Glenna’s Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad
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Sweet Potato Quinoa Salad
Sweet Potato Quinoa Salad

This recipe is from one of my co-worker’s named Glenna. She made it for our staff luncheon during Teacher appreciation week. I filled 1/2 my plate with this yummy dish. The roasted vegetables compliment the quinoa perfectly. I love it because it is very easy to make and filled with so much flavor!

Ingredients:

2 1/2 cups cooked organic red quinoa

1 pound (approx 4 meduim) sweet potato

1 red bell pepper (I used green)

1/4 cup minced red onion

fresh ground pepper

sea salt

1/4 cup extra virgin olive oil

2 tablespoon balsamic, sherry or red wine vinegar

1/4 cup fresh chives or parsley leaves

Directions:

Cook quinoa according to package directions using vegetable broth instead of water. Cut up sweet potatoes pepper and onion and place on a sheet pan. Coat the vegetables with some of the olive oil, salt and pepper. Roast vegetables at 400 for about 40 minutes, turning occasionally during roasting. Combine vegetables with the quinoa. Whisk the remaining olive oil with the vinegar. Pour over the quinoa mixture. Stir to combine. Add salt and pepper to taste. Garnish with chives or parsley. Salad can be served warm or cold.

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Vegan Maple and Apple Cinnamon Pancakes

Vegan Maple and Apple Cinnamon Pancakes
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Snow…is upon us again!!! This time another 6-10 inches in the Northeast. So lots of time to cook, create, and eat after shoveling. Today I’m making a recipe from Kim Barnouin’s Skinny Bitch Ultimate Everyday Cookbook, Maple and Apple Cinnamon pancakes. They are tasty and filling, especially after a morning of shoveling! Here are the details:

Ingredients:

1 cup unbleached flour

3 tablespoons evaporated cane sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 teaspoon cinnamon, divided

1 cup almond milk

1 teaspoon vanilla extract

2 tablespoons canola oil

3 tablespoons Earth Balance, divided

2 Granny Smith apples, peeled and thinly sliced

1/2 cup maple syrup

1/4 teaspoon ground nutmeg

Directions:

In a medium saute pan, melt 2 tablespoons of Earth Balance Add the sliced apples and saute about 2 minutes. Add the maple syrup, 1 teaspoon of cinnamon and the nutmeg. Cook for 2 minutes together and keep on low heat until the pancakes are ready for this topping.

Maple Syrup, Cinnamon and Apples
Maple Syrup, Cinnamon and Apples

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, and 1/4 teaspoon of the cinnamon.

Dry Ingredients
Dry Ingredients

In a separate bowl, wisk together the milk, vanilla extract, and oil.

Wet Ingredients
Wet Ingredients

Combine the milk mixture and the flour mixture, and wisk until smooth. If the batter is too thick, add more milk, 1 tablespoon at a time. Heat 1 tablespoon in a large skillet or griddle over medium heat. With a 1/4 measuring cup, drop batter on to the hot pan. Cook until batter starts to bubble. Flip with a spatula and cook until the other side is golden brown. Top pancakes with the warm apple/maple syrup mixture. Enjoy!

 

 

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Vegan Navy Bean Soup

Navy Bean Soup
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Navy Bean Soup
Navy Bean Soup

Vegan Navy Bean Soup

Ingredients:

6 cups of vegetable stock

1 package of navy beans, soaked over night

6 organic carrots

6 organic celery stalks

1 medium organic onion

1 bay leaf

1 tablespoon of olive oil

1 teaspoon parsley

1/2 teaspoon of sage

1/2 teaspoon of thyme

salt and pepper to taste

Navy Beans
Navy Beans

Soak 1 package of Navy Beans overnight.

Ingredients in the crock pot
Ingredients in the crock pot

In your crock pot, place the soaked beans, diced carrots, onion and celery. Add the spices and vegetable broth. Stir then cover. Place temperature of the crock-pot on low and simmer for about 8-10 hours (depending on how your crock -pot cooks) until beans are soft. Enjoy your soup!

 

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Heidi’s Summertime Chickpea Salad

Heidi's Summertime Chickpea Salad
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Heidi's Summertime Chickpea Salad
Heidi’s Summertime Chickpea Salad

This is one beautiful summertime salad!  During a July cookout at my friend Michelle’s house, I ate and fell in love with this salad.   Michelle’s sister-in-law, Heidi, made a delicious chickpea salad that included so many delicious summertime veggies.   What I did was try to replicate her recipe (minus the olives because I’m not a big fan). I used “My Favorite Salad Dressing” as the dressing.  I think she used an Italian dressing.  This salad tastes great the next day and will last for a several days in the refrigerator.

Ingredients:

2 cans organic chickpea (garbanzo beans), rinsed and drained

1 medium organic red onion, minced

1 organic yellow pepper

1 pint organic grape tomatoes, diced

1 English cucumber, diced

1/2 bag radishes, chopped

2/3 cup of “My Favorite Salad Dressing”

Directions:

Drain and rinse 2 cans of chickpeas.  Add to a large bowl, the minced onion, chopped pepper,tomatoes, cucumber and radishes.  Mix in the salad dressing. Refrigerate and let the flavors meld for about 1 hour.

Heidi's Summertime Chickpea Salad
Heidi’s Summertime Chickpea Salad
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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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