Tag Archives: quinoa

Happy Holidays, 2011

I just finished teaching a workshop focused on happy & healthy eating for the holidays. This workshop featured recipes which I developed specifically for this year’s holidays, along with nutritional instruction from Donnalynn Civello. You might enjoy these for your own holiday celebration.

Why not welcome your guests with a nice Vanilla Bean Holiday Nog? This egg & dairy free rendition is rich with memory and celebration.

When it’s time for the meal, offer your friends and family this fabulous main course: Chorizo Stuffed Kale Leaves, Quinoa Stuffing, and Roasted Sweet Potato Casserole. The Pumpkin & Hemp Seed Pesto is a tasty and concentrated accompaniment to each item on the main plate, so put a generous dab so your guests can have a little in each bite.

Follow the main course with a bit of Spiced Apple Cider, paired with some nice Molasses Spice Cookies. Or perhaps a decadent Pecan Tart?

If your guests are staying overnight, consider a late breakfast of Baked Oatmeal, with Orange Creme Anglaise and Cranberry Compote.

Happy Holidays!

 

Vanilla Bean Holiday Nog
Yields: 4 Servings

1 quart almond milk
1 cup coconut-based vanilla ice cream
1 tablespoon maple syrup
1 banana
1/2 vanilla bean
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
3 tablespoons dark rum, optional

Place all ingredients in a blender. Blend till completely smooth.

Serve with dusting of nutmeg, cinnamon, or cardamom.

 

Chorizo Stuffed Kale Leaves
Yields: 4 Servings

1/2 pound tempeh
1 tablespoon fennel seed
1/2 teaspoon smoked paprika
1/2 teaspoon cumin ground
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/2 tablespoon tamari
1 tablespoon olive oil
1/2 cup onion, diced
2 cloves garlic, minced
8 kale leaves

Crumble tempeh in large bowl. Add fennel seed, smoked paprika, ground cumin, cayenne, sea salt, and tamari. Mix well.

Warm the olive oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and tempeh, and sauté until tempeh has lightly browned. Remove from heat.

Carefully trim kale leaves so that they can be rolled around filling. Add 1/2 to 1/3 cup of tempeh to a kale leaf, and roll lengthwise.

Place filled leaves in a steaming basket. Steam for 6 to 10 minutes. Serve while still hot.

 

Pumpkin and Hemp Seed Pesto
Yields: 1 cup

3/4 cup pumpkin seed, raw or toasted
1/4 cup hemp seed
6 tablespoons olive oil
1 1/2 tablespoon lemon juice
1/4 teaspoon sea salt

Place pumpkin seeds into a food processor. Process briefly to break down the seeds.

Add remaining ingredients, and process into smooth uniform mixture.

 

Quinoa Stuffing
Yields: 4 Servings

1/2 cup pecans
2 cups water or vegetable stock
1/2 cup quinoa
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1/2 cup onion, diced
1 stalk celery, diced
2 cloves garlic minced
1 tablespoon rosemary, minced
1/2 teaspoon oregano
1 teaspoon sage
5 dried figs, diced
1/2 teaspoon sea salt
4 sprigs fresh thyme

Heat oven to 350°.

Toast pecans in oven for 15 minutes. Chop and set aside.

Bring water or stock to boil, add quinoa, then lower to simmer. Simmer for 12 minutes, or until quinoa is done. Drain excess water and set aside.

Warm olive oil in heavy-bottomed sauté pan. Add mushroom, onion, celery, garlic, rosemary, oregano, and sage. Sauté until onions are beginning to caramelize.

Add figs, pecans, sea salt, and thyme. Mix thoroughly and sauté for 3 minutes more.

Turn off heat and thoroughly mix in quinoa.

 

Roasted Sweet Potato Casserole
Yields: 4 Servings

2 1/2 pounds sweet potatoes
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 teaspoon vanilla extract
1/3 cup freshly squeezed orange juice
1/4 teaspoon sea salt
1/4 cup maple syrup
1/2 cup walnuts, chopped

Heat the oven to 450°.

Roast sweet potatoes for 40 minutes, or until soft. Remove, let cool, and take off peel. Mash to a uniformly smooth consistency.

Reduce oven to 375°.

Whisk together the cinnamon, nutmeg, turmeric, vanilla, orange juice, and sea salt. Mix into the sweet potatoes.

Lightly oil a 9×9” baking pan. Fill with the sweet potato mixture.

Mix together the maple syrup and walnuts. Spread over the top of the sweet potatoes.

Place in oven and bake for 25 minutes.

 

Spiced Apple Cider
Yields: 4 Servings

1 quart apple cider
2 sticks cinnamon
2 teaspoons whole allspice
1 teaspoon whole clove
1 inch ginger, sliced thinly

Place all ingredients into heavy-bottomed soup pot, and simmer for 15 to 30 minutes.

Strain and serve warm.

 

Molasses Spice Cookies
Yields: 2 Dozen

2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 pinch sea salt
1 1/2 teaspoon Chinese 5 Spice
1 teaspoon freshly grated ginger
3/4 cup agave nectar
1/4 cup molasses
1/2 cup olive oil
3/8 cup water
1/4 teaspoon vanilla extract

Preheat oven to 350°.

Mix dry ingredients.

Mix wet ingredients in a separate bowl.

Combine wet and dry ingredients. Do not over mix.

Form quarter-sized rounds of dough on a parchment-lined baking sheet.

Bake for 15 minutes and allow to cool completely.

 

Pecan Tart
Yields: 1 10″ tart

1 10″ pie crust, pre-baked
2 1/2 cups pecan halves
1 cup maple syrup
1/2 cup rice syrup
1 cup soy milk
1 tablespoon vanilla
1/8 teaspoon sea salt
3 tablespoons flax meal
1/4 cup arrowroot, dissolved in 1/4 cup cold water
Heat oven to 350°.

Toast pecans in oven for 15 minutes.

In heavy-bottomed saucepan, combine maple syrup, rice syrup, soy milk, vanilla, and sea salt. Bring to simmer over medium heat. Lower heat and simmer for 10 more minutes, stirring often.

Vigorously whisk in the ground flax meal and dissolved arrowroot.

In large bowl, combine syrup mixture with pecans, and stir thoroughly.

Pour into pie crust. Bake for 30 minutes at 350°, or until bubbly and browned.

Let cool thoroughly before slicing.

 

Baked Oatmeal
Yields: 8 Servings

3 tablespoons flax meal
1/4 cup warm water
3 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated ginger
1/2 teaspoon sea salt
1 cup maple syrup
1 1/2 cup almond milk
1/4 cup goji berries
1/2 cup tart cherries

Preheat the oven to 350°. Lightly oil a 9×9″ cake pan or individual ramekins.

Mix together the flax meal and water. Set aside for 15 minutes.

In a large mixing bowl, combine the oats, baking powder, cinnamon, ginger, and sea salt.

In another small mixing bowl, whisk together the maple syrup and almond milk until combined. Add the soaking flax meal and stir to incorporate.

Add the liquids to the dry ingredients, stirring until just combined. Fold in the fruit.

Spread the mixture in the prepared pan and bake for 35-40 minutes, or until lightly golden brown. Allow the oatmeal to cool in the pan for a few minutes before serving.

Can also add orange or lemon zest, dried apricots, figs, or fresh berries.

 

Orange Crème Anglaise
Yields: 1 cup

1/4 cup almond milk
1/4 cup coconut milk
2 tablespoons orange zest
1/3 cup freshly squeezed orange juice
1 pinch turmeric
1 tablespoon agave nectar, optional
2 tablespoons arrowroot

Combine first six ingredients in heavy-bottomed saucepan. Bring to simmer over medium heat. Lower heat and simmer for 5 minutes, stirring frequently.

Whisk arrowroot into an equal amount of water. Whisk this mixture into simmering milk. Simmer for 3 to 5 minutes, then remove from heat.

Refrigerate and let cool completely prior to use.

 

Cranberry Compote
Yields: 6 Servings

2 cups freshly squeezed orange juice
1/2 cup raisins
2 cinnamon sticks
2 teaspoons maple syrup
1 pinch sea salt
1 cup fresh cranberries

Place orange juice, raisins, cinnamon stick, maple syrup, and sea salt in a saucepan over low heat.

Simmer slowly till reduced by half.

Add cranberries and simmer for another 15 minutes, or until liquid is thick and syrupy.

Cool before serving.

Winter Sustenance

The freshness of the summer market lingers on my palate as we slowly transition into winter. As I reluctantly let go of sun-ripened tomatoes and delicate salad greens, I reach for winter sustenance.

Summer is a time for letting it all hang out, like a garden filled with wispily waving fennel, nasturtiums sluicing through open channels in rapids of color, and trellised vines of sugar snap peas. Winter, however, is about finding one’s grounding again, seeking the concentrated energy to be found inward.

Winter Greens Salad
Winter Greens Salad, with kale, collards, toasted pumpkin seeds, and Pomegranate Vinaigrette.

“Grounding” and “concentrated” are words that easily apply to the abundance of root vegetables available during winter. But root vegetables aren’t the only things available: hearty greens and squash are eager to provide us with the diverse nutrients needed to maintain our health and good cheer during the winter months.

A quick look at my availability chart shows me the wonderful array of vegetables that are waiting here at winter’s doorstep: Sweet potatoes, onions, cabbage, beets, carrots, turnips, parsnips, shallots, butternut and other squashes, potatoes, garlic, broccoli, leeks, kale, Brussels sprouts, pumpkin—winter is far from drab and gray!

Also, when I consider the easy access I have to dried beans and grains, as well as cultured foods like tempeh, I realize just how abundant and vibrant my winter will be.

In some ways, cooking in the winter is much simpler than in the summer. Baking a sweet potato is about the easiest thing one can do. As the sweet potato finishes, I simmer a bit of quinoa. Above the simmering quinoa, I place my bamboo steamer, into which I’ve tossed a handful of chopped kale. When I plate this tasty trio, I supercharge their highly nutritious state by drizzling on a little flax oil and some nutritional yeast. A meal could hardly be more simple, satisfying, or whole.

The following recipes were developed around produce that is available fresh during the winter, as well as dried beans and grains. They are quite simple to prepare, and being simple, they are also flexible. If the recipe calls for carrots, feel free to use parsnips. Don’t want mashed potatoes on the Shepherd’s Pie? No problem, use sweet potatoes.

Sometimes we rely too much on heavy foods during the winter, simply because they feel so good and warming. Don’t forget, however, to include hearty helpings of leafy greens. The Winter Greens Salad is a perfect way to balance a meal.

 

Mushroom and Barley Soup

8 Servings

2 tablespoons olive oil
3/4 pound mushrooms, sliced
1 onion, diced
2 carrot, diced
2 cloves garlic, minced
1 tablespoon Herbs d’Provence
3/4 teaspoon black pepper
6 cups vegetable stock
1 cup barley
1/2 cup lentils
1 teaspoon sea salt
Warm the olive oil in a large soup pot over medium heat. Sauté mushrooms until they give up their liquid, about 10 minutes. Add onion and sauté for 5 minutes.

Add carrots, garlic, herbs, and black pepper, and sauté until carrots are soft.

Add vegetable stock, and barley. Cover and bring to a boil. Lower flame and simmer for 25 minutes.

Add lentils and simmer for another 20 minutes, or until lentils are done.

Add sea salt and remove from heat.

 

Roasted Brussels Sprouts and Fennel

6 Servings

1 pound Brussels sprouts
1 fennel bulb
4 shallots, quartered
6 cloves garlic, minced
1/4 cup olive oil
3 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Heat oven to 425°.

Trim ends of Brussels sprouts and remove outer layer of leaves. Slice in half through the base and place in mixing bowl.

Trim end of fennel bulb, and remove outer layers if blemished. Cut ¼” thick slices, perpendicular to the root, up to the green stalks. Place in bowl with Brussels sprouts.

Add shallots, garlic, olive oil, sea salt, and black pepper. Toss well.

Place in 2 quart casserole dish. Roast uncovered at 425° for 25 minutes. Toss, cover, and roast for 25 minutes more.

 

Winter Greens Salad

4 Servings

4 collard leaves, chopped
4 lacinato kale leaves, chopped
8 red kale leaves, chopped
4 Napa cabbage leaves, chiffonade
3/4 cup carrot, shredded
1/2 cup pumpkin seeds, toasted
1/2 cup raisins
In wok or skillet over high heat, wilt the collard and kale in a small amount of water. Do not cook completely.

Mix cooked greens with Napa cabbage, carrot, pumpkin seeds, and raisins.

Toss with Pomegranate Vinaigrette (recipe below) and serve.

 

Pomegranate Vinaigrette

4 Servings

1 clove garlic, smashed
1 shallot, chopped
1/4 cup pomegranate juice
2 tablespoons balsamic vinegar
2 tablespoons agave nectar (optional)
1 pinch sea salt
1/2 cup olive oil
Place garlic, shallot, pomegranate juice, balsamic vinegar, agave nectar, and sea salt in blender. Blend till fully homogenized.

Add olive oil and blend until emulsified.

 

Shepherd’s Pie

4 servings

3/4 pound potato
1 small onion
3 tablespoons olive oil
1/2 cup non-dairy milk
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 pound mushrooms, sliced
1 onion, diced
1/4 pound parsnip or carrot, diced
1 clove garlic, minced
1/2 teaspoon tarragon
1/2 teaspoon marjoram
1/2 teaspoon sage
1 teaspoon thyme
1/2 teaspoon black pepper
1/2 pound tempeh, crumbled
2 cups vegetable stock (divided use)
1/4 teaspoon sea salt
2 tablespoons all-purpose flour (can also use any gluten-free flour)
Heat oven to 450°.

Place whole, unpeeled potatoes and onion on a baking sheet. Put in oven and roast till potatoes are soft.

Peel and dice onion, and place in large bowl with the potatoes.

Add olive oil, non-dairy milk, sea salt, and pepper. Mash potatoes thoroughly and set aside. (If smoother, whipped potatoes are desired, use electric mixer.)

Lower oven to 350°.

Warm a large skillet over a medium flame. Add 2 tablespoons of olive oil, then the mushrooms. Sauté till the mushrooms give up their liquid, about 10 minutes.

Add onion, parsnip or carrot, garlic, herbs, and black pepper. Sauté till onions are soft.

Add tempeh and sauté for 5 minutes. Add 1 cup of vegetable stock and ¼ teaspoon of sea salt. Simmer over low heat till stock is evaporated.

Add flour and mix well. Pour in remaining stock and simmer over low heat, stirring frequently, till gravy forms.

Place vegetable mixture into a 2 quart casserole dish. Spread the mashed potatoes evenly over the top.

Bake uncovered at 350° for 30 minutes.