Recipe Archive - 10 February 2008

2 cups vegetable , mushroom broth or water ( chicken broth for non vegetarians )
1 clove garlic minced
1 cup Inca Red Quinoa ( red variety )
1 small carrot grated
1 Tbs minced red onion
1/4 cup extra virgin olive oil
juice from 1/2 fresh lemon
2 Tbs fresh chopped cilantro( or fresh dill or Italian parsley )
salt and pepper to taste

I "discovered " Quinoa about a year ago when my brother first served it to me. Since then I enjoy trying different varieties of Quinoa and really enjoy Quinoa as a grain side dish or as a salad. I especially enjoy using the red variety.

Bring broth or water with garlic to a boil. Add quinoa and cover and simmer low about 10 to 15 minutes or until liquid has been absorbed, Remove from heat and keep pot covered another 10 minutes. Quinoa should be soft with a translucent color and a white germ ring around the edges of the grain .

Usually Quinoa is cooked with ratio one part Quinoa to 2 parts liquid resulting in 4 to 6 servings. Use cooked quinoa as a side dish, salad, stuffing, filling for tomatoes or vegetables or as a pattie which can be sautéed or baked.

For this salad: cool completely or use warm. Mix with remaining ingredients and adjust seasoning to taste. Chill or serve warm or room temperature. The color and taste of red Quinoa lends itself nicely as an accompaniment to meat and poultry dishes as well as vegetarian entrees.

Serves 6 or more.



ISSN 1938-7385 Volume 13, Number 46 This Week's Contents 1. Vegan Coleslaw 2. Monster Cookies 3. Red Quinoa Salad 4. Broccoli Romaine Salad

1. Vegan Coleslaw submitted by butterflydog 1 small head of green cabbage, very thinly sliced 1 medium carrot finely shredded or grated 1 Tbs grated onion 1 cup Vegenaise ( vegan brand of mayonnaise ) or to taste Few caps full of organic apple cider vinegar 1 to two tsp of organic sugar ( or use 1 to 2 pkts. Splenda for diabetics ) salt and pepper to taste No one could tell this was not made without real mayonnaise! There are a variety of egg and dairy free mayonnaise brands but we like the Vegenaise brand the best. Thinly slice the cabbage with a sharp knife. Add finely shredded or grated carrot and onion to the cabbage. Bind with Vegenaise, vinegar and sugar for a tart taste. . Season with a bit of salt and pepper. Chill well. Serves 6

2. Monster Cookies submitted by butterflydog 5 cups nut flour ( almond or hazelnut ) 1 cup raisins 1 cup walnut pieces 1 cup flaked coconut 1/2 cup melted butter ( or 1/2 cup Earth Balance Margarine to make vegan ) 1 cup honey ( or 1/2 cup maple syrup or brown rice syrup to make vegan ) 2 eggs beaten * ( or use packaged egg replacer to make vegan ) 1 tsp baking soda 1/8 tsp salt My friend sent me this gluten free cookie recipe from "Breaking The Vicious Cycle" by Elaine Gottschall. *So I veganized it and the cookies came out very nice. Just to note, nut flours are expensive and you may want to halve the recipe or grind your own nuts to make flour. Nut flours are available at most health food stores. Mix all ingredients well. Drop by teaspoonfuls onto greased baking sheets. Press flat with a fork. Bake in a preheated 325F until lightly browned around edges

3. Red Quinoa Salad submitted by butterflydog 2 cups vegetable , mushroom broth or water ( chicken broth for non vegetarians ) 1 clove garlic minced 1 cup Inca Red Quinoa ( red variety ) 1 small carrot grated 1 Tbs minced red onion 1/4 cup extra virgin olive oil juice from 1/2 fresh lemon 2 Tbs fresh chopped cilantro( or fresh dill or Italian parsley ) salt and pepper to taste I "discovered " Quinoa about a year ago when my brother first served it to me. Since then I enjoy trying different varieties of Quinoa and really enjoy Quinoa as a grain side dish or as a salad. I especially enjoy using the red variety. Bring broth or water with garlic to a boil. Add quinoa and cover and simmer low about 10 to 15 minutes or until liquid has been absorbed, Remove from heat and keep pot covered another 10 minutes. Quinoa should be soft with a translucent color and a white germ ring around the edges of the grain . Usually Quinoa is cooked with ratio one part Quinoa to 2 parts liquid resulting in 4 to 6 servings. Use cooked quinoa as a side dish, salad, stuffing, filling for tomatoes or vegetables or as a pattie which can be sautéed or baked. For this salad: cool completely or use warm. Mix with remaining ingredients and adjust seasoning to taste. Chill or serve warm or room temperature. The color and taste of red Quinoa lends itself nicely as an accompaniment to meat and poultry dishes as well as vegetarian entrees. Serves 6 or more.

4. Broccoli Romaine Salad submitted by anon177298 3 tbsp. butter 1 c. walnuts 1 pkg. Ramen noodles (3 oz.) pkg. 2 stalks broccoli 4 green onions 1 stalk Romaine lettuce 1 c. Canola oil 1 c. sugar 1/2 c. wine vinegar 1/4 c. soy sauce Saute walnuts and noodles in butter low temperature. Drain. Break broccoli up in bite sizes. Can cut stalk in thin slices. Chop green onions, blades too. Tear Romaine lettuce in bite sizes. Make dressing by mixing oil, sugar, vinegar and soy sauce. When ready to serve, add noodle mixture to lettuce mixture, add dressing and toss.

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