Category Archives: Uncategorized

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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On A Roll

This picture does not do the roll justice.

I used some leftovers I had (butternut squash and brown rice) and decided to revamp them, with the help of my savory little friend Nori and what resulted was pure scrumptiousness.

To make it, I just roasted some 3/4 inch wide strips of butternut squash in the oven until they were tender. Then I just pressed the brown rice onto the nori sheet, added the squash and rolled it up with the grace of Masaharu Morimoto (at age five).

Served with some shoyu and a large house salad from the local Japanese restaurant (didn’t have the ingredients for ginger dressing). Perfection!

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WHY?

What is going on here? We followed Alicia’s instructions to a tee and our mochi look nothing like hers.

We need some serious help.

Our pathetic little mochi.

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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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No parecece un sandwich de milanesa?

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The Superhero Diet & Self-Discovery

The best meal of the day: Fried Udon Noodles

Today was my first day on the Kind Diet’s superhero meal plan. I can’t say that I enjoyed most of the dishes (actually I wasn’t ecstatic about any), but I did learn about my personal tastes.

I now know I do not like pine nuts. I also learned about parsnips.

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Cluck & Crack Free Curry Sauce

Better than the original

This is our version of the mustard n’ curry sauce from our favorite non-vegan, take-out eatery Chicken Kitchen. We thought we would have to give their mayonnaise-based, crack-infused sauce up, but with the help of Ricardo el Magnifico, we found the recipe online and made substitutions accordingly.

So here is our vegan version:

12 tsp Organic Vegenaise

1 1/4 tsp Yellow Mustard

1/2 tsp Curry Powder

A little drizzle of Light Agave Nectar

(Add some water and stir if you want a runnier consistency)

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Pink Sauce a la Arlene

Such pretty colors

Another picture from a different angle

Today Mom and I had lunch alone and decided to make the pink sauce that Arlene had recommended. It was really fast and easy with few ingredients (mainly cashews, canned crushed tomatoes, garlic, tomato paste and some fresh basil). Mom did an amazing job of seasoning it, of course, so it came out FANTASTIC! She couldn’t get over how “cheesy” it tasted. It reminded her of the pink sauce at Peppolino, her favorite restaurant in New York City.

-Anita

P.S. We should probably all start signing our name at the end of our entries because there isn’t any way for the readers to know who wrote what.

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    Bienvenidos Anita y Richard!

    Photo tomada por Christian

    Mientras cortaba la torta,pensaba, hojala haya salido bien rica y por suerte, les gusto!

    Slice of vegan heaven! God bless Gna.

    Quise sorprender a los chicos que volvian de Nueva York. Fue una receta del libro nuevo, 1000 Vegan Recipes. Fue bastante facil y voy a probar de hacer el cheesecake.

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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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