Squirrel’s Vegan Kitchen

My new favorite savory meal is the Alfredo pictured on my blog. It’s so rich and SO good.

CONGRATS on the book! :]

Congrats! I can’t wait to see the book! Here’s a springy fave from fatfreevegan.com:

Farmers’ Market Quinoa

For the quinoa:

1 1/2 cups quinoa
2 1/4 cups water
2 cloves garlic, minced
1/2 tsp. dried oregano
3/4 tsp. salt (omit for low-sodium)
1 cup chopped onion
1 medium eggplant, cut into 1/4-inch cubes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
2 medium yellow squash or zucchini — cut into 1/4-inch cubes
4 cloves garlic — minced
1 16-ounce can diced tomatoes (I use Muir Glen fire-roasted)
1 cup cooked chickpeas
1/2 cup soy milk
1/2 tsp. dried oregano
1/2 cup minced fresh basil — or 2 tablespoons dried basil
salt and freshly ground black pepper, to taste
soy parmesan (optional)

Rinse the quinoa well by placing it in a fine-mesh strainer and stirring it under running water for at least 2 minutes. This removes the coating of saponin (a natural insecticide) that can give quinoa a bitter taste.

Bring the water to boil in the pressure cooker and then add the quinoa and seasonings. Lock the lid in place, and bring to high pressure. Cook for one minute at high pressure; then remove from the heat and allow the pressure to come down naturally while you prepare the vegetables.

Spray or wipe a large, covered Dutch oven or wok with a tiny bit of olive oil; heat it over medium heat, add the onion, and cook for 5 minutes or until beginning to brown. Add the eggplant, bell pepper, zucchini, and garlic and cook for 10 minutes, stirring frequently but keeping it covered between stirrings. Add the tomatoes to the pan with their liquid, along with the chickpeas.

Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the soy milk. Blend well and season with oregano, basil, salt and pepper to taste.

Add the cooked quinoa to the vegetables and mix together thoroughly. Sprinkle with the soy parmesan, if desired. Serve immediately.

Favorite savory dish? It would most definetly be polenta with grilled portabellos.

mix 1/2 cup polenta with a cup of water, 1 tsp of olive oil, and a crushed clove of garlic. Bring to a boil, let simmer for 20 minutes, then place in a loaf pan and let cool. refridgerate for 2-3 hours.
marinate 3-5 portabellos in 1/2 cup of balsamic vinegar, 1 tbsp olive oil, 1 tbsp dry or fresh basil, and 1 tsp rosemary. after 1.5 hours, grill. set aside, then cook polenta by cutting it in 1″ thick slices, placing them on a peice of aluminum foil, and grilling 5 mins each side. cover with portabellos and serve!

I am glad it went well and congrats on the book! Will it be in bookstores soon?

My fave spring time dish is simple–tomatoes and basil! Chop up fresh basil and mix with fresh tomatoes. You can also mix in some white beans to make it a little more filling…so good!

Courtney

I just ordered the book – yay!

My favorite warm weather goodie at the moment is grilled corn on the cob.

Congrats on your book…it looks great! We stopped by your booth at the VegFest…I’m the one with the cutie daughter who first met you at Herbivore. Thanks again for giving her a free cookie pin and the delicious samples too.

Lately, my favorite springtime dish has been a bag of TJ’s Organic Soycatash (soybeans, corn, red bell pepper mix) with fusilli, earth balance or olive oil, fresh lemon juice, and any fresh or dried herbs I’m in the mood for. Quick, light, and tasty!

Jennifer

Thanks, Kris, I ordered the book today! Can’t wait to get it.

Right now I’m loving grilled corn on the cob. Soak it in cold water about 30 minutes, then grill it for about 5 minutes – yum!

Ok, how much of a nerd am I that in all of your post, filled with wonderful goodies like cookies, I’m the most excited about the Bob’s Red Mill?? I’d love to score random bags of flour like that… their website has some good recipes, maybe you can find something to do with amaranth flour there?

I’m glad the festival went well for you!