Meatless Monday – Butternut Squash with Kale Quinoa Sauté

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Happy Meatless Monday!!! I saw a recipe on MindBodyGreen for a warm kale quinoa salad and was inspired to mix it up and do my own!

Squash is a delicious, satisfying comfort food; combined with kale, quinoa and warm spices it makes a perfect meatless meal.

This recipe is simple and makes a perfect Tuesday lunch.

Ingredients

  • Butternut squash (cubed)
  • Kale one pound roughly (chopped)
  • Onion – one medium (diced)
  • Peppers (your choice) chopped
  • Garlic – minced
  • Lemon – juiced
  • Veggie broth – 1/4 cup
  • Olive oil
  • Smoked paprika – 1/2 tablespoon
  • Cumin 1/2 tablespoon
  • Ginger – one tablespoon (grated)
  • Salt and pepper to taste
  • Quinoa- one cup cooked

Directions

  1. Place squash on a cookie sheet- dust with paprika, cumin and coat with olive oil.
  2. Roast squash at 350° for 25 minutes. Set aside.
  3. Heat olive oil in a large skillet and sauté onions and garlic over medium heat until translucent.
  4. Add peppers and sauté for another five minutes.
  5. Add kale, ginger, lemon juice and broth. Sauté for another eight minutes until kale is tender.
  6. Toss squash, quinoa and kale in a bowl.

Serve immediately.

 

Namaste y’all!!!

 

 

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Brussels Sprouts With Quinoa – Food Yoga

Derailed. My list is dust in the wind. That’s life though, right? Best laid plans and all that? Right now I have work to do and a hunger to quell.

Pish- no worries. In 20 minutes you too can prepare a tasty and nutritious meal for your family. This also allows you to play whatever music you want during dinner (see Annette Bening).

Ingredients

  • Brussels sprouts
  • Quinoa
  • Onion
  • Garlic cloves
  • Fresh oregano
  • Lime juice
  • Salt and pepper to taste

Gently pulse everything (except the lime juice) in your food processor.

  1. Prepare quinoa according to package directions.
  2. Heat 2 T olive oil in a dutch oven oven or pan
  3. Add sprouts mixture
  4. Add lime juice
  5. Gently saute for 2 minutes
  6. Fold in quinoa
  7. Gently saute for 3 minutes
  8. Remove from heat
  9. Slice cherry tomatoes
  10. All done!!!

Namaste y’all!!!

Vegan Diaries – Quinoa Stuffed Peppers

Stuffed peppers are usually healthy idea gone horribly wrong.  A mixture of beef, cheese, rice, tomatoes, onions topped with more cheese sounds amazing but if you’re thinking about your health, not so much.

I don’t think you have to give up flavor when you eat for optimum health.

This brings me to quinoa. It’s magically delicious and good for you.

Now we can flip the script on this meal that was a fat laden calorie catastrophe

Come with me to stuffed pepper heaven. C’mon, don’t be shy.

Ingredients (enough for four fantastic peppers)

  • Quinoa
  • 1 small onion (I used a red one)
  • 2 cloves garlic
  • 1 carrot
  • 1 handful cilantro (or parsely)
  • 5 mushrooms
  • 5-6 stalks of asparagus
  • 3 T olive oil
  • salt and pepper to taste

Preparation

  1. Cook quinoa according to package directions
  2. While the quinoa is cooking put all veggies except for the asparagus and 2 mushrooms into a food processor
  3. Roughly chop the veggies in the food processor
  4. Chop the asparagus and mushrooms by hand (I did this for texture- you may choose not to)
  5. Saute the mixture in a pan with the olive oil
  6. Fold in quinoa once cooked
  7. Stuff yer peppers
  8. Now if you like crisp peppers go ahead and dive in (This is actually quite good on a warm night- and actually I shoved some spring greens in the pepper first. Yes, shoved- that’s a fancy culinary term.)
  9. If a cooked pepper is what you are after, put the stuffed peppers on a cookie sheet in a 350 degree oven for 35-45 minutes or until the peppers are tender.

Go on now- get to cooking.

If you have a tasty stuffing that you’d like to share- please, please do!!! I collect stuffing recipes like…a person who collects stuffing recipes.

Food yoga. It’s real.

Namste y’all.

Vegan Diaries – Black Bean Burgers

I won’t sit here and pretend that a ‘burger’ made from black beans, asparagus and other goodies is the same as a burger made from beef.

It’s not.

It bears no resemblance to a Kobe hamburger. That said, this veggie burger is frackin’ spectacular. Just because one doesn’t eat meat doesn’t mean that one should not enjoy the feeling of eating a juicy sandwich. At least this one writing doesn’t believe such nonsense.

I like burgers. I like the idea of food that I can hold with my hands. And if you are like me, you do too! Store bought veggie patties have tons of sodium and all sorts of ‘gums’ to give the patty shape. Feeling ambitious and a little cocky, I decided to give it a go.

You can thank me after you finish eating. Chewing while your mouth is full is rude. We may be greedy sandwich eaters who eat with their hands, but we do have manners for heaven’s sake.

Ingredients (makes 6-8 medium burgers or 4-6 large ones)

  • 2 cans black beans
  • Small bunch of asparagus
  • 1 small red onion
  • 1 handful of cilantro
  • 1 C bread crumbs
  • 2 cloves garlic
  • 1 T red pepper flakes
  • 2 T olive oil
  • 1 T cumin
  • 1 t salt
  • 1 t black pepper
  • 1 T oregano
  • 1 green pepper
  • 1 C mushrooms
  • 1 haberno or jalapeno (optional)

This recipe couldn’t be easier

  1. Add all ingredients except 1 can of beans, oil and  in the food processor
  2. Pulse all ingredients until combined
  3. Slowly drizzle oil
  4. Transfer burger mixture into a bowl and mix in the second can of beans
  5. Gently form patties
  6. Cook patties in a non-stick pan with olive oil or on a foil lined grill
  7. Patties should be cooked for 5 minutes on each side (gently flip)

I had my burger with a salad and topped with heirloom tomatoes, grilled mushrooms, onions and mustard

Some other great toppings:

  • Avocados
  • Sliced apple or pear
  • Cucumber

Enjoy!!!

Food Yoga – 20 Minute Dinner!! (Quinoa with Brussels Sprouts)

Derailed. My list is dust in the wind. With snow, classes to teach and take a run to the grocery store is no longer a part of the day. That’s life though, right? Best laid plans and all that? Right now I have work to do and a hunger to quell.

Pish- no worries. In 20 minutes you too can prepare a tasty and nutritious meal for your family. This also allows you to play whatever music you want during dinner (see Annette Bening).

Ingredients

  • Brussels sprouts
  • Quinoa
  • Onion
  • Garlic cloves
  • Fresh oregano
  • Lime juice
  • Salt and pepper to taste

Gently pulse everything (except the lime juice) in your food processor.

  1. Prepare quinoa according to package directions.
  2. Heat 2 T olive oil in a dutch oven oven or pan
  3. Add sprouts mixture
  4. Add lime juice
  5. Gently saute for 2 minutes
  6. Fold in quinoa
  7. Gently saute for 3 minutes
  8. Remove from heat
  9. Slice cherry tomatoes
  10. All done!!!

20 minutes and tasty, I spy a great Meatless Monday meal!!!

I did cave and shave a few shreds of asiago cheese, I know…I know…

This is yoga my friends. And sometimes it can be done in 20 minutes.

Namsate y’all.