Notes: We both thought this was just so-so. Nova doesn’t like the texture of risotto. I don’t like the sun-dried tomatoes but other than that I thought it was ok.
Avocado Quesadilla
Notes: I didn’t have any butter so I used a little oil and veggie broth. I included pickled jalapenos.
Ingredients:
1 wrap or tortilla
1/2 ripe avocado, sliced
vegan butter
1-2 tsp maple syrup
additional spices
Directions:
1. Heat the skillet, medium-high heat with butter.
2. Add the tortilla and heat up flipping once.
3. Add and mash the avocado into the tortilla and fold over one side of tortilla.
4. Drizzle the maple syrup over top the hot tortilla and wait for the sizzling to begin. The maple syrup will caramelize with the butter to brown the edges of the wrap.
5. Flip the tortilla so that both sides brown.
Peanut Noodle Stir Fry
Thai Quinoa Salad
Notes: We both liked this. I used red quinoa. I also included some chopped Baby Bella mushrooms.
Ingredients:
1.5 cups uncooked quinoa
10 oz package broccoli & carrot slaw
12 oz fresh broccoli
1/3 cup chopped peanuts
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
Add Avocados Fresh Flavor
1/2 cup sweet chili sauce
1/3 cup Pad Thai sauce
Directions:
Cook quinoa according to package instructions.
Place the broccoli in a microwave safe dish and microwave for 6-7 until soft but not mushy. Make sure it does keep its vibrant color and some crunch. Alternatively you can steam it but the microwave works faster for me.
In a small mixing bowl mix the sweet chili and pad thai sauce and set aside.
In a large skillet add the olive oil, broccoli slaw and shredded carrots. Cook for about 5 minutes until they soften up a bit.
Turn the heat off and add the peanuts, broccoli, quinoa, cilantro and sauce. Mix through and serve while still warm.
Source: Based on the recipe at eatgood4life.com
Banana Walnut Muffins
Notes:
Ingredients:
3 ripe bananas
1/4 cup oil
1 cup raw sugar
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
Directions:
Preheat oven to 360.
In a large bowl mash the bananas until soft.
Add the oil, sugar and mix together.
In another bowl mix the flour, salt, and baking soda.
Combine and mix with banana mixture.
Stir in walnuts.
Line muffin pans and fill 2/3 full with batter.
Bake for about 25 minutes.
Source: Unknown.
Squirrel At Bird Feeder
Truck In River
Indian Spiced Cauliflower
Notes: We both thought this was just so-so. I was trying to clear out the fridge so I served it with what we hand on hand, fried potatoes and roasted brussels sprouts.
Ingredients:
1½ cup walnuts
4 Tbsp. olive oil
1 head cauliflower, broken up into small florets (about 1½ pounds)
½ tsp. chili powder
1 tsp. turmeric
1 Tbsp. garam masala
¼ tsp. cayenne pepper
1¼ cups vegetable stock
3 Tbsp. tomato paste
¼ tsp. kosher salt
Directions:
Preheat oven or toaster oven to 350°. Spread walnuts on a sheet tray and toast until fragrant, 6 to 8 minutes. Cool, then roughly chop and set aside.
In a medium skillet, heat olive oil over medium-high heat. Lightly brown cauliflower, stirring frequently, then remove from skillet and transfer to a bowl. Add chili powder, turmeric, garam masala, and cayenne pepper to the hot pan and toast lightly, about 30 seconds. Immediately add the vegetable stock, tomato paste, and salt; mix well. Stir in cauliflower and simmer for 2 minutes. Garnish with ground walnuts and serve.
Quinoa with Veggies
Notes: Pictured with Maple Glazed Brussels Sprouts. I liked it better than Nova did. She not a big fan of quinoa.
Ingredients:
1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup corn kernels
1/2 teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped
Instructions:
Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Maple Glazed Brussel Sprouts
Notes:Pictured with Quinoa and Veggies. We both thought these were really good.
Ingredients:
1 lbs of fresh brussel sprouts
2 T coconut oil(measure after melting)
2-3 T maple syrup
1 tsp sea salt
Directions:
Preheat oven to 350.
Wash brussel sprouts, remove the ends and cut in half.
Place the brussel sprouts in a large bowl.
In a small bowl, whisk the oil, salt and maple syrup.
Pour over the brussel sprouts and mix well.
Place the brussel sprouts on a lined baking sheet.
Bake in the oven for 30 minutes, stopping to flip the sprouts halfway through.
Source: The Midnight Baker