Here are recipes I have found on other websites that I plan to get around to making but just haven’t had a reason to yet, or have not been able to get the ingredients for due to travel restrictions. I have a Pinterest page where I pin a lot of things that intrigue me on to a variety of boards, but I hate the process of clicking from person to blog to original post, etc. just to find the recipe so I figured I’d put a bunch on here. Hopefully many of these recipes will make it onto the Interpreted Recipes page and the Go To Favorites page!
I’m super excited to make this one when I get back to the states: http://healthymamainfo.com/2012/06/collard-greens-stuffed-quinoa-mushrooms/
Collard Greens, Stuffed with Quinoa and Mushrooms
- For stuffed leaves:
- 3 tbsp Olive oil
- 1 small Onion chopped
- 1.5 cups Shitake mushrooms
- 2 cups cooked quinoa
- 1/4 cup Parsley chopped
- 1 tsp Sea salt
- 1/3 tsp Cayenne pepper
- 2-3 collard green leaves chopped in half lengthwise and stalks discarded
- 1 cup parmesan or Cheddar cheese optional; grated
- For the sauce:
- 4 tbsp Olive oil
- 3 large Tomatoes chopped
- 3 cloves Garlic chopped
- 1/2 tsp Sea salt
- Preheat the oven to 375* F.
- Saute the onion in olive oil for about 3 minutes, or until translucent. Add the mushrooms and saute for another 4-5 minutes or until they reduce in size. Add quinoa, parsley, salt and spices. Gently mix and saute for another minute. Take off the heat.
- To prepare the sauce: Saute chopped tomatoes in olive oil for about 5 minutes, or until soft. Add salt, garlic and mix. Pour the sauce over the stuffed leaves. Sprinkle with cheese ( if using) and bake for 20-25 minutes.
Quinoa Fried Rice with Veggies
Yields 4-6 servings
- 2 tablespoons olive oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 head broccoli, cut into florets
- 1 zucchini, chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 carrots, peeled and grated
- 3 cups cooked quinoa
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- 2 green onions, sliced
- Sriracha, for serving
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.
Gluten-Free Quinoa Veggie Crust Pizza
- COOK: 35 mins
- 3 cups Cooked quinoa
- 2 medium Zucchinis Grated- water squeezed and discarded
- 2 Eggs
- 1/2 cup Parmesan cheese or mozzarella cheese
- Preheat the oven to 450. Mix all of the ingredients into the quinoa. Press the quinoa into a pizza-like shape on the oiled baking sheet. Bake for 20 min.
- Take the crust out of the oven and put any pizza ingredients you wish on it. Then, put it back in the oven for about 15 more minutes.
Pineapple Fried Quinoa (in a boat!)
pineapple note: If serving in pineapple boat you will need whole pineapple, if not serving in boat, you just need about 2 cups fresh pineapple.
10 mini sized tofu triangles
1 Tbsp maple syrup
2 tsp tamari
fine black pepper
1/2 cup red onion, diced
1 cup shiitake mushrooms, sliced
1 1/2 cup fresh pineapple, diced
4 cups cooked quinoa (I used Trader Joe’s Multicolor Quinoa)
1/4 red onion, diced
sauteed shiitakes + red onion from tofu saute pan
1 cup kale, shredded
1/4 cup nutritional yeast
1/2 tsp dried jalapeno (for spicy accent)
to taste: splash of maple syrup and pinch of salt
1/2 cup finely diced pineapple
1 Tbsp mint, chopped
safflower oil for sauting
Tahini Pineapple Dressing
2 Tbsp Tahini
3 Tbsp pineapple juice
1 tsp chopped mint
1. Cook your quinoa. I used 1 1/4 cups dry quinoa + 1 cup water + 1 cup veggie broth + pinch salt. Set cooked quinoa aside.
2. For your first saute, you will cook the tofu, shiitakes and red onion. Cooking them all in the same pan helps to season the tofu a bit. Start off with a thin layer of safflower oil. Add tofu triangles (dry them as much as possible). Allow to sizzle for a minute or so. Then add in tamari and maple syrup with a generous layer of black pepper. Cook on high 2 minutes on both sides. Then add in the shiitakes and onions. Cook until the veggies are tender. Remove tofu from pan and set aside. You can leave the mushrooms and onions and any excess liquid in the pan.
3. For the next saute, add the quinoa, pineapple, more red onion, mint, kale, nutritional yeast and jalapeno to the pan with a splash of safflower oil. Turn heat to high and cook for about 3 minutes – moving quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Do a quick taste test and add a splash of tamari or maple syrup if needed. Transfer the fried quinoa to a bowl. Set aside.
4. Quickly saute the pineapple garnish. Just brown the edges a bit. The pineapple will pick up the flavor left in the pan.
5. Mix your dressing. Set aside.
6. To plate you can either use a pre-hollowed pineapple or a simple bowl. Add the fried quinoa.Then the pineapple garnish over top. Some fresh chopped mint on top is nice too. You can serve with the dressing and tofu on the side or you can add right over top this dish.
Beet “Lasagna”: A beet, goat cheese and blood orange salad
2-3 medium sized red beets
2-3 medium sized golden beets
1/2 cup of walnuts
1 small container of micro greens
small package of goat cheese (about 6 oz)
one shallot, sliced thin
1/2 blood orange, sliced, for garnish
Blood orange balsamic vinaigrette dressing
1/2 blood orange
1 teaspoon honey
1 tablespoon balsamic or balsamic reduction
1/2 cup high-quality extra virgin olive oil
salt and pepper to taste
Preheat oven to 375 degrees scrub beets and remove greens. Place on a sheet of tin foil and drizzle generously with olive oil, then cover with another sheet and fold the edges in to create a foil packet. Put in the oven and cook for about an hour, or until beets are tender and the skin easily slides off when scraped with the side of a fork.
Meanwhile, blend all the ingredients for the dressing and refrigerate. Prep other ingredients by slicing shallots, crushing walnuts and peeling and slicing blood orange half for garnish. When beets are finished roasting remove from oven and *carefully* open the foil packet. Let the beets cool slightly and scrape the skin off with a fork. Cut beets in thin slices and begin to layer your “lasagna”. Start with a red beet, spread a small bit of goat cheese, sprinkle with walnuts, place a slice of shallot on top of the goat cheese/walnuts, and top with a golden beet slice. Repeat once more and top the final red beet with a dollop of goat cheese and micro greens. Garnish the plate with whole walnuts and blood oranges, and drizzle with dressing. Top with fresh-ground pepper.
AND NOW FOR SOME DESSERTS:
Chobani Greek Yogurt Cheesecake
6oz 0% Plain Chobani Greek Yogurt
1/2 Tbsp Jell-O sugar-free instant pudding mix – cheesecake
1/2 cup fiber bran cereal
4 Tbsp water
1 Tbsp unsalted almond butter
1/4 tsp stevia
1/4 tsp cinnamon
1/8 tsp nutmeg
Add the cheesecake flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4 inch circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold.
There are a bunch of other desserts on the Chobani website that really intrigue me that I need to look further into.
Coffee Ice Cream
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 2 cups whole coffee beans (I used espresso roast, as that is what I had on hand and I truly wanted intense flavor. Can also use decaf)
- Pinch of salt
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon heaping Espresso Powder
- In a medium saucepan, combine whole milk, sugar, whole coffee beans, salt, and ½ cup heavy cream. Place over medium heat and cook until mixture is warm and steamy, but not boiling. Stir occasionally.
- Once warm and steamy, remove from heat and cover. Let mixture steep for 1 hour at room temperature.
- Meanwhile, place remaining cup of cream in a medium sized bowl, and place entire bowl over ice in a larger bowl. Place a mesh strainer over bowls. Set aside.
- One hour later, place coffee bean/milk mixture back over medium heat and reheat mixture until warm and steamy again, do not boil!
- In a medium sized bowl, whisk together egg yolks. SLOWLY pour in coffee bean/milk mixture into egg yolks, whisking constantly so the eggs are tempered and not cooked.
- Pour egg/coffee bean/milk mixture back into the saucepan and place over medium heat.
- Constantly stir mixture with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 to 15 minutes.
- Remove from heat and pour mixture through mesh strainer into the bowl containing the cream. Stir to combine.
- Press the coffee beans with the back of your wooden spoon into the mesh strainer, extracting as much coffee flavor as possible. Discard beans.
- Stir in vanilla extract and espresso powder.
- Cover and place in fridge. Chill thoroughly ( at least a few hours) and then freeze according to ice cream maker instructions.
48g (1/4 cup) Sucanat (or dry sweetener of choice)
1 packet Knox Unflavored Gelatin*
Sliced Bananas (enough to cover bottom of pie dish, plus more if you like)
1. For the crust- Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, stir together the cracker crumbs and salt. In a small bowl, stir together the liquid coconut oil and butter extract, pour over the crumbs and stir together. Flatten mixture into an 8″ springform pan and bake for ~11 minutes.
2. For the filling- In a small bowl, mash the bananas and lemon juice. Stir in the vanilla paste and stevia. In a small pot, stir together the almond milk, coconut milk and sucanat. Sprinkle in the gelatin and let sit for 1 minutes. Place the pot over medium heat and stir until gelatin has completely dissolved. Remove from heat, stir in banana mixture then pour over the crust. Refrigerate until firm (~2 hours)
3. Top with the coconut whip and chocolate, then serve!
-For $5 off (+ free shipping) the English Toffee Stevia Extract, use this code at checkout: BAF165
-Vegans, you can try using agar agar instead of the gelatin, however I have not tried it
-Best served day of making, but keeps well if covered and refrigerated