Lebanese-Style Quinoa Salad

This is one of those dishes I created by misreading a recipe from the Sprouts Magazine and ended up with something completely different… but in my opinion completely better!  It’s a total crowd pleaser!  Everyone who has tried it has asked for the recipe, vegetarian or not.  So give it a try.  I will say, it takes some preparation time, 45-1 hour the first time, but the more you make it the faster you will get.  Read the entire recipe before beginning to get an idea of what can be done at the same time.  It is also enough to last a few days.  I suggest that you make it on Sunday afternoon and then eat it that evening or the next day, because this dish also gets better with age!

If your wondering what the heck quinoa is, here’s some quick facts.  It’s basically a super-food:

Its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. 

What you need:

1 cup quinoa

2 cups boiling water

1 pound baby spinach

1 cup finely chopped fresh parsley

½ cup finely chopped fresh mint

1 cucumber peeled and diced

4 tbsp of sundried tomato pesto
(You can also use regular sliced and diced sun dried tomato’s here, but I’m not a fan of the flavor)

1 cup cooked chickpeas (garbanzos), rinsed and drained

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup fresh squeezed lemon juice

2 tablespoons flax oil (So good for you!!!)

2 tablespoons extra-virgin olive oil

crumbled feta cheese

fresh tomato quarters, for garnish

What you do:

  1. Bring 2 cups of water and 1 cup of quinoa to a boil, then reduce heat and let simmer for 12 minutes (stirring once or twice). Once done place in large bowl to cool before adding other items.  While this is simmering and the water for the spincah is coming to a boil (next step) is a good time to start chopping the mint, parsley, cucumber, etc.
  2. Blanch spinach in plenty of boiling salted water for 30 seconds or so. Drain, plunge in cold water, and drain thoroughly. Squeeze out every bit of water. I literally take it in my hands in small amounts and squeeze.  You won’t get all the water out, but you’ll come close enough. Chop finely and add to quinoa. Add parsley, mint, cucumber, sun-dried tomatoes, and chickpeas, stirring well.
  3. Combine salt, pepper, lemon juice, flax oil, and olive oi in a small bowl. Whisk until emulsified. Add to quinoa mixture. Stir well and let sit for at least 15 minutes, allowing flavors to develop. This is best served cold so be sure to put it in the fridge to cool off.  Remember, the longer the better!
  4. To serve, scoop salad into low, flat bowls and garnish with feta and quartered tomatoes.
Published in:  on March 5, 2010 at 7:41 pm Leave a Comment
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Good Ole Veggie Soup!

An oldie, but goodie! It’s hearty and healthy and you can really add whatever you want to it and make it your own! It’s about a 15 min prep and 20 min simmer time (25 if you want to count the time it takes to get the water simmering in the first place.)

What you need:
2 varieties of beans, 1/2 cup each (kidney beans, lentils, pinto beans, or other)
1 medium potato, half-inch cubes
1 stalk celery, sliced
1 carrot, sliced
1 small bunch turnip greens, spinach, mustard greens or other green
3 medium tomatoes
1 red pepper, diced
1 zucchini, sliced
1/2 cup brown rice
Other vegetables as desired
1 teaspoon cumin
1 teaspoon dry oregano
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
4 cups of vegetable stock

What you do:
Combine ingredients with 4 cups water, bring to a simmer, cook 20 minutes or until potatoes and beans are tender, adding water along the way if necessary.

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Asperagus and Spinach Baked Risotto

Mmmmm, this is a good one! I got it from one of those cheapie giveaways and adjusted it a bit.  I actually made it in a  much larger dish than you really need, so what you need to get for this is a smaller square baking dish (9×9ish).  This takes about 45 to prepare, but 30 of that is cooking.

What you need:
1 tbsp olive oil
1 cup arborio rice
8 cups fresh spinach
2 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground ntmeg
1/2 cup grated parmesan cheese
1 1/2 cups sliced asparagus

What you do:
1. Preheat the oven to 400.
2. Spray baking dish with cooking spray
3. Heat olive oil in large skillet over med-hi heat.  Add in rice and stir to coat.
4. Add in spinach a handful at a time, adding more as it wilts.  Add broth, salt and nutmeg.  Simmer for 7 minutes.
5. Stir in 1/4 cup of cheese
6. Transfer to the square baking dish, cover and bake for 15 minutes
7. Remove from oven and stir in asperagus.  Sprinkle with remaining 1/4 cup cheese.  cover and bake 15 minutes.

Published in:  on December 20, 2009 at 3:33 am Leave a Comment

Jalepeno & Cilantro Hummus

This is a fun recipe because you can make it as hot or as mild as you want! Also, I don’t typically use olive oil in my home made hummus so the fat content is cut way back. Without it, it’s not quite as creamy, but it tastes just fine.

What you need:
2 cans of garbanzo beans
2 tablespoons of Tahinni
2 limes
1 jalepeno (or more)
1 bunch of Cilantro
Salt
Pepper
Garlic powder

What you do:
1. In a blender empty one can of garbonzo’s and the liquid. Add two tablespoons of tahini and the juice of two limes. Do a quick puree until it is reduced to a liquidy mess.
2. Empty the water from the second can of Garbanzo’s into the sink (you don’t need it) and slowly add the remaining beans while blending.
3. Now for the cilantro, garlic, jalepeno, salt and pepper… start off adding a little of each and add more to taste!  Taste frequently, the pepper sneaks up on you!

Enjoy!

Published in:  on November 20, 2009 at 1:38 am Leave a Comment

So you’re getting Tempeh in your stocking… now what?

Veggie Stir Fry is what!  Remember the lovely little recipe a few posts down with tofu stir fry?  Not a fan of tofu?  Have a hankering for something nuttier?  Try some tempeh! Slice it into cubes and add it to the Wok ($7 at Ikea!) first with some soy sauce.  It’s up to you if you want it extra crispy or a little squishy, I prefer somewhere in the middle.  Remember, we’re talking veggies here, there no such thing as done or undone, just preference.  Follow the rest of the recipe as listed.  Since tempeh has a nutty flavor I like to mix in a little gluten free thai peanut sauce to compliment it.

What exactly is tempeh?  Here’s an excerpt from Wiki:
Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins compared to tofu, as well as firmer texture and stronger flavor.

Published in:  on November 18, 2009 at 8:59 pm Leave a Comment

Roasted Veggies on Spinach

roastedvegies

This was easy to make, healthy and OH SO YUMMY!  I got this idea from one of those fun little discount book at Barnes & Noble.  So if you like one veggie more than another add more of it! Play around with this one and make it your own.

What you need:
1 cup sliced Mushrooms
1 cup sliced Carrots
1 cup sliced red pepper
6 Asperagus tips
2 tomatos quartered (or more)
2 tablespoons of chopped and pitted kalamata olives
2 teaspoons of lemon juice, but I used juice from 2 small lemons
2 teaspoons of olive oil
1 teaspoon dried oregano
1/2 teaspoon of black pepper
1 teaspoon of sugar (I used half a packet of sweet ‘n low)
fresh spinach or baby spinach

What you do:
1. Preheat oven to 375.
2. combine mushrooms, carrots, bell pepper, tomotes, olives, asperagus, lemon juice (from 1 or both lemons), oil, oregano, sweet n low, and black pepper in a  large bowl and toss until coated evenly.
3. Spread veggies in a  single layer on a cookie sheet and bake for 20 minutes
4. Serve over the spinach for a nice veggie salad!

How you feel:
GOOD!

Published in:  on November 17, 2009 at 6:02 pm Leave a Comment
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A few Merlot suggestions…

nickel Nickel & Nickel 2006 Suscol Ranch Napa Valley Merlot.  $50
The fun thing about Nickel & Nickel wines is that they are all single vineyard, meaning they are 100% varietal.  100% PURE merlot, no cab or pinot in there!  In America, a wine must contain, for instance, 75% merlot to be labeled as a merlot (don’t quote me on that number but it’s very close).  Anything less than that 75% is considered table wine or a red blend.  All the grapes for this merlot were grown at Suscol Ranch and if you visit the N&N site you can even see a picture of the vineyard (but I’ll show you here: http://www.nickelandnickel.com/wines_vineyards/VN_jpgs/suscolRanch_lo.jpg).  So after tasting this pure merlot you will have a better understanding of what merlot really is.  This tends to be full of berry and plums and obvious tannis.  I suggest to decant it and let if breathe for about 30 minutes before enjoying.

hillmerlotRutherford Hill 2004 Merlot $20-$25
The composition of the N&N was 100%, so what’s in this?  Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, and Syrah.  I saw a positive review of this wine that described it as “brambly flavors of mixed berries, cherry and pencil shavings.”  If my memory of second grade serves me correct, I did NOT taste pencil shavings in this wine.  This is a great wine, after sitting about about 10 minutes you’ll get cherry, berry and some mocha at the end.  No pencil shavings.

Published in:  on November 15, 2009 at 11:40 pm Leave a Comment
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Quinoa with grapes and almonds – a great breakfast!

quinoaGrapes

This is a great snack or meal for anytime, but I’ve begun to really look forward to having it for a protein packed breakfast!  The grapes wake me up and flavor and texture is reminiscent of cerial!  I like to prepare it on Sunday night and eat through out the week, it’s amazing after all the ingredients have been together for a few hours.

What you need:
Almonds, a handful depending on taste.  If you really like almonds then use more!  (Or pre-packaged almond slivers 1 cup)
Red Seedless grapes, again depending on taste
2 teaspoons of majoram
2 tablespoons of flaxseed oil (or grapeseed oil)
1/8 teaspoon of salt

What you do:
1. Add two cups of water to one cup of quinoa.  Bring to a boil.  Reduce heat and let simmer for 12 minutes.  You cna start this part early since you will need to let the quinoa cool before adding the other ingredients.
2. While quinoa is boiling place almonds in a baggie and beat with a tenderizer until all peices are broken up into smaller pieces.  You can use pre-packaged almond slivers if you don’t want to get violent with your nuts
3. Slice grapes into quarters length wise.
4. Once quinoa has cooled (usuallya bout 30-45 minutes in the fridge) add in Almonds, Grapes, Majoram and Flaxseed oil.

Enjoy!

Here’s a little tid-bit about quinoa, the worlds best protein:
In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Published in:  on at 10:55 pm Leave a Comment
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Talkin’ to Manni

In our house Manuel has certain things that are just his to make and vice versa.  One of his special things is PIZZA!  Most importantly, the DOUGH!  Last week we made a most amazing grilled veggie pizza that was just to die for!  I could post the directions to make it, but it wouldn’t be the same without the special yummy dough he makes from scratch…. and guess who won’t give it up?  I’m working on him!

STAY TUNED! (suggestions taken)

pizza5

Published in:  on October 27, 2009 at 12:39 am Comments (3)

(Almost fried rice) Tofu Veggie Stir Fry

stirFry4

Manuel is the King when it comes to making up dishes off the top of his head with whatever ingredients we have laying around.  He would type this himself but he’s busy watching football so he’s dictating.  Tonight he tried a Vegan Tofu Fried Rice with the new cheap wok we got from Ikea, but the result was more stir fry than fried rice.  Next time we will know to get the egg substitute and make it more like fried ricie, but what we got was still amazing!  Have fun trying new things in this like snap peas! It’s about a 45 minute cooking time if you make your own rice, quicker if you do instant!

What you will need:
Broccoli – chopped
Cauliflower – chopped
Red Bell Pepper – sliced into thin slivers
Frozen Peas & Carrots
Mushrooms – sliced
2 packages of Silken Extra Firm Tofu
1/3 cup of Canola Oil (or Vegetable Oil)
1/4 cup of Tamari
Jasmine Rice
Cavenders Greek Spice – see previous post, but any spice you would like for the tofu will do
Low Sodium Soy Sauce (optional)stirFry1 copy
Special Tools:
Rice Cooker (optional, but handy!)
Ikea Wok


What you do:
1. Cube the tofu and cover in the Cavendars
2. Preheat oven to 375 and bake Tofu for 15 minutes
3. Cook the rice according to directions provided with that brand
4. In a wok (or something similar) preheat oil and tamari on high heat for 1-2 minutes
5. Add frozen peas & carrots first, tossing frequently, for 2 minutesstirFry3
6. Add in the rest of the vegetables, tossing frequently, for 4-5 minutes
7. Add in the baked tofu and toss for 2 minutes
8. Add cooked rice and toss for 2 more minutes

That’s it!  I added some low sodium soy sauce to mine and it was great!  We had this with Viansa Prindello.  Chill to 58 and decant for 15 minutes to bring to the coco. Hmmm, reminds me that I have not been posting the wine reviews!  I need to get on that!

Published in:  on October 26, 2009 at 12:52 am Leave a Comment
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Restaurant Review: Suma Veggie Garden (Richardson, Tx)

Suma Veggie Garden is an awesome little vegan hole in the wall in Richardson, Tx. For lunch, it’s a delightful buffet that serves the some of the best offerings from the dinner menu, such as: sweet n sour chicken, beef and broccoli, hot and sour soup, egg rolls, spicy chicken, steamed veggies, fried rice and tofu curry. Yes you read right beef, chicken, shrimp, and fish are all on the menu and after tasting it you can hardly tell it’s vegetable protein and not real meat! The lunch buffet is about $7 a person.

For dinner, the menu looks like any chineese food restaurant. The sweet and sour chicken is suggested for people new to the whole fake meats thing, but I also suggest the Crispy Fish and Spicy Eggplant! Manni loves the sea food fried rice. These plates are large enough to share and average about $7. Enjoy!


My steal from the buffet… I had to be rolled out.

Published in:  on August 29, 2009 at 5:39 pm Leave a Comment
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Easy Homemade Tomato Soup

tomatoSoup

It’s not La Madeline, but it a quick and healthy alternative and uses only a few ingredients!  You can omit the cheese and make it a very low calorie soup.

What you need:

3 Tomato’s
1/4 cup olive oil
A sweetener: 1 packet Stevia or 1 tbs agave nectar
Parmesan Cheese (optional)
Basil

What you do:

1. Chop up the 3 tomato’s

2. Put tomato’s in the blender with the olive oil, sweetner of your choice and two cups of water and blend until smooth
**NOTE: If you use Stevia, Splenda or the like go easy at first and add as to taste, a little goes a very long way here!

3. Once in bowl add a few sprinkles of cheese and top with a  few cuts of basil.

Published in:  on at 9:43 pm Leave a Comment
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Landon Winery in McKinney, Tx

winery

We had the pleasure of enjoying a beutiful wedding and reception at the Landon Winery in McKinney last night.  The winery is very cute with a lively patio,and located in the historic downtown area.  My suggestion for this place is to go eat dinner at one of the near-by restaurnats (there’s an itallian place close that is great!) and then stop in and split a bottle of The Grand Finale 2002 Tawney Port with your friends ($50).    I think they have done a good job with their dessert wines, but still need to work a little on the others.  We’ve been here twice and the staff is super friendly and attentive.

winery2

Published in:  on August 30, 2009 at 11:27 pm Leave a Comment
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Stuffed Zucchini with Seasme-Mint Pesto

I love Zucchini but can’t always figure out what to do with it, so when Vegetarian Times wrote an article with 5 ways to cook our little green friend I was pretty excited.  This recipe takes a little prep and cooking time, all together maybe about 45 minutes, but it’s well worth it!  (I’m highly allergic to garlic so I make all recipes sans garlic and they are great!)

What you need:
1/3 cup of breadcrumbs
1/3 cup whole almonds
2 garlic cloves peeled
2 Tbs. fresh mint leaves
2 tsp. lemon juice
1 tsp. grated lemon zest

1 1/2 tbs. olive oil
1 Tbs. sesame seeds
4 medium zucchini cut in to 4-5 wheels each

Special tools that would help
a grapefruit spoon will help if you have one handy!
grapespoon

What you do:
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice and lemon zest in a blender or food processor until coarsely chopped.

2. Add oil and seeds, and process again until you have a chunky pesto

3. The directions say score an X in each zucchini and then carefully pry out the inside leaving 1/2 inch at the bottom.  I found this a little hard so I grabbed the grapefruit spoon and the whole process became fast and easy!

stuffedZucchinniBread_1

Stuff each with a heaping tsp of the pesto.

4. Place zucchini snugly in a single layer, stuffing side up (DUH!) in a medium sauce pan.  Add 1 cup of water, cover and bring to a simmer over medium heat.  Cook 20 minutes (or until Zucchini is tender).  Serve hot with cooking liquid drizzled over the top – I forgot to do this part.

stuffedZucchinniBreadEnjoy!  We both loved this.  It comes in at about 196 calories per 5 wheels, 7g protein,13g fat and 17g carbs.

Published in:  on at 11:24 pm Leave a Comment
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Restaurant review: Thai Soon (Richardson, Tx)

Thai Soon in Richardson is a great place to visit with your meat eating friends! Each dish come with a chicken, beef, fish, or tofu option and the best part… It’s BYOB(ottle of Wine)! Again, it’s a little hole in the wallish, but aren’t most veggie places in Richardson? We’ll usually start with the fresh spring rolls with Tofu while we enjoy our first glass of wine.

.

I always get the Royal Curry with Tofu and it’s amazing! Manuel likes the spice.  He usually orders the spicy friend rice with tofu, but this time around he tried the sweet and sour big noodle with tofu. The menu only goes up to 3 on the spice scale, but if you ask for more they will lie to you the first time and see if you can really handle it (manni asked for an 8 and got a 5, at least the guy admitted he lied) and if you’re all good and haven’t passed out they will let you have more next time you come (you’ll have to remind them that they lied last time, or they will do it again!)

We highly recommend this place!  It’s usually pretty packed on the weekends being that there are only a few tables and the service is not always the greatest, but enjoy your wine,  just relax and you’ll get your food sooner or later! :)

Published in:  on September 1, 2009 at 1:13 am Leave a Comment
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Chipotle Seitan & Roasted Potato Taco’s! AKA: Engagement Taco’s

After just a few bites Manuel was moaning.  After a few more he informed me his dead grandma would be proud (he never says that when it comes to food).  After the second taco, he tells me all single girls should learn to cook this and it’s the new Engagement Chicken.  When he was done, he said if I cooked something like that 3 times a week I could make a big a mess in the kitchen as I wanted and not worry about cleaning it up.

seitanTaco2

I think it was a hit.

I could go on and on about what Seitan is, but long story short it’s a wheat gluten meat substitute.    And damn, it’s kinda good!  This recipe took a little time to make, about 45 minutes, but 15 of that was waiting so I was able to get some other stuff done.  This is great for people who love the spicy and for those who don’t!

What you need:
For the roasted potato’s:
1 1/2 lbs of waxy potato’s, skins left on, 1/2 inch  diced
3 tbsp of olive oil
1/2 tsb salt
For the marinade:
1 cup light-colored beer (Corona)
3 garlic cloves
2 chipotle peppers in adobo, chopped
2 tsp chipotle adobo sauce
1 tsp of dried oregano
1 tsp ground cumin
2 tbsp lime juice
2 tbsp olive oil
1/2 tsp salt
For the seitan:
1 pound of seitan, sliced into 1/8 inch strips.  Whatever, just slice it.
1/2 cup of peanut oil – I used OLIVE OIL here instead
8 soft white corn tortillas
For toppings:
pico de galio, salsa, cabbage, cilantro, jalapenos, onions – whatever you want!

What you need to do:
1. Preheat oven to 400.  Toss the potato’s with the oil and spread them on a large baking sheet. Sprinkle with salt and roast for 20 minutes flipping once.  Once done remove from over and set aside.

2. in a large bowl mix together beer, garlic cloves, chipotle peppers, adobo sauce, dried oregano, cumin, lime juice, olive oil and salt.  Add seitan and marinade for 15, mixing occasionally.

3.  In a large skillet, over med-hi heat, heat the peanut (or olive) oil.  Add half the seitan and fry each side for 3 – 4 minutes, flipping once until brown and crispy.  I didn’t let mine get to crispy here since I like seitan chewy! Once fried pile  on a  place and put tin foil over it to keep warm.  SAVE the marinade.

seitanTaco1

4. In the same skillet, add half the roasted potato’s and half the marinade. Fry for about 3 minutes stirring often (I just put it all in there and it turned out fine).  Repeat with the remaining mixture and add it to the seitan.

5. Wipe down the skillet with a paper towel and place one tortilla in there to heat for about 20 – 30 seconds each side.

6. Assemble you taco’s with the seitan/potato mix in the middle and top with whatever!  We used lettuce and jalapeno’s and mmmmmm was it good!

Add more chipotle and jalapeno’s if you like the spice!

I didn’t do this, but as another topping mix up: 1 cup plain soy yogurt, 3 tbsp of lime juice, 1 tbsp of cilantro, 1/4 tsp salt, 1/8 tsp dried oregano.  I wish I had noticed this because it sounds great and I can see how it is a good compliment to the spicy taco’s!

ENJOY!

Published in:  on September 2, 2009 at 2:56 am Leave a Comment
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Quick Lunch: Mediterranean Wrap

This is one of my favorite things to take to work for lunch!  All the ingredients fit nicely into a zip lock bag, plus the tortilla wrapped in tin foil on the side!  This very low calorie meal takes less than 5 minutes to put together.   All of these ingredients are optional, find out what works for you!

What you need:
Spinach
Red Bell Pepper
Sliced Mushrooms
Grated Carrot
Black Olives
artichoke hearts
Large wrap tortilla low calorie (I perferr Schwebel’s Sun Dried Tomato & Basil Tortillas, only 120 calories per wrap making it about 100 less than any other!)

Optional
Feta cheese
Sun dried tomato’s or sun dried tomato pesto (Everything above is less than 200 calories, so this will add a little more if you can take it!)

What to do:
Put it all on the tortilla and eat it!


Mmmmmmm!

Published in:  on September 4, 2009 at 1:32 am Leave a Comment
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Quinoa and Mushroom Stuffed Zucchini Boats

This little dish is going to be a GREAT side dish or finger food at a party!  I got it from the peeps over at The Kitchn (http://www.thekitchn.com).  The ricotta cheese was a nice creamy surprise and added a tasty consistency to the meal.  Toasting the quinoa gave it a yummy peanut buttery smell. I can’t wait to do this dish again for other people!   It takes about 30 minutes to make if you time your self well!

zuchinniBoat1

What you need:
1 cup quinoa
1/3 cup pine nuts
4 zucchini, cut in half along their length
4 large garlic cloves, minced
2 medium shallots, chopped
Stems of three large portabella mushrooms, chopped
Olive oil
Fresh sage leaves
Fresh rosemary
Fresh or dried thyme leaves
Salt and pepper
1 cup whole-milk ricotta
Parmesan cheese

What you do:
1. Rinse the quinoa repeatedly in a fine mesh strainer. Let drain. Toast the drained quinoa in a hot pan over medium heat for about five minutes, or until it smells nutty.

2. Bring two cups of water to boil in a medium saucepan.  Add a pinch of salt and the toasted quinoa. Cover tightly, lower the heat to simmer and cook for about 20 minutes.

3. While the quinoa is steaming, use the same skillet you toasted the quinoa in to carefully toast the pine nuts.  They should be golden brown and toasted when you’re through. Set aside.zuchinniBoat2

4. Heat oven to 350. Scrape out and reserve the insides of the zucchini, leaving about half an inch of flesh inside. Put the hollowed out zucchini on a cookie sheet in the oven for about 20 minutes or until softened and tender.

5. Chop or shred the zucchini innards. Mince the garlic, shallots, and mushroom stems. Chop the herbs and set aside.

6. Heat a heavy skillet over medium heat with a little olive oil. Saute the garlic and shallots until golden, then add the zucchini and chopped portabella stems, along with the herbs. Saute, stirring often, until most of the zucchini’s moisture has evaporated and the mushroom stems are tender. Add the herbs and season to taste. Remove from the heat and cool.

7. When the quinoa finishes cooking it should be soft yet nutty. Fluff with a fork and put in a large bowl. Add the ricotta, cooked zucchini, quinoa and pine nuts. Stir well and add salt and pepper to taste. Your stuffing is now ready.

8. Heap the stuffing in the cooked zucchini shells. Sprinkle some fresh Parmesan on top of each then return to the oven for about 5 minutes to rewarm. Serve immediately.

Published in:  on September 9, 2009 at 3:46 am Comments (1)
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Sacred Cellars, Dallas Tx

Wine.  Free tastings.  What else is there?

We like to find these little gems that are brand new (at least to us), small. cozy and personal.  Sacred Cellars Wine Hideout (and they ain’t kiddin’~ it’s buried in an odd spot)  is actually a store with a hand picked, hard to find selection of all price points.  But each Friday, and the rare Thursday, they invite everyone out for a free tasting of 6 pre-selected wines and it becomes more like a friendly get together than a store.  Everyone has been extremely friendly and the owners, Rudy and Paul (check out Rudy’s ring!), are right there pouring for you and telling you all about what it is you are about to drink.  We like that.  Alot.  They have a passion for the wine and it shows.

Their selection is quite impressive.  We were sold when we spied a 05 Signorello Vineywards Cabernet ($50). We haven’t been able to find it anywhere but the Vineyard, and since this and the Signoello Padron were what we served at our wedding you can imagine our excitement (of not having to pay shipping fees on these extremely heavy bottles!).  The best part is that their pricing seems to be about $5 or more cheaper than online outlets.  My suggestion is go for the tasting and then buy a bottle to take to your favorite BYOB afterwards.


Did I say that the atmosphere is cute and cozy?

Published in:  on September 10, 2009 at 6:25 pm Leave a Comment
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Restaurant Review: Cosmic Cafe, Dallas, TX

Have you ever thought, “Hmmm, I’d like to get my yoga on and then eat some yummy vegetarian food, maybe a glass of wine, in one stop”?  If so, then Cosmic Cafe on Oak Lawn in Dallas is your place!  If not, what’s wrong with you?

So here is one of the few vegetarian restaurants on town where the environment is just as good as the food.  It starts in the parking lot (if you’re lucky enough to get into the small lot, if not you can park at what used to be Tony’s next door) where you are followed to the front door by vibrant, interesting Indian art that doesn’t stop once you enter.


Cosmic Cafe front

I began eating here long before I was a vegetarian, while the menu is pure veggies and herbs, I still don’t think I ever even thought twice about it when I was a meat eater.  The menu is even a fun read with items like “Socrates Plato” and “the bombay sage” containing items like portabella mushrooms, mango chutney, basmati rice… need I go on?  I’d suggest the Taco Trinity (three soft tacos filled with onions, mushrooms, zucchini, bell peppers & cheddar – served with black beans, rice & salad) for meat eaters and then just about anything else on the menu for the rest of us!  This is also the only vegetarian restaurant we’ve found in town that serves wine.  It’s not the most amazing list, but if you need a glass they got that and beer.


Taco Trinity

Also try the Dharma Bell (sauteed bell pepper stuffed with seasoned potatoes topped with cheese and served with salad) and their hummus is some of the best!  Check out the black board specials, we once ordered a vegan cheese cake that was amazing, but your life will never be the same once you’ve had Sweet Awareness: creamy peanut butter, sliced bananas, tahnini & honey on nan…mmmmmm.

If you can still walk after all of that, go take a yoga or dance class upstairs!  check the website for schedule: http://www.cosmiccafedallas.com/activities.asp

Published in:  on at 8:16 pm Comments (1)
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“Romo Friendly” Quinoa & Butternut Squash Chilli

chili2

The Cowboys game started and we were ready to jump start the fall with some football and chili!  But I’ll admit, most vegetarian chili’s bore me.  I loved my chili with big chunks of meat and light on the beans.  So, what’s a girl to do?  Quinoa & Butternut Squash to the rescue!  This is a quick, fairly easy dish to make.  About 30 minute cooking time, but only about 5 or so prep.

What you need:
1 cup Quinoa
4 tomato’s
1 can of Kidney Beans
1 butternut squash (or two smaller ones)
1 tbsp of chili powder
1 tbsp of olive oil
Optional: Onion and garlic (I’m highly allergic to both of these so I made the dish without and it was delish!)

What you need to do:
( Optional Step 1: Saute the garlic and onions in the olive oil until tender ( about 7 minutes ) and  then add the chili powder to that in step 3)chili1
1. Add one cup of  Quinoa to cold water and let sit for 10 minutes
2. While that sits, cube the squash and dice the 4 tomato’s.
3. Add 1 tbsp of Olive Oil to pan over medium heat and drop in the chili powder
4. Drain the quinoa and add that, and the diced tomato’s and squash to the pan and mix
5. Let simmer for 15 or until the squash is tender
6. Add in kidney bean and heat all the way (about 2 more minutes)

and you’re done!  I added a little bit of garlic powder at the end to my bowl.  Enjoy!
290 calories, protein 14g, carbohydrate 53g, fat 6 g,

PS – I can see adding things to this like brown sugar and other spices… if you try that, let me know what works!

Published in:  on September 13, 2009 at 9:08 pm Leave a Comment
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Grilled Veggies – The Secret Ingredient

Yes, I realize grilled veggies – veggies on the grill – is not really a receipe .  Slice some veggies, put them on the grill, eat them.  But what do you put on them?

Cavenders All Purpose Greek Seasoning to the rescue!  No other spices needed! (Their line, not mine)  My aunt first told me about this spice mix two years ago today, and now I’ll let you know it’s my secret ingredient in my guacamole!  Doh!!  It’s a blend of 13 spices including: salt, black pepper, garlic, & oregano. This spice is absolutely amazing on everything from veggies to meat, from fish to eggs.  Get it and try it on some stuff, you’ll be impressed!

Check out their website while you are at it, they have history! http://www.greekseasoning.com/

Published in:  on September 29, 2009 at 1:28 am Leave a Comment
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Grilled Eggplant with Goat Cheese and Tomato

eggplantGoat

I got this recipe from the kitchn.com and edited it by using just the spices I had at hand, and it was amazing! I think it would make an excellent starter, or even a  fun side!  it only took about 15 minutes to make!

What you need:
2 medium eggplants
1/3 cup olive oil
1 tablespoons balsamic vinegar and a pinch of sugar
Italian parsley and fresh chives
3 medium tomatoes, finely chopped
Small handful fresh chives, chopped
Salt and pepper
goat cheese, crumbled

Anything Special?
A stove top grill pan!
grillPan

What you do:
1. Slice the eggplants into patty’s about 3/4-inch thick. Salt lightly and set aside. Heat the grill (or stovetop grill pan) to high heat.

2. Whisk together the olive oil and vinegar and lightly dunk the eggplant slices so each is moist with the oil. Place them on the heated grill and cover. Cook, turning halfway through, for 8-10 minutes, eggplantGoat1or until they are as soft as you prefer.

3. Meanwhile, toss the chopped tomatoes with the minced herbs and mix with just a little salt and pepper to taste.

4. In the last couple minutes of cooking, sprinkle each eggplant slice with a few crumbles of goat cheese and cook so that the cheese begins to soften.

5. Remove the slices, top with the tomato mixture, and serve!

Published in:  on October 2, 2009 at 5:16 am Comments (1)
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Quinoa Tabouli

quinoaTaboli

This is an awesome quick and easy meal that goes great with grilled veggies!  Cook time is about 15 minutes since you can prepare the mix wile the quinoa is cooking.  It’s best cold, so I suggest making it with plenty of time to get cool/cold, but it fine if you don’t!  Enjoy!

What you need:

1 cup quinoa
1 small onion,
1 large English cucumber. Peeled and diced.
juice of 2-4 lemons (depending on taste)
1 tablespoon olive oil
mint minced
cilantro minced
1 cup of cherry or grape tomatoes
Salt to taste.

What you do:
1. Bring 1 cup quinoa and 2 cups water to a boil.  Reduce and let simmer for about 12 minutes.quinoaTaboli2
2. Peel and dice cucumber, Chop mint and cilantro
3. Once quinoa is done set aside and let cool ( I put mine in the freezer to speed things along!)
4. When it’s cool mix it all up and eat it all up!
NOTE: I made this without Olive Oil and it was still great!  And low fat

Published in:  on October 23, 2009 at 1:22 am Leave a Comment
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ALMOST Vegan Spicy Potato Taco’s!

This shit’s goooood.  It takes about a 10 minute prep time, but bakes for 35.  And of course, you can use regular options for the sour cream and mayo instead of vegan. But I refuse to eat mayo after a facial incident my Senior year of high school.  If you leave a comment I might tell you.  You can also make it less spicy…or MORE! (The food, not your comment)

What you need:
2 russet potatoes, cubed
1 red bell pepper, cut into strips
1/2 medium sized onion (optional)
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon olive oil
Corn or Flour tortillas
Pickeled Jalepeno’s (for garnish)
Cilantro (for garnish)
Dressing Ingredients:
2 tablespoons tofutti non dairy sour cream
1 tablespoon Veganaise
1 tablespoon fresh goat cheese (this is the ALMOST, but you can do without and just spice up the jalepeno )
1 teaspoon fresh cilantro
1 teaspoon diced jalepeno
1/2 teaspoon fresh lime juice

What you do:

1. Preheat oven to 420
2. Toss the Olive Oil, Cumin, Chili Powder, Salt, Onion, Potato and Bell Pepper until completely coated.  Place on cookie sheet and bake for 35 minutes
3. Combine Dressing ingredients
4. Place potato mixture of tortilla, put dressing on top… Voila!
5. Garnish with Jalepenos and Cilantro.

There it is kids, enjoy!

Published in:  on October 24, 2009 at 2:03 am Comments (3)
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