made up Shepherds Pie
I cooked a potato in the microwave and when it was done I chopped it up and put it in the bottom of a small casserole dish. I put gravy over the potato, then added corn and beans, some quinoa on top, more gravy and then some vegan cheese I had left over. I put it in a 350 degree oven until it was hot and bubbly.
It was pretty good considering I just threw several things together :D
I love you all!
Cheryl
1 vegetable bouillon cube
2 c. water
½ t. onion powder
Few dashes of garlic powder
2 heaped T. nutritional yeast
1 ½ t. soy sauce (I used Bragg’s Liquid Aminos)
½ t. ground mustard
¼ - ½ c. flour or as needed for preferred thickness
(I used ¼ c. spelt flour. You may also use brown rice flour
1 T. vegan butter (I used coconut oil)
Sea salt and pepper to taste
Optional: Add a pinch of dried sage
Combine all ingredients in a pot and bring it to a boil. Simmer over low heat for a few minutes.
1 T. vegan butter (I used coconut oil)
Sea salt and pepper to taste
Optional: Add a pinch of dried sage
Combine all ingredients in a pot and bring it to a boil. Simmer over low heat for a few minutes.
Herbed Quinoa
2 c. quinoa
4 c. water
2 c. cauliflower, chopped
Cook until water is absorbed. Cool and fluff with fork.
Add:
3 cloves minced garlic
2 T. lemon juice
2 T. Bragg’s Liquid Aminos
¼ c. Olive Oil
(These are all approximate measures; make it to suit your taste)
Add:
Fresh chopped herbs (basil and dill are great or you may try cilantro which is tasty)
Chopped, sliced or slivered almonds or pine nuts (Add as many or as little as you like)
Mix all the above together and serve.
Ursula’s Quinoa Salad
1 big onion chopped
2 cloves of garlic
1 T. of olive oil
4 c. of water
1/2 c.- 3/4 c. of fresh cilantro (I put it in the chopper or sometimes in the blender)
1 t. salt, or a little more to taste
1 hot pepper or red or green sweet pepper
2 c. of frozen peas
2 c. of quinoa
Sauté the onion and garlic in oil, add water, cilantro, salt, peas, and quinoa. I usually cut a hot pepper in half without the seeds and place them on the top of everything and put the lid on till it boils then I lower the temperature to simmer for 20 minutes.
Once ready if you don't want the hot peppers just remove them, they add a nice flavor to the quinoa. If you use sweet peppers you could probably chop them. I like the little spice it adds to the dish.
by Cheryl, Barbara's daughter
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Fresh Caprese Quinoa Salad
1/2 c. quinoa
8 oz. fresh mozarella
1 carton grape tomatoes, halved
fresh basil
2 T. olive oil
salt & pepper
1. In a medium sized pan, bring 1 c. water and quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!
2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.
1 big onion chopped
2 cloves of garlic
1 T. of olive oil
4 c. of water
1/2 c.- 3/4 c. of fresh cilantro (I put it in the chopper or sometimes in the blender)
1 t. salt, or a little more to taste
1 hot pepper or red or green sweet pepper
2 c. of frozen peas
2 c. of quinoa
Sauté the onion and garlic in oil, add water, cilantro, salt, peas, and quinoa. I usually cut a hot pepper in half without the seeds and place them on the top of everything and put the lid on till it boils then I lower the temperature to simmer for 20 minutes.
Once ready if you don't want the hot peppers just remove them, they add a nice flavor to the quinoa. If you use sweet peppers you could probably chop them. I like the little spice it adds to the dish.
by Cheryl, Barbara's daughter
_________________________
In searching for an image for this post (see top), I decided to just post the recipe too.
Dee
1/2 c. quinoa
8 oz. fresh mozarella
1 carton grape tomatoes, halved
fresh basil
2 T. olive oil
salt & pepper
1. In a medium sized pan, bring 1 c. water and quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!
2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.
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