Moroccan Roasted Vegetable Quinoa

On May 16, 2016, in Recipes, by Chris Baccus
0

IMG_4977

If I’m being honest, this recipe is a bit “kitchen sink.” Meaning, I looked into the refrigerator wondering what to make with all the various vegetables I had after a stop this weekend at the La Canada Farmers Market and Whole Foods.

I then took a look at my pantry to figure out which grain or bean to use. After some back and forth with a bag of tri-color couscous and rainbow quinoa, I went quinoa. The choice was simple, since I barely had any couscous left.

What I like about this recipe is it’s flexibility. If you don’t have parsnips, use some peapods or maybe a potato. Just play around with it and experiment on your own.  You can even add some dried cranberries or almond slices.

Create away! Or not and follow the recipe below exactly as I have it.

Moroccan Roasted Vegetable Quinoa
Serves 2-3

1 cup quinoa, uncooked
2 cups water
pinch of saffron
salt

2 cups chopped kale
3 carrots, peeled and cut into 1-inch pieces
1 parsnip, peeled and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 stalks celery, sliced 1/2-inch
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons cumin
pinch of saffron
salt and pepper to taste

Preheat oven at 400 degrees. Add carrots, parsnip and red onion to a baking tray lined with foil. Toss together with 1 teaspoon of turmeric, 1 teaspoon, ground cardamom, 1 teaspoon cumin, 2 tablespoons of olive oil and add salt and pepper. Heat for 30 minutes in the oven. Turning every 10 minutes so the vegetables don’t stick or burn to the foil.

IMG_4953

Heat quinoa and water adding saffron and salt to a small pan. Cover and bring to a boil. Once at boil, reduce to a simmer and keep covered cooking for 15 minutes until the water is all absorbed. Turn off heat and set aside keeping covered to stay warm.

IMG_4968

Once the quinoa is done, heat 1 tablespoon of olive oil in a saute pan and add celery and kale along with remaining teaspoon of turmeric, cardamom and cumin.  Toss and saute for 2 minutes. Don’t let the kale get wilted, keep it cooked but still firm. Remove from heat and set aside.

IMG_4961

Assemble dished with a small mound of quinoa and then place kale and celery mixture on quinoa.  Finally, add the roasted vegetables to complete. Optionally, you can add some chopped green onions or scallions.

Enjoy!

 

Tagged with:
 

Mexican Vegetarian Rice Bake

On April 13, 2016, in Recipes, by Chris Baccus
0

IMG_4697

Casseroles are a great way to make being a vegetarian more flavorful and interesting. Granted, I’m not a vegetarian.  However, we try to eat vegetarian or vegan for most of our dinners at home, doing about four or five a week without any meat.  What I like about casseroles is that they create flavor meals that feel more like meals and less like a side dish.  Plus baking something is usually easy and since there is no meat in the dish, the cooking time is pretty fast too.

IMG_4690

A few weeks ago I made a recipe I found that uses rice and a kale black bean soup from Pacific Foods. My post isn’t sponsored like the blogger who did the recipe for the brand’s website, but that’s fine. I really didn’t mind spending $3 for the soup and trying it out.  The recipe seemed foolproof and the cost to make this dish is pretty low, if you care about that.

What I enjoyed about this dish is the crunchiness rice gets when you bake it. Baked rice dishes enhance the texture of the rice and the soup added to the recipe gives the rice even more flavor.

IMG_4698

If you are looking for an easy, after work vegetarian meal you should give this one a try.  I’m sure I’ll make it again soon.

Full Recipe: [Mexican Vegetarian Rice Bake]

Tagged with:
 

Kale, Apple and Pine Nut Salad with Maple Vinaigrette

On August 7, 2015, in Recipes, by Chris Baccus
0

IMG_3746

We are on vacation in Michigan enjoying not going out for every meal, so I’ve been making quick, easy vegetarian dishes that help us enjoy vacation even more.  Eating good, healthy food helps too.  This salad is a great example of something easy to make with just a few ingredients.

This morning was the Northport Farmer’s Market where I found some great purple kale for this salad and the bread too!

Kale, Apple and Pine Nut Salad with Maple Vinaigrette 
Serves 4

1 bunch purple kale
1 apple, diced into small cubes
1/2 red onion, diced into small cubes
1/4 cup pine nuts
1 tsp sugar
1 tablespoon olive oil

For Dressing
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
salt & pepper to taste

Chop kale into thin strips and place in bowl along with the diced apple and red onion. Meanwhile heat a saute pan on medium heat with the olive oil in the pan. Add the pine nuts and sugar and let it cook for a couple minutes just before they begin to brown. Remove from heat and add to bowl with kale.

To make the dressing combine the balsamic vinegar, dijon mustard, and maple syrup in a bowl and add the olive oil a couple tablespoons at a time whisking each time to combine.  Continue until all olive oil is added and then season with salt and pepper. Taste to make sure you are good with the mix. If too acidic, add some more olive oil.

Pour the dressing over the kale salad and mix to coat.  Serve with some fresh bread.

Tagged with:
 

Vegan Superfood Bowl for #SundaySupper

On July 4, 2015, in Recipes, by Chris Baccus
27

IMG_3262

Bowls are a great way to enjoy vegan cooking. They can include anything.  If you have some vegetables leftover from the prior weekend’s Farmer’s Market finds, a bowl is a fantastic way to use your remaining vegetables.  They’re also easy to travel with whether that includes a meal for lunch at work, a day at the beach, or to bring along for long road trip so you can avoid fast food.  Packing a vegan bowl is easy and simple.

This week I wanted to experiment a bit with dressing.  I also wanted to incorporate something known as superfood.

So what are superfoods?

I wondered that too and did a little research to learn more.

In it’s simplest form a superfood is basically any food that is good for your health.  Well that seems pretty broad and inline with most of what I eat. There must be more to it than that, right?  There is more. Foods that are dense in nutritional content are considered superfoods. Examples include ingredients like hemp seeds, chia seeds, seaweed, and many other foods are rich in nutrients in a compact size.

There is no agreed upon definition when it comes to superfoods. That issue has been a key criticism from many who are quick to attack the term superfood as simply a marketing term, chosen be a few savvy companies who use the term to sell products using a small amount of a superfood as a way into questionably better health.

IMG_3251

I’m not a nutritionist nor do I pretend to be one like The Food Babe.  I honestly don’t really care about the use of superfoods as a nutritional edge.  The reality is most of the superfood products use so little of the superfood ingredients that the benefit is likely very small, if there is any real benefit at all.  Even this recipe uses only a small of amount of superfoods like maca powder and hemp seeds.

What I do know is that the recipe here is good for you. It uses only real foods and is loaded with fresh, unprocessed, organic ingredients.  You really can’t go wrong with this dish.  Is it super?  Maybe.  I know it is super in taste and that’s what is most important to me and my family.

 

Vegan SuperFood Bowl
Server 4

2 cups dried farro
8 cups water
1/2 teaspoon salt
2 tablespoons olive oil

4 red beets, 1-inch diced cubes
1 purple bell pepper, cut into strips
2 japanese sweet potatoes, 1-inch diced cubes
1 tablespoon olive oil
salt and pepper to taste
1 bunch kale, rough chop
3 carrots, peeled and grated into long strips

For dressing

¼ cup almond butter
1/3 cup water
3 tablespoons fresh lemon juice
1 teaspoon maca powder
1 tablespoon low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon hemp seeds
2 tablespoons olive oil

Preheat oven at 375 degrees.

Bring water to a boil and add dried farro and salt. Cover and reduce heat to a simmer. Cook for 20-25 minutes until the liquid has been absorbed by the farro. Remove from heat and fluff with a fork while adding olive oil.

IMG_3237

Meanwhile, place the beat, jicama, and bell pepper on a cookie sheet with parchment paper. Drizzle olive oil and add salt and pepper. Place in preheated oven and cook for 20 minutes.   Remove from oven and set aside. Should be ready about the same time as the farro.

IMG_3243

Make the dressing by placing all ingredients, except the water, into a VitaMix or blender and blend. Add half the water and blend. Continue to blend and check consistency then add more water as necessary. It should not be watery or paste-like. You want a smooth and creamy dressing.

IMG_3247

Place a generous spoonful of cooked farro in each serving bowl. Add some chopped kale and carrots to each bowl. Then divide the roasted vegetables between bowls and keep ingredients separated. Drizzle the dressing in each bowl then serve with some rustic bread and butter.

Enjoy!

 


 

Want more great food that will travel recipes? Checkout this week’s Sunday Supper posts from some really great food bloggers.

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats

More Tips

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more greatSunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

 

Tagged with:
 

Lentil Salad

On June 9, 2015, in Recipes, by Chris Baccus
0

 

IMG_3078

If you are looking for a simple vegan salad to take to the beach or enjoy for lunch, this simple salad is sure to please.  It takes only about 20 minutes to make, most of the time is waiting for the lentils to cook.  It’s easy and full of flavor with the maple syrup that is the hidden secret in the dressing. You can also play with the ingredients if you don’t have cherries or wish to use dried instead.  Don’t worry about it. Just use what you have and enjoy!

Lentil Salad
Serves 2

1 cup green lentils, uncooked
4 cups water

1 bunch purple kale, rough chop
10 cherries, pitted and halved
10 dried apricots, diced
2 carrots, diced
2 tablespoons olive oil

Dressing
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons maple syrup
salt and pepper to taste

Cook the lentils and water together by bringing to a boil and then reducing heat to a simmer for 15-20 minutes. Remove and drain any excess liquid. You want the lentils to be firm, not soft or hard.

IMG_3071

While the lentils simmer, heat olive oil in a sauté pan on medium-high heat. Add kale and cook for 2 minutes until soft. Then add the cherries, apricots, and carrots to the pan with the kale and cook for 3 minutes. Set vegetables aside if lentils are still cooking.

IMG_3073

Add cooked lentils and vegetables in a bowl. Make the dressing by combining the vinegar, maple syrup, salt and pepper. Slowly add the olive oil, whisking as you add it so it combines perfectly. Pour the dressing into the lentil and vegetables and stir.

Serve with bread.

Tagged with:
 

Portuguese Kale and Potato Soup

On January 4, 2015, in Recipes, by Chris Baccus
0

 

IMG_2087

 

My wife bought me a new wood cutting board for Christmas and I found the perfect recipe to break it in.  It does make the vegetables more delectable than my bright green plastic cutting boards.  And while I don’t think I can attribute the new cutting board to this, but this recipe turned out amazing and maybe, just maybe, slicing the vegetables and chorizo on the new cutting surface may have played a small role.

IMG_2098

Besides exchanging gifts, the whole family exchanged germs too. The whole Christmas break was spent with a family of four sick people and what better way to get over an illness than a hearty warm soup.  Plus the addition of some spicy chorizo sausage in for good measure.

IMG_2094

Kale is helpful too and the starch in the potatoes helped to fill stomaches that weren’t feeling all too good to enjoy a large meal.  This dish also doesn’t use a lot of  ingredients but you wouldn’t know it with the abundant flavor it provides.

I found a simple recipe that at first I found too simple, but gave it a try and stuck to the recipe word for word. I’m glad I did.

IMG_2102

The soup doesn’t need any tweaking.  It has plenty of flavor and while I fought the desire to add some carrots or more onions, I decided to see how it went without my modifications.

My advice: Don’t mess with it.  Just make the recipe as is and enjoy a delicious soup.

IMG_2104

Full Recipe: [Portuguese Kale and Potato Soup]

Tagged with:
 

Kale Pasta Bake

On February 15, 2014, in Recipes, by Chris Baccus
2



IMG_5620

I love macaroni and cheese.  There are a lot of variations on it and I’m always interested in trying something a little different.  Here is one without cheese. So technically it’s really not a macaroni and cheese. It’s more of a macaroni noodle and vegan bechamel, but that doesn’t sound as good. I’ve made bechamel before in other pasta dishes, it’s pretty easy though not as simple as dumping in a pile of cheese.

IMG_5615

The dish is a bit dry compared to a mac and cheese, but the kale and crunchy crust from the breadcrumbs help give it some more texture and flavor.  It’s also pretty good for making enough for a couple days for leftovers as it keeps well.

IMG_5610

So if you want a break from a less healthy creamy cheese macaroni dish, this is a good option to try next time.

 

Full Recipe: [Crunchy Crust Kale Pasta Bake]

Tagged with:
 

Lentil and Feta Spinach Salad

On December 27, 2013, in Recipes, by Chris Baccus
0



lentilbowl

 

There are a few go to dishes I have when making a quick lunch or needing something for a picnic or potluck.  This dish is one of those go to options. It only take about 30 minutes to prepare and most important it tastes great.  The dijon vinaigrette adds a lot of flavor that adheres well to the lentils and cheese.

It’s also a great alternative to a pasta dish for weekday night dinners. Serve it with a side salad and some fresh bread to make a more complete meal.

You can substitute the feta with goat cheese or substitute the spinach with kale.  There are a lot of options here to fit what you may have available in your garden or fridge.

Lentil and Feta Kale Salad
Serves 4

1 cups lentils, dry
4 cups water

1 bunch spinach, rough chop
2 celery stalks, 1/4 inch cut
2 carrots, 1/4 inch cut
1 bell pepper, 1/4 inch cubed cuts
1/2 red onion, diced
4 oz. feta cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon vinegar
coarse ground black pepper

Cook lentils in a pot with 8 cups of water, or follow your package directions.  Heat to a boil and then simmer covered for 20 minutes.  You want them firm, not mushy. Drain and set aside.

Add 1 tablespoon of olive oil to saute pan on medium-high heat. Add onions and cook for 3 minutes then add the carrots, bell pepper. and celery. Cook for an additional 3 minutes and add chopped spinach cooking down the kale for about 2-4 minutes.

20131222_123744

In a small bowl, mix the balsamic vinegar and dijon mustard. Combine slowly the olive oil continuing to stir to keep the dressing thick. Add more olive oil if necessary.

Finally, in a large bowl combine the lentils and vegetable saute mixture.  Pour over the dressing and add half of the crumbled feta cheese.  Mix.  Finally, add the remaining feta to the top of the dish and serve.

 

Tagged with:
 

Kale Salad with Apples, Grapes and Quinoa

On October 6, 2013, in Recipes, by Chris Baccus
0

kalesalad

There’s a restaurant in Pasadena we go to often because they offer amazing kid meals for $3.  The kids get fresh fruit, vegetable, and several options. The best part is they have quite a few good options for us to enjoy and they have a great outdoor patio.  La Grande Orange Cafe is a go to place and one of my wife’s favorite dishes is the kale salad.

Here is my attempt at making their kale salad, which my wife said turned out a lot like La Grande Orange Cafe.

Kale Salad with Apples, Grapes and Quinoa
Serves 4

1 bunch red or green kale, chiffonade
1 apple, thin slices
1 cup red grapes, halved
1/2 cup cooked quinoa
1/4 cup Parmigiano-Reggiano or Manchego, shredded
2 tablespoons sunflower seeds

Dressing
1 lemon, juice and peel
1/2 cup olive oil
salt and pepper

Wash the kale and fruit.  Cook the quinoa using the directions on the package. I use Bob’s Red Mill Organic Quinoa and it cooks for 15 minutes per 1 cup quinoa and 2 cups water on a medium, covered gentle boil. Reserve extra quinoa for another dish.

Slice apples and grapes.  Chiffonade the kale and place in a serving bowl, toss with apples, grapes, cooked quinoa, sunflower seeds and shred cheese on top.

Squeeze the of one lemon in a bowl and use a lemon peeler to grate some peel.  Slowly add the olive oil and whisk as olive oil is added to keep the dressing thick. Salt and pepper to taste and add any extra olive oil if necessary.  Add dressing to salad bowl and toss to coat.

Serve.

 

 

Tagged with:
 

Kale, White Bean and Sausage Soup

On January 13, 2013, in Featured, Recipes, by Chris Baccus
6

I was definitely coming down with something and knew a good hearty soup would help get me through a couple days of sickness. Sadly by the following day when I finally made it to the doctor I found out the flu that has become an epidemic was what I had. This soup definitely helped; though, the Tamiflu medicine is pretty helpful too.

Whether you are healthy or sick this soup makes for a hearty dish during the winter months. It can also easily be made vegan by removing the sausage.

Kale, White Bean and Sausage Soup
Serves 4

2 medium onions, diced
8 cloves garlic, slivers
1 tsp paprika
4 bay leaves
pinch chili flakes
2 cans cannelini beans
1 bunch dinosaur kale, chopped
1 25 oz chopped Pomi tomatoes
3 cups vegetable broth
3 spicy italian sausages, bite-size cut
olive oil
pepper and salt to taste

Put a tablespoon of olive oil in a medium-high heat stockpot and add the onions with a pinch of salt, chili, bay leaves and paprika.  Let that cook for a 5 minutes until the onions become translucent, then add the garlic.  Cook for another 2 minutes.

Add everything else except the sausage and kale.  Bring everything to a boil and season with your liking of pepper and salt.  Reduce heat to a simmer and cook for 20 minutes.

While everything else is cooking, heat the sausage in a saute pan and brown it with some olive oil turning and cooking on medium-high heat for about 5 minutes for precooked sausage. Add to the soup. When you are about 10 minutes away from serving, add the kale to the soup.

Serve with some sourdough bread and some shaved parmesan cheese.

 

Tagged with: