1 head of cauliflower
1 tablespoon olive oil
1/4 tsp. ginger
1/4 tsp. turmeric
Chop up cauliflower into pieces and wash and clean. Dry off with paper towels then place in a mixing bow. Add the olive oil and spices and mix well so it’s all combined. Then lay out in a large baking pan and place in oven on 450′. Roast for 15 minutes before turning the cauliflower over and continue roasting for another 15 – 20 minutes until tender.
I am going through a quinoa craze. I love the stuff! It’s satisfying, and goes with just about everything. These mushrooms are stuffed with a savory tomato quinoa mixture that almost tastes like meatballs. That’s how Zach of The Yiddish Players Club described them! (which of course got me thinking of the next dish I MUST whip up, Quinoa Meatballs!)
I had a lot of leftover quinoa mixture, so I decided to stuff boneless, skinless chicken breast with it and it came out GREAT! You could also stuff a baked potato with it,buy two containers of 8 oz. mushrooms so there are more mushrooms to stuff, or eat it plain.
1 cup of quinoa, uncooked
2 cups of vegetable broth, chicken broth or water
1 onion, diced
4 cloves of garlic, diced
1 can of diced tomatoes
1 8oz. container of mushrooms ( I got mushroom stuffers, but button mushrooms or any other would work)
1 tablespoon freshly chopped parsley (you can swap for basil or cilantro if you like the taste of those better)
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup of bread crumbs plus more for topping
1 8oz. can of tomato sauce
1. Wash and clean mushrooms with a paper towel.
2. Chop off mushroom stems and set aside.
3. Place mushroom caps in a baking pan.
4. Place quinoa and broth in a pot, bring to a boil then lower flame and simmer until liquid is absorbed. Fluff with fork, then set aside.
5. In a large frying pan, saute the diced onion and 4 garlic cloves until tender. Add the can of diced tomatoes, chopped mushroom stems, chopped parsley and salt and pepper. Cook for 5 minutes.
6. Remove from pan and put tomato mixture in a bowl. Add 1/2 cup of breadcrumbs, mix well. Add the cooked quinoa. Mix well.
7. Scoop quinoa mixture into the mushroom caps.
8. Drizzle tomato sauce on top of stuffed mushrooms, sprinkle bread crumbs on top.
9. Bake in oven on 400′ for 20-25 minutes until top is crispy and mushrooms are tender.
Who says eating vegan has to be boring? This creamy dish is full of flavor and will please even a meat lover’s belly. Serve it over quinoa with a crisp garden salad some crusty garlic bread.
2 cups of quinoa, uncooked
4 cups of water
1 tablespoon of olive oil
1 sweet onion, diced
2 cloves of garlic, diced
1 head of cauliflower, washed, rinsed and broken into pieces
1 15 oz. can of chickpeas
1 tsp. black pepper
1 tsp. salt
1 1/2 tsp. ginger powder
1 tsp. turmeric
1 6 oz. can of crushed tomatoes
I 14oz. can of coconut milk
1 cup of cashews
Combine quinoa and water in pot. Bring to boil then cover and simmer on low flame until water is absorbed. Rremove from flame and fluff with fork. While the quinoa is cooking, heat up olive oil in large pan. Add onions and garlic and saute until tender. Add cauliflower to pan and cook several minutes until slightly toasty. Add the chic peas and season with spices. Add the crushed tomatoes and coconut milk and combine well. Simmer on low flame for 10 minutes. Serve over quinoa. Add cashews before serving.
1 and 3/4 cups white whole wheat flour (it’s 100% whole wheat but much lighter in taste! I use the one by King Arthur Flour)
1 1/4 cups sugar
1 tbsp baking powder
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed sweet potato (I use canned from Farmer’s Market Organic Foods)
1/2 cup unsweetened almond milk
1/2 cup vegetable oil
2 tbsp maple syrup
1/2 Cup Whole Wheat Flour
1/4 Cup Ground Flax Seeds
1/2 Cup Quick Oats
1/2 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla
2 Tablespoons Canola Oil
1 Tablespoon Unsweetened Applesauce
1/4 Cup Maple Syrup or honey
1/4 Cup Creamy Peanut Butter
Preheat oven to 325 degrees.
Mix together dry ingredients first, then add applesauce, oil, vanilla, syrup and peanut butter.
Using a wooden spoon to mash together the mixture works best.
Drop by Tablespoonfuls onto a greased cookie sheet about 1-2 inches apart.
Pat each cookie down with the back of a spoon.
Sprinkle with coarse sugar if you like.
Place into oven and bake 10 to 12 minutes or until bottoms are lightly golden.
After they are baked let them cool for at least 15 minutes. They will be soft out of the oven but
will become more crisp and chewy when they cool.
Tips: If using honey, cookies may stick to wax paper. To prevent this, either use maple syrup or bake cookies on metal non stick cookie sheet.