If stanning for my own cooking is wrong, then I don’t wanna be right. Addictive, easy Greek quinoa salad, right this waaay!
3 1/2 c vegetable broth
2 c quinoa
1 c grape tomatoes, halved
3/4 c fresh parsley, chopped
1/2 c Kalamata olives, pitted and halved
1/2 c red onion, diced
4 oz feta cheese, chopped
3 T olive oil
3 T apple cider vinegar
3 garlic cloves, minced
1 lemon, juiced
sea salt and black pepper to taste
Combine broth and quinoa in a medium saucepan and bring to a boil. Cover and lower to simmer about 15 minutes, until broth is absorbed and quinoa is fluffy. Transfer to large serving dish.
Stir all other ingredients into quinoa, tossing until evenly coated.
Eat warm or pop into fridge for an hour to let flavors meld. It’s good both ways… I’ve done the legwork.
“Every salad you make, every thing you bake. Every drink you shake every breath you take I’ll be watching you.” – Apollo Aldrich
You might feel suspicious of this recipe at first, but it’s addicting. It’s been a staple in my diet for nine years and never ceases to satisfy.
1/2 c vegan mayo, like this one
2 t lemon juice
1 T nutritional yeast
1/2 T maple syrup
1/4 t sea salt
1/4 t curry powder
1/4 t black pepper
~10 oz Hilary’s World’s Best Veggie Burger*, cooked and chopped
1/4 c seedless red grapes, halved
1 celery stalk, diced
2 T fresh parsley, chopped
whole wheat bread (optional)
*Please don’t skimp and buy a sketchy veggie burger. It doesn’t have to be Hilary’s (see ingredients via link), but it should have a recognizable ingredient list and ideally be organic.
Cook the veggie patties according to package instructions, then chop.
Whisk together the mayo, lemon juice, yeast, syrup, sea salt, curry, and pepper and set aside.
In a separate bowl, combine the patties, grapes, celery, onion, and parsley.
Add mayo mixture to patty mixture and toss until evenly coated.
Serve on toasted bread as a sandwich or over a bed of greens as a salad.
This makes fabulous leftovers because the flavors really meld together in the fridge.
If you have some leftover oil-packed sun-dried tomatoes from the Magic Tofu Quiche, we’re about to put them to work! This is one of those dishes you keep eating when you’re really full because it’s just so. damn. good.
1 1/4 c water
2 1/4 c vegetable broth, divided
2 c Israeli pearl couscous*
pinch of sea salt
pinch of black pepper
5 T olive oil, divided
1/2 c pine nuts
4 garlic cloves, minced
1 shallot, minced
1/2 c black olives, chopped
1/3 c oil-packed sun-dried tomatoes, drained and chopped
1/4 c fresh flat leaf parsley, chopped
*Israeli pearl couscous is imperative to use in this recipe as regular couscous makes a vastly different dish.
Bring water and 1 1/4 c of broth to a boil in a saucepan. Stir in couscous, sea salt, and black pepper. Reduce heat to low and simmer until liquid is absorbed, about eight minutes.
Heat 3 T olive oil in a skillet over medium-high heat. Stir in pine nuts, cooking until pine nuts are toasted and golden brown, about one minute. Remove from heat.
Heat remaining 2 T olive oil in a saucepan. Cook garlic and shallot until softened, about two minutes.
Stir in black olives and sun-dried tomatoes and cook until heated through, about two minutes.
Pour in remaining 1 c broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, about eight minutes.
Combine couscous, sauce, pine nuts, and parsley, mixing well.
This quiche is magical because I spotted a local meat eater going back for seconds. It’s also gluten-free!
“Buckwheat groats” is fun to photograph and fun to say.
1 T ground flax
6 T water, divided
1 c almonds, ground into flour
1 c buckwheat groats, ground into flour
1 t dried parsley
1 t dried oregano
1/2 t sea salt
1 T coconut oil
If you need an ego boost, make a homemade quiche crust.
14 oz block of firm tofu
1 T coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves, chopped
1/3 c oil-packed sun-dried tomatoes, chopped
1 c spinach
2 T nutritional yeast
1 t dried oregano
1 t sea salt
1 t black pepper
1/2 t red pepper flakes
Preheat oven to 350 degrees F and lightly oil a glass pie dish or quiche dish.
Drain the block of tofu and wrap it in a few tea towels or paper towels. Place a couple of books on top of it to press out the water while you prepare the crust.
Whisk flax and 3 T water in a small bowl and set aside.
In a large bowl, stir together the almond meal, buckwheat flour, parsley, oregano, and sea salt.
Stir in the flax mixture and oil until mostly combined, then add the remaining 3 T of water. The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the pie dish. Starting from the middle of the dish, press the mixture evenly into the dish, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350 degrees F for 13 minutes, or until lightly golden and firm to touch.
Increase oven temperature to 375 degrees F.
Break up the tofu block and put into food processor. Process until smooth and creamy. If it doesn’t get creamy, add a tiny splash of coconut milk to help it along.
In a pan, add oil and sauté the onion and garlic over medium heat for a few minutes.
Add the mushrooms and a pinch of sea salt and cook until most of the water cooks off the mushrooms, about ten minutes.
Stir in the basil, tomatoes, spinach, nutritional yeast, oregano, sea salt, black pepper, and red pepper flakes and cook until the spinach begins to wilt.
Remove from heat and stir in the creamed tofu until thoroughly combined.
Pour mixture into the crust, smoothing out until even.
Bake uncovered for 30-35 minutes, until the quiche is golden and firm to the touch.
Cool quiche for 20 minutes on a cooling rack before slicing and serving.
Quiche goes great alongside a simple salad for breakfast, lunch, or dinner.