Quinoa Salsa

Quinoa Salsa

serves 6-8 

1 Cup quinoa, uncooked

1 3/4 Cup water

2-3 Cups black beans, cooked

2 Avocados, diced

1 Pint cherry tomatoes, halved or quartered

1/2 Red onion, diced

4 Cloves garlic, minced

1 Red bell pepper, diced

1 Bunch cilantro, finely chopped

Lime juice to taste

1/2-1 tsp cumin, or to taste

1/2-1 Tbs olive oil

Salt and pepper to taste

Toast dry quinoa in pot on medium-high heat for 3-5 minutes.  Then add water, bring to a boil, cover and simmer 20 minutes, or until water is absorbed.  Meanwhile, combine all other ingredients in a large bowl.  When quinoa is cooked, add to bowl, stir and serve!  This can be eaten as a salad or as a salsa with corn chips.

 

Crockpot Spaghetti Sauce

 

This is a guideline to the crock pot spaghetti sauce I made the other day using my garden tomatoes and fresh herbs.  So, feel free to add and subtract ingredients as you please! 

 

Crock Pot Spaghetti Sauce

Servings: Depends on amount of ingredients used

 

Fresh tomatoes

Onion

Black Olives

Red bell pepper

Garlic

Fresh herbs (parsley, basil, oregano, rosemary, etc)

1 box Pomi marinara sauce

Black pepper

Mushrooms

 

In a food processor, chop tomatoes, onions, black olives, red bell pepper, garlic, and herbs.  Add all ingredients to crock pot and turn on low for 4-6 hours.  Serve over cooked pasta.

Vegan Rarebit, In honor of National Grilled "Cheese" Day

In honor of National Grilled "Cheese" Day, I made a recipe for Rarebit from VegNews.  I had never heard of such a thing, but I am sure glad I tried it!  It is so good and went well with the Tomato Soup that I made from Fat Free Vegan.  For the Rarebit I didn't use beer, instead I used more vegetable broth.  I think the next time I make it, and I will be making it again, I will cover individual slices of bread in the sauce and then broil them.  You can find the recipe for Rarebit here and the recipe for Tomato Soup here.  Give them both a try, they go very well together! 

Tomato Soup

Tomato Soup
Adapted from this recipe

Serves 4

1 Onion, diced

3 Cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chilli pepper flakes

1/2 teaspoon ground mustard

1 teaspoon curry powder

1 Tablespoon water

15 oz can low-sodium chick peas (garbanzo beans), drained and rinsed

28 oz can low-sodium diced tomatoes

Handful fresh basil leaves, chopped

1 Cup hot water

Cracked black pepper to taste

Saute onion, garlic, cumin, pepper flakes, ground mustard, and curry powder in 1 Tablespoon water for 3 minutes.  Add chick peas and saute for 5 minutes.  Add tomatoes and basil, simmer for 15 minutes then add 1 cup hot water.  In a blender, puree soup to desired consistency.  Some blenders may not be able to puree all the soup at one time.  Puree in separate batches if necessary; use caution when blending hot liquids!  Season with fresh cracked pepper and enjoy!  I served this with Tofurky sandwiches.