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Orange Couscous Quinoa, Tomato Chickpea Recipe
Chickpea Recipes such as this particular one is a great make-ahead-dish and actually tastes better the next day. I found this out quite by accident, as I had it for lunch the day after I made it and knew, that though the dish was good the night before, without a shadow of a doubt, it was much, much better after it sat for a day.
This chickpea recipe was inspired by a chicken dish with similar ingredients. I have since changed it considerably and veganized it, as well.
Red Quinoa with Mint and Pinenuts
Step 1
After your Quinoa has been very thoroughly rinsed in a strainer under running water, add it to your saucepan with the vegetable broth. Bring to a boil, cover and reduce to simmer. Let cook for 20 – 25 minutes or until all liquid is absorbed. Set aside while you gather the rest of the ingredients.
Middle Eastern Tabouli Salad
This wonderfully delicious Middle Eastern Tabouli Salad along with a lettuce salad and cooked green beans, broccoli, asparagus, or Brussel sprouts makes a simple, filling, nutrient-dense, plant-based meal. The texture and secret of this dish are in the finely chopped...
Whole Grain Oatmeal Breakfast
For this dish you can use either Whole Oat Groats or Steel Cut Oats. Either way, you are getting the whole grain and both are delicious. The only difference is the whole groat is steel cut into thirds.
Now, because there is a longer cook time, you can make a big batch of these the night before and refrigerate. Come morning, all you have to do is heat and eat. Also, you will have enough for several servings.
Whole Grain Pancakes
Step 1
Mix all ingredients together and drop by 1/4 cupful onto hot griddle.
Step 2
Serve with canned peaches in their own juice, applesauce or the traditional maple syrup.
Tomato Basil Brown Rice
- 1 cup cooked brown rice
- 1/2 cup chopped fresh tomatoes
- A few fresh basil leaves, cut-up
- Sea salt and Pepper
- A drizzle of oil and red wine vinegar