredded cabbage or slaw mix

1 14 oz can diced tomatoes (with or without green chiles, depending on your preference)

2 T chopped jalapenos

1 cup vegan broth

1 T Worcestershire sauce or balsamic vinegar

1-2 T low sugar apricot jam, to taste

1 T rubbed sage

hot red pepper chile flakes or sauce, to taste (or omit if you prefer)

sea salt and fresh ground pepper, to taste

1 14 oz can butter beans, drained and set aside

Place the cut potatoes in a large pot and cover with salted cold water.  Bring to a boil and simmer until the potatoes are fork tender, about 20 min.  In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic.  Stir one minute and add the fresh chopped vegetables.  Stir and cook about 5 minutes or so.  Add the canned diced tomatoes, extra chiles, vegan broth, Worcestershire or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.  Bring to a simmer and cook until the sauce begins to reduce.  You want the vegetables tender-crisp, not too soft and the sauce thickened, not too thin.  When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat and gently add in butter beans.  Set aside.

Mash the cooked potatoes with a little liquid and vegan butter or olive oil.  Season with sea salt and pepper.  Add chives.  Taste test. 

Preheat oven to 350.

Assemble your pie:  Spoon vegetables into a casserole dish.  Top with mounds of mashed potato.  Sprinkle with chopped chives or parsley.  Bake for 35-40 minutes, until the pie is bubbling and heated through.

Enjoy!  And make sure you get some before your husband does :)