This is so good and makes great leftovers!
- 2 c Quinoa
- 2 c water
- 2 c baby or shredded kale
- 1/4 c pine nuts, toasted
- 1/4 c raisins or dried cranberries
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.
Stir in remaining ingredients and serve.
Serve 4 – 6.
Hearts of Palm is a great substitute for crab – it looks like crab and has a similar texture. Be sure to rinse them well and dry them before using.
- 1 c vegan mayo
- 1 tbsp ketchup
- 1 tbsp Dijon
- 1 tsp hot sauce
- 1 tsp vegan Worcestershire
2 tbsp minced red bell pepper
Combine and chill till ready to use.
- 1 sheet, toasted nori, ground fine in a food processor
- 2 cans hearts of Palm
- Grape seed oil
- 1/4 c diced onion
- 1/4 c diced red bell pepper
- 1 tbsp nutritional yeast
- 1 tbsp old bay
- 3 tbsp vegan mayo
- 2 tsp arrow root
- Salt and pepper
- 1 c panko
Heat 1 tsp oil in a small sauté pan and cook onions and peppers till soft – 3 min or so.
Drain the heats of Palm, rinse and dry. Pulse in a food processor with nori until crab like consistency.
Combine with onion, bell pepper, mayo, 1 tbsp old bay, nori, nutritional yeast, arrowroot, and salt and pepper in a large bowl and stir to combine. Refrigerate 30 min.
Combine panko and old bay in a bowl. Form heats of Palm mixture into cakes and coat with bread crumbs. Chill for an hour or u til ready to cook.
Preheat over to 425. Spray a pan with olive oil, place cakes on pan and Spray. Bake for 15 min until golden and flip baking on other side for an additional 10 – 15 min.
You can also pan fry over medium heat.
Serve with remoulade sauce.
Makes about 12 cakes.
This is so good! Perfect for a weeknight dinner or lunch.
- Daikon, julienned
- 1 carrot, julienned
- 1/2 English cucumber, julienned
- 1/2 c rice wine vinegar
Combine in a bowl and set aside.
Red Curry Roasted Portobellos
- 1 c coconut milk
- 1 tbsp lime juice
- 2 tbsp Thai Red Curry Paste
- 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick
Preheat over to 425
Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.
Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.
This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!
- 3 lb red potatoes
- 1 lb bacon
- 1 onion, chopped
- 3 tbsp flour
- 1/3 c sugar
- 1/4 c packed brown sugar
- 2 tsp salt
- 1/2 tsp pepper
- 1/3 c Apple cider vinegar
- 2 c water
Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.
In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.
Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.
Cook on low for 3 – 4 hours.