Sauteed tempeh quinoa wrap

Today's lunch was so rockin', I just had to post a couple pictures and the recipe, which is so easy peasy and quick, it's ridiculous! Even my carnivorous father liked it!



The ingredients:
A couple of whole grain tortilla wraps (I use Ezekiel 4:9 sprouted grain wraps)
Hummus of your likin' (enough to slather on the wrap; not much)
Cooked quinoa (only enough to stick on top of the hummus, so not much is needed--I had some leftover from last night's beans 'n quinoa; I left it cold for this.)
Tempeh, sliced
1/3 C sliced yellow onion
1 C packed chopped kale
1/2 avocado, sliced
sesame oil for sauteing
splash of soy sauce (or Nama Shoyu, Bragg's Liquid Aminos; I did not have these as options since I'm out of town.)
Optional:
1-2 TB minced garlic
handful mushrooms
sliced red and/or green bell pepper

In a medium skillet using medium heat, saute the tempeh in the sesame oil and soy sauce. Saute until slightly crunchy and done on both sides. Set aside. Saute onion in the same thing (less oil and sauce will be needed, so don't overdo it) until almost translucent. Add in the kale and continue to saute until the kale is bright green and still holds it's shape, being sure not to overdo it (it wilts quickly). Remove from heat. Slather the hummus and quinoa onto your wrap, then pile on the avo, tempeh, and grilled goodies. Voila! So good! I didn't have any fresh minced garlic at my disposal, but I highly recommend adding that in too! I chased this down with a shot of coconut water/mango/lemon/chia gel!

Red lentil vegetable soup

Red lentil vegetable soup

My daughter and I really enjoyed this soup tonight. It was filling, hearty and healthy!

Ingredients
1 c red lentil
1 1/2 c cooked quinoa
1 can unsweetened coconut milk
water (2 cans once you've emptied the coconut milk's can)
2 bay leaves
1 large sweet potato, chopped into 1/2" pieces
1 c packed each:
chopped broccoli (and stems!)
chopped carrots
chopped kale
chopped red bell pepper
1/2-3/4 c yellow onion, chopped
4 cloves garlic, minced
1/4 c packed chopped cilantro
1 t tandoori seasoning

1/2 t maple syrup
salt, pepper to taste

Directions: Cook quinoa (remember to rinse well beforehand). Bring coconut milk and water to a boil in a wok, add lentils and bay leaves, stirring occasionally. Meanwhile prep the other veggies. Drop the heat down to a simmer. Once the lentils are starting to separate and dissolve, add in sweet potatoes and 1/2 t tandoori seasoning. Let cook, stirring often (important since it'll stick to the bottom of the wok easily if not stirred often). In separate pan, saute onion, bell pepper, garlic and 1/2 t of tandoori seasoning til the onions are just translucent and not soggy. Once the potatoes have softened enough to stab them with a fork, turn burner to low, add the cooked quinoa, salt, pepper, maple syrup and remaining vegetables except the kale. Let cook a few more minutes, making sure the broccoli stems and carrots aren't cooked to a mush (I prefer them still crunchy). Add kale, then remove from heat. Serve hot, topped with fresh cilantro.

Chick-yum salad for the vegetarian

Long ago, when I was a meat-eater, one of my favorite lunches was chicken salad sandwiches. It was a regular meal at our house. After becoming a vegetarian, I had to find an alternative. I tried various recipes, but ultimately came up with this recipe that tasted just like the real thing, the chicken salad I was used to.

Oh, one more thing. I love carbs. No, really. I LOVE carbs, especially breads. In my Homer Simpson impersonation voice: "Mmm, breeeead". I love carbs so much that I've always wanted a t-shirt that says "Forget Adkins, I heart carbs". In an effort to control my carb intake (I consume healthy carbs, just too much of them), I'm giving up eating bread every day of the week. I was eating it a couple times a day, but now I've reduced it to a couple times a week. My substitute for bread is a huge, crisp leaf of kale.

Okay, to the recipe! Measurements are approximate, since I don't measure anything for this recipe. Just wing it to suit your fancy!

Chick-yum Salad
2 c garbanzo beans (soaked overnight, then cooked next day is better; or use canned if needed)
to your likin':
walnuts, chopped (or pecans)
yellow onion, diced
celery, diced
craisins (and/or sub for fresh chopped red grapes or chopped cherry tomatoes)
1/4-1/2 c Vegenaise (a better alternative for mayo, but if you must, use mayo)
squirt or two of dijon mustard
2-3 T relish
2-3 T Italian seasonings
sea salt, to taste
pepper, to taste
For added nutrition, throw in some chia seeds and make it purdy too!

Directions: Process garbanzo beans in a food processor, pulsing a couple times to just get the beans broken up. I don't like mine to be mush. Add to bowl along with remaining ingredients. Serve on kale leaves, atop Mary's Gone Crackers, bread or on a bed of spinach. Enjoy!

Quinoa, it's what's for breakfast

This morning's breakfast was complemented with a glass of orange wildflowers, picked by my daughter. Cheery, no?

This was a first for me: quinoa for breakfast. We ran out of rolled oats, but I still wanted a hot, hearty breakfast. I always wake up starving, I guess from nursing the baby occasionally-sometimes often throughout the night. (Another perk of breastfeeding--a speedier metabolism!) Needless to say, I like for my breakfasts to be big and nutritious and to fill me up to get the day started. Today I made our usual breakfast recipe, only I swapped the oats for the quinoa.

Cinnamon Pear Quinoa
1 c water
1/2 c rinsed quinoa, red or white (I prefer red for its nuttier flavor)
1 t cinnamon
1-2 T or to desired taste maple syrup (or honey)
1/2 ripe pear, chopped
1/4 c raisins
1/8-1/4 c almonds (sub for walnuts or pecans), chopped
1/2 c milk (dairy, rice, soy or almond)

A note about quinoa: Quinoa has a naturally occuring coating on it called saponin, which is a toxic substance. Though most quinoa sold in North America has been processed to clean it, I still prefer to rinse my quinoa well. Before using in a recipe, I put my quinoa in the rice cooker bowl and add lots of hot water. Using my hands, I swish and stir the quinoa around. You'll notice the water turn cloudy and some grains will float to the top. Drain the water and repeat until the water is clear.

Directions: Add water and quinoa to rice cooker (or on stovetop: boil water, add quinoa, cover, let simmer for 20 minutes, stirring occasionally). Once cooked, add remaining ingredients and enjoy! Serves 1 adult and 1 child with no leftovers!