Vegan Southwestern Quinoa Bowl

Beans

1/3 Cup Black Beans (1 cup)

Clean, rinse and overnight soak the beans in water.

1/2 Tsp Salt (1 tsp)
2 Cups Water (3 cups)

Rinse the beans and cook with salt for 3 whistles.

Yields: 1 Cup Cooked Black Beans

Quinoa

1 Cup Quinoa (1 and 1/2 cups)
2 Cups Water (3 cups)

Wash quinoa and allow water and quinoa to boil, once it starts to boil,  reduce the heat to medium and allow it to cook for 15 minutes. Switch off, allow it to cool and fluff quinoa.

Yields: 3 Cups Cooked Quinoa

Southwestern Quinoa

2 Tbsp Olive Oil
1 Cup Onion, Chopped
3 Garlic Cloves, Finely Chopped (1 tbsp)

Heat oil in a pan, add onion and saute for 3 minutes in medium flame. Add garlic and salute for a minute.

2 Cups Fresh Tomatoes (4 Cluster Tomatoes), Chopped
1 Jalapeno, De-Seeded and Chopped (1)
1 and 1/2 Tsp Chili Powder (2 tsp)
1 and 3/4 Tsp Salt (2 tsp)
1 Tsp Cumin Powder (1 and 1/2 tsp)
1/4 Tsp Coriander Powder (1/2 tsp)
1/4 Tsp Black Pepper Powder (1/2 tsp)

Add all the above sauce till tomatoes softens, about 5 minutes in medium flame.

1 Cup Cooked Black Beans
3 Cups Cooked Quinoa
1 Cup Fresh or Frozen Corn
1 Cup Water

Stir in corn, cooked black beans, cooked quinoa, water. Bring the mixture to boil, reduce the heat to medium cover and cook for 15 minutes, stirring occasionally.

Juice from 1/2 Lime
1/4 Cup Cilantro

Yields: 5 Cups

Mix lime juice and cilantro.

Serve with

Avocado (Nice to have)
Romaine Lettuce (Nice to have)

Salsa (Optional)
Vegan Sour Cream (Optional)

Serves: 2
Taste Note: Tastes AWESOME
Source: 

Cauliflower Risotto

Beans

1/3 Cup White or Navy or Northern Beans

Clean, rinse and overnight soak the beans in water.

Yields: 1 Cup Cooked Beans

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt for 4 whistles.

Cauliflower Rice

1 Medium Cauliflower

Make cauliflower rice using food processor.

Yields: 7 Cups Cauliflower Rice

Rissotto

1 Tbsp Olive Oil
1/3 Cup Shallot, Chopped
2 Garlic Cloves, Chopped
1 Tsp Dried Thyme

Heat oil in a pan, add shallot, garlic, thyme and saute for 3 minutes in medium flame.

1/2 Cup Water

Add 1/2 cup of cooked beans, water and allow it to simmer in medium for 5 minutes.

With immersion blender, gently blend all the contents together in the pot until creamy and smooth (I added 1/2 cup more water while blending, added 1/4 cup at a time).

2 Tbsp Sundried Tomatoes, packed in oil and drained
6 oz TJ Spinach, Chopped

Add cauliflower rice, sun-dried tomatoes, remaining beans and spinach, cover and cook for 5 minutes in medium flame. Switch off the stove.

1/2 Tsp Black Pepper Powder
3/4 Tsp Salt
1 Tbsp Capers
2 Tbsp Pine Nuts, Toasted (Optional)

Add capers, toasted pine nuts, salt and black pepper powder, mix well and serve.

Taste Note: Tastes Good, thats all you can expect from cauliflower.
Yields: 6 Cups
Serves: 2 to 3
Source: forkandbeans

Indian Style Stir-Fried Vegetables with Quinoa / Rice

1 and 1/2 Cups Quinoa
3 Cups Water

Wash quinoa in water, add water and allow it to boil, once it starts to boil, reduce the heat to medium and cook for 15 minutes.

2 Tbsp Oil
1 Onion, Julienned and each julienned pieces into 2 pieces
2 Green Onions, White Parts, Chopped
2 Tsp Red Chili Flakes

Heat oil in a pan, add onion and green onion and salute for 2 minutes in medium flame.

5 Garlic, Chopped
1 Bunch Mint Leaves, Chopped (Optional)

Add garlic, red chilies flakes, mint leaves and salute for 1 minute.

1 Bunch Lacinato Kale Stems, Chopped (5 Stems)
1/2 Green Red Pepper, Chopped
1/2 Green Orange Pepper, Chopped
1/2 Green Yellow Pepper, Chopped
1/2 Green Bell Pepper, Chopped
3 Celery Stalk, Chopped
3 Radish, Chopped
1 Carrot, Chopped
1/2 Cup Cauliflower Pieces
1 White Mushrooms, Chopped
1 Brown Mushroom, Chopped
1/2 Small Zucchini, Chopped
4 Asparagus, Chopped (Optional, I add this, if its on Season)
4 English Peas from PODs (Optional, I add this, if its on Season)
2 Brussel Sprouts, Chopped (Optional, I add this, if its on Season)

Add all the above and salute for 3 minutes in medium flame.

1 Bunch Lacinato Kale Leaves, Chopped (5 Stems)
1/2 Cup Purple Cabbage, Chopped
1/2 Cup Broccoli Pieces
2 Green Onion, Green Parts, Chopped
1 Pouch Garbonzo Beans (1/2 Cup Raw Beans, Soaked overnight and cook for 3 - 4 whistles)

Add all the above and salute for 2 more minutes in medium flame.

2 and 1/2 Tsp Salt

3/4 Tsp Cumin Powder
3/4 Tsp Coriander Powder
3/4 Tsp Black Pepper Powder
1/8 Tsp Garam Masala Powder

Add all the spices and mix well and salute for a minute. Taste and adjust salt and pepper powder accordingly, if your vegetable quantity is more or less, salt and pepper needs to be adjusted based on that.

Add cooked quinoa and mix well.

2 Tbsp Cilantro, Chopped
1 Tbsp Sesame Seeds

Add cilantro, sesame seeds and mix well, serve with grape tomatoes.

Taste Note: Tastes AWESOME
Yields: 11 Cups
Note: I made this with 1 Cup Hand Pound Rice and Oh boy, it tasted so very awesome.

Pasta with Broccoli Rabe

3/4 cup dry white beans

overnight soak beans in water

1/2 tsp salt

4 cups water

Cook white beans in instant pot with salt and water, manual mode in high pressure for 4 minutes for navy beans / 9 minutes for cannelloni beans. Let the pressure release naturally.

Yields: ? cups

1 pound brown rice pasta

1 tbsp salt

Heat water in a pan and allow it to boil, add salt and cook pasta according to package instruction (I cook TJ brown rice pasta for 12 minutes). Drain in colander. Rinse with cold water.

2 tbsp olive oil

1 and 1/4 tsp dried red pepper flakes

1 tbsp garlic cloves, finely chopped

1 bunch broccoli rabe (rappini), bottom 3 or 4" of stems trimmed and upper stems chopped and kept separately green chopped and kept separately

1 and 1/4 tsp salt
white beans

Heat oil in a pan, add garlic, red chili flakes and salute garlic for 2 minute in LOW flame, add broccoli rabe stems and cook for 2 more minutes in low flame, add chopped broccoli rabe and cook for 3 minutes in medium flame, add salt white beans, mix and cook for 2 more minutes. Add cooked pasta and toss to combine.

1/4 cup pine nuts, dry roasted

Divide this into 4 serving bowls, add 1 tbsp of roasted pine nuts in each servings.

Pasta with Beans

Pasts with NO Beans

Serves: 4

Yields: 8 Cups

Taste Note: Tastes AWESOME

Note: Last weekend we had HOMEMADE CAVATELLI ALLA MAMMELLA from Sorelle Italian Bistro, Campbell and loved it, this is my version of the dish which we had in Sorelle Italian Bistro.