Quinoa Blueberry Spice Bread

Quinoa Blueberry Spice Bread

Quinoa is a fabulous food: not only is it tasty, but it's one of the only vegetable sources considered a "complete protein." However, it can be a bit intimidating, and there aren't a lot of recipes out there yet. Furthermore, most of the ones that ARE out there are variations on the quinoa-with-veggies-mixed-in theme. So, I thought I would try something a little different. This bread is very tasty, very healthy, not too sweet for breakfast, but not too dull for dessert! It has a delicious crumb topping reminiscent of a fruit crisp, and is packed with sweet blueberries. I hope you enjoy it!

What you'll need for the bread:

• 2 tbsp. ground flaxseed
• 1 cup plus 6 tbsp. water, divided
• 1/2 cup uncooked quinoa of any variety
• 1 cup buckwheat flour
• 1/2 cup white flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 tsp. cinnamon
• 1 ripe banana (the blacker the better)
• 3/4 cup soy milk
• 3 tsp. vanilla extract
• 1 cup brown sugar
• 2-3 cups fresh or frozen blueberries (if frozen, thaw before using)
• 1/2 cup chopped, toasted pecans

What you'll need for the crumb topping:

• 3/4 cup packed brown sugar
• 1/2 cup whole wheat flour ( for a little added health benefit!)
• 1/2 cup rolled oats
• 1/3 cup vegan margarine, softened
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg 

What to do:

 Preheat the oven to 350 degrees. Spray a bread pan or 8x8 cake pan with cooking spray. First, whip the ground flaxseed and the six tbsp. water briskly for at least three minutes, or until it reaches a thick, egg-like consistency. Bring the remaining cup of water to a boil and add dry quinoa; reduce to a simmer, cover, and cook for 15 minutes until the water has evaporated and and the quinoa is fluffy.

Meanwhile, combine the dry ingredients--flours, baking powder, baking soda, cinnamon, and salt--in a separate bowl.  In another bowl, combine the ripe banana with the milk, sugar, and vanilla; add to flaxseed mixture and blend thoroughly. 

Slowly add the dry ingredients to the wet ingredients, and then add the quinoa and blend well. Then, fold in the blueberries and nuts. Pour batter into prepared pan.

Now, let's make the topping! In a food processor or large bowl, combine all ingredients until very crunbly and uniformly moist. Sprinkle it evenly across the top of the batter. Bake bread for 35-45 minutes, depending on whether or not you prefer slightly gooier bread (ME!!) or well-done bread (my husband). Enjoy!

Mexican Chile-Lime Adobo Corn on the Cob

Mexican Chile-Lime Adobo Corn on the Cob

Corn on the cob is a fabulous treat prepared just about any way, but if you're craving a little variety, try this on for size! When I bring this to picnics, it always disappears in a flash. This corn is incredibly flavorful and a little bit spicy, but not overwhelmingly so. However, you can control the heat by controlling the amount of adobo sauce you use. This recipe is also easy to double or triple for a large crowd!

What you'll need:

• 6 ears fresh corn on the cob with husks still intact
• 3 fresh limes (2 fresh lemons will also work--the flavor is very similar, and just as delicious!)
• 1 can chiles in adobo sauce, opened
• 1 stick (1/2 cup) vegan margarine
• salt and pepper to taste

What to do:

Bring a very tall pot of water to a rolling boil. While the water is heating, husk the corn, removing all silk and greens. Try to preserve the stem for easier management later. Once the water boils, place the corn cobs vertically into the pot for exactly five minutes--be sure NOT to overcook the corn! It's easy to do, and destroys the sweetness and plumpness of the corn. Remove the corn from the pot immediately and set on a heat-resistant surface. Immediately rub them thoroughly with the stick of margarine until each cob is nicely coated. Then, crush the limes over the corn, drizzling the fresh juice evenly over each cob. When they are coated, use a barbecue or silicone brush to paint a thick layer (or thin layer, depending on your tolerance for spicy food) of adobo sauce on each corn cob. Lastly, sprinkle each cob with salt and pepper and serve immediately. Enjoy!

Dragon's Breath Savory Garlic Bread

Dragon's Breath Savory Garlic Bread 

Ok, this one is going to have you shouting--with SERIOUS flaming garlic breath--"who needs cheese?" This garlic bread is so loaded with delicious complementary flavors that you will never even notice the absence of cheese. You can play with the amount of garlic, depending on your tastes, but if you can handle a lot of it, more is better, in my personal opinion! Of course, I would put garlic on everything short of chocolate...and when I think of a way to do that, I'll let you know!

What you'll need:

• 1 large loaf of freshly baked bread (My favorite is a large seed or grain bread, but others prefer french bread, either plain or whole wheat)
• 1 cup vegan margarine
• 1/2 cup finely chopped fresh parsley
• 12-16 cloves minced garlic
• garlic salt
• freshly ground pepper
• onion salt (optional)

What to do:

Preheat the broiler to its highest setting. In a small saucepan (or a microwave if you absolutely must), melt the margarine over low heat. While it's melting, slice the bread into desired serving sizes and arrange them on a cookie sheet covered with foil. Once margarine has melted, remove from heat and immediately add minced garlic and parsley. Mix well. Using a silicone or barbecue brush, paint each of the bread slices with a nice, thick layer of the margarine mixture. Gently sprinkle each slice with garlic salt, pepper, and onion salt if you wish. Place the bread on the highest oven rack, and broil for 2-4 minutes, checking frequently (ovens are all different, as are broiler heat levels, so it's important to keep a very close eye on your bread so it doesn't burn!). Enjoy!

Pumpkin Ravioli with Sage Browned Butter Sauce

Pumpkin Ravioli with Sage Browned Butter Sauce

I very often get requests for a sauce that pairs well with squash and root vegetable pastas, like butternut, pumpkin, or sweet potato ravioli, gnocchi, and tortellini. This sauce can be used for any of the above, and is delicate enough to complement a large variety of stuffed pastas when red sauce is either not an appropriate choice, or when you're just plain tired of it!

What you'll need:

• 1 package fresh pumpkin ravioli
• 1/2 cup vegan margarine
• 1/2 cup finely chopped fresh sage leaves
• 3 tbsp. brown sugar
• 1/4 tsp. nutmeg

What to do:

Bring a pot of water to a boil. While it's heating, melt the margarine in a medium sized saute or frying pan over medium heat. Add sage, brown sugar, and nutmeg, stir thoroughly, and reduce heat to low. Simmer for 5-10 minutes, or until the sauce reaches desired consistency. Be very careful not to burn it though! It does NOT taste good crispy!

While the sauce is simmering, add the ravioli to the boiling water and cook according to package directions. When finished, drain and arrange evenly on several dishes. Drizzle the sauce over the ravioli and enjoy!

Cherry-Berry Crumble

Cherry-Berry Crumble

This is a quick and easy dessert to whip up when guests are coming! It looks impressive, tastes great, and leaves you plenty of time to mingle. Add a scoop of vanilla ice cream, and voila, perfection!

What you'll need for the filling:

• 30 ounces of fresh or frozen (about three bags) of cherries
• 10 ounces of fresh or frozen (about one bag) of mixed berries
• 1 1/2 tsp. cinnamon
• 1/4 cup dark brown sugar

What you'll need for the topping:

• 1 cup rolled oats
• 1 cup chopped, toasted nuts (I like pecans best for this recipe, but any kind will work)
•  1/2 cup flour
• 3/4 cup cold vegan margarine
• 1/4 cup dark brown sugar
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt

What to do:

Preheat the oven to 350 degrees. In a medium sized bowl, combine all of the fruit, cinnamon, and brown sugar. Pour the mixture into a square 8x8 or 9x9 ungreased pan.

To make the topping, combine all ingredients in a food processor and pulse until crumbly. Evenly sprinkle the topping over the fruit and bake for 35-40 minutes, or until the topping is golden brown. Enjoy!

Summer Fresh Strawberry Tart

Summer Fresh Strawberry Tart

This delicious tart takes advantage of summer's glorious fresh strawberry crop. As beautiful as it is delicious, it has all the components of a perfect tart: buttery graham crust, creamy middle layer, fresh berries, and a fabulous glaze to top it all off!

What you'll need for the crust:

• 50 honey graham crackers
• 3 tbsp. sugar
• 3 tbsp. melted vegan margarine (I recommend Earth Balance sticks)
• 5 1/2 tsp. water

What you'll need for the tart filling:

• 1 cup vegan cream cheese
• 1/3 cup sugar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 6 cups fresh strawberries, washed and hulled

What you'll need for the glaze:

• 1 cup fresh strawberries, washed and hulled
• 1/3 cup sugar
• 1/2 tbsp. cornstarch
• 2 tbsp. toasted sliced almonds

What to do:

First, let's prepare the crust. Preheat the oven to 350 degrees. Put the graham crackers in a food processor and grind them into fine crumbs. While pulsing the food processor, slowly add the sugar, margarine, and water. When thoroughly combined and moist, press the mixture firmly into an 11-inch tart pan with a removable bottom, coated with cooking spray. Be sure to cover the bottom and the sides of the pan. Bake in preheated  oven for 10 minutes, or until the crust is lightly browned. Set crust aside to cool.

To make the tart's filling, combine the cream cheese, sugar, and extracts with a hand blender (you can do this by hand if you wish, but it takes a LOT of effort!). Spread the filling evenly over the bottom of the pie crust.

Arrange the fresh strawberries top-down over the creamy filling until the tart is completely covered. To make the glaze, puree the cup of strawberries in a food processor and pour into a small saucepan over medium heat. While the mixture is heating, add sugar and cornstarch. Bring to a boil, stirring constantly, and reduce heat to low. Cook for one minute, still stirring, and then remove from heat. Once it has cooled, drizzle it over the tart. Enjoy!

Gourmet Greek Salad with White Wine and Herb Vinaigrette

Gourmet Greek Salad with White Wine and Herb Vinaigrette

This delicious salad gives you a great excuse to use tons of summer's bountiful vegetable crop! This can be used as a main dish or a perfect side salad for a yummy mediterranean meal. It's also quite beautiful with its many colors!

What you'll need for the salad:

• 10 cups mixed organic greens
• 2 cucumbers, sliced into thin rounds
• 2 heirloom tomatoes (regular tomatoes are fine if you can't fine heirloom), cut into 1 inch pieces
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 orange bell pepper, cut into 1 inch pieces
• 1/2 large red onion, diced
• 3/4 cup mixed fancy olives (like kalamata or nicoise), pitted and sliced

What you'll need for the "feta cheese":

• 1/2 lb. firm tofu
• 1/8 cup water
• 1/8 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. dried basil
• 1 tsp. salt
• a pinch dried oregano
• a pinch italian seasoning
• a pinch red pepper flakes (optional)
• freshly ground pepper to taste

What you'll need for the dressing:

• 1 cup extra virgin olive oil
• 2 cups white wine vinegar
• 1 tbsp. dijon mustard
• 2 tsp. salt
• 2 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh oregano
• 2 tbsp. chopped fresh thyme
• freshly ground pepper to taste

What to do:

First, bring a pot of water to a boil. Add the tofu and cook for one minute. Drain it immediately and set it aside to cool. While it's cooling, blend all other "feta cheese" ingredients together in a large bowl. When tofu is cool enough to handle, crumble it into the marinade you have created and let it sit for at least an hour (you can make this in advance and let it sit overnight if you'd like).

Then, combine all dressing ingredients in a dressing bottle or other suitable container and shake furiously to combine. Set aside and let the flavors blend while you prepare the salad.

Arrange the salad greens in two (for main dish) or four (for side dish) bowls. Evenly divide all remaining salad ingredients into each of the bowls. Sprinkle a little of the marinated "feta cheese" onto each salad, and top it with your desired amount of dressing. Enjoy!

Roasted Garlic and Herb Asparagus, Leeks, and Brussels Sprouts

Roasted Garlic and Herb Asparagus, Leeks, and Brussels Sprouts

Ok, I know brussels sprouts have a bad reputation as every child's (and some adults) most hated food, but trust me--make them this way, and they'll quickly become a mealtime favorite. Hopefully asparagus and leeks don't fall into the "most hated" category for you, but prepared with the sprouts, they are a fabulous combination. I cook them together, but serve them separately as pictured (though, this is really not necessary if you like all of the vegetables; I just do it in case I have guests who don't like one or the other, but I have to tell you, I've swayed many a naysayer with these little beauties!).

What You'll Need:

• Roughly 2 lbs. fresh brussels sprouts
• 1 large bundle asparagus
• 2 large leeks
• 1 cup extra virgin olive oil
• 6-9 cloves freshly pressed garlic (depending on how garlicky you feel today)
• 3 tbsp. Italian Seasoning
• 2 tsp. salt
• 2 tsp. pepper

What to do:

Preheat the oven to 400 degrees. In a large bowl or ziploc bag (these make things so much easier, and they're reusable if you wash them immediately!), combine all ingredients and combine thoroughly (this is where a ziploc bag and a good shake works best). Arrange the vegetables on two cookie sheets or jelly roll pans. Roast in the oven for 30-35 minutes, stirring once halfway through baking time. Vegetables should be browned on the outside and soft on the inside. Enjoy!

Tropical Mango-Avocado Salad with Pineapple-Mango Vinaigrette

Though this recipe may seem to suggest an odd combination of flavors, the marriage of sweet mango and strawberry, buttery avocado, pungent red and green onion, and tangy tropical vinaigrette is nothing short of sensational! One bite of this salad, and you'll be transported straight to the Caribbean Islands. It's absolutely crucial that you use VERY ripe mangos and avocados for this yummy dish (unripe fruits will not deliver the amazing flavor sensation that makes this salad special). This recipe makes enough for two large entree-sized salads or four side salads. Enjoy!

What you'll need for the salad:

• 10 cups mixed organic greens
• 2 very ripe mangos (if you want to be extra creative, use two different types of mangos! An especially good combination is sunset-colored Haitian mangos and yellow Honey mangos) peeled, seeded, and chopped into roughly 1-inch pieces
• 2 Hass or other large variety avocados, peeled, seeded, and chopped into small squares
• 1 small red onion, peeled and sliced into thin rings
• 1/2 bunch green onions, finely chopped
• 3/4 cup chopped, roasted macadamia nuts or almonds
• 6 large strawberries, stemmed and thinly sliced

What you'll need for the vinaigrette:

• 1/4 cup pineapple juice (fresh is best, but canned will do in a pinch)
• 1/4 cup green lemon olive oil (regular extra-virgin olive oil will work too, but it won't have quite the same citrusy kick)
• 2 tbsp. red wine vinegar
• 1 tbsp. mango vinegar (if you can't find this, just use more red wine vinegar)
• 1/2 tbsp. apple cider vinegar
• 1 tsp. brown sugar
• a pinch of salt and pepper to taste

What to do:

Divide mixed greens evenly between two (entree salad) or four (side salad) bowls. Evenly divide all other  salad ingredients--mangos, avocados, red onion, green onion, nuts, and strawberries-- between the salad bowls. Set aside while you prepare the salad dressing.

In a dressing bottle or small bowl, combine all vinaigrette ingredients and shake or mix until thoroughly blended. This vinaigrette tastes best when served at room temperature, so pour your desired amount of dressing on the salad and serve immediately. Leftover vinaigrette can be kept in the refrigerator for up to five days.