Asian Quinoa Salad

I was really in the mood for something with great Asian flavor, but being that I am going vegan and that I count calories, ordering takeout just wasn’t really an option. Additionally, I didn’t have a lot of time on my hands, so making some sort of Asian dish from scratch seemed out of the question as well. I came up with this quinoa-based Asian dish and it turned out great! Not only is it great tasting but it’s good for you and it takes very little prep/cooking time. Would go great with fried tofu or some Asian spiced tempeh.

Ingredients:

1 cup uncooked Quinoa

1 1/4 cup Water

1/2 cup Edamame, frozen or fresh will work

2 tbsp Soy Sauce or Bragg’s

2 tsp Chinese Five Spice

1 tsp Rice Wine Vinegar

Salt and Pepper to taste

Directions:

1) Bring water and quinoa to a boil in a medium saucepan. Reduce heat and simmer for 25 minutes.

2) Add edamame, soy sauce, vinegar, and 5 Spice. Cook for an additional 5 minutes.

3) Salt and pepper to taste. Serve Warm.

Makes 4 servings at 200 calories per serving.

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Artichoke and Caper Hummus

I had about 10 minutes of free time last night, which is really all it takes to make this delicious dip! I happened to pick up a jar of artichokes hearts the other day and I thought, “What better way to enjoy them than in some hummus?” The great thing about this particular recipe is that there was no need to add any olive oil, therefore the fat in this hummus is much lower than in other varieties.

Ingredients:

1 15 oz can Chickpeas, drained, reserve liquid

2 tbsp Garlic, minced

3 oz Artichoke Hearts

1 tbsp Capers, with some of the packing liquid

1 tsp Cumin

Juice from One Lemon

1 tsp Salt

Olive Oil to thin (if necessary)

Directions:

1) Place all ingredients into a food processor, including the reserved bean liquid and blend until you reach desired smoothness. Slowly drizzle in Olive Oil if you find it to thick for your taste (but I really didn’t need it for this one).

That’s it, all done! Enjoy with veggies, crackers, breads, etc!

 


New Recipes Coming

I’ve been super busy lately, but I’ve also been in the kitchen quite a bit coming up with some great new vegan recipes. I made some very tasty millet-cashew burgers last night and I will post the recipe either later today or tomorrow. I’m also hoping to get some baking done this weekend so I will let you know how that turns out!