Quinoa with broccoli pesto

This is a hearty quinoa dish for broccoli lovers, and makes for a nice almondy-twist on pesto.  Adapted from 101 Cookbooks.

Ingredients

1 c quinoa
5 c raw broccoli, cut into small florets and stems
2 medium garlic cloves
2/3 c slivered almonds, toasted
1/3 c grated Parmesan
2 big pinches salt
2 T fresh lemon juice
2 T olive oil
3 T heavy cream
1/2 zucchini, cut lengthwise and into 1/4" half moons
2 green onions, sliced thinly
handful slivered basil
1 avocado, sliced thinly
1/2 c feta, crumbled

Instructions

1) Heat quinoa and 2 c water in a medium saucepan until boiling - reduce and simmer until water is absorbed and quinoa is fluffled up, about 15 minutes or according to package instructions.  Drain any extra water and set aside.
2) Blanch zucchini and broccoli by bringing a small pot of water to a simmer - add a big pinch of salt, stir in veggies.  Cover and cook for 2 minutes, just long enough to take the raw edge off.
3) Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
4) Make broccoli pesto puree by combining 2 c cooked broccoli, garlic, 1/2 cup almonds, Parmesan, salt, lemon juice, oil, and cream in a food processor
5) Toss cooked broccoli and zucchini, remaining almonds, green onions, and basil with quinoa.  Serve sprinkled with avocado and feta, and with dollops of pesto.

Couscous and lentil summer salad

This is a fresh and clean tasting summer salad, with lentils mixed in to couscous to provide added texture and protein.  Adapted from Kitchen Treaty

Ingredients

1 c green lentils
1 c israeli couscous
1 c kalmata olives, chopped
3/4 c red onion, diced and rinsed with cold water (this removes the intense onion-y flavor)
1/2 c chopped fresh herbs (parsley, basil, dill, etc.)
3/4 c feta cheese, crumbled
1 c cherry tomatoes, chopped
1/2 red pepper, diced
3 T balsamic vinegar
2 T fresh lemon juice
1 T dijon mustard
1/2 t honey
2 cloves garlic, minced
1/4 c olive oil
salt and pepper to taste

Instructions

1) Fill a medium saucepan with ~6 cups of water and bring to a boil.
2) Rinse lentils under cold water, add to the saucepan, reduce to low heat and cover, simmer for 10 minutes.
3) Add the couscous, cook for 10 minutes (or whatever cooking time on package is) until lentils are tender but not falling apart, and couscous is al dente.
4) Strain lentils and couscous and rinse well with cold water.
5) In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, feta, and herbs.
6) To make the dressing, combine balsamic, lemon juice, dijon, garlic, honey, and olive oil.
7) Pour dressing over salad and toss to coat. Season to taste with salt and pepper.

Quinoa salad with egg, zucchini, and avocado-cilantro dressing

This is a delicious and summery quinoa salad, adapted from 101 Cookbooks.

Ingredients

1 large avocado, ripe
juice of 1 lime
1/4 c lightly packed cilantro
1 clove garlic
1/4 c plain yogurt
1/2 c water
1/2 t salt
2 T mayonaisse
4 large eggs
1 large zucchini, cut into 3/4-inch thick coins
2 T extra-virgin olive oil
couple pinches of fine grain sea salt
1 cups quinoa, cooked according to package instructions
handful pine nuts, toasted
1/4 c feta, crumbled
1-2 c fresh spinach, chopped finely
2 T chopped cilantro
1/4 c cooked corn (optional)

Instructions

1) Prepare the avocado-cilantro dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, salt, and mayonaise with a hand blender, and set aside.
2) Hard boil three eggs and set aside.  (Try this technique: place eggs in a medium pot and cover with cold water by 1/2 inch.  Bring to a gentle boil, turn off heat and cover.  Let sit for 7 minutes, then dunk eggs in ice water to stop cooking.)
3) Use a grill pan (or a normal pan if you don't have one) to cook zucchini: heat olive oil over medium heat and cook zucchini for ~5 minutes on each side.
4) Crack and peel each egg, then cut into quarters.
5) Toss quinoa with zucchini, spinach, feta, cilantro, and corn (if using).
6) To assemble salad, top quinoa mix with avocado sauce and slices of egg.

Quinoa salad with avocado, feta, and spinach

This salad is an adaptation of a Marks & Spencer salad.  It is a fresh, summery salad that provides a nice alternative to couscous.

Ingredients

6 T creme fraiche
1 T mayonaise
3 T lemon juice
1 clove garlic, minced
1 T olive oil
1 c quinoa
1 avocado, cut into small cubes and sprinkled with lemon juice to keep fresh
handful of basil, chopped
100g feta, crumbled
2 cups spinach, chopped coarsely
handful of toasted seeds (sunflower or pumpkin is best)

Instructions

1) In a large saucepan, combine quinoa with 2 cups water and bring to a simmer.  Cover and cook for 15 minutes over low-medium heat, or until quinoa is soft but still firm.
2) Combine creme fraiche, mayonaise, lemon juice, garlic, and olive oil to make a sauce.  Set aside while the quinoa finishes cooking.
3) When the quinoa is done cooking, place it in a large bowl, and combine it with the feta, basil, spinach, and seeds.  Sprinkle with lemon juice to keep the avocado fresh.
4) Serve the quinoa into individual portions and sprinkle with avocado and dressing.

Barley Risotto with lemon and creme fraiche

This is a delicious and fresh take on risotto: the barley adds a chewy texture, the lemon zest as a fresh twist, and the creme fraiche ensures the creaminess of a non-rice based risotto.  Adapted from 101 Cookbooks.

Ingredients

olive oil for frying
1 medium onion, chopped finely
2 shallots, chopped finely
3 cloves garlic, chopped or minced
2 c pearled barley
1 c white wine
6 cups light vegetable stock (make sure it is not too salty!)
grated zest of 2 lemons (add more if you want it really lemony)
1/2 c grated parmesian
1/2 c creme fraiche
3 handfuls of spinach, chopped
1/4 c toasted pine nuts for garnish

Instructions

1) Heat 1-2 T olive oil over medium-high heat in a large soup pot, and saute shallots, onions, and garlic for about 4 minutes, until the onions begin to soften
2) Add barley, a dash more olive oil, and stir until coated, cooking for about 1 minute.
3) Add white wine and simmer, 3-4 minutes, until the majority of the liquid has been absorbed.
4) Lower heat to a gentle simmer, and add stock 1 cup at a time, letting the barley absorb most of the stock between additions.  Stir regularly so that the grains cook uniformly, and cook for about 40 minutes, until the barley is soft enough to eat.
5) When the barley is cooked, remove from heat and stir in the lemon zest, parmesian, creme fraiche, and greens.
6) Season with salt and pepper, and garnish with pine nuts.

Beet and Carrot Quinoa Salad with Tahini Dressing

Thank you to my good friend Emma Preston for this delicious recipe.  The tahini dressing is key - it provides a good, tangy finish to the veggies and quinoa.

Ingredients

1 c quinoa
2 c water
oil for frying
1.5 c grated carrot
1.5 c grated beet
pumpkin (or mixed) seeds
1 onion, chopped
1 head broccoli, florets only (cut into bite-sized pieces)
1 block tofu, cut into small strips
1/4 c soy sauce
3 T cider vinegar
1/3 c tahini
1/3 c water
2 T vegetable oil
1 clove garlic, pressed

Instructions

1) Cook quinoa as directed, or simmer gently in water for 15-20 minutes, until tender but still crunchy and all water is absorbed.  (You can add more water if you need to).
2) Fry onions in 1 T oil on medium-high heat until gold brown and slightly crispy, about 10 minutes. Set aside.
3) After onions are cooked, in the same pan fry tofu in a few T oil until golden brown.  (The best method for this is to press all of the water out of the tofu before cutting it, and then to fry it on each side with minimal flipping for 5-7 minutes.) Set aside.
4) Soak broccoli in boiling water for 3-4 minutes, until tender but still very crunchy. Drain out of water and set aside.
5) For the sauce, combine soy sauce, cider vinegar, tahini, water, vegetable oil, garlic and mix well.  If you want a thinner sauce you can add more water.
6) Keep carrots, beets, seeds, tofu, and brocolli separate, or combine with quinoa and dressing.  Serve hot or cold.

Nectarine Chickpea Couscous

This simple and tangy dish goes well with any Mediterranean dish.

Ingredients

1 c couscous

1 2/3 c water, boiled

2 nectarines, chopped

4 T fresh lime juice

2 T honey

2 T olive oil

1/2 t salt

1 t cumin

1 t coriander

1 can chickpeas, drained

2 T fresh parsley, chopped

olive oil for frying

Instructions

1) Fry chickpeas in a few T olive oil until golden brown, about 7 minutes. Drain on a plate covered in a paper towl.

2) Combine lime juice, honey, olive oil, salt, cumin, coriander and set aside.

3) Combine couscous with boiling water, cover, and let stand for 5 minutes.

4) Toss couscous with sauce, nectarines, chickpeas, and parsley.

Lemon-Scented Autumn Couscous

This is a delicious way to use up leftover roasted squash and zucchini.  This dish can be modified to use other vegetables and nuts, although I find this to be a particularly delicious combination.

Ingredients

1.5 c couscous
2 c water (or whatever proportion your couscous package calls for)
1 c roasted squash, cut into small chunks
2/3 c feta, chopped
1/2 c walnuts, chopped and toasted
1/2 c dried cranberries
1 zucchini, chopped
zest of 1/2 lemon
1/4 c olive oil
2-4 T lemon juice (depending on what you prefer)
1 clove garlic, crushed
salt and pepper to taste
oil for frying

Instructions

1) If you haven't roasted your squash yet, set the oven to 375F and bake on an oiled tray for about 30 minutes, until tender and slightly browned.
2) Combine the lemon zest, olive oil, lemon juice, and garlic.
3) Heat 1t oil in a non-stick pan on medium heat, and saute the zucchini for 5 minutes, until tender.
4) Cook the couscous according to the packages instructions - this usually involves pouring boiling water over the dried couscous and covering for several minutes.
5) Combine the cooked couscous with the squash, feta, walnuts, zucchini, and cranberries, and then add the olive oil-lemon mixture.  Toss well to combine, and serve warm or chilled.

Quinoa Salad with Feta, Pesto, and Sun-dried Tomatoes

Adapted from 101 Cookbooks.  This is a weird but surprisingly awesome quinoa dish, somehow all of the flavors come together really nicely.

Ingredients

2 shallots, minced
1 c quinoa
1 c corn
1.5 c fresh spinach
1 block extra firm tofu
1/2 c pesto (jarred is okay, but if you can use fresh)
1/3 c pumpkin seeds, toasted
1/3 c sun-dried tomatoes, chopped finely
1/3 c feta, crumbled
olive oil

Instructions

1) Saute the shallots in olive oil until slightly browned.
2) Add the quinoa and saute for about 1 minute (add a bit more oil if necessary.)
3) Add 2 cups of boiling water and simmer ~15 minutes, until the quinoa is transparent but still a bit crunchy.
4) Meanwhile, cut the tofu into 1/2 inch cubes and saute in a skillet with olive oil, until the cubes are slightly browned. (Remember to press the water out of the tofu as much as you can before frying it.)
5) Combine the quinoa and corn, and heat through, then stir in the tofu and spinach, until the spinach is wilted.
6) Remove from heat, and combine quinoa mixture with pesto, seeds, tomatoes, and feta.

Mushroom and Leek Risotto

Adapted from Smitten Kitchen.

Ingredients

5 c vegetable broth
1 T olive oil
2 T butter
1 pound fresh mushrooms, sliced
2 shallots, finely chopped
2 leeks, sliced thin
1.5 c arborio rice
1/2 c dry white wine
1 c grated parmesian
2 T fresh parsley

Instructions

1) Bring broth to a boil in a pot, and keep at a low simmer, covered.
2) Heat oil in a large saucepan over medium heat.  Add mushrooms and cook, stirring occasionally, until browned, about 4 minutes.  Season with salt and pepper, then transfer to a bowl.
3) Cook shallot and leek in 2 T butter over medium heat until softened, about 3 minutes.
4) Add rice and cook, stirring frequently, for 1 minute.
5) Add wine and cook until absorbed for about 1 minute.
6) Ladle 1 cup broth into rice mixture and cook, stirring frequently, at a strong simmer until absorbed, about 2 minutes, until absorbed.
7) Continue to add broth, 1/2 c at a time, stirring frequently, and letting each addition be absorbed before adding next.
8) When rice is tender and looks creamy, stir in 1/2 c cheese, mushrooms, and parsley, then cover and let stand 1 minute.  Serve garnished with parmesian.

Curried Couscous with Nuts and Fruit

This recipe can easily be adapted to include whatever fruits, nuts, or vegetables you want - this can serve as a rough guideline for a nice flavor combination.

Ingredients

2 c plain couscous (larger grains are better)

2 c boiling water

3/4 c sliced almonds (preferably toasted)

3/4 c raisins or dried cranberries

1 apple, diced

2 green onions, diced

1 red pepper, diced

1/2 c orange juice

2 T oil

2-3 T curry powder

2 T honey

1 T balsamic vinegar

Instructions

1) Cook couscous by placing it in a bowl with the boiling water - let sit for 5 minutes, covered, until all of the liquid has been absorbed, then fluff with a fork.

2) Combine orange juice, oil, curry powder, honey, and balsamic vinegar in a small bowl, and stir into a sauce.

3) Toss couscous, sauce, and assorted fruits/nuts/vegetables into a bowl and mix well. Serve hot or cold.

Midsummer Risotto

This is a surprisingly delicious take on the classic risotto. The addition of vegetables and tomato makes for an intensely flavorful combination, while the arborio rice base lends the classic risotto texture to the dish. Adapted from Moosewood Low-Fat Favorites.

Ingredients

2 cups tomato juice

1/2 cup white wine

2-3 cups vegetable stock

3 cups corn kernels

1 cup onions, minced

1 clove garlic, minced

olive oil

1.5 cups arborio rice

2 cups zucchini, diced

1 cup chopped tomatoes

2 T fresh basil

1/2 cup grated parmesian

salt and pepper to taste

Instructions

1) combine tomato juice and stock in a pot and bring to a simmer

2) puree 1.5 cups corn with 1 cup broth mixture, then re-combine with simmering broth. set aside rest of corn.

3) in large pot, saute onion and garlic on medium heat until softened, about 5 minutes.

4) reduce heat to medium low and stir in rice - stir for 1-2 minutes until the rice is coated with oil

5) ladle white wine into rice and stir constantly for several minutes until the liquid has been absorbed.

6) add zucchini and one cup of broth. as broth is absorbed, continue to add more liquid one cup at a time, stirring frequently, until all of the broth has been absorbed and the rice is tender but firm.

7) add the rest of the corn, chopped tomatoes, and basil, and cook for another few minutes.

8) take off of heat and stir in parmesian. serve immediately.

http://www.productionnotreproduction.com/2009/10/enviromom-meatless-supper-club-vegan.html

Bulgur-Stuffed Roasted Chicken with Vegetables

Adapted from The New York Times recipe for Kasha-Stuffed Roast Chicken. I used bulgur instead of kasha since I didn't have it on hand, and I also brined the chicken beforehand. This dish was a delicious rendition of Jewish comfort food - the apples really bring the flavor together, and you're left with drippings in the pan that can pretty much stand on their own as gravy - yum!

Ingredients

1 cup salt
1 cup sugar
6 T vegetable oil
3 onions, 1 diced and 2 coarsely chopped
1 cup bulgur wheat
salt and freshly ground black pepper
1/2 c diced celery
1 c sliced mushrooms
2 T finely chopped fresh parsley
1 T finely chopped fresh sage
1 roasting chicken, ~4-5 pounds
3 cloves garlic, minced
1 pound unpeeled red potatoes, halved
3 tart apples, cored and quartered
4 carrots, peeled and cut into chunks
4 parnsips, peeled and cut into chunks
1 T chopped fresh rosemary

Instructions

1) Before you begin, brine the chicken for 2 hours (you can prepare the bulgur and vegetables during this time). Mix 1 cup salt, 1 cup sugar, 1 gallon of water. Submerge the chicken in the mixture and chill in the fridge for two hours. Before preparing the chicken, pat dry with a paper towel.
2) In a skillet over medium heat, heat 2T oil, and sauté diced onion until golden. Remove from heat and set aside. Preheat oven to 375F.
3) Sautee the bulgur in 2T oil for several minutes until toasted in a large skillet, then add 1.25 cups boiling water. Add cooked onions, celery, mushrooms, parsley and sage. Cover, and simmer for 15-20 minutes, stirring occassionally. The final texture should be fluffy, tender, and slightly chewy.
4) Rub exterior of chicken with 1T of or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with bulgur mixture.
5) In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Toss with 1T oil and rosemary to coat. Gently place chicken on top of vegetables (if you have a V-rack definitely use it) and bake until golden and cooked through, about 1.5 hours. (The chicken is done when an instant thermometer reads 160 in the thickest part of the breast, and 175 in the thickest part of the thigh.)

To serve, carve chicken as desired and serve each portion with some of vegetables and apples.