Quinoa salad with black beans, avocado, and cumin-lime dressing

Quinoa salad with black beans, avocado, and cumin-lime dressing

Christina is the one who found this salad--she brought it to trapeza a few weeks ago. I've never liked quinoa before, but I really love this salad! It's fresh and flavorful and very healthy. Quinoa is a "grain" (not technically a grain, actually) native to South America that is very high in protein and other important nutrients--it's actually a complete protein, which makes it wonderful for fasting! Here is the original post where Christina found the recipe: http://www.eating-for-england.com/quinoa-salad-beans-avocado/.

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

serves 4-6

1 cup dry quinoa, rinsed (it's very small, so use a very fine mesh strainer)

1 tbsp olive oil or coconut oil

1 3/4 cup water

1 can black beans, drained and rinsed

1 clove garlic, minced

juice of 1 lime

1/2 tsp cumin

1 tbsp olive oil

salt, to taste

1/2 red onion, diced, or a few green onions, sliced

1 red bell pepper, chopped

large handful cilantro, diced

1 avocado, chopped into chunks (2 avocados would be great)

tomatoes in bite-sized pieces—3 Romas, a handful of cherry or grape tomatoes, etc.

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir, cover, and simmer with a lid on for 20 minutes.

Meanwhile, prepare the other ingredients. To make the dressing, mix together the garlic, lime juice, cumin, olive oil, and salt.

When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through. Let the quinoa cool for about five minutes and then stir in the dressing. Add the remaining ingredients and gently stir; adjust seasoning if necessary. Serve warm, room-temperature, or cold.

Leftovers are great—but it might be better to add the avocado and tomatoes at serving time.

Tomato Couscous

Tomato Couscous

Total Time: 30 min
Prep Time: 25 min

Ingredients
1/4 cup sun-dried tomatoes (not oil-packed), finely chopped
12 ounce green beans, trimmed
1 cup Israeli (pearl) couscous
1 pint grape tomatoes
1/2 cup pitted Kalamata olives
1/2 cup packed fresh flat-leaf parsley leaves
1 lemon
2 tablespoons Champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon sugar
Salt
Pepper
1 can no-salt-added pinto beans, rinsed and drained

Directions

In small bowl, cover sun-dried tomatoes with hot water. Let stand.
Heat large covered saucepot of water to boiling on high. Fill large bowl with ice and water. Add green beans to boiling water. Cook 4 to 5 minutes or until crisp-tender; transfer to ice water. When cool, drain well. Cut into 1-inch pieces.
Cook couscous as label directs. Drain, rinse with cold water, and drain again.
Meanwhile, cut grape tomatoes in half and chop olives and parsley.
Into large bowl, from lemon, grate 1 teaspoon peel; squeeze 2 tablespoons juice. Stir in vinegar, oil, sugar, and 1/4 teaspoon each salt and freshly ground black pepper. Drain sun-dried tomatoes well; stir into mixture. Add beans, couscous, grape tomatoes, olives, parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Stir until well mixed.

Sweet Potato Bake Recipe

Sweet Potato Bake Recipe

10-12 Servings
Prep: 35 min. Bake: 20 min. + standing

Ingredients
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger

TOPPING:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened

Directions

Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just for 10-15 minutes or until tender. Drain
Mash potatoes with butter. Add the marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13-in. x 9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.
Bake, uncovered, at 400° for 20 minutes or until browned. Let stand for 15 minutes before serving. Yield: 10-12 servings.

Receipt Pancet

Receipt Pancet.


Half of 1 bag rice noodles soak in hot water for 10 min.

1 cup cut cabbage

1/2 cup cut carrots

1/2 cup cut onion

Optional mushrooms

1/4 cup oil heated, put all veggies fly for 5 min. add 1/2 cup soy sauce and 1 table s. sesame oil. Drain noodles. Then add noodles, mix together and fry covered for 10-15min. Stir occasionally.

Orzo Salad with Corn, Tomatoes and Basil

I got this recipe from Soulemama's blog a few years ago and it's one of our favorites. It's fresh, easy, colorful, and keeps well. The original recipe doesn't have the feta, and it's delicious (and fasting!) without it, but with the feta it's even better.

Orzo Salad with Corn, Tomatoes and Basil

DRESSING:
2 TBSP fresh lemon juice
1 TBSP red wine or red wine vinegar
1/2 tsp black pepper
1 TBSP olive oil
1/2 tsp salt
3 cloves garlic, crushed

SALAD:
1 cup uncooked orzo (half of a box)
2 cups chopped tomato
1/4 cup chopped fresh basil
2 cups fresh yellow corn kernels
1/2 cup vertically sliced red onion
1 cup crumbled feta (or more!)

Prepare all dressing ingredients and place in a jar. Cover tightly and shake thoroughly. Prepare orzo according to package directions. Drain and place in a large bowl. Spoon half of the dressing over the orzo; toss to coat. Let cool to room temp. Add the remaining dressing, corn, tomato, onion, feta, and basil to the pasta. Let stand for at least 30 minutes.

Serves 8.

Cilantro Lime Rice

This is a really nice accompaniment to Asian or Mexican main dishes. Not much harder than regular rice, and very tasty.

Cilantro Lime Rice

2 1/2 cups rice
4 1/4 cups water
1-2 cubes bouillon*
2 cloves garlic, minced
1/4 cup lime juice (or lemon)
1 tablespoon fresh lime zest (or lemon)
2 tablespoons olive (or other) oil
1 teaspoon salt
1/2 teaspoon cumin (sometimes I leave this out--just depends which taste you want)
1/4 cup fresh cilantro, minced fine

Combine all ingredients except cilantro in a pot. Stir with a wire whisk to break up big clumps of seasoning. Bring to a boil, stir again, and cook 15 minutes or until rice is done. Add cilantro and serve.

(adapted from owlhaven)

*My favorite vegan bouillon is Edward and Sons' Not-Chick'n and Not-Beef. A bit hard to find--some Krogers have them in their natural foods section--but a wonderful flavor, not pricey, and healthier than many others.

Habit Forming Potato Casserole

1/2 cup of vegetable oil
1 white or yellow onion, peeled and chopped
1/2 cup of sliced celery
3 - 4 T minced garlic (I use the stuff out of the jar, which really speeds things)
3 large carrots, peeled and chopped up fine
6 or 7 nice sized potatoes, peeled and cut into thick sticks
1 cup of peas
2 - 3 T dried parsley
2.5 teaspoons salt
1/2 teaspoon pepper
1/8 cup of white flour
1/2 cup of Soy milk or water

In a very large frying pan heat the oil over medium high heat and add the onion, celery, and garlic. Cook and stir until onions are golden brown. Add the carrots and cook for a few minutes longer and then add the potatoes, the peas and all of the spices. Cook for an additional 2 or 3 minutes, stirring. Sprinkle the flour over the potato mixture and stir to coat. Add the soy milk or water, a little bit at a time, stirring all the while, until you have a nice creamy sauce coating everything. Place all into a casserole and cook at 400 degrees for about 25 or 30 minutes, or until potatoes are nicely browned on top.

Middle Eastern Barley, Lentil and Rice Pilaf

Recipe from Christina:

Middle Eastern Barley, Lentil and Rice Pilaf

I love the dried fruit in this recipe! It is quick, easy and satisfying. I sometimes add nuts for extra flavor and protein.

1 T oil
1 small onion, chopped
3 cloves garlic, minced
1 t. ground cinnamon
1 t sugar
1/2 cup dry lentils
1/2 cup barley
1/2 cup long grain rice
1/2 cup dried apricots, chopped
1/2 cup raisins
1 t dry mint
Pepper

Heat oil in a medium-large saucepan. When hot, add onions and garlic; saute 2 minutes. Stir in cinnamon and sugar, then add 4 cups water. Add lentils and barley. Cover and simmer gently for 20 minutes.

Add rice, apricots, raisins, and mint. Stir ingredients together, cover the pot again, and simmer 20 more minutes, or until all liquid has been absorbed and it's tender. Season to taste with pepper.

Pomme Du Terre Vinaigrette--French Style Potato Salad

recipe from David Ross-Russo:

RECIPE FOR POMME DU TERRE VINAIGRETTE

(The recipe of the French Style Potato Salad that I take to the church.)

5 lbs of medium to small potatoes un-pealed
1 tablespoon of salt
1 teaspoon of white pepper
3/4 cup of vinegar
1/2 cup of water
1 Tablespoon of powdered mustard
(Or 2 Tablespoons of Dijon mustard)
2/3 cup of Oil (Vegetable or Olive)
One bulb of garlic pealed and chopped fine.
One bunch of Parsley washed and chopped.

Make a FRENCH VINAIGRETTE sauce by combining all above ingredients except Potatoes and Parsley. Put the sauce into a large bowl.

Boil potatoes un-pealed until just done and slightly firm when pierced with a fork but not raw in the middle.

Drain and cover with cold water for a few minutes. When slightly cooled, peal and slice into 1/4 inch slices about 3/4 of an inch square and put into the container with the vinaigrette. (It is important that the potatoes are warm to absorb the oil.) Add the chopped parsley and mix well. Allow to set and marry a few hours or overnight.. Serve at room temperature.

Note: This recipe can be made in smaller quantities by reducing amount of ingredients. Also this authentic French vinaigrette sauce is excellent when poured over many other foods such as cooked or raw vegetables or sliced cold meats or cold fish. This sauce is also the authentic French dressing for salads. (It is very popular and necessary in French cooking.)

To make an excellent Carrot salad, grate raw carrots in the small holes of the grater and cover with the vinaigrette sauce and add chopped parsley.

The vinaigrette sauce is also an excellent marinade for meats or fish before cooking them.

Indian Spiced Cauliflower and Potatoes

recipe from Jenny:

We have really been enjoying Indian-flavored food lately--and this is one of my favorite ways to make cauliflower. It takes a bit more time than some recipes, but it's really worth it.

Indian Spiced Cauliflower and Potatoes

1 (1 ¾-lb) head cauliflower, cut into ¾-inch-wide florets
1 ¼ lb potatoes, peeled and cut into ½-inch cubes
5 tablespoons vegetable oil
½ teaspoon cumin seeds
¾ teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cayenne
½ cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and ¼ teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining ½ teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4-6 side-dish servings.

from smittenkitchen.com

Barley, Black Bean and Avocado Salad

Recipe from Christina:

Barley, Black Bean and Avocado Salad

The recipe originally came from Reader's Digest - I know, what an unlikely place to find a recipe - but I am posting it with my adaptations. I always have adaptations and I never measure, so just tweak it to match your taste. This is very light and fresh, perfect on a warm spring day.

Combine the following in a small saucepan:
1 cup V8 juice
1 cup chicken bullion (vegetable to make vegan!)
crushed rosemary
pinch of salt
several dashes of hot sauce (I use Chipotle Tabasco)

Bring the liquid to a boil and add 1/2 a cup of barley. Cover, reduce the heat and simmer until the barley is tender (how long varies according to what type of barley you have, so keep an eye on it!)

Once the barley is cooked and cooled, add the following:
1 can black beans, rinsed and drained
chopped tomatoes
chopped avocado
chopped green onions
lots of cilantro
couple tablespoons of lemon juice
drizzle of olive oil

Stir it all together and serve either room-temperature or cold.

Roasted Spiced Sweet Potatoes

Recipe from Jenny:

This is what I made for trapeza this past weekend--the main dish variation at the bottom.

Roasted Spiced Sweet Potatoes

Active time: 10 min Start to finish: 45 min

Servings: Makes 4 to 6 servings.

1 teaspoon coriander seeds

½ teaspoon fennel seeds

½ teaspoon dried oregano

¼ teaspoon dried hot red pepper flakes

1 teaspoon kosher salt

2 pounds sweet potatoes (or half sweet, half regular)

3 tablespoons vegetable oil

Preheat oven to 425°F.

Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Main Dish Variation:
Roasted Spiced Sweet Potatoes with Red Lentils

Prepare as above, but only roast potatoes until barely tender. If desired, you can chop the potatoes into smaller pieces. While they are roasting, in a large, heavy-bottomed pot over med-low heat, saute 1 minced onion and 2 minced cloves of garlic in 1 tbs oil until nicely golden and soft (around 10 minutes). When the sweet potatoes are done, add 3 cups water, 2 bouillon cubes, and 1 ½ cups red lentils to the pot. Bring to a boil and dump in sweet potatoes. When it returns to a boil, turn down to med-low and cook, stirring occasionally, 20-30 minutes or till lentils are done and desired state of "mushiness" is achieved. The sweet potatoes will break into smaller pieces and partially dissolve into the lentils. Add salt, if needed, and cilantro, if desired, and serve over rice.

(Adapted from a recipe on smittenkitchen.com)

Carrot Sesame Salad

Recipe from Jenny:

Carrot Sesame Salad

1 lb carrots, coarsely grated (5-6 medium)

1 clove garlic, minced

2 Tbs soy sauce or Bragg's Liquid Aminos

2 Tbs rice vinegar (or half rice, half white vinegar)

2 Tbs roasted sesame oil (or half vegetable, half sesame oil)

1 Tbs honey

1/4 tsp sriracha sauce or Asian chili paste

2 Tbs toasted sesame seeds

2 Tbs chopped cilantro

Mix together well and chill for 30 minutes.

Slightly adapted from a recipe on whatimcookingnow.blogspot.com