Black Quinoa Loaf with Lentils, Sundried Tomatoes and Cashews

Black quinoa, green lentils, cashews and sundried tomatoes combined together to make a fabulously delicious and flavourful vegetarian loaf that your whole family will love. Gluten free, hearty, filling, and loaded with protein, fiber and you won't even miss the meat.

120 g Black quinoa 80 g French green lentils 1-2 tbsp Olive oil 1 Onion, finely chopped 2 Garlic cloves, crushed 1 Long red chilli, finely chopped 150 g Raw cashews, plus extra to serve 1 tbsp Tomato paste 120 g Carrot, coarsely grated 70 g Sundried tomatoes, drained and finely chopped, plus extra to decorate 1/2 cup Fresh herbs (parsley, savoury & coriander), finely chopped 2 Large eggs Yoghurt dressing and salad to serve

1. Grease and line the base and two sides of a 25cm x 11cm loaf tin, allowing the paper to overhang on the two sides.
2. Place the quinoa in a bowl, cover with cold water and set aside to soak for 15 minutes. Cook lentils in a large saucepan of boiling salted water for 15 minutes. Drain the quinoa, then add to lentils and cook for 15 minutes or until the lentils and quinoa are tender. Rinse and drain and set aside. Preheat oven to 200C/400F.
3. Meanwhile, heat the oil in large frying pan over medium heat. Add the onion, garlic, chilli and cashews and cook, stirring for 3 minutes. Add the tomato paste and continue to cook for a further 2 minutes, or until the onion is tender.
4. Place the lentils and quinoa in a large bowl. Add the onion mixture, grated carrot, sundried tomatoes, fresh herbs, eggs and season with salt and pepper. Mix well to combine and press into the loaf tin.
5. Arrange extra sundried tomatoes and cashews on top and bake for 40-45 minutes, (covering if browning too quickly) or until golden firm. Leave to cool in the tin. Cut into slices and serve with some yoghurt dressing on a bed of salad.

Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner Published on March 3, 2015 Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor Print this recipe Ingredients: 1 cup cooked quinoa (from 1/3 cup uncooked) 2 tablespoons chia seeds 2 tablespoons hemp seeds 1 cup almond milk 1 cup unsweetened applesauce 1/3 cup maple syrup or honey 2 tablespoons coconut or brown sugar 3 tablespoons coconut oil, melted 1 1/2 teaspoons vanilla 1 cup brown rice flour 4 teaspoons baking powder 1 teaspoon sea salt 3/4 cup fresh blueberries quinoa or rice flour for dusting the blueberries Instructions: Grease 12 muffin cups. Preheat an oven to 375°. In a small bowl, combine the almond milk with the chia and hemp seeds and set aside. In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture. In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined. Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool. Makes 12 muffins

More little bites from Lisa's Kitchen you are sure to enjoy:
Lime Biscuit Thins
Indian-Style Poppy Seed Wafers
Classic Blueberry Muffins
Cornmeal Honey Muffins

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

I've been eating quinoa longer than most people I know knew how to pronounce it. Now that it's trendy, it's more expensive, but I still enjoy eating and sharing ideas for it. It really is almost the perfect grain for both taste and nutrition.

And while quinoa is not a staple of south Indian cooking, that's no reason not to pair its light nutty taste with the hot and tangy tamarind, coconut and spice flavors of the region. I will try almost anything with south Indian ingredients, for that matter! This dish combines quinoa, pumpkin, potato and peas with some of the classic south Indian flavors as well as some not-so-classic ingredients for a rich, hearty, zesty and flavorful side dish that nourishes not only the body but delights the soul.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on February 24, 2015 Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices Print this recipe Quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon sea salt 1/2 teaspoon turmeric Spice blend: 2 tablespoons skinned urad dal, rinsed 2 tablespoons toor dal, rinsed 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns Vegetables: 4 to 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 2 tablespoons tamarind pulp, soaked in 1/3 cup hot water for 40 minutes 2 tablespoons coconut or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves 1/4 teaspoon asafetida 1 large potato, cubed 1 cup unsweetened pumpkin purée 2/3 cup fresh or frozen and defrosted peas 2 to 3 green or red chilies, seeded and minced 1 red bell pepper, seeded and diced 1/3 cup unsweetened dried shredded coconut 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak in the water for 8 hours or overnight. Add the salt and turmeric and bring to a boil, then immediately reduce the heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let stand for 5 minutes and then fluff with a fork. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and chop and set aside. At the same time, soak the tamarind pulp in 1/3 cup hot water for 30 to 40 minutes. Drain, reserving the soaking water and squeezing out as much liquid from the pulp as possible. Set aside. To prepare the spice blend, dry roast the dals, coriander seeds and peppercorns in an unoiled pan over medium heat until they darken a a few shades — about 3 minutes. Let cool and then grind to a powder with a spice blender or in a mortar and pestle. Set aside. Heat the oil in a large skillet or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and curry leaves. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida, stir once, and then add the potatoes, stirring well to combine. Cover and cook, stirring often and adding a few tablespoons of water as necessary if the potatoes stick, for roughly 12 minutes or until the potatoes begin to soften. Stir in the sun-dried tomatoes, pumpkin purée, peas, chilies, red pepper, coconut, tamarind liquid, cayenne and spice blend until well combined. Cover and cook, stirring occasionally, adding more water as necessary, until the vegetables are tender — about 10 minutes. Stir in the salt, lemon juice, and quinoa. Reduce the heat to medium-low and cover and heat for another 3 to 4 minutes. Remove from heat, let stand for 5 minutes, fluff, and serve. Garnish with freshly chopped cilantro if desired. Makes 4 servings

Other quinoa recipes to try from Lisa's Vegetarian Kitchen:
Quinoa Soup with Corn
Minted Tamari Quinoa and Cauliflower with Pine Nuts
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Stuffed Tomatoes

QUINOA CHILI VERDE

Here I am again with another recipe for the Soups, Stews & Chilis collection (I just can't help myself!). This recipe has been in the works since December and I'm finally getting around to adding it to the collection. The poblanos and tomatillos have been sitting in my refrigerator for long enough (not since December though lol). So without further ado, I share with you my recipe for Quinoa Chili Verde. It's a hearty and brightly flavored chili. The tomatillos are what brighten this chili with their citrus notes. I've added just enough herbs and spices to be noticed, I didn't want to overpower it, but you can add more if you like. I used a flavorful vegetable broth so if using water you'll most likely want to up the amounts to suit your taste. My first attempt at this I added tempeh but for this recipe I've left it out. It wouldn't hurt to add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and its an excellent soy product for most!). I also added some corn which adds color and a nice sweetness. For the beans, you can use any mix. I would stick with any mix of cannellini, kidney, pinto or black. This chili is a one pot wonder and will be ready in under an hour from start to finish. You can be sure this green quinoa chili is going to be a nice departure from the usual chili routine. Round up your ingredients and give it a try!  

I know tomatillos and poblanos are in season and abundant during the summer months, but here in California we have them year round tempting me every time I see them to take them home and make something wonderful. Corn is the only ingredient in the recipe that isn't fresh year round so I used 1 cup frozen. Hopefully you can find all the produce in the winter months with ease or you'll have to wait for the warmer season.

The only thing you have to chop and dice are the onion, peppers and tomatillos. I left my tomatillos on the chunky side, they will soften and fall apart, but you can dice them up as small as you like. 

Get ready, gather your ingredients and start cooking!

QUINOA CHILI VERDE

Ingredients

• 1 tablespoon olive oil or 3 tablespoons water 
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 heaping teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
• 2 poblano or Anaheim peppers, de-seeded and diced
• 1 corn off the cob or 1 cup frozen or canned sweet corn
• 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup dry quinoa
• 4 cups vegetable broth
• salt to taste

optional garnish

• avocado, diced
• bunch cilantro, roughly chopped
• tortilla strips
• cashew sour cream or cilantro-lime cashew sour cream

In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too, either on the side or broken up in your chili!

Serves 4 - 6.

Notes:

Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.

You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.

Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.

This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

One of the reasons, among many, that I don't tend to eat out or carry in is because the food that I make in my own kitchen is not only more affordable, but also much more interesting and nourishing than most of the restaurant offerings available. Take this vegan version of a Mexican classic — the burrito. Wraps are among my favorite comfort foods. When you make them at home, you can control the quality and number of ingredients that get all wrapped up.

In this instance, you won't miss the cheese because it's perfectly balanced, packed full of protein, and quite satisfying with a lingering sensation of spice. The inclusion of nutritional yeast as part of the sauce adds taste and texture that is very much like cheese. One of my dining companions was rather surprised when I told him that the meal was vegan, without any cheese, soy or otherwise. It's that good and the meal got rave reviews. I served it up with some baked sweet potato fries and a homemade tomato salsa.

I adapted the recipe from The Oh She Glows Cookbook by Angela Liddon. A fairly recent acquisition of mine, I've only recently started cooking from this creative and innovative vegan cookbook that certainly proves vegan meals and treats never need be boring or lacking in substance. This burrito is a pleasing example. I pretty much stuck with the original recipe, but I did add some black beans for additional protein and texture and spiced it up a bit. I've been following Angela's blog for a while now and when I heard about her cookbook, I just knew that I would have to make space on my shelf. I'm glad I did.

This was on the menu with spicy sweet potato fries on the side and jalapeño salsa.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out Published on December 23, 2014 Hearty and zesty vegan black bean and quinoa burritos with a cashew cream sauce Print this recipe Sauce: 1 cup raw cashews, soaked in water for 4 to 6 hours 1 clove garlic, minced 3/4 cup almond or hemp milk 1/3 cup nutritional yeast 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar or lemon juice 1/2 teaspoon sea salt Burritos: 3/4 cup uncooked quinoa (1 1/2 cups cooked) 1/4 cup dried black beans (3/4 cup cooked) 1/2 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 chilies or jalapeños, seeded and finely chopped 2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 teaspoon paprika 2 cups broccoli florets, cut into small uniform pieces 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped sea salt and fresh cracked pepper to taste 6 10-inch tortillas for wrapping chopped lettuce for garnish and/or as part of the wrap Instructions: Rinse the quinoa and transfer to a medium saucepan. Soak in 1 1/2 cups water for 8 hours or overnight. Separately, rinse the black beans and soak in enough water to cover for 8 hours or overnight. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the liquid is absorbed — about 15 minutes. Remove from heat and set aside. Meanwhile, drain and rinse the black beans, then ransfer to a small saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. While the quinoa and beans are cooking, prepare the cashew cheese sauce. In a blender or food processor, combine the drained cashews, garlic, almond or hemp milk, nutritional yeast, mustard, vinegar and salt. Process until smooth. The sauce should be thick. Add a bit more almond or hemp milk if necessary. To make the burrito filling, heat the olive oil in a large saucepan or wok over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until soft. Add the garlic, chilies or jalapeños and spices to the pan. Stir and fry for another minute or two until fragrant and the onion is coated. Stir in the broccoli and sun-dried tomatoes and fry until the broccoli is tender — about 10 to 15 minutes. Stir in the quinoa, black beans and cashew sauce and season with salt and pepper. Stir well to combine and gently cook for another few minutes, stirring often. To assemble, spoon some of the mixture onto a tortilla, along with some chopped lettuce if desired, wrap it up and serve with salsa. Makes 6 servings

More burrito recipes to enjoy:
Pinto Bean and Avocado Burrito
Jalapeño Breakfast Burritos
Chipotle Black Bean, Millet and Quinoa Burritos

On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer

Audio Accompaniment: Robert Rich

Quinoa Cookies with Dark Chocolate Chunks

Cookies are something you never grow too old to indulge in. Though I've developed more of a taste for savory things, that doesn't mean decadence has to be sacrificed along with flavor. I just use less sweetener generally in my treats and desserts with attention to more wholesome ingredients that contribute plenty of flavor in their own right.

Enter quinoa cookies with fine dark chocolate chunks. These chewy cookies are sweet, but now overly so, with the goodness of nutty quinoa complemented by the chocolate, some vanilla and a hint of almond extract. They are easy to make up and a good way to use up any leftover quinoa and, in my opinion, fine enough to grace any holiday plate too.

Quinoa Cookies with Dark Chocolate Chunks

Recipe by Lisa Turner Adapted from a featured Food52 recipe Published on December 12, 2014 Soft chewy cookies with chunks of dark chocolate baked with the goodness of quinoa Print this recipe Ingredients: 1 cup whole wheat flour 1/2 cup unbleached white flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup coconut sugar or brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup cooked quinoa (1/3 cup dried), room temperature 2/3 cup crumbled dark chocolate Instructions: Preheat an oven to 375° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flours, baking power and soda and salt. In another medium bowl, beat the butter, sugar and honey together until smooth and light with an electric hand mixer. Add the eggs, vanilla and almond extract and beat for another 2 minutes. Mix the dry ingredients into the butter mixture a little at a time, and then stir in the quinoa and chocolate chunks until well combined. Drop small balls of the dough onto the cookie sheets and bake each batch for 12 to 15 minutes until golden. Transfer to wire racks to cool. Makes about 24 small cookies

Sharing this with Nupur's What's with my Cuppa event.

More cookies please:
Peanut Butter Cookies Dough Bites
Blueberry Lemon Cake Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Cayenne Peanut Butter Cookies

On the top of the reading stack: various stacks

Audio accompaniment: Marsen Jules

MUSHROOM QUINOA

The first time I bought quinoa, I cooked it without any seasonings. I tasted it, shrugged my shoulders and then put it back in the pantry. This COULDN'T be the same quinoa that people were raving about could it?

What I found out (much later) was that you have to add stuff (veggies, spices, etc.) to the quinoa and then something magical happens. Quinoa takes on the persona of whatever you cook it with......want beefy? cook it in beef broth, want it spicy? cook it with Rotel tomatoes. You can't goof it up, like I said it's almost magical.

So, lately, I've been experimenting with more quinoa recipes and I have created this new one that I really enjoy.  I hope you do too!!

MUSHROOM QUINOA
3/4 cup chopped onion
6 large mushrooms
1 large carrot
1 cup peas
1 cup quinoa (rinsed and drained)
2 cups beef broth (I like canned beef consume)
2 teaspoons beef bullion (or 2 cubes)
1/4 teaspoon black pepper
1/4 teaspoon cayenne

Prep work: Remove stems from mushrooms and put them in the food processor along with the carrot. Pulse them until they are about the size of a pea. Next hand slice the mushrooms fairly thickly and set aside. Note: add as many of your favorite veggies as you want.

Saute onions then scoot them over to edge of pan. Add the mushrooms and sauté them (in the onion pan) until you get some toasty brown color on the edges.

Put EVERYTHING into the pan and bring to a boil; reduce heat and put a lid on it. Use the same "simmer speed" and cooking time that you would use for rice (about 15-20 minutes) A better description would be, if your simmer is fast.....cook for 15 minutes, if you have it turned down pretty low, cook for 20 minutes. That's it!!  Just fluff it with a fork and eat!!

Depending on how many veggies you pack into this recipe (there is no limit), you should get 5 or 6 cups in the final dish. I freeze it in one cup measures. No need to defrost, just microwave uncovered for 2 minutes. It makes a great (and filling) lunch, with no guilt !!

 

ENJOY !!

 

Quinoa is known as a super food for many reasons. The description of most of those reasons are words that I don't use every day, like flavonoids, phylonutrients, antioxidants, etc.

 

For me, my reasons for enjoying quinoa are: it's quick and easy to prepare, it will take on any seasonings you like and most of all, I can eat a big bowl of this and it doesn't effect my blood sugars very much at all, plus it's gluten free!! I hope you try it.

ROASTED NOURISH BOWL

Life has been very slow lately. I think it must be this time of year and changing season that has slowed me down. I'm not complaining, in fact I quite like it. It's given me a chance to really practice my yoga, spend time with my kids and bake a lot of loafs of bread, mainly these pumpkin and banana breads. I'm obsessed with them at the moment and they've both been amazing recipes, even when making new alterations that I've also added to the notes. Winter hasn't set in yet but I'm prepared for when it does. Between easy vegetable bowls, like the one I'm sharing here which can work for lunch or dinner, and my breads, that I eat in the morning and as a snack or dessert, I'm ready for the cooler months to come. And if you're anything like me...you'll appreciate the simplicity and beauty of this roasted nourish bowl. Late last spring I shared this Everyday Nourish Bowl which is full of fresh vegetables. I thought it'd be a good idea to have a roasted version here too so you can get an idea of, and be tempted by, all the goodness it has to offer. Even in the cooler months, the freshness of the everyday nourish bowl would be great. But really the roasted version is so delicious and perfect for the cooler months. Enjoy every bite...be warm and nourished!

Simply chop your veggies, add them and your beans to a roasting pan, toss in a little oil (or not), add a little salt & pepper and roast. Once done your vegetables should be nice and browned on the edges and fork tender. Feel free to use more or less of the vegetables I have listed. If you can't get them all in that's ok, a various few of the veggies called for will be enough. You can also change up the beans if you like, maybe use another white bean like cannellini or great northern. Other beans have slightly more protein and fiber than chickpeas so if you're looking to get the most protein I'd suggest changing them up. 

Makes a perfect complete meal once you add a grain like quinoa and some fresh spinach. A nice big dollop of hummus and you're all set for a hearty, nutrient dense meal. So much to love about bountiful nourish bowls!

ROASTED NOURISH BOWL

Ingredients

• olive, grapeseed or coconut oil, 1 - 2 tablespoons
• 1 large sweet potato, cut into 3/4" cubes
• 2 large carrots, sliced
• 1 1/2 cups brussles sprouts, halved or quartered
• 1 1/2 cups broccoli florets
• 1/2 large red onion, sliced
• 6 serrano chilis, sliced in half and de-seeded 
• 1 1/2 cups cooked chickpeas or 1 can (15oz) drained and rinsed
• 1 - 2 lemons, cut into six pieces
• mineral salt & fresh cracked pepper, to taste

To serve

• 1 1/2 cups cooked quinoa
• 5 oz. spinach
• 1 - 2 avocados
• big dollop of hummus
• red pepper flakes, to garnish
• hemp hearts, to garnish

Preheat oven to 400 degrees F.

Prepare vegetables: remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the size.

Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 - 45 minutes, stirring half way through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a few minutes. If you have a favorite herb or herb blend, you may consider adding a dash or two before roasting.

In individual bowls, serve vegetables with 1/2 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.

Serves 6.

Notes: 

Vegetables can vary in quantity. Add or subtract to your liking.

Serrano peppers are optional. I personally love the heat they give and they are wonderful roasted! You can sub 3 jalapeno peppers as well.

If you don't have hummus on hand or want to vary it up, try using these dressings and sauces instead: Lemon-Tahini Dressing, Sriracha Cashew Sauce, tahini based Dynamite Sauce or Creamy Tahini Hippie Sauce, For a non-creamy dressing, try this Shallot Vinaigrette.

Cooking quinoa: I had a comment about cooking quinoa so here is my recipe for perfect quinoa.

In a medium size pot, bring 1 3/4 cup water + 1 cup quinoa to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn off heat, remove cover, fluff with fork and let set 10 - 15 minutes.

Perfect quinoa every time! Makes about 3 cups. Feel free to add a little seasoning to the quinoa before cooking like garlic powder, thyme, garlic salt, mineral salt, lemon pepper, everyday seasoning, etc. Or simply season once done. This will give you more than called for in the recipe...leftovers can be served chilled or warmed with your favorite vegetables or fruits.

Chickpea Quinoa Pumpkin Burgers

Holidays are a low key affair with me, and although they are often an opportunity to celebrate with more elaborate food spreads, I really need no excuse to fuss around in the kitchen for hours to create unique and special meals. This past weekend was Thanksgiving in Canada and I went with something easy, preferring not to spend too much time cooking, but as humble as these little burgers might sound, they are actually an exquisite way to celebrate pumpkin season with the company of friends. Just because.

Packed full of protein, these spicy patties with a moist and meaty texture are a perfect vegetarian substitute when the craving for a "burger" hits. Chickpeas provide the base and the addition of quinoa and tahini adds a pleasant undertone of nuttiness to accompany the sweet pumpkin. The mingling of flavors is hard to resist, as is the fragrance that fills the kitchen while they are baking, and an experience your palate won't soon forget. Yes, they are that good.

I served them up with tomato chutney and a yogurt tahini lemon sauce and some mini naan breads. Eat them as burgers between bread or just as they are with chutneys and sauces and a side serving of vegetables to fill out the meal.

Note: Roasting the pumpkin brings out the natural sweetness, but if you don't want to roast it, cook according to your preference. Make sure to save the seeds for roasting later as they make for a delicious and healthy snack.

There is no reason at all to limit your intake of pumpkin to just a few months of the year. Instead of relying on canned pumpkin purée, consider taking advantage of the harvest and freeze small bags of roasted pumpkin for future use.

Chickpea Quinoa Pumpkin Burgers

Recipe by Lisa Turner Published on October 14, 2014 Moist, nourishing and flavorful spiced vegan burger patties made with ground chickpeas, quinoa and roasted pumpkin Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked) 1/3 cup quinoa (1 cup cooked) 1 1/2 cups roasted pumpkin, mashed 1/4 cup sun-dried tomatoes 1 small red onion, chopped 1 clove garlic, minced 1-inch piece ginger, minced 1/3 cup fresh parsley, chopped 2 jalapeños, seeded and chopped 2 tablespoons tahini 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace or nutmeg 1 teaspoon baking powder 2/3 cup chickpea flour (besan), or as needed 1 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the chickpeas, cover with water, and soak for at least 8 hours or overnight. Meanwhile, rinse the quinoa and soak in 2/3 cup water overnight in a small saucepan. Drain and rinse the chickpeas, transfer to a medium saucepan, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are soft, about 1 hour. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the water has evaporated, about 15 minutes. Set aside to cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. To roast the pumpkin, cut it in half, scoop out the pulp and seeds, and transfer to a baking dish with a small amount of water. Bake in a preheated 350° oven until fork tender — 40 to 50 minutes, depending on the size of the pumpkin. Let cool and remove the skin. Mash with a fork or potato masher and set aside. When the chickpeas are cooked, drain and transfer to a food processor. Pulse into a fine meal. Add most of the onion, the garlic, ginger, parsley, jalapeños, sun-dried tomatoes and tahini and pulse until smooth. Put 1 1/2 cups of the roasted and mashed pumpkin in a large bowl. Stir in the chickpea mixture until well combined. Stir in the remaining onion, spices, quinoa, and salt and pepper. Add enough chickpea flour to get a mixture that is moist but dry enough to shape into patties. Chill for 30 to 60 minutes. Line a baking sheet with parchment paper and preheat an oven to 375°. Shape the chickpea pumpkin mixture into 2 to 3 inch patties and transfer to the baking sheet. Bake for 15 to 20 minutes per side until golden. Serve as burgers with chutneys or just as they are with your favorite condiments and a side salad. Makes 12 to 14 burgers

Other pumpkin recipes you may enjoy from Lisa's Kitchen:
Indian Chickpea and Pumpkin Soup
Pumpkin Scones
Pumpkin Gingerbread Waffles
Refried Beans with Pumpkin

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: Off the Sky

MEXICAN QUINOA SKILLET

A friend of mine tipped me off to this fantastic recipe at http://damndelicious.net  It provides that COMFORT FOOD taste AND it is totally healthy for you (a rare combination)!! This recipe is super quick and easy to make!!  It is definitely going directly into my 5 star recipe box and I will be freezing single portions of it for my busy day quick hot lunch!! I even enjoy this cold!!

 

In a large skillet place:
1 tablespoon canola oil
2 cloves garlic minced
1 seeded and chopped jalapeno (optional)
1/2 cup chopped sweet onion 
 
Saute above ingredients for a couple of minutes or until the onion starts to smell sweet, then add:

1 cup quinoa
15 ounce can drained kidney (or black) beans
1 cup beef broth (or vegetable broth)
14.5 ounce can fire roasted tomatoes (undrained)
1 cup corn  (I used frozen)
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounce can diced mild green chiles

Sautee onions, then add everything else. Stir well, and bring to a boil. Lower heat and put the lid on and simmer for 15-20 minutes (depending on how hot your pan is).  After 20 minutes:

Turn off the heat and add:
1 peeled and diced avocado
Juice of 1 lime (optional)
2 tablespoons chopped fresh cilantro (optional)

Toss and serve immediately.

NOTE: leave out the jalapeno if you don't like spice-heat.

NOTE: Quinoa is a high protein grain that is VERY healthy for you and is an excellent addition to anyone dealing with diabetic issues.

NOTE: When I don't include the jalapeno, I increase the chili powder to 3 teaspoons.

NOTE: This freezes very well (before you add the avocado). I put it in one cup containers and freeze them.  To eat, put it in the microwave frozen and heat for 2 minutes, THEN add the avocado. It makes a great lunch.

NOTE: My all time favorite way to eat this (and maybe it is just me), but I love it steaming hot, topped with a scoop of fat free cottage cheese.  Yum.

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Considering how much food I share here on my space, it might come as a surprise to some readers that my appetite is not always the best. I suppose that is one of the reasons I take such care to make good food with a kick to stimulate hunger.

Also, again perhaps because of my petite appetite, I adore little bites, such as falafels which were on the menu again recently. These are not your most traditional falafels as chickpeas don't show up here, but French lentils, quinoa and soft goat cheese surely make for a unique, creamy falafel with a wonderful nutty and peppery flavor. These baked falafels are crisp, though they almost literally melt in your mouth. To make the dinner more filling as I was sharing with friends, I served them up in pita pockets, and with a dill pickle on the side and served with a divine coconut and fenugreek sauce with sun-dried tomatoes, you really don't need anything else except perhaps a side salad.

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Recipe by Lisa Turner Adapted from Feasting at Home Cuisine: Middle Eastern Published on September 20, 2014 Crispy baked falafels with a creamy, nutty and peppery French lentil, quinoa and goat cheese interior, served with a delicious, tangy and zesty coconut, fenugreek and sun-dried tomato sauce Print this recipe Ingredients: 1 cup French (Puy) lentils 1 teaspoon fennel seeds 1/2 teaspoon turmeric 1/2 cup quinoa 2 tablespoons tahini 1 large clove garlic, minced or crushed 1/2 cup fresh cilantro or parsley 6 oz (170 g) soft goat cheese, room temperature 1 teaspoon sea salt, or to taste 1 tablespoon olive oil Coconut-fenugreek sauce 4 to 6 sun-dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1 jalapeño, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 large tomato, diced 13 1/2 oz (400 mL) can coconut milk 1 tablespoon dried fenugreek (methi) leaves 1 teaspoon coconut sugar 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the lentils and transfer to a medium saucepan and cover with water. Add the fennel seeds and turmeric and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender — about 30 minutes. Drain and set aside. Meanwhile, rinse the quinoa and transfer to a small saucepan and cover with 1 cup of water. Bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed — about 15 to 20 minutes. Let sit for 5 minutes, then fluff with a fork and set aside. While the lentils and quinoa are cooking, soak the sun-dried tomatoes for the sauce in hot water for 30 minutes. Drain and finely chop. Set aside. To make the falafel, pulse together the lentils, quinoa, tahini, garlic, cilantro or parsely, goat cheese and olive oil in a food processor until combined. Transfer to a bowl, cover, and let refrigerate for 1 hour. Prepare the sauce. Heat the olive oil in a medium saucepan or large skillet over medium heat. When hot, add the garlic, ginger and jalapeño. Stir for a few minutes to soften, then add the turmeric, cumin, coriander and cayenne, and stir for another minute. Now add the fresh and sun-dried tomatoes and continue to cook, stirring often, until thickened — about 8 minutes. Pour in the coconut milk, stir in the fenugreek leaves and sugar, and continue to simmer until thickened to your desired thickness. Stir in the salt, pepper and lime juice, and simmer for a few minutes longer. Preheat an oven to 400° and line a baking sheet with parchment paper. Shape the falafel mixture into small balls and bake for 20 to 25 minutes, turning once during the cooking time. They should be slightly browned and crisp. Serve the falafels with a generous helping of warm sauce. I decided to serve them up "burger" style and stuffed them into a pita pocket with some sauce and a few dill pickles on the side. Makes 20 falafels or 4 to 6 servings

I'm sharing this with lovely Jac's Bookmarked Recipes.

Other little bites to enjoy:
Baked Quinoa Falafel Bites
Green Pea Falafel
Chickpea Potato Koftas with Ricotta Cheese
Split Pea Cilantro Dumplings in a Coconut Curry

On the top of the reading stack: The New Criterion

Audio Accompaniment: Carbon Based Lifeforms

CURRY ROASTED CAULIFLOWER & QUINOA SALAD

Get ready for a different flavor sensation! It's a nice balance of sweet, a bit of tang and curry flavor that I just can't get enough of. If you love roasted cauliflower and the combination of ingredients in this salad, I have no doubt you will find this to be a great addition to your meal rotations.

This recipe came about from a recent trip to a small grocery store near me. I picked up a version they had and thought it was good enough to recreate for the recipe collection. The quinoa is my own addition, I wanted to add some protein and extra fullness to the salad. The remaining ingredients are almost the same. I did have to guess at the dressing but it came out perfect, even better than theirs I think...much less oily. This can easily be a side salad or a full meal. Great for to-go lunches as well, can be served at room temp or chilled. 

To all of those who have picked up a copy of THE ARCHIVES VOL 1, thank you so much! :)

Roast your cauliflower and prepare your quinoa...



Mix the dressing and gather the rest of the ingredients...



toss everything together and you're ready for a flavorful and filling salad!

CURRY ROASTED CAULIFLOWER & QUINOA SALAD

Ingredients

• 1/2 cup dried quinoa
• 1 cup water (or just under)
• 1 large head of cauliflower
• 1 medium apple (I used Fuji), cored and diced
• 1/2 cup golden raisins
• 1/3 cup shredded coconut

Dressing

• 3 tablespoons grapeseed or olive oil
• 2 - 3 tablespoons apple cider vinegar 
• 1 tablespoon dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon lemon or orange juice
• 1 tablespoon water
• 2 teaspoons curry powder
• mineral salt & fresh cracked pepper, to taste

Preheat oven to 425 degrees F. Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool. 

Rinse your quinoa using a fine mesh sieve (honestly, I usually skip this part but have it here for good measure. Don't feel you have to do it but you may find that you prefer it that way.) In a medium pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn heat off, uncover and let rest for 15 minutes. Fluff with a fork and set aside.

In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like. 

In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat. 

Serve at room temperature or chilled.

Serves 4

Notes:

If you know and love the Orange Muscat Champagne Vinegar from Trader Joe's, or elsewhere, this is a great place to use it! Use it in place of the apple cider vinegar.

Sub in a tablespoon or so of water for the oil. Try using 1 tablespoon oil and 2 - 3 tablespoons water.

Feel free to use regular raisins or currants. Cranberries may even be a nice change up.

For my quinoa, I buy one bag each of white and tri-color and mix them together creating a nice blend of color and texture.

Enjoy this flavor combination, it's delicious!