Tag Archives: Quinoa

Quinoa And Swiss Chard Salad With Yummy Cashew Cheese

quinoa and cashew salad with textHello y’all!

I made my first order of nuts at Prana almost two weeks ago and now, I got so many of them I cannot stop making new nuts recipes. Can you believe I just tried cashew cheese for the first time last week!? I had already tried faux-cheese cakes in some restaurants, but I had never tried the salty version. I was so happy with the way it turned out! And it was really easy to make : you don’t even need to soak the nuts a really long time! This simple cashew cheese really gave a kick to the salad I made. This healthy option add a whole lot of flavour to a salad! I guess it would be very nice in many kind of different salads. You could also use it as a dip or in a sandwich with some grilled vegetables. I think it would also work with some tomatoes and fresh basil… Hmmm… I must try that!

I took the cashew cheese recipe on One Green Planet and I didn’t change it a bit. I love One Green Planet website. They really have some amazing recipes with really good pictures. It always gets me so hungry! The only thing I don’t get with that website is that each time I open a new window, it asks me if I want to subscribe to the newsletter… and I mean, I subscribed months ago! And even if I put a check in the “don’t ask me again” little box, it still asks me each and every time! Okay, I guess it wouldn’t be a thing for most people, but for a food porn bulimic like me, it kinda gets on my nerve… Please, One Green Planet, make this pop up stop! :p

The salad recipe I give you here is really simple. I simply put what I had on hand. I first got inspired by the wonderful colour of the swiss chard stems, and decided to add some red quinoa and beets to go with it. The result was yummy, filling and beautiful. Feel free to adjust it with what you have in your fridge.

Ingredients (4 to 5 portions) :

For the cashew cheese : 

  • 1 cup of cashews (soaked for at least an hour in 3 cups of water)
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1/2 tsp salt
  • Some freshly ground pepper

For the salad : 

  • 3 cups of cooked and cooled red quinoa (meaning 1 1/2 cup in it’s dry state)
  • 1 really big beet (or two normal ones), shredded
  • 3 of 4 leaves of Swiss Chard, cut in strips
  • 1 1/2 cup spouted lentils
  • 1 avocado, diced
  • A drizzle of oil (I used hemp oil)
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Directions :

Drain and rince the soaked cashews and put them in a high speed blender (or food processor) with all the other cheese ingredients. Mix it until it is smooth. If you like a little bit of chunkiness, feel free to stop the blender whenever you feel like it. Scrape the side of your machine once in a while to help it get through the mixture. Set aside.

Mix all the salad ingredients together in a big bowl. Put the salad in some plates and use a spoon to drop a little bit of cheese here and there. If you want to enjoy your salad with a lot of cheese, feel free to double the recipe. Adjust the taste with salt and pepper, or even some more lemon juice.


quinoa and cashew salad with vitamix


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Lunch Series : Quinoa Chili

quinoa chili1

This quinoa chili is vegan, healthy, easy to make, inexpensive and most of all… absolutely delicious! It has almost been the only chili recipe I’ve used for a year, and I can say that I make chili on a regular basis. I just don’t get tired of this one! I really like the fact that with the quinoa, it makes a complete meal of its own, and that there is a slightly sweet taste to it that makes it really different from all the other chilis I’ve tried. Plus, this meal can be prepared either on the oven or in a crockpot, which makes it really useful. In the slow cooker, it is a perfect unpretentious dinner to enjoy with some friends… As you can  prepare everything in the morning, there aren’t dishes everywhere in the kitchen when the guests arrive. Wonderful!

I took this recipe on savvy vegetarian website, which I really like a lot. This site has so many great recipes! It’s been online for more than a decade(!) and I think it is so sweet that every member of this family participate in their own way to the website. Much love to them!

Now, I just realized after choosing my recipes for the “lunch series” that two of them included molasses. This is a coincidence. Maybe I just feel like molasses has a earthy autumn vibe that was appropriate for september. Either way, molasses is a really interesting ingredient cause it is sweet, it has a distinctive taste, but it is also healthy, as it includes good to excellent amounts of minerals like manganese, copper, magnesium, potassium and iron, and it is also a very good source of calcium. Interesting!

ingredients for quinoa chili

Ingredients :

  • 1 1/2 cup uncooked quinoa
  • 3 cups water
  • 1 can red kidney beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 cup unsalted tomato sauce OR 1/4 cup unsalted tomato paste + 3/4 cup water
  • 1 tbsp olive oil
  • 1/4 cup chopped onion (about 1 small onion)
  • 1 celery stalk, diced (optional)
  • 1 tbsp minced garlic (2-3 cloves)
  • 2 tbsp minced jalapeño pepper (optional)
  • 1/2 green (or any other colour) bell pepper
  • 1/2 red bell pepper
  • 1 tsp cumin powder
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp dried basil leaf
  • 1/2 tsp dried marjoram leaf
  • 1 bay leaf
  • 1 tbsp light molasses
  • 1 tbsp tamari sauce
  • 1/4 chopped cilantro (for topping)

Stovetop Directions :

Rince the quinoa.

Heat the oil on medium-high in a large sauce pan. Cook the garlic, onion, jalapeño (optional) and celery (optional) until soft (about five minutes). Add the bell peppers and fry for another five minutes. Add the spices and herbs and stir for two minutes. Add the beans, water, molasses, tomato sauce (or paste) and quinoa.

Bring to a boil, then cover and let simmer for 20 minutes, or until the quinoa is cooked and most water evaporated. Add the tamari sauce and adjust seasoning.

You can serve this with cilantro (most of the time I don’t add cilantro if I take this chill in my lunch), or top it with avocados or (dairy free) sour cream. One time, I added a few drops of liquid smoke and the taste was pretty interesting.

Crockpot directions :

In a pan, heath the oil to medium-high and cook garlic, onions, celery (optional), jalapeño (optional) and bell peppers for five minutes. Add spices and herbs and stir for two minutes.

Put this mixture in the crockpot and add the quinoa, water, tomato sauce and beans. Cook on low for 5-6 hours.

Add tamari sauce and molasses. Serve with cilantro and/or other toppings.

quinoa chili while cookingquinoa chili avec écriture

Don’t forget to remove the bay leaf and enjoy!


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Quinoa, Almonds and Sun-dried Tomatoes Vegan Veggie Burgers

burger végé2Those burgers are among the best I had in my entire life! I took the recipe on Dreena Burton’s Plant-powered kitchen at the beginning of the summer and it’s been the only burger recipe I’ve made since! (yeah, yeah, someday I’ll get over it and try new ones, but until then, I’m really happy with those).

I’m also very happy to share this festive summery recipe as I have just finished my master thesis (yeah!!!) Now I can really enjoy some time off before… I start school again (and this will happen real soon!) So today, I’m going to hit that “Jardin botanique” with my mummy and play Ultimate Frisbee with some friends and it’s going to be a real good time. Wow, writing this I just cannot believe how far I’ve come. Just a few years ago I was quite miserable, always binge drinking and making a fool of myself cause I had so many emotional and psychological issues. Now I’m all cleaned up and really happy, feeling stronger and healthier (in my mind and in my body) than I ever felt before.

Woah! I guess it’s the whole “I’ve finished my master thesis” step that makes me so thoughtful. Hey, I’m sorry guys if you just don’t care and want your burger right now! I was kind of in my own head… Okay, so, here is your recipe :

Ingredients :

  • 2 cups raw almonds
  • 1 clove garlic, cut in quarters
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari sauce
  • 1 1/2 tbsp tomato paste
  • 1/2 tsp italian spices (the original recipe calls for rosemary, but I just cannot stand rosemary)
  • 1/4 tsp sea salt
  • 3/4 – 1 cup green onions, sliced
  • 1/2 cup sun-dried tomatoes, sliced (not oil-packed)
  • 1 1/2 cups cooked quinoa (cooled)

Instructions :

In a food processor or a high-powered blender, put the garlic, tamari, balsamic, almonds, tomato paste, spices and salt. Puree them till they seems to hold together (the nuts, once grounded, will become sticky), but do not wait to much either (you still wanna see some chunks).

Add green onions and sun-dried tomatoes and pulse again just until they are incorporated. Shape the mix into patties ; you should have 6 to 9 of them, according to the size you give them. If you have the time, put the mix 30 minutes in the fridge ; it will make it easier to form the patties.

Cook the patties in a non-stick skillet for about 5 to 7 minutes on the first side (until it’s brown) and cook it another 3 to 5 minutes on the other side.

Serve with the toppings you like. I had vegenaise, avocado (I just love love love love love avocados) and mustard shoots.

** I made my patties quite thick (with a small diameter) this time because of the bread I had. Yeah, I served those yummy on english muffins(!) cause I just wasn’t able to find any other whole wheat buns. I really get frustrated about the fact that it’s so hard to find whole cereals breads for burgers. I just won’t buy white bread. I just don’t believe in white bread(!)… But well, I can tell you that the patties holds together a lot better when they aren’t that thick! This time, they were falling appart a little bit while we were eating… but, hey, they were still good.**

légumes pour burgerboulettes pas cuites  Don’t those uncooked patties look just like meat!? Well I definitely like those plant-based burgers better!

burger3burger végé

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