Simple Quinoa Salad

1 1/2 cups water

1 cup quinoa

1 cucumber chopped

1 cup sliced grape

1/2 cup thinly sliced scallions or diced red onion  

1/2 cup finely chopped parsley

1/2 cup chopped mint leaves

Juice from 1 lemons

1/2 tsp Real Salt or sea salt

1 small avocado cubed

 

Bring water to boil, add quinoa, cover, reduce heat and simmer 15 minutes until tender. Let cool befor adding to salad. While quinoa is cooking, combine all other ingredients. Add cooled quinoa and mix well.

Chic peas are a nice additional to this salad to make it more filling. You could also make it Mexican style by adding black beans and using cilantro instead of parsley and mint.

Sesame Kale Salad

This kale salad is not necessarily good by itself but is a delicious addition to a hummus wrap, stuffed pita, sandwich, or quinoa, pasta or other grain based salad.

Mediterranean Kale Salad

Humus Wrap

 

1 large bunch of fresh kale

1 – 2 T tahini (sesame seed paste)

Chic Pea Patty Stack

Juice of one lemon

1/2 T brown sesame seeds

Sea Salt

 

Finely chop kale and place in a large salad bowl. (Strip kale off stalks if preferred. If the stalks are young and tender, I like to keep them.)

Starting with 1 tablespoon of tahini, add to the kale along with lemon juice and 1/4 teaspoon salt.  Message kale with your hand until bright green and tender.  Add more tahini if more oil is needed.

Sprinkle on sesame seeds and mix through out. Salt more to taste if needed. 

Alternatively you can message 1/4 of an avocado into the kale if you are going to use it in a Mexican type salad or chop 1/2 can of olives and message them into the kale like I do in the Mediterranean Kale Salad pictured above.

 

April’s note: This salad travels well! I made this ahead for my 4 day trip to California to visit my brother. Not only did I use it in my humus wraps but one day for lunch we went to an Indian café where I bought a side of tabouli salad, a side of humus, and I mixed both into my kale salad. It was delicious!

 

 

 

Black Bean Patty

Enjoy these delicious patties as a burger or a “stack,” topped with a spread of avocado and topped with Simple Kale SaladSimple  Quinoa Salad and garden fresh tomatoes.

 

2 ½ cups cooked black bean

1 cup oats

1 onion, finely chopped

2 cloves garlic, minced

1 cup chopped button mushrooms

1/4 cup bottled or canned green chilies

1 1/2 t chili powder

1 t cumin powder

1 t onion powder

1/2 t oregano

1/4 t smoked paprika

1/4 cup chopped cilantro

1 t Sea salt

 

Preheat oven to 350 degrees. Using a pastry cutter, mash all ingredients together until the mixture is sticky enough to hold together in a patty. Form into patties and place on a cookie sheet lined with parchment paper. Bake 25 minutes, flip and cook an additional 5 – 10 minutes. Serve on a bun with your favorite toppings or in a “stack.”

Spinach Potato Salad

1 1/2 lbs red potatoes cut in small chunks

1 tsp tarragon

2 cups fresh or frozen corn

1/2 cup sliced red onion

1 red bell pepper chopped

3 cups chopped baby spinach

1 cup Sweet Mustard Dressing

2 Tbsp prepared mustard

1/2 avocado diced

1/2 tsp Real Salt or sea salt

Fresh ground pepper

 

Cook potatoes in boiling water for 5–10 minutes or until potatoes are fork tender. Drain well and transfer to a large serving bowl, carefully stir in tarragon and let cool. Add remaining ingredients. Mix well and serve immediately. Serves 6–8.

Tip: Speed up cooling time of the potatoes by mixing the frozen corn to the potatoes after draining.

Chipotle Patties/Burgers

1 small onion, finely chopped

1 clove garlic, minced

1 cup chopped mushrooms, baby bella or button

2 cups cooked kidney beans

1 cup rolled oats

1 1/2 t Mrs. Dash Chipotle Seasoning

3 T tomato paste

2 T salsa

1 t oregano

1 t t thyme

1 t cumin

Preheat oven to 350 degrees. Mash all ingredients with a pastry cutter until the mixture becomes sticky and hold together. Measure out 1/2 cup portions and drop on a baking sheet lined with parchment paper. Shape into patties and bake for 25 minutes. Flip and bake an additional 10 minutes. Serve on a bun with your favorite burger toppings. Makes 7 – 8 patties.

April’s note: I love to top the patties with steamed kale or collard greens with ground up pumpkin or sunflower seeds, or mashed avocado mixed in. I grind about 2 – 4 T of seeds to one bunch of kale or collards.  A southwest quinoa salad is also great served on top of the patties.

 

Cauliflower Chic Pea Curry

1 head cauliflower

1 t fennel seeds

1 large onion, chopped

3 cloves garlic, minced

1 T minced ginger

1 T coriander

1 T cumin

1/4 t red chili flakes (more if you like more heat)

1 14 oz. can crushed tomatoes

2 t garam masala

Sea salt to taste

1/4 t black pepper

1/4 cup cilantro

 

Break cauliflower into small florets and set aside. Heat a medium sauce pan over medium high heat. Add fennel seeds and toast until fragrant, 2 – 3 minutes, stirring to keep from burning. Add onion and sauté until it starts to brown. Add garlic, ginger, coriander, cumin and red pepper flakes.  Stir for 2 minutes. Add 1/2 cup water and cauliflower florets. Cook until cauliflower is tender adding more water if needed.  Add tomatoes, garam masala, and pepper. Cook an additional 5 minutes. Stir in cilantro before serving or serve on top of individual portions as garnish. Serve over sweet potato, brown rice or other whole grain.

 

 

Cauliflower Tacos

The only vegetable in the fridge was a head of cauliflower and I really wanted Mexican food.  So I did a recipe search for cauliflower tacos, came up with a few selections and created a recipe of my own. These were very delicious and quick and easy to make.

 

1/2 cup dry green lentilsCauliflower Lentil Tacos

1 small onion, chopped

2 cloves garlic, minced

1 small head cauliflower, finely chopped

1 cup chopped mushrooms

2 T chili powder

2 t cumin

1 t smoked paprika

1/2 t garlic powder

1/2 t onion powder

Juice from 1 lime

Salt to taste

 

Boil 1 cup water. Add lentils, cover, and cook until tender. Add more water if needed.

Saute onion in a dry medium sauce pan over medium high heat until they start to brown. Add garlic and cauliflower and a tablespoon or two of water and continue to saute for 5 minutes. Add mushrooms and spices and cook until cauliflower is tender. Drain off excess water from lentils then add cooked lentils to cauliflower. Mix well. Soften corn tortillas by steaming them in a double boiler for 15 – 20 seconds. Fill with cauliflower taco meat, top with shredded cabbage, tomato, guacamole, and salsa. 

 

Vegetable Pot Pie w/ Biscuit Crust

Florets from 1 head cauliflowerVegetabale Pot Pie

2 cups water

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

4 ribs celery, sliced

3 cups small broccoli florets

2 cups chopped mushrooms, cremini or white button

1 red bell pepper, chopped

2 T dried parsley or 1/2 cup fresh

1 t dried sage

2 t dried thyme

2 cups frozen green peas

3 T Chicken Style Seasoning (See below)

1/4 cup raw sunflower seeds

1 Biscuit Crust

 

In large covered pot, steam cauliflower florets in 2 cups water until tender. Spoon out cauliflower and 1 cup of broth into blender jar. Set aside. In the same pot, add 1/2 cup water, raw vegetables, and herbs. Sauté until carrots and broccoli are tender. Add more water if needed. Blend the steamed cauliflower with the Chicken Style Seasoning and seeds until creamy. Pour over vegetables, add peas, and mix well. Transfer to casserole dish. Cover with prepared Biscuit Crust. Bake at 400 degrees for 10 – 12 minutes.

 

Biscuit Crust

2 cups sifted white wheat flour

2 t baking powder

1/2 t sea salt

1/2 cup raw cashews

3/4 cup water

 

Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews and water until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn dough onto a lightly floured surface and knead for 30 seconds to form a smooth ball. Roll to 1/2 inch thick and shape as desired. Cover pot pie.

 

Chicken Style Seasoning   (Recipe from JoAnn Rachor, author of “Of These Ye May Freely Eat)

 1 1/3 cups nutritional yeast

3 T onion powder

3 T sea salt

1 1/2 T dried basil

1 T garlic powder

1 t dried oregano

1/2 t turmeric for color

 

Grind all ingredients in a coffee grinder or high-powered blender until smooth. Store seasoning in a glass jar

 

 

Can’t “Beet” it Chocolate Cake

From Whole Food American Favorites

2 1/2 cups of raisins Can't Beet it Chocolate Cake
Water to soak raisins
1 cup raw walnuts
3/4 cup canned shredded beets
1 t vanilla
Ener-G Egg Replacer for 2 eggs
1 1/2 cups white wheat flour
1 1/2 t baking soda
1 t baking powder
1/2 t sea salt
1/2 cup cocoa powder

In a 3-cup glass measuring cup, measure 2 1/2 cups raisins. Fill measuring cup with water to the 2 1/2 cup line. Let soak 2 hours. Whisk dry ingredients together in a large mixing bowl. Set aside. Blend raisins and water with walnuts, beets, and vanilla until smooth. Mix egg replacer according to package directions in a separate bowl. Combine with blender ingredients. Pour wet ingredients into dry ingredients. Mix well, but don’t over mix. Pour into 9” round cake pan. Bake at 350 for 20 – 25 minutes. If desired, spread with Chocolate Frosting.

Chocolate Frosting

22 small pitted dates
1/4 cup raisins
1/3 cup walnuts or pecans, raw
1 1/4 cup water
3 T cocoa powder

Soak dates and raisins in 1 1/4 cup water for a few hours for easier blending. Blend all ingredients until smooth.

 

African Yam Stew

1/2 cup black riceAfrican Ya Stew

1 onion, chopped

2 cups chopped mushrooms

2 T fresh minced ginger

2 cloves garlic, minced

1 4 oz can diced green chilis

1 small bunch of kale, finely chopped

2 pounds sweet potato, cut in 1/4 inch cubes

5 cups water or broth

1 T cumin powder

1/2 t ground cinnamon

1/2 t ground coriander

1 14 oz can chopped tomatoes

1 6 oz can tomato paste

3 cups cooked garbanzo beans

1/2 cup no salt natural peanut butter

1/4 cup chopped cilantro

 

Boil 1 cup water, add rice, reduce heat to simmer, cover and cook until tender, 25 – 30 minutes.

Saute onion in a large soup pot until it starts to brown. Add ginger and garlic and saute for 1 minute. Add green chilies, 2 cups water, kale and sweet potato.* Cook until kale and sweet potato are tender. Add spices, tomato products and beans. Cook until heated though. Stir in peanut butter (cashew butter can be substituted), cilantro and cooked rice. 

*Since sweet potato takes longer to cook than kale, I like to cook it ahead of time and add it at the end of cooking. I often keep sweet potatoes on hand in the refrigerator to have for a snack. They are one of the highest nutrient foods and most economical. 

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