Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either. Ingredients 3 C whole milk (Note 1) 1 vanilla bean, split (Note 2) ¼ C maple syrup Pinch of salt 1 C quinoa Instructions Rinse quinoa and set to the side. Mix milk, vanilla, maple syrup, and…
Quinoa’s texture has a little “pop” to it that makes it a popular stand-in for caviar; although, of course, it’s really nothing like caviar, it’s still a fun way to use it. Ingredients 1 eggplant 1 onion, minced 1 C quinoa 2 C water 1 T. olive oil Pinch of salt ½ C fresh herbs,…
Ingredients ½ C vegan mayo ½ C full fat coconut milk 1 tsp. apple cider vinegar ½ tsp. salt ½ tsp. pepper ½ tsp. parsley ½ tsp. dill ½ tsp. chives ½ tsp. garlic powder ½ tsp. onion powder Instructions Mix all ingredients together in a medium-size bowl until there are no obvious lumps.
From the new American Vegetarian Cookbook by Marilyn Diamond. Ingredients: 1 lb firm tofu 1/3 C olive oil ½ tsp ground nutmeg ½ tsp seasoned salt or rock salt Instructions: Combine ¾ of the tofu with everything else and mash smooth or use a food processor. Mash in remaining tofu with a spoon to give…
Makes 4 servings. Ingredients: 1 lb fresh asparagus 1 T. olive oil 4 oz. sliced fresh mushrooms ½ C chicken or vegetable broth 8 oz. angel hair pasta (Note 1) ½ C grated parmesan cheese, optional Red pepper flakes, optional Instructions: Cut asparagus into 1” sections. Add olive oil to skillet and sauté mushrooms until…
Makes 12 servings. Ingredients: 2 C orzo ¼ C olive oil 2 garlic cloves, minced 1 tsp. minces lemon zest 10 oz. frozen artichoke hearts, thawed, pieces halved 2 T. fresh lemon juice Salt and freshly ground pepper, to taste Instructions: Cook orzo in large pot of boiling salted water until al dente, about 12…
Ingredients: 12 small new potatoes 4 tsp. margarine 4 tsp. minced fresh parsley or 1 1/3 tsp. dried parsley 4 tsp. minced fresh chives or 1 1/3 tsp. dried chives Fresh parsley sprigs, optional for garnish Instructions: Peel ½-strip around the center of each potato and immediately place potatoes in a medium saucepan of cold…
Makes 4 servings. Ingredients: 3 ½ oz boil-in-bag long-grain rice Grilled vegetables ¼ C chopped fresh Italian parsley 1 C shredded Jarlsberg or Swiss cheese, optional 4 large flour or corn tortillas Instructions: Preheat oven to 350 degrees Fahrenheit and prepare rice according to package directions. Toss vegetables with parsley in medium bowl. For each…
Makes 4 main or 6 side servings. Ingredients: 2 lbs sweet potatoes, peeled and cut into ½” slices. 1/3 C dijon or honey mustard 2 T. olive oil 1 T. minced fresh rosemary leaves or 1 tsp. dried. 1 C water Instructions: Place sweet potatoes and water into large, microwave-safe dish and cover, Microwave on…
Parsnip and Pear Puree
Makes 6-8 servings. From Martha Stewart’s Daytime Show. Ingredients: 3 lbs parsnips, peeled and chopped into 1-inch pieces 3 ripe pears, peeled and cut into ½-inch pieces 3 T. unsalted butter 1 T. chives, snipped Coarse salt Instructions: Place parsnips in large saucepan and add enough water to cover by 1 inch. Bring to a…
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