Tag Archives: vegan

Quinoa for Breakfast

I am always looking for new and quick breakfast ideas and trying to come up with something different that is low in fat, high in protein and fiber. I love quinoa for any meal but have never given it a try in morning. As the one “grain” with the highest protein I figured it makes sense to give it a try for breakfast. Unlike oatmeal, quinoa needs little added sugar or cream. The texture of the partials does not absorb all the moisture and sweetness during the cooking process like oatmeal often will. Try this in the morning and see what you think.

3 Tbsp. dried quinoa (Any color is fine, I used yellow but red is even better)

¾ Cup Water

½ tsp. cinnamon

1 Banana

½ tsp. honey

In a small dry pot, pour in dry quinoa and heat over low flame to toast. This will allow you to create a really nice flavor before adding any liquid to the pot. Move grains around and toast until a light brown color forms on the bottom grains. Next add the water bring to boil, stir and cover. Lower heat and simmer for about 5 minutes. Pick up the lid and stir, add cinnamon and allow quinoa to continue to cook with lid on for another 5 minutes or until liquid is absorbed. Remove lid, and continue to cook on low until water is almost gone. Add crushed banana and mix well. Water amount in this recipe varies depending on the humanity in the air the type of pot you are using. Your goal is for the mixture is not to be bone dry but not to have any liquid remaining in the bottom of the pot when you stir. Once the quinoa and fruit have cooked for about 2 minutes remove from heat and serve with honey on top. Enjoy!

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Carrot Halvah

My love for carrots with never end, I have been addicted since I was little. I make juice, bread, cake and even pasta with them. I have even been told that I have turned slightly orange form the large amount of carrots I can eat in a week. I was introduced to this desert at a great Indian wedding. Its could be compared to a carrot pudding.

Ingredients:

2 lbs Carrots
2 Tbsp oil of any kind
2 Tbsp light butter (earth balance if vegan)
1 tsp salt
1 Tbsp honey
1/4 cup Splenda
1/3 cup brown sugar
1 tsp Cinnamon
1/2 cup yellow raisin
4 Tbsp walnut meal or any crushed nuts you have around
1/2 Tbsp corn starch

The first step is to grate carrots fine. This can be done with a hand grater or simply in a food processor. Place carrots in pan with oil and sauté on low until carrots begin to become translucent. Adding the butter a few minutes into cooking. It’s important to watch them and not to let the carrots brown. Next, add the almond milk, sugar, cinnamon, cardamom, corn starch and salt. Allow the mixture to simmer low for at least 30 minutes string occasionally. The mixture will begin very liquid but the goal is to have it reach a rice pudding like consistency. After 30 minutes add half the walnut meal, all the raisins and continue to cook for about 10 more minutes or until desired consistency is reached. When complete, allow to cool and serve with remaining walnut meal.

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Roasted Persimmons

I love using seasonal food that I find in the market. Once summer rolls around the colors of the new stuff is always eye catching. Persimmons are a great side to any dish. They look like an orange tomato but when cooked, tastes like a sweet potato. This recipe is super simple a great one for kids.

I must admit I took this recipe from my boyfriend. He is an amazing cook but does not cook very often. Any dish he makes is always something to remember.

Ingredients:

3 Persimmons (cut into 1/8th chunks)

1 Tbsp. Olive oil

1 Tbsp. brown sugar

1 tsp. salt

1 tsp. pepper

Mix all the ingredients in a bowl. Place on a foiled pan and roast at 450 degrees for 15 minutes or until chunks begin to become golden brown.

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Elvis Morning Smoothy

Life has been so crazy and with the heat I needed a fun quick breakfast. Smoothies are something I have always had fun playing with but never have posted about.
The trick is to keep fruit frozen and be creative. Frozen bananas, berries, mango and melon work great. The frozen fruit allows you to make a cold drink with no ice. Using ice changes the consistency and melts quickly. Prepare fruit before freezing. Peel and slice mango, peel bananas and wrap in foil, wash berries etc.

Ingredients:
One cup almond milk (less if you want a thinker shake)
One frozen banana
1 Tbsp peanut butter
1 Tbsp sugar free chocolate syrup
1 tsp Splenda or any sweetener (optional)

Place all ingredients in a blender. Start on a low setting until banana begins to break up and then turn to high for a minute or two. Pour into a nice tall glass and enjoy!!!

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Chow Chow

I’ve always been a fan of quick pickling, but chow chow takes it to a whole new level. You get the vinegar flavor, but it is subtle and sweet enough that you might want to take a second portion. Chow chow is actually a very popular item sold in Amish markets.
Chow chow is a blend of a lot of vegetables in a vinegar base. It’s a great side to a sandwich or even good used on a salad. Feel free to use anything that you have on hand or any vegetable that looks good at the market.

1/3 cup sliced black olives
1 teaspoon salt
2 cups white balsamic vinegar
1-2 Tbsp salt
1 Tbsp Splenda
5 carrots
1 head cauliflower
1 bell pepper
4 celery ribs
1 teaspoon pepper
1/4 cup white wine

Start by chopping all the vegetables. Blanch* the carrots and cauliflower in a large pot. In another large saucepan combine wine, salt, Splenda and vinegar. Heat liquid to a boil and remove from heat. Once vegetables and liquid have cooled, add both to big storage container. Next, add remaining vegetables and mix gently. Marinate overnight in the fridge and serve cold.

* Blanching vegetables is really a work of art. If you can master the technique, then you can make any everyday vegetable simply perfect.

The key to perfect blanching is an extra big pot of boiling water and lots of salt. For the best result you do not want the water to ever stop boiling. If volume of water is too low, then the water will stop boiling when vegetables are added. This would increase the cooking time and creates a more soggy product. Use lots of water and small batches of vegetables. The water should also be super salty so that when you taste it, it tastes like ocean water. This is the only time your vegetable will absorb any flavor.

Place vegetables in boiling water for about 3 minutes but keep an eye on them to avoid over cooking. Then spoon the vegetables out and place in a large bowl of ice water to stop the cooking process and to retain their natural color. The more ice the better. Allow the vegetables a few minutes to cool and then remove and drain.

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Mom’s ratatouille

I’m not sure why this is called ratatouille but I love it. My mom would make it all the time and I would eat it right out of the container. Living in the Italian market makes getting the recipe together very easy. It is a great summer produce recipe. The best part is you can always add whatever you have on hand and use it however you want. Try over pasta, polenta, on a piece of bread or as a side. I changed my mom’s recipe a little to cut some fat bit I promise it taste just as good if not better (sorry mom).

Ingredients:
2 medium eggplants
1 onion
4 medium celery stocks
1-2 spicy small peppers (I like using the Thai ones)
1 small can tomato paste
2 tablespoons balsamic vinegar
one chopped bell pepper
Half a cup sliced black olives
1/4 cup wine
4 minced garlic cloves
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste

First step is to cut eggplant into small cubes and cook on medium low heat in a sprayed large pan. Try to cook the eggplant low and slow to help sweat without using any oil. The oil is absorbed quick so adding it after cooking for a bit help reduce the amount needed to soften eggplant. After about 10 minutes, once a eggplant is soft, add olive oil and continue to cook. Add chopped onion, garlic, bell pepper, wine, vinegar and continue to cook for an additional a few minutes. Last, add celery, olives, oregano, basil and salt pepper to taste and continue to cook the last few minute. Make sure you allow it to cool before storing.
Ratatouille is an easy solution for breakfast, lunch or even dinner. Enjoy!

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