Author Archives: pinchevegan

Getting Creative With Quinoa

I had a lot of quinoa but wanted to prepare it a bit differently. I decided to caramelize some onions, then sautee some mushrooms and mix it all together. The result was a mild but flavorful pilafy sort of thing that worked great with brown rice syrup and mustard coated brussel sprouts and salad.

Quinoa n Onions Recipe

1 C quinoa

2 C water

1 onion cut in half moons

1 8 oz pack of mushrooms

1 t thyme

3 T olive oil

1 T balsamic vinegar

salt and pepper

Heat olive oil in skillet. Saute onions for 10 minutes uncovered. Add the balsamic vinegar and a pinch of salt, stir and cover. While onions soften and cook, place quinoa and water in another pot with a pinch of salt. Cook covered on medium heat for 25 minutes.  Fluff with a fork and turn off heat.  Stir the onions, they should be light brown, very soft and sweet to the taste. Taste for seasoning and add salt if needed. Remove from fire. In another skillet, heat 1 T of olive oil and saute the sliced mushrooms along with the thyme and another pinch of salt and pepper. When the mushrooms are soft but not soggy, throw them in with the quinoa, add the onions, stir and taste for seasoning. Add salt and pepper if necessary.


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The Versatile Lentil

Per Richard’s suggestion, we had lunch at the Green Gables Cafe. Christian had a soup and I had a lentil patty. It was tasty and seemed easy enough to make so I came home and decided to give it a whirl. I found this recipe from the Moosewood cookbook and made it twice. The first time was good but the second time was better because I added the Arlene sazon. It also happened that the second time Richard was here and just in time for lunch. So it came full circle; Richard, the lentil and us. One big happy lentil patty circle.

Patty party in a bun

Same patty with the cluck and crack free curry


Filed under Dinner, lunch

Healing Soup and TLC

Last Monday I woke up with serious stomach cramps accompanied by nausea and other distasteful digestive system issues. I couldn’t eat and barely kept water down. On the second day of this I was feeling pretty weak so I asked my dear hubs for some TLC and some soup. Although I’m still waiting for the TLC he did make the soup and what a soup it was! It had: kale, sweet potatoes, onions, butternut squash, corn, garlic, tomato, chili flakes, carrots, potatoes and noodles. It was magically healing. Here it is in all its splendor.

Maybe the TLC is in the soup!


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Mad Skills = Delightful Lunch

One very surprising thing about becoming a mom is how limited time becomes. Some days I find myself eating my meals in 5 minute spurts or taking 20 minute nursing breaks between bites. Actually preparing a meal becomes a serious rush. Add to that, days like today when the fridge has remnants of what used to be groceries and lunch becomes a really daunting task. Thankfully some days, I’ve got mad skills which paired along incredible speed result in lunch magic. Today was one of those days.
I made a lettuce-less salad because I only had some parsley which fit quite well with the theme.  Added to that cucumbers, red bell pepper, purple onion, olives, carrots and dressed it with lime, salt and olive oil and got a fresh, tasty salad. I made a tahini sauce/dressing, heated up some pita, and leftover quinoa and had myself a feast.

All the right food groups

Tahini Sauce/Dressing Recipe

1/2 cup tahini

1 lemon or lime

1/4 cup water

pinch of salt

Wisk all ingredients together and taste for seasoning. Add more water if you want it runnier.

It's portable so I can eat and chase Agatha!

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More Breakfast

This is another of the breakfast meals from the Superhero plan. This one is fried mochi drizzled with soy sauce and brown rice syrup with steamed collard greens with ume vinegar. We ate it with a miso soup not pictured here. I know I had promised to wipe the plates before taking pictures but here we go again.

Sweet and salty


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I’d Like To Eat This Daily

One of the days of the Superhero menu you’re instructed to go out to a restaurant. Look at the picture and see if you can guess where we went. Can you also guess who’s trying to swipe some of my tahini drenched salad??

My mouth is watering just posting this


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Superheroes Need Breakfast Too

Here’s one of the breakfast meals from The Kind Life menu. It’s polenta with millet and corn, steamed kale with umeboshi plum vinegar and gomashio, and miso soup. After a breakfast like that, a superhero is ready to face anything, including the scale.

Everything tastes better in Japanese


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Mere Mortals One Week, Superheroes The Next

We apologize for not posting sooner but being a Superhero takes time and dedication. Neither of which we have.

After gaining a few pounds, we decided to return to The Kind Life basics and kick it Superhero style for a week. We haven’t been diligent about taking pictures of all the meals but here’s the first night’s dinner which is also my favorite of the entire week. It’s a quinoa salad, roasted veggies (fennel, celery, butternut squash, beets, parsnips, shallots) and tofu. For some reason the tofu recipe that she has for that night doesn’t work for us, we think she’s missing some part of the instructions so we just made our regular baked tofu. The whole thing is delicious – these roasted veggies take forever but go through a caramelized transformation that makes them amazingly delightful.

I apologize for the soy sauce all over the plate and the unprofessionally scattered parsley. We’re usually in such a starved state that we serve hastily and the plate ends up looking not too picture ready.

We'll clean up the plate next time

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Pink Sauce

We made another easy recipe from the Vegan Yum Yum cookbook. It’s a super creamy tomato sauce kind of like a pink sauce but made with cashews.  If you’re missing the creaminess in a pasta sauce you need to try this one. The picture doesn’t quite do it justice but it was divine!

Creamy goodness

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Milking Almonds

We made our own almond milk and it was so rich and creamy. Much tastier than soy or rice and since it’s home made, it has none of the unnecessary ingredients they put into the commercial versions.  We used this recipe although we didn’t blanch them first, we just peeled them after they soaked. Not sure what’s quicker.  I still haven’t done anything with the leftover almond paste but I’ll post as soon as I find a use for it. So the breakfast pictured here is simple but what makes it special is the almond milk. Try it, again, it’s super easy.

Got almond?

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