cauliflower quinoa salad with caraway & pomegranate seeds, fresh cranberries


I wanted to think of a novel vegetarian and gluten free seasonal side dish that’s easy to make ahead, serve warm or at room temp, and yummy as leftovers, that complements a traditional turkey Thanksgiving dinner…  This is my take for this year’s sharing. I made extra quinoa as it’s great with a little left over turkey to turn a simple green salad into a delicious dinner salad. Or the basis for a yummy breakfast with fresh cranberries, pomegranate seeds, walnuts, and ground flax seed.

My thoughts turn to my childhood Thanksgiving dinners– my favorite dishes were my great grandmother’s fresh cranberry sauce simmered on the stovetop, my grandmother’s mashed sweet potatoes topped  with oven browned marshmallows, my Aunt’s perfectly browned scalloped potatoes with lots of onions and cheese, my uncle’s fresh pressed apple cider, then his apple sauce made from apple trees he planted on his farm. Oh my, goodness! although now of course I know marshmallows are not truly food.  My original family has died or scattered far apart, both figuratively and literally. I especially miss my daughter this year in a different time zone, both prepping in the kitchen with her and taking a long trail dog walk together as food cooks. Yet I’m happy to have a chosen family to join, my partner and his original and extended family. Several in my daughter’s generation of this tribe are now vegan and/or gluten free; the majority of this gathering are not. Traditions run strong here too– one daughter insists to another only her dad knows the proper amount of milk and butter to use to turn the hand mashed potatoes into their favorite dish, and a grandmother’s dark cherry jello with pear, apple, and pineapple chunks hidden inside the wiggly mass elicits a huge smile from a happy college athlete granddaughter. Of course jello is not real food either, but that is not relevant to these two this night. Bon appetite!

fullsizeoutput_1ea9

ingredients:

  • 1 cup white quinoa
  • 1 cup red quinoa
  • 3 shallots, diced
  • 1 head cauliflower, chopped
  • 1 ripe pomegranate, seeded
  • 1 cup or so fresh cranberries
  • 1 clove garlic, minced
  • 1 t caraway seed
  • 1/2 t sea salt and black pepper to taste
  • 2-3 T fresh lemon juice

instructions:

I use two pots to cook the quinoa separately as the red quinoa likes to simmer for several minutes longer than the white quinoa. Rinse each of the quinoas very well, then cover each in 2 cups fresh water. Add a dash of salt to each pot, bring just to boil, then reduce heat and simmer covered until water is just absorbed and quinoa is fluffy, about 18-20 minutes for the white and 22-25 minutes for the red. Remove from heat, fluff with fork and allow to rest uncovered as you chop veggies. Then using a large bowl, stir together your desired mix of white and red quinoa. Saute diced shallots in 2 T olive oil in a large frying pan until lightly browned and just starting to caramelize, then add to mixing bowl. Using same frying pan and a pat of organic butter if you dont have vegans joining in the meal, add caraway seed and stir for a minute, then add garlic to saute briefly, then chopped cauliflower. Stir for 2 minutes or so to lightly brown the cauliflower and coat in the spices, then add a couple T fresh water, salt and black pepper; reduce heat and cover to simmer for 2 minutes. Lastly add fresh cranberries to steam too for about 2 minutes until cauliflower and cranberries are just softening. Add to mixing bowl together with pomegranate seeds, and dress with a couple T of fresh lemon juice. Cover with foil when warming in oven. Stores well for two days refrigerated in an airtight Tupperware container.

Advertisements

quinoa tempeh salad with plums, Serrano, mint, lime & pistachios


An extended heat wave wears away my energy in so many ways, including my desire to cook other than minimalist stovetop prep early in the morning. I find I have less appetite beyond munching on veggies and cool berries, yet know I still need to get good protein. I’ve been enjoying  wonderful nectarines recently for breakfast with plain yogurt, a handful of fresh blueberries and chopped walnuts. Seeing beautiful plums at the market made me think it was time for this quinoa salad with plums, cooling mint and fresh lime, and quinoa, tempeh and pistachios that make it a protein powerhouse while still being light. Served over a bed of fresh lettuce from the garden, it’s a full nutrient, light yet satisfying meal. This salad will be best when made with a variety of plum that is firm and tart to sweet-tart, rather than super sweet and juicy.

  • 3/4 cup quinoa
  • 1 package tempeh, cubed and sauted in 2 T olive oil
  • 4 large dark plums, coarsely chopped
  • 1 small bunch green onions, finely chopped
  • 2 stalks celery, chopped
  • 6-8 fresh mint leaves, diced
  • 1/2 Serrano pepper, minced
  • 1 lime, juice and pulp
  • 1/2 cup pistachio nuts, as garnish immediately before serving.

fullsizeoutput_1d7a.jpeg

instructions:

Rinse quinoa very well. Bring 2 cups of fresh water with a pinch of salt and quinoa just to a boil, then simmer on low heat for about 18 minutes until all fluid absorbed. Remove from heat, fluff with fork, allow to cool uncovered. Saute chopped tempeh in 2T olive oil, then transfer to casserole dish with airtight lid. Chop all remaining ingredients, then stir all together with cooked and cooled quinoa. Dress with juice and pulp of lime. If desired, press or finely mince 2-3 slices of fresh ginger root, add to scant 1/8 cup olive oil with a bit of fresh ground pepper for dressing. Refrigerate in air tight container. Serve garnished with pistachios, or another good alternative for garnish would be crumbled feta or roquefort cheese.

yellow squash, snap peas, peppers and mint quinoa salad


Hot and Hotter: our ten day forecast shows high’s in the 90’s or 100’s, two of those days expected to be record breaking at 107F. That’s too hot for me! With an overnight low of 70F, the house and I don’t have a chance to cool off much. Early morning is clearly the time for me to get my food prep done, also walk my dogs, and water the garden.

Early yesterday morning I harvested from the garden too, before the excessive heat took its toll: lettuce and broccoli, yellow crooked neck squash, snap peas, basil and mint. One blessing of the heat is that my tomatoes and hot peppers will ripen so I can start to enjoy those too! For today and tomorrow, I’ll make some light cool and cooling meals from the garden– complemented with cooling hot peppers, mint and lemon. Ahhh…

fullsizeoutput_1d79

ingredients:

  • 1/2 cup quinoa
  • 1-2 medium yellow crooked neck squash, chopped
  • 1 yellow pepper, chopped
  • 1-2 cups sugar snap peas
  • 1-2 stalks celery, chopped thinly
  • 2-3 shallots, diced
  • 1/2 medium Serrano pepper, diced
  • 1 t fresh ginger root, diced
  • 4-6 medium mint fresh leaves, diced
  • 1/2 lemon
  • walnuts or feta cheese

instructions:

Rinse quinoa well, cover with a generous cup of fresh water and dash of salt, bring to boil then simmer covered over low heat about 18 minutes, until all water is absorbed. Remove from heat and fluff with fork. Saute chopped shallots in 1-2 T butter or olive oil for 2-3 minutes until just starts to lightly brown, then transfer to casserole dish with airtight lid. Using same pan, saute chopped yellow squash for 3-4 minutes, then add the diced ginger root and Serrano pepper with a couple tablespoons white wine (I used an open bottle of Pinot Grigio), cover and simmer until the squash softens a bit, but is not mushy, about 2 minutes. Remove squash to casserole dish. Turn the heat up a little and saute the chopped yellow pepper for about 2 minutes, just until it brightens. Add to casserole dish, mix all together well, and dress with juice and pulp of lemon. Refrigerate. I served this chilled over a bed of lettuce, topped with walnuts and sheep feta, with a cool glass of Pinot Grigio for dinner, then with fresh mint infused water for lunch the next day.

 

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.

fullsizeoutput_1bd9

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.