Two Nut Salad
make believe tuna on kale. Yum!!
nuts and seeds with seeweed (fish flavor) on a bed of chopped.
www.thevegetable.co
www.thevegetable.co
Quinoa Burgers
I made quinoa burgers tonight. I decided to tweak several different recipes and make up my own. These turned out great and actually held together. I used my own homemade hummus in them so I can control the fat & salt. Please give them a try and tell me what you think.
Ingredients:
1.5 cups cooked quinoa (mix red and black)
heaping half cup hummus
1 small carrot
half bell pepper (color of choice)
a 1/4 small red onion
half a small zucchini
1 tablespoon Braggs liquid Amino (or soy sauce)
2 tablespoons ground CHIA seeds
4 tablespoons whole wheat flour (or gluten free flour of choice)
Directions:
put vegetables into food processor and chop them up
add hummus and the rest of ingredients and process on pulse until all ingredients are well combined but not mush. frigerdate for 60 minutes. form into patties. Line a cookie sheet with parchment paper (no oil needed) bake at 400 degrees 15 minutes each side. served with chipoltle veganaise...(1 cup veganaise +2 chip peppers in blender) it made 5 large burgers or 20 sm burgers (1/8 cup measure)
Ingredients:
1.5 cups cooked quinoa (mix red and black)
heaping half cup hummus
1 small carrot
half bell pepper (color of choice)
a 1/4 small red onion
half a small zucchini
1 tablespoon Braggs liquid Amino (or soy sauce)
2 tablespoons ground CHIA seeds
4 tablespoons whole wheat flour (or gluten free flour of choice)
Directions:
put vegetables into food processor and chop them up
add hummus and the rest of ingredients and process on pulse until all ingredients are well combined but not mush. frigerdate for 60 minutes. form into patties. Line a cookie sheet with parchment paper (no oil needed) bake at 400 degrees 15 minutes each side. served with chipoltle veganaise...(1 cup veganaise +2 chip peppers in blender) it made 5 large burgers or 20 sm burgers (1/8 cup measure)
Red Beans & Rice
I made this up at the last minute using things I had on hand. It's not all organic but it was at least plant based and yummy. Some times that's all that matters when you're in a hurry. At least I know what all the ingredients are :) You're going to need a large rice cooker for this recipe. If you have the time to plan ahead you can cook your beans from dried first before adding.
4 scoops brown rice
1 green pepper diced
1 onion diced
2 cans low sodium red beans rinsed
2 tsp thyme
1 tsp oregano
1/2 tsp cayenne pepper
2 Tbl better than bouillon vegetable flavor (I use the organic one)
1 Tbl hot sauce
2 bay leaves
In a rice cooker add rice, thyme, oregano, cayenne, BTB veg, & hot sauce. Mix well. Add water to the 4 scoop line. Add diced pepper, onion, and beans. DO NOT MIX! Add a little more water (to the #6 line) add the bay leaves and turn the cooker on the brown rice setting. Mix before serving.
4 scoops brown rice
1 green pepper diced
1 onion diced
2 cans low sodium red beans rinsed
2 tsp thyme
1 tsp oregano
1/2 tsp cayenne pepper
2 Tbl better than bouillon vegetable flavor (I use the organic one)
1 Tbl hot sauce
2 bay leaves
In a rice cooker add rice, thyme, oregano, cayenne, BTB veg, & hot sauce. Mix well. Add water to the 4 scoop line. Add diced pepper, onion, and beans. DO NOT MIX! Add a little more water (to the #6 line) add the bay leaves and turn the cooker on the brown rice setting. Mix before serving.