Coconut Curried Quinoa

I have been ordering out ENTIRELY too much lately.  Mostly, I order curry, avocado rolls, and spring rolls from our local Thai place.  After balancing the budget this month and a small heart attack, I decided to go ahead and make may own curry this month.  This recipe is super easy, and it’s likely you already have most of the ingredients in your pantry.

There are three steps…three…sauté the vegetables, add the quinoa and liquid, then wait.  How much easier can that be?   Flavorful, yet subtle, this quinoa makes a fantastic main dish, but it is also great as a side to any grilled or roasted vegetables.  Enjoy!

Alt=”Coconut Curried Quinoa”

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, large, chopped
  • ½ red bell pepper, chopped
  • 2 cups quinoa, rinsed
  • 1 can of coconut creme, 14 ounces
  • 2 cups water
  • 2 cubes bouillon, (enough to yield 4 cups)
  • 1 ½ tablespoons curry
  • ½ teaspoon garam masala
  • 1 ounce raisins
  • 1 teaspoon salt
  • 1 ½ tablespoons maple syrup
  • ½ cup walnuts, chopped

Directions:

1. Heat a medium pot over medium high heat. Add the olive oil and onion and sauté for 5 minutes. Add the red bell pepper and sauté for another 5 minutes until both are soft. Add the quinoa, coconut creme, water, bouillon cubes, curry, garam masala, raisins, and salt. Bring to a boil and stir well to dissolve the bouillon then reduce heat to low, cover and simmer for 20-25 minutes or until quinoa is cooked through.

2. Remove from heat and let rest for 5 minutes. Add the maple syrup and walnuts and fluff with a fork until fully mixed. Serve hot.

(Serves 6)

Coconut Curried Quinoa Recipe Card

Alt=”Coconut Curried Quinoa”

Alt=”Coconut Curried Quinoa”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Sesame Green Beans with Crispy Garlic

I’ve been craving veggies lately.  I even moved up my Sunday Roastday to Friday because I just couldn’t wait.  While these green beans are not roasted, it satisfied my need for some greens.  And throw in some delicious crispy garlic cloves…heaven.

This makes a great side dish for a barbecue or party, but lets be honest, we all know I can take down the entire thing on my own in one sitting.  However you choose to serve…I hope you enjoy!

Alt=”Sesame Green Beans with Crispy Garlic”

Ingredients:

  • 24 oz green beans, timmed and washed
  • 1 shallot, minced
  • 1 green onion, minced
  • 25 cloves garlic
  • 6 tablespoons sesame oil
  • ¼ cup soy sauce
  • cup rice vinegar
  • cup water
  • 1 ½ teaspoons brown sugar
  • 2 pinches salt
  • juice of 1/2 lemon
  • olive oil
  • sesame seeds

Directions:

1. Preheat oven to 400 degrees. In a small cupcake pan, place two cloves of garlic in each cup, reserving one for the marinade. Drizzle each cup holding the garlic cloves with olive oil. When the oven is heated, bake the garlic until they are golden brown and crispy, approximately 10 – 15 minutes. Set aside.

2. Steam the washed and trimmed green beans until tender.

3. To make the marinade, mince the shallot, green onion, and the reserved clove of garlic. In a medium mixing bowl, add the sesame oil, soy sauce, rice vinegar, water, shallot, green onion, garlic, brown sugar, salt, and lemon juice. Whisk until mixed thoroughly.

4. Add the green beans to the bowl and toss to coat.  It’s best to mix the green beans and marinade for a few hours before serving to soak in the flavor.  Add the crispy garlic and  garnish by sprinkling white and black sesame seeds on top. Enjoy!

Sesame Green Beans with Crispy Garlic Recipe Card

 

Alt=”Sesame Green Beans with Crispy Garlic”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Cauliflower Tabouleh

So, if you know me at all, you know cauliflower is one of my favorite foods.  I can hardly go a day without it, sad, right?  And don’t get me wrong, I like the traditional tabouleh, but this version made from cauliflower is so good, not to mention it cuts down on most of the the carbs.  It is a very easy recipe to make and takes almost no time at all!  It makes a great side dish to almost every outing…barbecues, birthdays, and holidays, but I make it every few weeks just to pack in my lunch.  I hope you enjoy!

Ingredients:

  • 2 medium cauliflower, pulsed in a blender, yields approximately 6 cups
  • 6 cloves garlic, minced
  • 14 grape tomatoes, chopped
  • ½ cucumber, chopped
  • 3 green onions, chopped
  • 2 lemons, juice from. Yields approximately 1/4 cup
  • 3 tablespoons olive oil
  • 3 tablespoons parsley, chopped
  • ½ teaspoon salt
  • pepper, to taste

Directions:

1. Clean and core cauliflower. Chop to medium sized pieces. Place in a blender or food processor and pulse until chopped to a consistency close to rice. Set aside in a medium sized bowl.

2. Add chopped garlic, tomatoes, cucumbers, green onions, lemon juice, olive oil, salt, pepper, and parsley. Stir to mix well. Adjust salt, olive oil, and lemon juice to your taste.

3. You may serve right away, but I prefer to let the flavors meld for a few hours in the fridge before serving.

Cauliflower Tabouleh Recipe Card

Alt=”Cauliflower Tabouleh”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Mexican Potato Salad

Sometimes I get tired of the same rotation of side dishes when grilling…corn on the cob, baked beans, fruit.  Don’t get me wrong, they are all delicious, but occasionally you just need to shake it up a bit.  This potato salad is super easy, taking about 15 minutes to make, and can be served warm or chilled, both equally as good.  I prefer it warm.  My husband prefers it cold.  To each their own.

A good alternative to an all-mayo based or an all-vinegar based potato salad, this recipe encompasses the creaminess and tanginess of both, while resembling neither.  The onions give it a little crunch, the chilies give it a little bite, the citrus juice gives it a little punch, and the beans give it the creamy texture.  Together…perfection.

Alt=”Vegan Mexican Potato Salad”

Ingredients:

  • 1 pound baby red potatoes, quartered
  • 1 cup vegan refried beans (I use Amy’s Organic Traditional Refried Beans)
  • ¼ cup vegan mayo (I use Earth Balance Mindful Olive Oil Mayo)
  • 1 tablespoon green chilies, chopped
  • ½ tomato, gutted, peeled, and chopped into 1/4 inch cubes
  • 2 green onions, sliced
  • 3 tablespoons red onion, chopped
  • 2 tablespoons cilantro, chopped
  • juice from 1/2 lemon
  • juice from 1/2 lime
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • chives, to garnish

Directions:

1. Wash and quarter the potatoes. Boil uncovered in salted water for 5 – 7 minutes until cooked through and soft. Drain and set aside.

2. In a large bowl, combine refried beans, mayo, green chilies, tomato, green onions, red onion, cilantro, lemon juice, lime juice, cumin, chili powder, garlic powder, and salt. Stir well.

3. Add drained potatoes to the bowl and stir gently, but thoroughly. Serve warm or place the salad in the refrigerator to cool and serve chilled. Garnish with chopped chives.

Makes 6 to 8 servings.

Vegan Mexican Potato Salad Recipe Card

Alt=”Vegan Mexican Potato Salad”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Wilted Kale and Beans

This is just about one of the easiest recipes to make, using only six ingredients.  Do you see a theme coming from me lately…easy and simple…  Eventually, I’ll master being a  supermom, you know, making crafts that would put Pinterest to shame, preparing four course meals every day, sewing all of our clothes, and growing our own organic produce all while kissing away boo boos by day and saving the world by night, but for now, all I have time for is a six ingredient recipe.  Baby steps.

The concentrated broth packs a lot of flavor, which is intensified as the liquid boils off leaving a rich savory taste with little effort.  Kale can be tricky, though.  It needs to be cooked long enough to get rid of the bitter taste.  The time spent wilting, then cooking off the liquid seems to be just right to bring the kale to its sweet spot.  Want to know what else I love about this recipe?  No oil, just the necesities.  I tend to make this as a side dish for holidays, for get togethers, or just for a regular Tuesday dinner, but this time it has been my lunch and my dinner and I am already looking forward to eating more for breakfast.

You can get fancy with it if you have the time.  Sometimes I throw in sautéed onions and minced garlic.  Adding curry powder and garam masala is also a fun twist to take it in a different direction.

Ingredients:

  • 12 ounces kale, cleaned and chopped
  • 2 cups water
  • 2 vegetable bullion cubes (I prefer Edward and Sons bullion)
  • 3 15.5 ounce cans cannellini beans, drained and rinsed
  • ½ tablespoon garlic powder
  • ¼ teaspoon salt

Directions:

1. Place two cups of water and two vegetable bullion cubes into a microwave safe bowl and heat until cubes are dissolved.

2. Place the kale and one cup of vegetable broth into a large pot and heat over medium heat covered for five minutes.

3. Uncover and increase the heat to medium high. Add the beans and garlic powder. Stir well until no liquid remains at the bottom of the pot. Continue to add one tablespoon of broth at a time and stir until no liquid remains, repeating until the broth is gone. Add salt to taste.

(Serves 8)

Alt=”Wilted Kale and Beans”

Wilted Kale and Beans Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks

Brussels sprouts tend to be a pretty divisive vegetable, people either love them or hate them.  I fall in the ‘love’ camp.  I truly believe people that dislike them may have just not had them cooked properly or seasoned correctly…either that or they really do just hate them, but that is just such a sad notion to me so I choose to believe they just need the right recipe.

What makes everything better?  Yep, garlic and butter.  The sprouts in this recipe melt in your mouth and the pop of tang from the tomatoes make for a great combination.  The crispy leek topping is good on so many different things, my favorite being mashed potatoes and brussels sprouts.  This recipe makes enough for a side dish, however I tend to double it and eat it as a main course.  It is always a hit at holidays and pot lucks.  Enjoy!

Alt=”Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks”

 

Ingredients:

Brussels Sprouts

  • 2 pounds brussels sprouts
  • 5 cloves garlic, minced
  • ½ cup earth balance
  • ½ teaspoon garlic powder
  • 1 teaspoon salt

Tomatoes

  • 1 pint grape tomatoes
  • 1/2 tablespoon olive oil
  • 1 pinch salt

Leeks

  • 3 leeks
  • 3 tablespoons olive oil
  • 2 pinches salt

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with tin foil. Half each tomato longways. Toss tomatoes, olive oil, and salt into a quart sized zip lock bag and seal with plenty or air inside.  Shake the bag to coat the tomatoes in the oil and salt. Dump the bag onto the baking sheet and make sure the tomatoes lay in a single layer. Roast in the oven for 20 minutes. Remove from the oven and gently stir. Return to the oven to continue roasting for another 15 minutes, or until the tomatoes begin to break down and brown slightly.

2. While the tomatoes are roasting, prep the brussels sprouts, garlic, and leeks:
– Wash the brussels sprouts well. Trim off the stem and remove some of the rough outer leaves. Quarter the brussels sprouts by cutting in half vertically through the core, then in half again through the core.
– Mince the garlic
– To prep the leeks, slice off the dark green end, trimming to the part where the color is a pale green. Cut off the root end. You should be left with a stalk approximately 4 inches long. Slice the leeks in half lengthwise. Rinse well to remove any dirt between the layers. Place the stalks cut side down and slice thin half moons.

3. Heat a large pot over medium heat. Add the garlic and earth balance. Sauté for 2 to 3 minutes. Add the brussels sprouts, salt, and garlic powder. Stir well to coat the sprouts with butter. Cover and cook for 30 to 45 minutes, stirring occasionally. I like my brussels sprouts very well done and a bit mushy, so I cook longer. If you like them al dente, remove when the desired texture is achieved.

4. Heat the olive oil in medium sauté pan over medium heat. Add the leeks and salt. Stir often and cook until leeks turn a dark brown and become crispy, approximately 10 to 15 minutes. Remove and let rest on a paper towel to continue to crisp.

5. Place brussels sprouts and tomatoes in a bowl. Toss gently. Top with crispy leeks and serve.

Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Garlic Brussels Sprouts and Roasted Tomatoes with Crispy Leeks”