Asian Quinoa Salad

Serves: 4

Quinoa

1 tbsp sesame oil
1 cup quinoa, rinsed
2 cups water

Heat oil in a pan, add rinsed quinoa and toast quinoa for 2 minutes, add water, bring to a boil, reduce the heat to low, cover and cook for 15 minutes.

Vegetables

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)
2 cups broccoli, cut into bite sized pieces (2 cups before cooking, after cooking, 1/2 cup + 1 tbsp per serving)
1 yellow bell pepper, thinly sliced (1/4 yellow bell pepper per serving)
1 orange bell pepper, thinly sliced (1/4 orange bell pepper per serving)
1 red bell pepper, thinly sliced (1/4 red bell pepper per serving) (not shown in picture)
2 cups thinly sliced purple cabbage (1/2 cup per serving)
1/4 cup cilantro, chopped (1 tbsp per serving)
1/4 cup crushed peanuts for topping (1 tbsp per serving)

Steam edamame (if its frozen) and broccoli for 2 minutes in steamer basket to thaw the edamame and steam the broccoli. Remove from the heat and transfer to a large mixing bowl.

If you do not have steamer basket, bring a pot of water to rapid boil, add 1 tsp of salt, add broccoli florets and cook for 1 and 1/2 minutes. Drain and immerse in cold water.

Dressing

3 tbsp lime juice
1 tbsp fresh grated ginger
1 tsp garlic
1 tsp red chili flakes
1/4 cup peanut butter
1/4 cup maple syrup
1/4 cup tamari
1/4 cup sesame oil

Prepare the dressing by adding all the ingredients to a small mixing bowl and whisking to combine.

Dressing yields : 1 and 1/4 cups

Add quinoa, sliced bell peppers, and cabbage to the steamed broccoli and edamame and top with dressing. Toss to combine.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Peach Oat Smoothie

Serves: 2

1 cup unsweetened almond milk
1/2 cup gluten free old-fashioned rolled oats
2 tbsp chia seeds

Soak oats and chia seeds with almond milk in blender and refrigerate overnight.

2 ripe peaches / nectarine, quartered, pits removed (frozen)

1 cup unsweetened almond milk
2 medjool dates, pitted / 2 tbsp maple syrup

Add frozen peaches, almond milk, dates and blend until smooth.

Serve.

Source: minimalistbaker
Taste Note: Tastes AWESOME
This time I used 2 tbsp maple syrup, next time I will make this with 2 dates, I think the taste will be really awesome with dates.

Buckwheat Oat Crepes

Serves: 2

Yields: 6 Crepes ( 5 medium and 1 large)

Filling

2 apples, chopped
2 tbsp maple syrup
1/2 tsp ground cinnamon

Place apple, maple syrup, ground cinnamon in a saucepan and cook for 15 minutes over medium high heat, stir occasionally.

Yields: I used 1 apple, which was 1 and 3/4 cup before cooking and yielded 3/4 cups cooked apples. It was not enough for both of us, so I doubled and noted down.

Crepe

1/4 cup + 2 tbsp oat flour
1/4 cup + 2 tbsp buckwheat flour
1/2 cup coconut milk
1/2 cup almond milk
1/2 tbsp almond butter
1 tbsp maple syrup
1/2 banana

Place all the ingredients in a blender and blend until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Pour 1/4 cup of batter onto the pan, twirling the batter around to cover the whole bottom of the pan.

Cook for about a minute, loosen the edges and flip the crepe.

Cook for about one more minute until brown the other side of the crepe.

To Serve

1/3 cup raspberries or blueberries or blackberries / serving
2 tbsp maple syrup / serving

Serve the crepes with apple filling, some berries and maple syrup.

Source: simpleveganblog
Taste Note: Tastes AWESOME

Quinoa Breakfast Bowl

1 cup almond milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 cup quinoa

Add all the above in a saucepan, bring to a boil, cover and lower the heat to simmer and cook in low heat for 15 minutes.

1/2 tbsp raisins / serving
1 tbsp maple syrup / serving
1 tbsp nuts, chopped / serving
1 tbsp chia or hemp seeds / serving
1/2 cup almond milk / serving
1/4 cup fruit - banana / mixed berries / pomegranate / mango / kiwi

Serve with your desired toppings

Source: onegreenplanet
Taste Note: Tastes AWESOME. I really loved the nuts and raisins in this.

Vegetable Enchilada Casserole

Serves: 4

Cook Beans

1 cup black beans

Overnight soak black beans in water.

1/2 tsp salt
4 cups water

Cook black beans in instant pot in manual mode in high pressure for 30 minutes and let the pressure release naturally.

Yields: 2 and 1/2 cups cooked black beans

Enchilada Sauce

2 tbsp olive oil
1/2 tbsp chili powder
2 tbsp gluten free oat flour

2 cups water
3 ounces can tomato paste
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
3/4 tsp salt

Combine oil, chili powder and flour in a small sauce pot. Whisk them together over medium heat and allow it to begin to bubble. Let the mixture bubble while whisking for about one minute.

Add water, tomato paste, ground cumin, garlic powder, cayenne pepper, salt, whisk until smooth.

Heat the sauce until thick and bubbly, about 5 minutes in medium heat.

Yields: 2 cups enchilada sauce

Vegetables

3/4 pound vegetables, chopped into small pieces
(I used the following combination
1 and 1/2 cups zucchini, 1/3 cup carrots, 1 cup mushrooms - 2 large mushrooms)
1 cup frozen corn kernels
1 cup green onion, chopped (3 green onions)
1/2 cup cilantro, chopped
3/4 tsp salt

Combine zucchini, black beans, frozen corn kernels, green onions, cilantro, jalapeno and salt, stir until evenly combined.

Yields: 6 cups

Assemble

12 small corn tortillas (4 tortilla per layer)
1 and 1/2 cups taco blend cheese (used full pack)

Preheat the oven to 350 degrees F. 

Prepare 9x9 casserole dish by coating lightly with olive oil.

Spread 1/2 cup of sauce in the bottom of the dish. Arrange 4 tortillas over the sauce, followed by 2 cups of the vegetables. Drizzle 1/2 cup of sauce over the vegetable, then top with 1/2 cup cheese. 

Repeat these layers 2 more times, until the vegetable mix, sauce and cheese are gone. (tortillas-vegetables-sauce-cheese)

Bake the casserole for 45 minutes or until the edges are bubbly and the cheese just begins to brown on top.

Source: budgetbytes

Taste Note: Tastes AWESOME

Pumpkin Pancake

Serves: 2
Yields: 7 small pancakes

1 and 1/2 cup coconut milk (Might have to increase milk, since we are adding pumpkin puree)
1/2 tsp apple cider vinegar

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

1 tbsp maple syrup
2 tbsp melted coconut oil (MUST MELT IT)
1 tsp vanilla extract
1/2 cup pumpkin puree

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil, vanilla extract and pumpkin puree and mix well.

1/2 cup white rice flour / sorghum flour
1/4 cup tapioca flour
2 tbsp coconut flour
1/2 tbsp flax seed meal
1/8 tsp salt
3/4 tsp baking powder
1 tbsp coconut palm sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Combine dry ingredients in a large bowl.

Just before you are ready to cook the pancakes, add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook for 2 minutes (DO NOT try to flip before cooking 2 minutes), flip and then cook for 2 to 4 minutes.

 

Source: thefitchen
Taste Note: Tastes AWESOME, but it was very difficult to prepare, kept sticking to the pan.

Charred Okra and Tomato Saute Over Grits

Serves: 4

Beans

3/4 cup chickpeas (DO NOT use 1 cup)

Overnight soak chickpeas in water.

1/2 tsp salt
3 cups water

Cook chickpeas in Instant pot, manual mode in High pressure for 20 minutes and let the pressure release naturally.

Grits

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

Vegetables

1 tbsp coconut oil
1.75 pounds okra

Wash okra and dry them completely with paper towel and cut okra into 1/2" pieces.

1 tbsp coconut oil
1 cup onion, chopped
1 tbsp garlic, chopped
1 green bell pepper, chopped (it came to 2 cups)

1 cup corn
1/4 cup water

1 cup tomato, chopped
1/2 cup green onion, thinly sliced (2 green onions, I got 1/4 cup white parts and 1/4 cup green parts)
1 and 1/4 tsp red chili flakes
1 and 1/2 tsp salt

Heat oil in a pan, WHEN THE PAN IS HOT, add okra and cook for 6 minutes in high flame or 10 minutes in medium or high flame (I did 10 minutes in medium flame once and 10 minutes in high flame 2nd time, loved 10 minutes in high flame version, but its hard to wash the dish and the house became very smoky even with fan running), shake the pan every 2 minutes to let the okra brown evenly. Remove okra from the pan and set aside.

*** Okra is cooked at high heat to prevent it from getting slimy. Make sure your pan is hot!

Using the same pan add oil, turn the heat to medium, add onion, garlic, bell pepper and cook for 5 minutes.

Add corn, water, mix, cover and cook for 5 minutes.

Add tomatoes, green onion and red chili flakes, salt, cooked chickpeas, cook until tomatoes soften, about 5 minutes in medium flame.

Add okra back to the pan and mix well cook for 2 minutes and turn off the stove.

Yields: 7 cups charred okra and tomato saute

Serve over grits.

Source: dorastable
Taste Note: Tastes AWESOME