This recipe for Spanish Quinoa is very easy, healthy and delicious. It is from the cookbook, Peas and Thank You. It consists of only 5 ingredients. I used marinara sauce instead of tomato sauce. You can probably figure it out from there. Then I added cooked chickpeas and served next to my favorite kale recipe.
Posts Tagged With: Chickpeas
This was a new dish for me. I remember when I was growing up, my mom made chicken and dumplings. It was one of my favorite meals. Even before I turned vegetarian at age 12, I wasn’t a huge fan of animal meat. So, I tended to pick around the chicken and eat a lot of dumplings. This recipe is a bit healthier I think, has more vegetables and less animal (okay, no animal).
And, it is surprisingly simple.
Go here for the full recipe: Peas and Thank You. I only made one modification.
First, make the stew (onion, celery, carrots, chickpeas, herbs, water, bullion and cornstarch to thicken it up):
On the side, make the dough for the dumplings. Here it is, before I added coconut oil and non-dairy milk. (Note, I used coconut oil instead of non-dairy butter, per the suggestion by my cousin. It worked great!)
Sorry, bad picture. Very bad.
Anyway, plop the dough (after you mix it with the oil and non-dairy milk) on top of the stew. Cover and bake for about 15 minutes.
Seriously, this was really good!
Kale is a superfood.
Here are my 3 tips re: Kale:
1. It lasts many days (a week+) in the fridge, unlike many other greens (like spinach), which is great.
2. The biggest pain about kale is cleaning it. I rip the pieces of the stem, put the pieces in a bowl full of water, then pick up handfulls and put it in a strainer so that all the dirt is remaining in the water. Repeat until water is clean.
3. Very important: once you put kale in the saute pan, cover it and let it steam for at least 5 minutes. This gets rid of some of the bitterness.
(NOTE: there are sauteed onions, red bell peppers and chickpeas underneath all that kale).
This recipe from FatFree Vegan called for blending soaked cashews with water, garlic and bullion to make a sauce. That’s the white specks that you see in the picture below. It adds a different, creamy but light flavor.
This is a side dish by itself, or an entree if you eat 1/2 of it on top of a hearty grain like rice or quinoa.
This is one of my staple recipes. I love the sweetness of the (dried) apricots in this hearty stew from Color Me Vegan. With 17 grams protein, 7 grams of fat and only 364 calories per serving, this recipe provides two full dinners and two full lunches. It is soy-free, wheat-free, and oil-free if you saute using water (which I often do).
The recipe doesn’t call for spinach, but I take every opportunity I can to incorporate greens into our food because they are so incredibly healthy. So I threw in about four handfulls of baby spinach with 5-10 minutes left to go in cooking time. It shrinks down and you barely know it is there.
Usually we eat this as a standalone meal, but tonight we ate it with home-made Black Bean and Portobello Burgers that we had pre-made and stored in the freezer.