I was looking for a new dinner recipe when I came across this dish in last month’s issue of Vegetarian Times. Visually, the dish is stunning, and I loved the idea of the simple flavors, but I wasn’t sure how it would translate to my palate. I mean, the dish is basically cooked quinoa, oven-roasted sweet potatoes, avocado and chimichurri sauce. Other than a little salt and pepper, there isn’t any other seasoning to the quinoa and potatoes.
But my first bite put me at ease. The flavor and texture combinations of the sweet potato, avocado and quinoa are out of this world. And the chimichurri added a wonderful brightness and crunch to the dish with the parlsey, lemon juice, garlic, red pepper flakes and paprika. (Ironic, since it’s known for being served with meat dishes in South American cuisine.)
All in all, a wonderful dish that I highly recommend, especially for a weeknight meal since it comes together very quickly.
As we move closer and closer to Thanksgiving (it’s less than two weeks away!), I’m starting to get my lists together. Are you guys getting excited? I know I am. So far, I’m planning on sticking to the basics, much like I did last year, but I do want to tweak a few things for a little variation. I’ve been looking at recipes online, and found a few, along with a few other vegan-related items, that I think you’ll enjoy.
I’m making my Sweet Potato Balls for a Thanksgiving potluck between friends, so I don’t think I’m going to include them on my Thanksgiving Day menu this year. In its place, I’m going to make this Savory Vegan Butternut Squash Au Gratin W/Crispy Shallots.
Soy substitutes if you find yourself allergic to it or just wanting to reduce your consumption.
These quinoa wraps look healthy and delicious! (I think I may need to buy this cookbook to help with my never-ending lunch dilemma.)
Whoa. Vegan bacon from king oyster mushrooms.
I love reading about athletes who decide to go vegan — despite criticism from fellow athletes.
Instead of a pumpkin pie or pumpkin cheesecake, I’m going to make a pumpkin roll this year.
No time for cooking a Thanksgiving feast? If you live in Chicago, the Chicago Diner offers a vegan Thanksgiving carryout menu.
And, finally, here’s some music from Ladyhawke to enjoy while you cook. Have a lovely weekend!
Hey there. I apologize for the lack of posts; I’ve had a stubborn cold for the past week and half. I’m usually not this sick, but, man, this fall has been a doozy. As far as cooking, I did make a lasagna over the weekend, but I had no sense of smell, so it wasn’t my best. Anyway, to get back into the swing of things, here’s a roundup of vegan-related items that I think you’ll enjoy (you can tell I had soup on the brain). I hope you all are well, and if you live on the East Coast, I hope you and your families are safe and sound.
How to stretch pizza dough (I need this lesson).
Stir-fried peas and carrots — looks simple and delicious.
I’m determined to make an authentic pot of miso soup this winter (in other words, not out of a packet).
Vegan caramel sauce — just in time for the holidays.
This Mexican Quinoa Soup could definitely be made vegan.
I’m making this Curried Carrot Almond Soup for our lunches next week.
And, finally, a little Grizzly Bear to take you into the weekend:
Why do short weeks always feel the longest? This week was crazy, so the weekend could not get here soon enough. Here are a few posts that helped me escape from a hectic week. I hope you all are well!!
I really need to make this quinoa and lentil salad for lunch next week (sans the honey).
The difference between baking soda and baking powder (I’ve been told numerous times and still have to look it up).
How to stock your freezer with freezer meals.
Strawberry Basil Lemonade.
Blenders rated by Real Simple (I still want a Vitamix, I can’t help it).
Love, love, love this kitchen (and house), though I’m still on the fence about open shelving (my stuff isn’t that nice to put on display).
I really want these to make Linzer cookies for the holidays (yes, I’m already thinking about the holidays).
This recipe is adapted from the latest issue of Vegetarian Times. It’s extremely cheap to make and very easy to pull together. In other words: my kind of meal! I love that it uses quinoa as the base grain rather than rice. Quinoa cooks faster than rice and is very nutritious.
As usual, I doubled the recipe, and it made a ton of the stuff, so we had plenty for leftovers. Also, instead of adding two cans of black beans, I substituted a can of pinto beans for a can of black beans, which added a little different texture.
Tex-Mex Quinoa with Black Beans and Corn
Serves 2 + leftovers
2 tbsp olive oil
1 tbsp cumin
2 cups prepared black bean soup (I used one box of the Dr. McDougall’s Black Bean Soup as the recipe suggested)
2 cups mild or medium picante sauce
2 cups quinoa, uncooked
1 15 oz. can of black beans, rinsed and drained
1 15 oz. can of pinto beans, rinsed and drained
2 cups frozen corn
6 green onions, sliced
4 tbsp pickled jalapeño chiles, chopped
salt and pepper to taste
Heat the oil in a deep skillet over medium heat. Add the cumin and cook for about 2 minutes. Add the soup, 1 cup of water, 1 cup of picante sauce, and quinoa. Stir and bring to a boil over high heat. Reduce the heat to medium-low and cook for about 12 minutes. By this time, most of the liquid should be absorbed, so add another cup of water. Add the beans and corn and cook for another 10 minutes or until all of the liquid has been absorbed and the quinoa is completely cooked (it will look translucent). Add the remaining picante sauce, green onions, and jalapeños. Add salt and pepper to taste.
Serve with a side of tortilla chips.