BBQ Chickpea Quinoa Salad

This recipe is adapted from a BBQ Quinoa Salad recipe given to me by my friend Nicole S. No left overs made it in the fridge. It was a "Are you gonna eat that? Cause if not, I'm gonna eat it." kind of meal.

Ingredients:

• 1 c. cooked quinoa (about 1/2 c. dry)
• 1/2 c. grilled corn (or frozen and cooked)
• 1/2 c. black beans
• 1 can BBQ roasted chickpeas
• 1 avocado, chopped
• 4 Tb BBQ sauce
• 2 scallions, chopped

Directions:

1. Preheat oven to 425 degrees. Rinse and drain the chickpeas and pour into a bowl. Add 1 Tb. olive oil and 2 1/2 to 3 Tb BBQ sauce. Mix well. Pour chickpeas on a pan (you can line it with foil for easier clean-up) and roast for 15 min. Stir, then cook 10 min. more.
2. While the chickpeas roast, cook the quinoa. Put the 1/2 c. dry quinoa and 1 c. water in a pot. Bring to a boil, then cover and reduce heat to a simmer. Simmer about 15 min. until quinoa has absorbed all the water.
3. Toss the quinoa, corn, beans, chickpeas, avocado, scallions, and BBQ sauce together. Season with salt and pepper to taste. Serve warm or at room temperature.

Quinoa Sloppy Joes

I found this recipe and adapted it from Real Mom Kitchen's cookbook. Super yummy. My sister even liked them and she is often hesitant about my kitchen experiments.

Ingredients:

• 2 c. cooked quinoa (about 1 c. uncooked plus 2 c. water)
• 1/2 c. to 3/4 c. onion, finely chopped
• 1/4 c. red pepper, finely chopped
• 1 can (10 3/4 oz) condensed tomato soup
• 3 Tb brown sugar
• 2 Tb BBQ sauce (or more if you want)
• Biscuits, homemade or from the can...whatever you want to make, or you could use buns

Directions:

1. Cook the quinoa by putting quinoa and water into a sauce pan. Bring to boil, then cover and reduce heat. Cook for 15-20 min. till quinoa is fluffy and water is absorbed.
2. Saute onion and red pepper 5-10 min in a tiny bit of olive oil.
3. Add the cooked quinoa, tomato soup, brown sugar, BBQ sauce. Stir to combine. Heat thoroughly, 5-10  minutes.
4. Serve on top of halved biscuits. You can eat them open faced or closed.

Tomato Artichoke Pasta

Finally, another post! Sorry for the long wait. Life gets busy and my blog goes on the back burner for a bit.

Anyway, this is a delicious recipe I adapted from a cookbook called Let Them Eat Vegan. Super simple to prepare.

Ingredients:

• 2-3 Tb olive oil
• 6 cloves garlic, minced
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 tsp sea salt
• black pepper, to taste
• 2 cans artichoke hearts, quartered (about 2 1/2 cups)
• 1 can diced tomatoes (I prefer petite diced)
• 1 can crushed tomatoes
• 12 oz whole wheat penne pasta

Directions:

1. Cook pasta according to package.
2. While it cooks, heat olive oil over medium heat in a skillet. Then add the artichoke hearts, garlic, oregano, basil, salt, and pepper. Let saute about 5-7 minutes.
3. Next add the diced and crushed tomatoes. Cook until bubbling. Serve over pasta!

Notes about this recipe:

1. You can buy whole artichoke hearts and cut them into quarters, or you can buy already quartered.
2. You can also add spinach, mushrooms, or even white beans...but I haven't tried any of them yet. Let me know what you think if you do!

Mom's Oven Stew

I adapted this recipe from the Real Mom Kitchen cookbook. This is a super easy crock-pot meal.

Ingredients:

• 1 onion, diced
• 2 cups potato, diced
• 2 cups celery, chopped
• 2 cups carrots, sliced
• 1 (10 3/4 oz) can tomato soup
• 1 (10 3/4 oz) can cream of mushroom soup
• 2 cups water
• 2/3 c. quinoa (uncooked)
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

1. Put all ingredients into a crock pot. Cook on high for 3 hours, stir occasionally. Serves about 8. 

 Notes about this recipe:

1. After making it once I thought it might also be yummy to add some corn and green beans or peas to the mix as well. I haven't had a chance to try it out yet though.

30 Minute Rolls

I adapted this recipe from the Real Mom Kitchen cookbook. These are dense but delicious 100% whole wheat rolls with no oil or refined sugar.

Ingredients:

• 1 c. plus 2 Tb. warm water
• 1/3 c. applesauce
• 2 Tb. yeast
• 1/4 c. honey
• 1/2 tsp. salt
• 1 egg
• 3 1/2 c. whole wheat flour

Directions:

1. Preheat oven to 400 degrees.
2. In mixer bowl with kneading hook combine water, applesauce, yeast, and honey. Let sit 15 minutes. 
3. Mix in salt, egg, and 2 cups of flour till combined. Add remaining flour 1/2 c. at a time.
4. Grease a 9x13 baking dish or a baking sheet with oil, then grease your hands and roll the dough into 12 balls.
5. Bake for 15-20 minutes on the top rack. If they start getting too brown on top cover with foil. 

Notes about this recipe:

1. After getting the dough into balls you could let them rise for another 15 minutes if you wanted/had time.

Kichadee

My cousin, Bri P., introduced this recipe to me. She says it is one of her staple foods. It was tasty and hearty. Here is my version.

Ingredients:

• 2 cups cooked brown rice (about 1 cup uncooked)
• 2 cups cooked red lentils (about 3/4 c. to 1 c. uncooked)
• 2-3 c. finely chopped sweet potato
• 2-3 c. finely chopped kale (if you want it less chewy pull it off the stem first)
• 2 carrots, peeled and diced
• 1/4 c. butter or ghee (clarified butter)
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3/4 tsp salt
• 1 tsp lemon juice

Directions:

1.  Get the rice and red lentils cooking in separate pots, according to the directions on their packaging. 
2. Brown spice seeds in the butter or ghee for a few minutes. Add the powdered spices. Then add all the veggies and stir till combines. Saute with the lid on, occasionally stirring, until veggies are soft and cooked through. 
3. Combine the cooked rice, cooked lentils, into the veggie mixture. Add salt and lemon juice and mix well. Let sit 10 minutes and then serve.

Notes about this recipe:

• You can also add fennel powder in with the spices, I just couldn't find it at my grocery store.
• If you want to try making your own ghee use 1/4 lb butter, unsweetened and unsalted. Heat over medium heat until fat separates on top and bottom. Continue at a gentle boil until a large mid portion is clear (about 20 min.) Strain with superfine mesh into a mason jar.
• With the spices you can go up to 2 Tb. depending on how spicy/flavorful you want it.

Rotini with Sun-Dried Tomato and Artichoke Hearts

This I adapted this from a recipe called Italian Fusalli with Sun-Dried Tomato and Artichoke Hearts found in The Get Healthy, Go Vegan Cookbook by Neal Barnard and Robyn Webb.

Ingredients:

• About 7 oz. whole wheat rotini
• 1 Tb. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 pinches sea salt
• 4-6 grinds of fresh cracked pepper
• 1 tsp dried oregano
• 1/2 Tb. dried basil
• 1/2 c. sun-dried tomatoes
• 1 can artichoke hearts, quartered or smaller
• 2 stalks of kale, off the stem and finely chopped

Directions: 

1. Boil the water and start cooking the pasta.
2. Meanwhile heat a skillet and oil over medium heat. Add onion and garlic, saute about 5 minutes.
3. Add tomatoes, artichoke hearts, salt, pepper. Lower heat and cook additional 5 minutes. Remember to keep an eye on your pasta. When it is done drain it and put a lid over it until it is needed.
4. Add kale, oregano, and basil. Cook for a 2-4 minutes, until kale is bright green and wilted. 
5. Add the drained pasta and add to the pan. Stir until everything is combined.