lentil salad with zucchini, shallots, currents, mint, & lemon


A little like my raised vegetable beds– for a long time too wet to plant, then baked by the sun– with our weather forecast continuing to shift from hot-and-sunny back to cold-and-wet, I find myself not at my best. I’m tired, and simply not feeling robust. I want something warm and nurturing, yet also light, and bright in flavor without being spicy hot. My raised bed zucchini and yellow squash, my tomatoes and hot pepper starts are finally settling into the season and beginning to grow well; thankfully my herb garden and especially the mint is thriving! So I took my cues from them for this meal… with good protein with the lentils and quinoa, lots of vitamin C with the yellow pepper and lemon, also lots of fiber, folate and B vitamins with the lentils and greens, plus a lovely mix of flavors with earthy and sweet notes.

ingredients:

  • 3/4 cup french lentils
  • 1/2 cup quinoa, rinsed well
  • 2 large shallots, diced
  • 1 zucchini, chopped
  • 1 yellow pepper, diced
  • 2 small cloves garlic, minced
  • 1/4 cup currents, soaked in white wine then drained
  • 12 spearmint leaves, diced
  • 3-4 sprigs fresh lemon thyme, diced
  • 1 lemon
  • fresh ground green and black pepper

instructions:

Place currents in a small bowl or glass, and cover with white wine– I used a Pinot Grigio with hints of green apple that I had open already. I ended up soaking them overnight as my evening plans changed… and fortunately did not finish off the bottle that night, as the Pinot Grigio proved to be a perfect complement for this meal.

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Cull through then rinse the lentils, cover with fresh water, bring to a boil then reduce heat and simmer covered for 15-20 minutes. Cook until soft but not mushy, draining any remaining fluid. Let rest without lid ’til cooled. Rinse quinoa well, then cover with a generous cup of fresh water, add a dash of salt, bring to boil then reduce heat and simmer for 18-20 minutes, until water is absorbed. Fluff with fork, let cool uncovered. While lentils and quinoa cook separately, saute the shallots, garlic, and zucchini in a couple tablespoons olive oil for about 3 minutes, until shallots are just barely beginning to brown and zucchini is bright. Transfer to casserole dish with lid. Next saute the yellow peppers for 2 minutes, until bright and just barely softening. Transfer to casserole dish. Mix lentils and quinoa together well, then mix in cooked veggies and diced herbs. Season with fresh ground pepper, dress with juice and pulp of lemon. This will store in air tight container in fridge for a day or two. I served this warm over mixed greens including some peppery arugula and earthy spinach, with a glass of cold Pinot Grigio.

 

quinoa & mustard greens salad- as “one pot” with tempeh


Revisited this January– wanting a simple vegan meal with protein but no nuts, legumes, or gluten, I sauteed 8oz of tempeh and turned this salad into a delicious “one pot” meal.

Perfect for when the season is changing and you’ve had too many holiday sweets. This salad is light yet quinoa is high in protein. The red onion and mustard greens pack a punch, and the grapefruit serves as a perfect dressing. High in sulfur and vitamin C, this salad will help push aside both sweet tooth cravings and a stuffy nose.

ingredients:

  • 3/4 c quinoa
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 large bunch mustard greens
  • 1 grapefruit, sectioned then cut into small pieces

instructions:

Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 20 minutes. Cook until water is absorbed. Remove from heat, stir with fork to fluff, and allow to rest/cool 5 minutes.

First cut any tough center stems away to compost, then roll mustard greens and chop lengthwise into slim 1/4 inch strips. Using a cutting board that will allow you to preserve the juice, peel then cut grapefruit into bite sized pieces.

Using large soup pot (to accommodate bulk of uncooked greens), saute onion in 2-3 T olive oil for 3-4 minutes. Add minced garlic, stir for 1-2 minutes. Add chopped mustard greens, stir well over medium heat for 2-4 minutes. Add about 2 T water, cover and steam for 2 minutes, until wilted and bright green, but not mushy. Remove from heat and cool.

After greens have cooled, mix all ingredients together including the grapefruit’s juice.

Serves 5-6, makes good leftovers 1-2 days, served warm or at room temp.

garbanzo quinoa patties with basil and kale


Delicious Bajiya patties made by the Horn of Africa restaurant that we ate at the Oregon Brewers Festival recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this, which we enjoyed.

ingredients:

  • 1 can garbanzo beans, mostly lightly mashed
  • 1 stock celery, finely chopped, about 1/2 c
  • 3 leaves Lacinato kale, finely chopped, about 1 c
  • 8-10 large leaves fresh basil, finely chopped
  • 1-2 cloves garlic, minced
  • 1 serrano pepper, including seeds, finely chopped
  • 1 1/2 c cooked quinoa
  • scant 1/4 c oat flour
  • 1/4 c parmesan cheese, or to make vegan use roughy ground walnuts
  • 2 eggs, or to make vegan use 3T ground flax seeds mixed with water to same consistency as eggs
  • dash or two balsamic vinegar
  • 1/8-1/4 t salt and black pepper to taste

instructions:

Preheat oven to 375F, and lightly wipe baking sheet with 1-2 T of olive oil. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed garbanzos with the cooked quinoa and flour, parmesan, salt and pepper. Break and stir the eggs, or in lieu of eggs the ground flax seed, then stir the balsamic vinegar and eggs into the bean mixture. Batter will be very sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 18 minutes, then check the bottoms; flip carefully and bake for another 10 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes 12-14. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.

 

Quinoa cucumber mint salad with black beans and serrano pepper


“There’s mosquitoes on the river Fish are rising up like birds
It’s been hot for seven weeks now,
Too hot to even speak now, Did you hear what I just heard?”

Well maybe not yet seven weeks, but it has been many weeks now of daily temps over 90F, and with the 4th of July and Fare Thee Well concert streaming potluck dinners to attend, it’s been a time to come up with easy to make and cooling, protein rich main dish salads…

ingredients:

  • 3/4 c quinoa
  • 1 can organic black beans, well rinsed
  • 2-3 medium cucumbers, thick sliced into half rounds or quarters
  • 1 yellow pepper, chopped
  • 3 stalks celery, chopped
  • 1 small red onion, diced
  • 1 serrano pepper, diced, including seeds
  • 10-12 leaves spearmint, diced
  • 1 lime, squeezed for dressing
  • organic nonfat yogurt or feta cheese for garnish

instructions:

Rinse quinoa well, then place in 1 1/2 c fresh water with a dash of salt, bring to boil then turn heat down to simmer covered for 18-20 minutes. Remove from heat and fluff with fork. Rinse beans well, chop and dice all vegetables and combine all. Dress with squeezed lime, and store in airtight container in refrigerator until ready to serve. Garnish with organic nonfat yogurt or feta cheese for additional protein.

quinoa tempeh salad with cranberries, jalapeno & mint


Too many deaths in the family recently, and thus too long since I posted here… It’s time now to prepare for a Winter Solstice gathering– time for me to create again, and for new traditions to come into being.

My thought with this recipe was to incorporate the heat, light and brightness of summer– with the hot pepper and cooling mint, bright yellow bell pepper– and also the traditional winter bright cranberry– in the grounded base of a quinoa and tempeh salad. I found this to be both light and satisfying; feta would compliment and add additional protein if desired, or pistachios to remain vegan.

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ingredients

  • 3/4 cup quinoa
  • 12 oz tempeh, cubed
  • 4 shallots, diced
  • 1 jalapeno pepper, diced (include seeds for heat)
  • 3 stalks celery, chopped
  • 1 yellow pepper, chopped
  • 2 cups fresh cranberries
  • 10-12 leaves mint, diced
  • 1 lime, freshly squeezed

instructions

Rinse quinoa well, then cover with 1 1/2 cups water, add dash of salt, bring just to boiling then reduce heat and simmer covered for 18-20 minutes. Remove from heat, fluff with fork. Saute chopped tempeh over medium high heat in a couple tablespoons olive oil for 3-4 minutes, then reduce heat to medium low and cover, checking and stirring frequently; cook until browned and cooked through, but not dried out. Add tempeh to quinoa. Add 2 more tablespoons olive oil to pan, then saute shallots, hot pepper and celery until fragrant and shallots start to become translucent. Add yellow pepper and fresh cranberries, stir well, cover and simmer about 3-4 minutes, just until yellow pepper and cranberries are bright and just beginning to soften. Combine all well. Dress with freshly squeezed lime.

edamame and ricotta quinoa summer salad with hazelnuts and mint


Forecast for hot weather and two busy days ahead… calls for something easy, light and fulfilling too.

ingredients:

  • 3/4 c quinoa
  • 2 cups edamame
  • 1/2 c nonfat ricotta cheese
  • 1 large clove garlic, minced
  • 1 small red onion, chopped
  • 2 stalks celery, chopped
  • 1 yellow pepper, chopped
  • 2-3 T fresh mint, chopped finely
  • 1/2 cup hazelnuts, chopped

Instructions:

Rinse quinoa well, then cover with 1 1/2 cups fresh water and a pinch of salt, bring to boil then reduce heat to low and simmer covered for 20 minutes. Drain any residual water. Meanwhile, cover edamame with water in a small pan, bring to boil then reduce heat to low and simmer covered for 5 minutes or just until tender, then drain. Stir ricotta cheese into cooked edamame and mix well. Chop all veggies. Combine everything except the hazelnuts and mix together well, store in airtight container in refrigerator. Serve cold or warm, topped with hazelnuts.

hot summer salad with quinoa, tempeh, plumbs, mint, lime & pistachios


ingredients:

  • 1 cup quinoa
  • 1 package tempeh, cubed and sauted in 2 T olive oil
  • 3-4 large dark plumbs, coarsely chopped
  • 1 small bunch green onions, finely chopped
  • 2 stalks celery, chopped
  • fresh mint sprigs, chopped
  • 1 lime, juice and pulp
  • 1/2 cup pistachio nuts, as garnish immediately before serving.

IMG_2287instructions: Rinse quinoa very well. Bring quinoa just to a boil in 2 cups of water with a pinch of salt, then simmer on low heat for about 25 minutes until all fluid absorbed. Remove from heat, fluff with fork, allow to cool uncovered. Saute chopped tempeh, allow to cool, then add to cooked quinoa. Chop all remaining ingredients, stir all together. Dress with juice and pulp of lime. This is naturally sweet, so I served it with tofu baked in a spicy ginger peanut sauce. Or if desired, press or finely mince 2-3 slices of fresh ginger root, add to 1/8 cup olive oil for dressing. Refrigerate in air tight container.