Page 90: Quinoa with Strawberries and Buttermilk (or Blueberries and Soy Eggnog)

So this was one of those recipes where I realized I didn’t have any of the ingredients when I started making it, but it turned out okay. I wouldn’t make it again, but maybe if I had used strawberries and buttermilk I would have loved it. I don’t think so. The real problem was the quinoa was flavorless, even with the addition of all the goodies. However, it did not give me killer heartburn like oatmeal does, so maybe I’ll have quinoa for breakfast again.

Here’s my crazy version:

Top one cup of cooked red quinoa with 1/3 cup of blueberries, 1/2 cup of Silk Eggnog (which is amazing and only 90 calories…I didn’t even miss real eggnog!), and a quick squeeze of honey. I ate it cold, but you could zap it in the microwave. Not delicious, but it’ll do for breakfast.

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Vegetarian or Vegan Roasted Veggie Salad Wraps

Serves 4

Ingredients:

tortillas

feta cheese (optional–omit for vegan recipe)

chopped kalamata olives

chopped lettuce

chopped tomato

Hummus:

1 can garbanzo beans (save the juice!)

1 lemon, juiced

1 clove garlic

1 tbsp tahini or sesame oil

2 tbsp olive oil

Veggies:

zucchini

red bell pepper

red onion or sweet onion

mushrooms

yellow squash

yellow bell pepper

Instructions:

Chop all veggies into bite-sized pieces. Drizzle with olive oil, salt, and pepper. Make a foil boat large enough to place veggies in a single layer. Heat grill or oven to 400. Begin to roast veggies, tossing every 4 minutes. 

While veggies roast, place all hummus ingredients in blender or food processor. Blend and thin with garbanzo bean juice until desired consistency. Salt to taste.

Once veggies are tender (but not mushy!), create wraps by spreading tortillas with a good amount of hummus, about a cup of veggies, feta, olives, lettuce, and tomatoes. Eat while veggies are hot.

Vegan – Edamame Bean Salad

Edamame Bean Salad

I made this just as the original recipe says to (no quinoa or avocado) . Erin, you can leave the cilantro out of it and it would still be good. I put it on top of my salad all week instead of dressing. Yummy.

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Vegan Black Bean and Quinoa Salad

Vegan Black Bean and Quinoa Salad

This is super yummy! I left out the cilantro and coriander and added two ears worth of fresh corn.

~Morenita Uno

Vegan Sweet and Spicy Asian Salad

Serves 4

Ingredients:

1 block tofu

cornstarch

2 tbsp sriracha

6 tbsp sugar

2 tbsp rice vinegar

1 can mandarin oranges (don’t dump the juice!)

2 tbsp soy sauce

2 tbsp ketchup

1 tbsp cornstarch

chow mein noodles

green onions, chopped

sliced almonds

red bell pepper, thinly sliced

lettuce mix

1 tbsp sesame oil

3 tbsp white vinegar

1 clove garlic, minced

1 tsp salt

Instructions:

The night before, place tofu block in strainer over a bowl in the fridge. This will keep it firm and help it not to fall apart.

30 minutes before dinner, prep lettuce. Mix sesame oil, white vinegar, garlic and salt and toss with lettuce. Divide between four plates. Top with mandarin oranges, chow mein noodles, almonds, red pepper, and green onions. Set aside.

Slice tofu into 1/2 inch thick pieces. Dip in cornstarch.

In small saucepan, mix sriracha, soy sauce, ketchup, sugar, vinegar, and cornstarch. Heat until thick. Thin to desired salad dressing-like consistency with mandarin orange juice.

Fry tofu slices in oil until crispy and brown. Toss in sauce and place to the side of the salad. Drizzle left over sauce over salads.

–by Morenita A