Roasted Veggie Quinoa Salad

Tonight I roasted some eggplant and yellow peppers. To do so I simply sliced the eggplant, oiled, salted and peppered each side and placed onto a baking sheet. For the peppers, I just cut these into big chunks and threw them on the pan with no oil or salt. I baked the veggies at 375 F for 7 minutes, flipped the eggplant and baked for another 7-10 minutes.

While these were roasting, I cooked 1 cup of dried quinoa according to the box. Then, I multi-tasked by whipping up a homemade tahini dressing (~about~ 2 tbls tahini; 2 tsp olive oil; 1-2 tsp water; couple dashes of cayenne; 1/2 garlic clove; minced; splash of rice vinegar; 1 tsp agave; 1 tsp sesame oil; and a 7 sprays of Bragg’s aminos).

When the quinoa was done, I added the dressing which made about 1/4 cup or so. And after the veggies had cooled down some, I cut the eggplant slices into bite sized pieces and stirred everything together. I think this salad would be nice served hot or cold. Enjoy!

Dirty Lentils

Today was a total WTF day in the kitchen. I was hungry, but couldn’t decide for what. And I was lazy so I wanted something easy. I thought lentils sounded good and I had some peppers, onions and tomatoes on hand. I decided to create a spinoff of what I imagined dirty rice to be like. As you’ll see in the recipe list, there is one secret ingredient that I really gambled on. All in all, this turned out great and I had a lot of fun while making it.

Oh, and just a heads up, the only ingredient I physically measured was the lentils and veggies. I’m doing my best to estimate amounts, but please taste test along the way and modify as you like!

Dirty Lentils

  • 1/2 c dried lentils
  • 1 1/2 c water
  • 1/2 onion, diced
  • 1 clove of garlic, minced
  • 1 red pepper, diced
  • 1/2 poblano pepper, diced, with some seeds
  • 2 tsp chili powder
  • 3 tsp cumin
  • 1/2 tsp salt
  • 1/2 c – 1 c vegan bloody mary mix (yep!)
  • 1 tomato
  1. Boil the water and add the dried lentils. Cover and simmer until almost soft (a little crunch is okay because it will cook with the other goodies)
  2. Saute the onion and garlic in some water. When this is soft and fragrant, add the peppers and spices
  3. By this time the lentils should be done. Drain them and add to the frying pan. Add the bloody mary mix, bring to a boil and begin to reduce the liquid down
  4. Finally, add in the chopped tomato. This will create more juice, so again, cook it down
  5. Enjoy with some buttered bread or whatever your cute cravings desire

It’s a Beautiful Morning

I’ve been feeling a bit under the weather the past two weeks, but am recharged and ready to take on the world today! After a nice 3 mile run this morning I made some carrot-orange juice along with a tofu breakfast sandwich. To prep the tofu, I sprinkled a few drops of tamari on each side, then added a little onion powder, black sea salt (which gives an eggy taste) and tumeric (for color). I put this on an everything bagel which was spread with Tofutti’s herb and chive ‘cream cheese.’

Happy Sunday!

I’m Back!

Sorry for the hiatus. I was out of the country, visiting South Africa for two weeks! What an amazing journey. I hope to post pictures soon. Unfortunately I was unable to adhere to a strict vegan diet and have been itching to get home and cook. After returning, I realized I had several papers and exams to busy myself with and haven’t had the time to think about entering the kitchen. Tonight, however, I took the time to make a favorite quick, simple meal: zucchini pasta.

I simply took two zukes and shredded them with a cheese grater…

For the sauce, I sautéed an onion. When this was soft I added half a package of tempeh, crumbling it into chunks. After this got brown, I added a dash of red wine. When everything reduced, I put half a jar of tomato sauce into the pan. That’s it! This makes two large servings.

Dessert First

I’m making dinner for a non-veg friend tonight and the main course is simple: pasta and bread. My focus is on dessert! Whenever I make dessert first, I always struggle to not change-up the menu and make it the meal. I did okay tonight though, especially considering how great it turned out. I made Chocolate Covered Katie’s Chocolate Mousse. I agree with her omission of agave. I put some in, but it’s definitely not needed as it’s incredibly sweet from the chips. I’ll be making this again. It’s very simple and delicious!

Ingredients:

  • 1 1/2 c chocolate chips – melted

added to…

  • 1 box silken tofu
  • 1 T non-dairy milk (I used flax)
  • 1 t cocoa powder
  • 1 t vanilla
  • dash of salt

Blend until well combined. Serve with fresh fruit.