Showing posts with label Whole - Plant-Based Food. Show all posts
Showing posts with label Whole - Plant-Based Food. Show all posts

Quinoa and Vegetables

This made 2 servings, in the amount shown.  For me, one tonight and another tomorrow for lunch.  If you want this as a side dish, it would make 3-4 servings.

  • 1/3-1/2c tri-colored quinoa
  • 2 med. carrots
  • 1c± water
  • 1 big clove of garlic
  • 1 5"-6" clump of broccoli
  • 1/3c Italian, Greek or Moroccan EVOO
  • a big shake of Lemon Pepper seasoning



Slice the carrots and put them and the quinoa in a 2 quart pot. Add water, cover, and simmer 10 minutes or until the quinoa sprout little tails. Turn down the heat and add sliced garlic and broccoli florets. Once everything begins to steam, cover and set the timer for 5 minutes.  Stir in EVOO, garnish  and serve. . .Lin

Roasted Beet, Sweet Potato and Kale Salad

Once in a while, I stumble upon another Food Writer's recipe that I just have to share.  Something almost impossible to improve upon.  That's how this one feels to me.  It's from Food Matters.  I'm sure there are other additions that could be made, so be creative and do that to suit your tastes.  The change I would make is to add a little Hot Hungarian Paprika or Turmeric, minced garlic and possibly a drizzle of local organic honey to the dressing.
Doesn't this look just wonderful though??

Salad
  • 1 large sweet potato
  • 4 beets peeled
  • 1 head of kale chopped
  • 1/2 cup cooked quinoa
  • 2 tablespoon of coconut oil
  • Salt and pepper

Dressing

  • 2 tablespoons raw apple cider vinegar
  • Juice of a lime
  • ¼ cup extra virgin olive oil

Method

  1. Preheat oven to 220 degrees Celsius
  2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
  3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
  4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
  5. To make dressing, place vinegar, wasabi and lime juice in a blender. Blend on medium for 30 seconds. 
  6. Switch to lowest setting and slowly pour in oil with motor running.
  7. Enjoy!