Quinoa Salad with Black Bean and Mango

I haven't posted for a long time!  My little man has been keeping me busy, and now I have a new one one on the way.  I think I have convinced my mother and sister-in-law that they need to start posting here as well since I seem to have dropped the ball.  In the meantime I have been inspired to post a yummy summer salad from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.  This recipe only takes 15 minutes if you have leftover quinoa.  The authors suggest serving over lettuce leaves but that is too fancy for me.  

Ingredients
1 mango, peeled and cut into small dice
1 red bell pepper, seeded and diced
1 cup chopped scallions (I used chives instead and put in less than a cup)
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar (I added more but didn't measure)
2 tablespoons grapeseed oil
lime juice to taste (my addition)
1-2 tablespoons agave (optional, my addition)
1/4 teaspoon salt
2 cups cooked quinoa, cooled
2 cups black beans (or 1 can, drained and rinsed)


Directions
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl.  Add the red wine vinegar, grapeseed oil, lime juice, agave, and salt, and stir to combine.  Add the quinoa and stir until everything is well incorporated.  Fold in the black beans.  You can serve immediately or let it sit for a bit for the flavours to meld.  This tastes good chilled and is even better at room temperature.  

Maple Baked Beans

My mom makes the best baked beans.  This is her recipe that she found in Feeding the Healthy Vegetarian Family by Ken Haedrich. 

1 pound dried Great Northern beans
1/4 cup safflower oil
1 cup chopped onions
1 green bell pepper, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1/2 cup maple syrup
1/2 cup canned tomato puree
3 tablespoons apple cider vinegar
2 tablespoons blackstrap molasses
2 tablespoons Dijon mustard
1 1/4 teaspoon salt
1 bay leaf
1/4 cup chopped fresh parsley (optional)
freshly ground pepper to taste

Pick the beans over and rinse well.  Put the beans in a large pot and cover with about 3 inches of water.  Bring to a boil, then boil uncovered for 2 minutes.  Remove from heat and cover.  Let the beans soak for an hour, then drain. 

Cover the beans generously with fresh water and bring to a boil.  Gently boil the beans, partially covered, for 1 to 1 1/2 hours, until the beans are tender but not mushy.  Drain the beans, but this time don't discard the cooking water. 

While the beans cook, heat the oil in a large skillet.  Add the onions, pepper, and celery and saute over medium-high heat for about 6 minutes.  Stir in the garlic, saute for 15 seconds more, then remove the skillet from heat.  Preheat the oven to 325 degrees and get out a large shallow casserole dish. 

Whisk together the remaining ingredients, adding 1 1/2 cups of the bean cooking water.  Transfer the beans, sauteed vegetables, and tomato liquid to the casserole and stir gently to blend.  Cover the casserole tightly with foil and bake the beans for 2 to 3 hours.  Check the progress of the beans every hour, stirring then and checking on the level of the liquid; if it is getting too low, stir in a bit more bean water.  When the beans are done, the liquid should be fairly thick and saucy.  Serve hot.

Vegan Chocolate-Pecan Pudding Pie

 This recipe is from Vegetarian Times.  I made it for my in-laws who are lactose intolerant.  It was a hit.  I will make this again, and the crust was so good that I plan on using it to make other types of pies and squares. I used soy milk instead of rice milk and safflower oil instead of coconut oil.  I also had to add more oil to the crust.

Crust 

1 cup almonds

1 cup pecans

1/2 cup whole-wheat pastry flour

1/8 tsp. fine sea salt

1/2 cup dry unsweetened coconut

8 large dates, pitted and chopped

3-4 Tbs. safflower oil

Filling 

3/4 cup rice milk or soy milk

1/4 cup arrowroot powder

1/2 banana

1 1/4 cups chopped pecans

3/4 cup vegan chocolate chips, melted

1/2 cup maple syrup

1/2 cup dry unsweetened coconut

1/4 cup safflower oil

1 tsp. vanilla extract

Preheat oven to 325°F. To make Crust: Grind almonds, pecans, flour, and salt in food processor to fine meal. Transfer to bowl; stir in coconut. Add dates and oil to food processor; blend until sticky mass forms. Add nut mixture to dates, and process until dough forms. Knead 1 minute. Press into 9-inch pie pan. Prick holes in bottom of crust.

To make Filling: Blend rice milk and arrowroot 30 seconds in food processor. Add banana, and blend 15 seconds. Add remaining ingredients, and pulse until combined. Spread in Crust. Cover edges with foil, and bake 20 minutes. Cool, then chill 2 hours before serving.

Sweet Potato Lentil Soup

This soup is very easy to make and it tastes amazing.  I also like it because the lentils are a great source of protein and iron.  I found this recipe in Vegetarian Comfort Food: Meals That Mom Makes, Without the Meat by Jennifer Warren.  I took out the 2 teaspoons of salt because my vegetable stock contains enough salt.  I use safflower oil, but the original recipe calls for olive oil.  When I don't have leeks on hand I just add another onion. 

1 1/2 cups dried red lentils, rinsed
3 medium onions, chopped
3 carrots, peeled and chopped 
2 leeks, greens removed and whites chopped
2 tablespoons safflower oil
1 tablespoon butter
2 medium sweet potatoes, peeled and chopped
1-2 teaspoons powdered sage
2 bay leaves
6 cups vegetable stock


Put the rinsed lentils in a large bowl, covering with at least 4 inches of cold water.  Let stand for 1 hour.  While the lentils are soaking, peel and chop the vegetables.  


In a large pot, saute the onions, carrots, and leeks in oil and butter on medium heat for 8-10 minutes.  Add the sweet potatoes and saute for 3-4 minutes.  Drain the lentils and add to the pot with the sage and bay leaves, stirring thoroughly.  


Add the stock.  Simmer partially covered, stirring occasionally, for 45-60 minutes, or until the sweet potatoes and carrots are soft.  Using a blender or food processor, puree the soup until smooth, and return to the pot. 

First Birthday Animal Cupcakes

My baby had a fabulous first birthday!  Instead of cake I made sheep, pig, turtle, and chick cupcakes.  The cupcake recipe is from the joy of baking website.  I used safflower instead of canola oil and made a cream cheese icing instead of ganache.  I used the agave cream cheese recipe from weelicious.com, but added maple syrup and extra agave to make it sweeter.

Sheep

To make the sheep I pressed shredded coconut into the icing.  I used confetti candy for the head, chocolate chips for eyes, black licorice for ears, and chocolate mint sticks for legs. 

Pigs 

To create pink icing I added strawberry juice (from frozen berries).  The nose and ears are pink mints, the nostrils are chocolate chips, and the eyes and mouth are licorice laces.

Turtles  

To tint the icing green I added a few drops of liquid chlorophyll that I bought at a health food store. I used green licorice laces for the shell, pecans for the feet, chocolate chips for eyes, and a candy mint leaf cut in half for the head and tail.  

Chicks

I pressed finely shredded coconut into the icing to create feathers.  The beak is an almond, and the eyes and comb are licorice lace.  

Banana Chocolate Cupcakes 

2 cups sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup mashed ripe bananas (about 2 medium sized bananas)

1 cup warm water

1/2 cup milk

1/2 cup safflower oil 

1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Remove from oven and let cool on a wire rack. 

Cream Cheese Icing

1 8 oz package cream cheese, room temperature
1/2 cup butter, room temperature
 6 tablespoons agave nectar

3 tablespoons maple syrup
1 teaspoon vanilla

Place all the ingredients in a mixer and beat on medium to high speed until fluffy.

Sweet Potato and Lentil Bake

I adapted this recipe from Vegetarian Times.  In the original recipe each serving is cooked in a separate foil packet, but I put it in a casserole dish instead. 

Ingredients

2 medium sweet potatoes

1 large red bell pepper, diced

1 cup green beans, chopped

1/4 cup raisins

2 tablespoons sesame oil

1 cup vegetable broth

2 tablespoons minced fresh ginger

2 cloves garlic, minced

1 teaspoon chili paste

1 1/2 cups cooked lentils

Preheat oven to 400 F.  Grease a casserole dish.  Combine sweet potato, bell pepper, green beans, and raisins in medium bowl.  Add oil, and toss to coat.  Season with salt and pepper, if desired.  Whisk together broth, ginger, garlic, curry powder, and chili paste in a small bowl.  Place sweet potato mixture in casserole dish, add sauce, and stir.  Bake 30 minutes or until sweet potatoes are soft.  Serve over rice or quinoa.

Baked Tofu

 

This is my mom's recipe for bbq chicken that I adapted for tofu.  I added onions and cut the salt in half.  It is my husband's favourite tofu recipe.  I serve this tofu over quinoa or rice. 

Ingredients

1 onion, finely chopped

2 tablespoons butter

1/2 cup ketchup

1/3 cup vinegar

1/4 cup brown sugar or agave nectar

2 tablespoons vegetarian worcestershire sauce

2 tablespooons lemon juice

1 teaspoon salt

2 teaspoons chili powder

2 teaspoons mustard powder

Preheat oven to 350 F.  Add butter to a saucepan on medium heat.  When butter has melted, add chopped onions and cook for 5 minutes, stirring occasionally.  Add the rest of the ingredients to the pot.  Stir until combined.  Bring to a boil, then simmer for 10 minutes.  Meanwhile chop tofu into cubes and place in a lightly oiled casserole dish.  Add the sauce and stir.  Bake in oven for 35-45 minutes.  Serve over quinoa or rice.