Grind Your Own Flavor With Coffee Beans Wholesale (RobertHenson)

When you go to the grocery store, you will see an entire wall dedicated to coffee products. There are dark roasts and house blends, which are all very tasty. But the one thing that these have in common is that they have already been ground. The reason that so many coffee companies freeze dry their ground their coffee is to try and preserve the taste. When you buy coffee beans wholesale, you can ground your own beans and have that fresh test for yourself. There are many situations where buying coffee beans in bulk is a good idea.

If you want the flavor of your coffee shop products to stand out, then you need to invest in coffee beans in bulk. If you buy coffee beans wholesale, then you can grind your own beans and offer your customers a really fresh cup of coffee. When your customers taste the difference between your fresh coffee and the product that the competition is offering, then you will start to win a lot more business.

People who entertain at their homes a great deal would also want to look into buying coffee beans wholesale. When you buy coffee beans in bulk, you can store them in the proper conditions and then grind them whenever you have people over. You may start to find that some people come to visit you just to enjoy your fresh-ground coffee. There is definitely a difference in the taste and it is something your guests will appreciate.

If you want something different for your employees, the buy coffee beans wholesale and put them in your break room. You can show your employees how to grind the beans and offer the best coffee of any break room in your area. We all know that employees work better when they have good coffee. Investing in coffee beans in bulk could be one of the smartest business investments you will ever make.

There is a lot of coffee drank around the world each and every day. The expanding coffee market means that some manufacturers will try to offer you pre-ground choices that do not taste anything like freshly ground coffee beans. If you want to make an impact either at home or at the office, then you need to invest is a coffee grinder and some beans. You will be surprised at how effective people can be when they have had a good cup of coffee.

Adam Roda is a freelance writer who scours the Internet, searching for the best products and services to share online. For more specific details or information about coffee beans wholesale, visit http://www.weavernut.com/ today - find coffee beans in bulk and other delicious products offered by Weaver Nut.

When you go to the grocery store, you will see an entire wall dedicated to coffee products. There are dark roasts and house blends, which are all very tasty. But the one thing that these have in common is that they have already been ground. The reason that so many coffee companies freeze dry their ground their coffee is to try and preserve the taste. When you buy coffee beans wholesale, you can ground your own beans and have that fresh test for yourself. There are many situations where buying coffee beans in bulk is a good idea.

If you want the flavor of your coffee shop products to stand out, then you need to invest in coffee beans in bulk. If you buy coffee beans wholesale, then you can grind your own beans and offer your customers a really fresh cup of coffee. When your customers taste the difference between your fresh coffee and the product that the competition is offering, then you will start to win a lot more business.

People who entertain at their homes a great deal would also want to look into buying coffee beans wholesale. When you buy coffee beans in bulk, you can store them in the proper conditions and then grind them whenever you have people over. You may start to find that some people come to visit you just to enjoy your fresh-ground coffee. There is definitely a difference in the taste and it is something your guests will appreciate.

If you want something different for your employees, the buy coffee beans wholesale and put them in your break room. You can show your employees how to grind the beans and offer the best coffee of any break room in your area. We all know that employees work better when they have good coffee. Investing in coffee beans in bulk could be one of the smartest business investments you will ever make.

There is a lot of coffee drank around the world each and every day. The expanding coffee market means that some manufacturers will try to offer you pre-ground choices that do not taste anything like freshly ground coffee beans. If you want to make an impact either at home or at the office, then you need to invest is a coffee grinder and some beans. You will be surprised at how effective people can be when they have had a good cup of coffee.

Adam Roda is a freelance writer who scours the Internet, searching for the best products and services to share online. For more specific details or information about coffee beans wholesale, visit http://www.weavernut.com/ today - find coffee beans in bulk and other delicious products offered by Weaver Nut.

reade more... Résuméabuiyad

Cream Cheese Pasta

I generally find the recipes that Toby makes for weeknight dinners. The theme tends to be quick and easy. Actually the theme for most of our meals is quick and easy. This dish fits the bill nicely.


Cream Cheese Pasta it's actually a variation of Pasta with Cream Sauce and Spinach from vegan food.

          1/3 container Tofutti  "Better Than Cream Cheese"
          1 cup vegetable stock
          1 garlic clove, crushed
          1 cup rocket (or argula)
          1 large broccoli
          1 can of beans
          G/f pasta
          Vegetable oil
          Salt and pepper 

METHOD
Saute garlic and broccoli in a little oil.  Add stock cube and cup of water. Add the Tofutti cream cheese and white beans. Let simmer till kinda thick (10 minutes maybe). Add rocket in last minute of cooking. Dump everything on top of the pasta you cooked and mix it up. If you wanted to make it tastier you could add some fresh herbs.





It was delicious, creamy and relatively healthy. Maybe not as nice as amazing as the vegan yum yum Alfredo but cheaper and with less dishes and ingredients. I think this could be a great dish to make when traveling.

I generally find the recipes that Toby makes for weeknight dinners. The theme tends to be quick and easy. Actually the theme for most of our meals is quick and easy. This dish fits the bill nicely.


Cream Cheese Pasta it's actually a variation of Pasta with Cream Sauce and Spinach from vegan food.

          1/3 container Tofutti  "Better Than Cream Cheese"
          1 cup vegetable stock
          1 garlic clove, crushed
          1 cup rocket (or argula)
          1 large broccoli
          1 can of beans
          G/f pasta
          Vegetable oil
          Salt and pepper 

METHOD
Saute garlic and broccoli in a little oil.  Add stock cube and cup of water. Add the Tofutti cream cheese and white beans. Let simmer till kinda thick (10 minutes maybe). Add rocket in last minute of cooking. Dump everything on top of the pasta you cooked and mix it up. If you wanted to make it tastier you could add some fresh herbs.





It was delicious, creamy and relatively healthy. Maybe not as nice as amazing as the vegan yum yum Alfredo but cheaper and with less dishes and ingredients. I think this could be a great dish to make when traveling.

reade more... Résuméabuiyad

Quinoa Avocado Salad and Broccoli Chickpea Salad

To cope with the 40 degree weather we had a fortnight ago, I made two salads the day before. I'm not really a salad type gal, I think lettuce based salads are boring and unnecessary but if it the salad is based around beans/grains/noodles then it's a different story. Inspired by Michael's dish at a potluck, we made Quinoa avocado salad which seems to be a popular Melbourne salad lately, Steph recently blogged about and Emily started the blogging inspiration.

Quinoa Avocado Salad
serves 4
3/4 cup raisins
1 cup red or white quinoa, rinsed well
2 large lemons
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks
5 sprigs coriander, coarsely chopped
1/2 cup almonds
4 tbs white sesame seeds (optional)

Freshly ground black pepper
In a medium bowl, soak the raisins in hot water for 5 minutes. Drain and set aside (I didn’t do this, but if yours are rock hard, then you should)
Heat saucepan and toast almonds until brown. Turn off heat and crush almonds with a mortar and pestle. Toss in sesame seeds in pan while pan is still hot, and toss it around till brown. Remove from heat.
In same saucepan, bring water, quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Fluff with fork and leave to cool.
In a small bowl, zest and juice lemons. Whisk in olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.
In a large bowl, toss vinaigrette with the quinoa, raisins, avocado, coriander, and almonds. Season to taste with salt and pepper and serve.

This was delicious, although not quite as tasty as I remember Michael's version that I tasted. Maybe it was because I skipped the coriander and sesame seeds.

I also made this super easy broccoli chickpea salad from Martha Stewart but without onion. Unfortunately this was quite boring so I added more mustard and mayonnaise.

Broccoli, Chickpea and Cherry Tomato salad

Serves 6.

• 1 pound broccoli, separated into florets (4 cups)
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1/2 small red onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 1 can (15 ounces) chickpeas, drained and rinsed

1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
2. In a large bowl, whisk together Dijon, vinegar, oil, and onion; season with salt and pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

It wasn't the greatest salad in the world but simple and still tasty. I'm kind of biased though since I adore chickpeas and can eat them plain.

To cope with the 40 degree weather we had a fortnight ago, I made two salads the day before. I'm not really a salad type gal, I think lettuce based salads are boring and unnecessary but if it the salad is based around beans/grains/noodles then it's a different story. Inspired by Michael's dish at a potluck, we made Quinoa avocado salad which seems to be a popular Melbourne salad lately, Steph recently blogged about and Emily started the blogging inspiration.

Quinoa Avocado Salad
serves 4
3/4 cup raisins
1 cup red or white quinoa, rinsed well
2 large lemons
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/2-inch chunks
5 sprigs coriander, coarsely chopped
1/2 cup almonds
4 tbs white sesame seeds (optional)

Freshly ground black pepper
In a medium bowl, soak the raisins in hot water for 5 minutes. Drain and set aside (I didn’t do this, but if yours are rock hard, then you should)
Heat saucepan and toast almonds until brown. Turn off heat and crush almonds with a mortar and pestle. Toss in sesame seeds in pan while pan is still hot, and toss it around till brown. Remove from heat.
In same saucepan, bring water, quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. Fluff with fork and leave to cool.
In a small bowl, zest and juice lemons. Whisk in olive oil, coriander, cumin, paprika, and 1/4 tsp. salt.
In a large bowl, toss vinaigrette with the quinoa, raisins, avocado, coriander, and almonds. Season to taste with salt and pepper and serve.

This was delicious, although not quite as tasty as I remember Michael's version that I tasted. Maybe it was because I skipped the coriander and sesame seeds.

I also made this super easy broccoli chickpea salad from Martha Stewart but without onion. Unfortunately this was quite boring so I added more mustard and mayonnaise.

Broccoli, Chickpea and Cherry Tomato salad

Serves 6.

• 1 pound broccoli, separated into florets (4 cups)
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1/2 small red onion, thinly sliced
• Coarse salt and freshly ground pepper
• 1 pint cherry tomatoes, halved
• 1 can (15 ounces) chickpeas, drained and rinsed

1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
2. In a large bowl, whisk together Dijon, vinegar, oil, and onion; season with salt and pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

It wasn't the greatest salad in the world but simple and still tasty. I'm kind of biased though since I adore chickpeas and can eat them plain.

reade more... Résuméabuiyad

Lentil Soup Inspired Salad

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

That's not the real name but this salad kind of reminds me of my favourite lentil soup. This is actually based around a Neil Perry recipe called goat cheese, lentil and potato salad but we made quite a few alterations.  We used potatoes from our friend's Troy and Bec's garden, thanks guys!

Lentil Potato Salad
   

•  3 cans of brown lentils, drained
•  8 small potatoes (I'm really not sure about the amount), peeled and cut into 1/2-inch pieces
•  5 small tomatoes, chopped
•  1/4 cup finely chopped mint (from our garden, yay!)
•  1/8 cup garlic chives
•  3-4 Tablespoons of dijon mustard
•  1/8 cup cheddar cheezly (optional)
•  Praise Fat Free Mayo (optional)
• Salt and pepper to taste

Directions

        In a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils and remaining ingredients.  Serve at once.

Serves 4-5 (Toby eats large portions).

This was pretty easy to make, really filling and was a tasty option on a summer day. Besides I love one bowl meals. Feel free to use different herbs and/or increase the amount, the original recipe asked for mint and parsley. I think the flavour of the cheezly kind of gets lost so would suggest skipping it or just serve it on top.  Toby enjoyed this without mayo, whereas I couldn't help myself. We had this on Sunday and then had the rest for leftovers on Monday, but some of the flavour was lost the following day so I suggest serving it immediately.

reade more... Résuméabuiyad

Chickpea Burgers with Cucumber Sauce-Vegan Mofo Day 11

We recently got a slab of chickpeas from costco, so was looking for some new and different ways to use them. I quickly stumbled across this recipe from vegan mouse for chickpea and fava bean burgers which solved our dilemma of what to eat for dinner on Monday night. We decided to ditch the fava beans all together and used a combination of masa harina with some buckwheat flour. Because masa harina is considered sacred in this house.  We also skipped the baking part because it was hot, which I don't recommend.

The result was easy to make tasty g/f vegan burgers that didn't fall apart. The only downside was that the onion and garlic in the middle felt a little raw because we failed to bake them, so make sure you bake them or skip the onion and garlic. The cucumber sauce was nice and refreshing on a warm day, yes finally we have warm weather in Melbourne! We will certainly make them again.

Chickpea & Fava Bean Burgers (or in our case just chickpea burgers) from Vegan Mouse
1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
1 15 oz. can foul mudammas (cooked fava beans), drained and rinsed
1 small onion, finely chopped
3 cloves garlic, minced
handful cilantro, chopped
1 TB nutritional yeast (totally optional)
1 tsp baking powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1 tsp Trader Joe's 21 salute seasoning (or any salt free all purpose seasoning blend- we used a but it stock powder)
1/2 tsp salt
freshly cracked black pepper
1/4 cup corn flour (masa harina) or all purpose flour for binding
canola oil for frying

Cucumber sauce:
3 TB vegan mayo (or more if you like)
1/2 cup finely chopped cucumber
1 clove garlic, minced
1-2 tsp fresh lemon juice
salt and pepper to taste
Stir to combine all ingredients and chill.

Drain and rinse beans. Put them into a large bowl and with a potato masher or fork, mash the beans until there are no whole beans left. Add the remaining ingredients and using your hands, mix the ingredients until they are all combined. If you find the mixture a little wet or sticky, use a little more flour to bind it together. Form into 6 or 7 medium sized patties and place them on a plate and cover with plastic wrap. Refrigerate for about 30 minutes.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
On the stove, heat a shallow layer of oil in a frying pan on medium heat. Fry the patties about 2 minutes on each side, just until they are browned. Then transfer patties onto the baking sheet and finish cooking them in the oven for about 10-15 minutes. Serve with cucumber sauce as is or as a sandwich inside of a pita pocket with lettuce and tomato.

We recently got a slab of chickpeas from costco, so was looking for some new and different ways to use them. I quickly stumbled across this recipe from vegan mouse for chickpea and fava bean burgers which solved our dilemma of what to eat for dinner on Monday night. We decided to ditch the fava beans all together and used a combination of masa harina with some buckwheat flour. Because masa harina is considered sacred in this house.  We also skipped the baking part because it was hot, which I don't recommend.

The result was easy to make tasty g/f vegan burgers that didn't fall apart. The only downside was that the onion and garlic in the middle felt a little raw because we failed to bake them, so make sure you bake them or skip the onion and garlic. The cucumber sauce was nice and refreshing on a warm day, yes finally we have warm weather in Melbourne! We will certainly make them again.

Chickpea & Fava Bean Burgers (or in our case just chickpea burgers) from Vegan Mouse
1 15 oz. can chickpeas (garbanzo beans), drained and rinsed
1 15 oz. can foul mudammas (cooked fava beans), drained and rinsed
1 small onion, finely chopped
3 cloves garlic, minced
handful cilantro, chopped
1 TB nutritional yeast (totally optional)
1 tsp baking powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
1 tsp Trader Joe's 21 salute seasoning (or any salt free all purpose seasoning blend- we used a but it stock powder)
1/2 tsp salt
freshly cracked black pepper
1/4 cup corn flour (masa harina) or all purpose flour for binding
canola oil for frying

Cucumber sauce:
3 TB vegan mayo (or more if you like)
1/2 cup finely chopped cucumber
1 clove garlic, minced
1-2 tsp fresh lemon juice
salt and pepper to taste
Stir to combine all ingredients and chill.

Drain and rinse beans. Put them into a large bowl and with a potato masher or fork, mash the beans until there are no whole beans left. Add the remaining ingredients and using your hands, mix the ingredients until they are all combined. If you find the mixture a little wet or sticky, use a little more flour to bind it together. Form into 6 or 7 medium sized patties and place them on a plate and cover with plastic wrap. Refrigerate for about 30 minutes.

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
On the stove, heat a shallow layer of oil in a frying pan on medium heat. Fry the patties about 2 minutes on each side, just until they are browned. Then transfer patties onto the baking sheet and finish cooking them in the oven for about 10-15 minutes. Serve with cucumber sauce as is or as a sandwich inside of a pita pocket with lettuce and tomato.

reade more... Résuméabuiyad

Taco Salad

We have been without our computer and internet for a while but finally have it back and our computer is bigger and faster now, yay! This is an old blog post that kep getting pushed aside by other things. When Toby got out of hospital, I stayed at home the first few days with him but after that he was on his own. He couldn't heat lunches or go out for lunch himself so I had to make something that could be eaten cold. For the first couple of days I just gave him bread rolls and had my own gluten free heated lunches, but it was too much work making dinner and two different lunches. It was also quite hot at the time. We often eat nachos which are one of our favourite meals but my weak stomach often punishes me for the corn chips and oil. Whereas, this had a small amount of corn chips and felt healthier. This isn't really a recipe but basically I just combined shredded lettuce, tomato/bean salsa (just cumin and chilli added to tomatoes and beans), nacho cheezly and sour cream and then added crushed corn chips. It was so simple, and easy for Toby to eat without having to prepare anything. I think it would make a great picnic meal too. It's not too great for Melbourne weather at the moment though.

We have been without our computer and internet for a while but finally have it back and our computer is bigger and faster now, yay! This is an old blog post that kep getting pushed aside by other things. When Toby got out of hospital, I stayed at home the first few days with him but after that he was on his own. He couldn't heat lunches or go out for lunch himself so I had to make something that could be eaten cold. For the first couple of days I just gave him bread rolls and had my own gluten free heated lunches, but it was too much work making dinner and two different lunches. It was also quite hot at the time. We often eat nachos which are one of our favourite meals but my weak stomach often punishes me for the corn chips and oil. Whereas, this had a small amount of corn chips and felt healthier. This isn't really a recipe but basically I just combined shredded lettuce, tomato/bean salsa (just cumin and chilli added to tomatoes and beans), nacho cheezly and sour cream and then added crushed corn chips. It was so simple, and easy for Toby to eat without having to prepare anything. I think it would make a great picnic meal too. It's not too great for Melbourne weather at the moment though.

reade more... Résuméabuiyad

Italian Beans and Rice from Vegan Yum Yum

Toby got me the vegan yum yum cookbook for our wedding anniversary, he even marked all of the recipes that are either gluten free or can be made gluten free. There are lots! I've been a long time fan of the blog vegan yum yum and made a number of successful recipes and can already tell that like the blog, the most of the recipes in the cookbook are simple, healthy, tasty and don't require too many crazy ingredients.

Toby made me two dishes from it: Italian beans and rice and coconut lime tofu. I love both dishes, especially the Italian beans and rice. I'm not really a beans and rice type of gal, but this dish is really quite unique. The flavour of the beans dish is really rich and bursting with flavour, the nuts give it a nice crunch and the lemon and vinegar some acidity.


Italian Rice and Beans
Serves One Hearty Meal

1/2 Cup Brown Rice, uncooked
1/2 Can Great Northern Beans, rinsed and drained
1/4 Cup Oil Packed Sun-Dried Tomatoes, sliced into strips
1/4 Cup Pine Nuts
1 Large Handful Baby Spinach
1 tsp Balsamic Vinegar
1/4 tsp Kosher Salt
1-2 tsp Italian Herbs of your choice, (basil, oregano, marjoram, rosemary, etc)
Zest from 1/2 Organic Lemon
Almond Cheesy Sprinkles, optional

Start your rice, when nearly finished (or actually finished), heat 3 Tbs of olive oil in a sauté pan over medium heat. Add herbs, tomatoes, and pine nuts. When pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole. Add salt and vinegar, stir gently. Turn down heat to low.

Place spinach in one layer on top of the beans. Place hot, steaming rice over spinach and leave for 30 seconds or so, until you see the spinach start to wilt. Mix gently and plate.

Grate lemon zest on top of rice and beans, and finish with a sprinkle of almond cheesy sprinkles if desired.

I didn't take any pictures, but the next day I had leftover beans on garlic bread, like a weird but wonderful alternative to bruschetta.

Toby got me the vegan yum yum cookbook for our wedding anniversary, he even marked all of the recipes that are either gluten free or can be made gluten free. There are lots! I've been a long time fan of the blog vegan yum yum and made a number of successful recipes and can already tell that like the blog, the most of the recipes in the cookbook are simple, healthy, tasty and don't require too many crazy ingredients.

Toby made me two dishes from it: Italian beans and rice and coconut lime tofu. I love both dishes, especially the Italian beans and rice. I'm not really a beans and rice type of gal, but this dish is really quite unique. The flavour of the beans dish is really rich and bursting with flavour, the nuts give it a nice crunch and the lemon and vinegar some acidity.


Italian Rice and Beans
Serves One Hearty Meal

1/2 Cup Brown Rice, uncooked
1/2 Can Great Northern Beans, rinsed and drained
1/4 Cup Oil Packed Sun-Dried Tomatoes, sliced into strips
1/4 Cup Pine Nuts
1 Large Handful Baby Spinach
1 tsp Balsamic Vinegar
1/4 tsp Kosher Salt
1-2 tsp Italian Herbs of your choice, (basil, oregano, marjoram, rosemary, etc)
Zest from 1/2 Organic Lemon
Almond Cheesy Sprinkles, optional

Start your rice, when nearly finished (or actually finished), heat 3 Tbs of olive oil in a sauté pan over medium heat. Add herbs, tomatoes, and pine nuts. When pine nuts start to turn golden brown, add the beans. Toss gently, trying your best to keep the beans whole. Add salt and vinegar, stir gently. Turn down heat to low.

Place spinach in one layer on top of the beans. Place hot, steaming rice over spinach and leave for 30 seconds or so, until you see the spinach start to wilt. Mix gently and plate.

Grate lemon zest on top of rice and beans, and finish with a sprinkle of almond cheesy sprinkles if desired.

I didn't take any pictures, but the next day I had leftover beans on garlic bread, like a weird but wonderful alternative to bruschetta.

reade more... Résuméabuiyad

Goodbye Vegan Mofo- sausage dhal

This is an oldie but a goodie, one of the earliest vegan dishes I learnt how to make and one of the few savoury dishes that ALL of my omni family enjoy, my mother still makes this dish regularly even though I no longer live there.

It is actually a recipe from the sanitarium website but this time I used frys sausages, here it is served with basmati rice.

It tastes different to regular dhal thanks to the rogan josh curry paste, and it's super quick, cheap, full of flavour and make a great weaknight meal.

Soy Sausage Dhal

Ingredients:

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

2 tablespoons rogan josh curry paste

300g vegie traditional soy sausage original, cut into 1cm rounds

3 cups vegetable stock

1 cup red lentils

1. Heat the oil in a saucepan, cook the onion and garlic until softened.
2. Add the curry paste and cook, stiring for 1 minute or until fragrant.
3. Add the soy sausages, stock and red lentils. Simmer for 20 minutes or until the lentils are soft.
   

Goodbye aus/nz veganmofo- be sure to check out the other aus/nz mofo-ers if you haven't already. Lisa has the full list over on her blog

This is an oldie but a goodie, one of the earliest vegan dishes I learnt how to make and one of the few savoury dishes that ALL of my omni family enjoy, my mother still makes this dish regularly even though I no longer live there.

It is actually a recipe from the sanitarium website but this time I used frys sausages, here it is served with basmati rice.

It tastes different to regular dhal thanks to the rogan josh curry paste, and it's super quick, cheap, full of flavour and make a great weaknight meal.

Soy Sausage Dhal

Ingredients:

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

2 tablespoons rogan josh curry paste

300g vegie traditional soy sausage original, cut into 1cm rounds

3 cups vegetable stock

1 cup red lentils

1. Heat the oil in a saucepan, cook the onion and garlic until softened.
2. Add the curry paste and cook, stiring for 1 minute or until fragrant.
3. Add the soy sausages, stock and red lentils. Simmer for 20 minutes or until the lentils are soft.
   

Goodbye aus/nz veganmofo- be sure to check out the other aus/nz mofo-ers if you haven't already. Lisa has the full list over on her blog

reade more... Résuméabuiyad

Pasta with toasted garlic breadcrumbs

This dish was adapted from a recipe on recipezaar, it was super easy and meant not having going to the shops to make dinner. Have you noticed a lazy theme with our dinners lately? I'm trying to do work like crazy on my thesis and Mr T is injured again.

• 500 grams pasta
• 1/4 cup olive oil
• 3 garlic cloves,
  
• 3 pieces of stale bread chopped coarsely into crumbs
• salt and pepper
  

1. Cook pasta.
2. Meanwhile, in a large pan, heat the oil over medium heat.
3. Add the garlic and saute just until turning color.
4. Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
5. Drain the pasta and place in a hot bowl.
6. Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
7. Divide between 4 hot plates and sprinkle reserved crumbs over each serving.

We also added some white beans, zucchini and nooch.

Mr T said that he read somewhere that breadcrumbs were originally used as a poor man's cheese in Italy. I can kind of see why.

This dish was adapted from a recipe on recipezaar, it was super easy and meant not having going to the shops to make dinner. Have you noticed a lazy theme with our dinners lately? I'm trying to do work like crazy on my thesis and Mr T is injured again.

• 500 grams pasta
• 1/4 cup olive oil
• 3 garlic cloves,
  
• 3 pieces of stale bread chopped coarsely into crumbs
• salt and pepper
  

1. Cook pasta.
2. Meanwhile, in a large pan, heat the oil over medium heat.
3. Add the garlic and saute just until turning color.
4. Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
5. Drain the pasta and place in a hot bowl.
6. Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
7. Divide between 4 hot plates and sprinkle reserved crumbs over each serving.

We also added some white beans, zucchini and nooch.

Mr T said that he read somewhere that breadcrumbs were originally used as a poor man's cheese in Italy. I can kind of see why.

reade more... Résuméabuiyad

Elizabeth's red wine lentils with pasta and chorizo

We made this after the potluck, with a couple of leftover chorizo sausages, which we fried and crumbled. They were friends, but I look forward to trying these with the italian inspired sausages in vegan brunch. This recipe was originally suggested by Elizabeth and the converted into a recipe by Cindy. Vicki also made it and raved about it. I made a few more alterations though. I didn't use any fresh herbs and added marjoram because it rocks and I hate rosemary. I decided to skip the polenta all together and added the sauce to to pasta. The sauce was yummy and was a great change t the regular tomato based lentil pasta sauces that I normally make.

Red wine lentils sauce

1 tablespoon olive oil
1 onion
4 cloves garlic
1 carrot
2-3 sticks of celery
2 x 400g cans lentils, rinsed and drained
3/4 cup red wine
1 1/2 cups 'chicken' stock
1 teaspoon dried sage powder
1 teaspoon thyme leaves
1 teaspoon dried parsley
1 teaspoon marjoram
2 large chorizo sausages (from vegan brunch)
Nooch (optional)

Bring the oil to medium heat in a frypan, then saute the onion and garlic in it for 2 minutes. Add the carrot and celery and saute for a further 5 minutes. Stir through the lentils, wine, stock and herbs and simmer the lot until the lentils are tender and the sauce has reduced a little.

Pop the sausages under the grill, turning them once or twice, until they're crisp on the outside but still tender in the middle. Slice them into generous chunks and add them to the simmering lentils.

Add to pasta and add some nooch if you feel inclined.

I've added a new label: weeknight dinner, for dishes that I want to make again on a regular basis and aren't super time consuming and this recipe certainly fits into.

We made this after the potluck, with a couple of leftover chorizo sausages, which we fried and crumbled. They were friends, but I look forward to trying these with the italian inspired sausages in vegan brunch. This recipe was originally suggested by Elizabeth and the converted into a recipe by Cindy. Vicki also made it and raved about it. I made a few more alterations though. I didn't use any fresh herbs and added marjoram because it rocks and I hate rosemary. I decided to skip the polenta all together and added the sauce to to pasta. The sauce was yummy and was a great change t the regular tomato based lentil pasta sauces that I normally make.

Red wine lentils sauce

1 tablespoon olive oil
1 onion
4 cloves garlic
1 carrot
2-3 sticks of celery
2 x 400g cans lentils, rinsed and drained
3/4 cup red wine
1 1/2 cups 'chicken' stock
1 teaspoon dried sage powder
1 teaspoon thyme leaves
1 teaspoon dried parsley
1 teaspoon marjoram
2 large chorizo sausages (from vegan brunch)
Nooch (optional)

Bring the oil to medium heat in a frypan, then saute the onion and garlic in it for 2 minutes. Add the carrot and celery and saute for a further 5 minutes. Stir through the lentils, wine, stock and herbs and simmer the lot until the lentils are tender and the sauce has reduced a little.

Pop the sausages under the grill, turning them once or twice, until they're crisp on the outside but still tender in the middle. Slice them into generous chunks and add them to the simmering lentils.

Add to pasta and add some nooch if you feel inclined.

I've added a new label: weeknight dinner, for dishes that I want to make again on a regular basis and aren't super time consuming and this recipe certainly fits into.

reade more... Résuméabuiyad

No more eating out: how we eat lots of chilli

Mr T and I booked and paid for our flights overseas for our trip at the end of the year. We have one little problem though we don't really have spending money so in an attempt to save as much money as we can, we are going to stop eating out, maybe not stop for the whole 6 months but cut down drastically from our usual 3+ times a week.

We lasted this whole weekend without eating out which is normally where we do the most amount of eating out. So far it has been good, we have been making more creative and tasty dishes and I've been pleasantly surprised.

Inspired by the Mexican potluck we made a big batch of chilli on friday night which made 7 serves! We would normally eat the leftovers the next day but for the bonus serves we would put them in the freezer for another time, but we enjoyed it so much that we had it for 3 meals in a row and also fed a friend.

Anyway on to the recipe, well a loose recipe:

Smoky bean chilli
3 cans chickpeas
3 cans kidney beans
2 cans butterbeans
2 cans tomatoes
1 can corn
1 cup water
1 bunch coriander
1 capscium
1 onion
2 cloves of garlic
liquid smoke to taste
cumin powder to taste
chilli powder to taste

Fry onion, garlic and capscium in vegetable oil until onion is transulecent.

Add beans, corn, tomatoes and water. Bring to boil and then simmer for 20 minutes. Add a little more water if needed. Add cumin, and chilli powder to taste. Simmer, stirring occasionaly for 20 minutes. Add liquid smoke and coriander just before serving.

Serves 7-8.

Served with corn chips and cheddar cheezly.

Mr T and I booked and paid for our flights overseas for our trip at the end of the year. We have one little problem though we don't really have spending money so in an attempt to save as much money as we can, we are going to stop eating out, maybe not stop for the whole 6 months but cut down drastically from our usual 3+ times a week.

We lasted this whole weekend without eating out which is normally where we do the most amount of eating out. So far it has been good, we have been making more creative and tasty dishes and I've been pleasantly surprised.

Inspired by the Mexican potluck we made a big batch of chilli on friday night which made 7 serves! We would normally eat the leftovers the next day but for the bonus serves we would put them in the freezer for another time, but we enjoyed it so much that we had it for 3 meals in a row and also fed a friend.

Anyway on to the recipe, well a loose recipe:

Smoky bean chilli
3 cans chickpeas
3 cans kidney beans
2 cans butterbeans
2 cans tomatoes
1 can corn
1 cup water
1 bunch coriander
1 capscium
1 onion
2 cloves of garlic
liquid smoke to taste
cumin powder to taste
chilli powder to taste

Fry onion, garlic and capscium in vegetable oil until onion is transulecent.

Add beans, corn, tomatoes and water. Bring to boil and then simmer for 20 minutes. Add a little more water if needed. Add cumin, and chilli powder to taste. Simmer, stirring occasionaly for 20 minutes. Add liquid smoke and coriander just before serving.

Serves 7-8.

Served with corn chips and cheddar cheezly.

reade more... Résuméabuiyad

Lentil Tacos

One of my favourite things about reading other food blogs is the great ideas for meals that I get. The other day I was thinking about what to make and was really stuck for ideas when I read about lentil tacos on Yeah, that "vegan "shit . I've had bean, tofu, mock meat, and even potato gem tacos but have never thought about lentils in tacos.

I had canned lentils which made it a pretty quick meal. I can't justify buying taco seasoning so I made up some of my own:

1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1/2 tsp cumin

I drained the canned lentils and added them to a pot with a tiny bit of water and some of taco seasoning and then adjusted the amount of taco seasoning to it seemed right. Then added some taco sauce, cheezly, lettuce and tomato. It was such a quick meal and was so yummy. Lentil tacos might not be authentic but I think I might even prefer them to my normal bean tacos that I make.



---------------
On an unrelated note, does anyone know how to successfully copy and paste something into blogger and then change the font. I have tried changing the font with my previous posts and even copying and pasting it into word changing the font and then copying into blogger but nothing seems to work. I want to make the earlier posts not so ugly.

Lentil Tacos

One of my favourite things about reading other food blogs is the great ideas for meals that I get. The other day I was thinking about what to make and was really stuck for ideas when I read about lentil tacos on Yeah, that "vegan "shit . I've had bean, tofu, mock meat, and even potato gem tacos but have never thought about lentils in tacos.

I had canned lentils which made it a pretty quick meal. I can't justify buying taco seasoning so I made up some of my own:

1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1/2 tsp cumin

I drained the canned lentils and added them to a pot with a tiny bit of water and some of taco seasoning and then adjusted the amount of taco seasoning to it seemed right. Then added some taco sauce, cheezly, lettuce and tomato. It was such a quick meal and was so yummy. Lentil tacos might not be authentic but I think I might even prefer them to my normal bean tacos that I make.



---------------
On an unrelated note, does anyone know how to successfully copy and paste something into blogger and then change the font. I have tried changing the font with my previous posts and even copying and pasting it into word changing the font and then copying into blogger but nothing seems to work. I want to make the earlier posts not so ugly.

reade more... Résuméabuiyad

Can't be stuffed cooking

I love Lolo's post about low cook or no cook recipes we regularly make her soy-mirin tofu but over rice (or in our case noodles) with peanut sauce. And while I don't have any of my own recipes to contribute I thought it might be a good idea to discuss some of my favourite dishes to make in this crazy heat we have been having. For the most part we try not to cook, because it's hot enough in our non- insulated place without adding any more heat from cooking. So lately we have been eating out or cooking bulk so that it lasts for a few days worth of meal on the slightly cooler days. Anyway on to the dishes that we do often make (sorry there is no pics but my camera is not working): The first two my friend Erin introduced me to and since she doesn't blog about food I don't think she will mind me sharing the recipe love:     Caribbean Sweet Potato Salad

5 servings

1 large russet potato, peeled & quartered 1 large sweet potato, peeled & quartered 1 cup corn kernels 1 teaspoon Dijon mustard 2 tablespoons lime juice 3 tablespoons chopped fresh cilantro 1 clove minced garlic 3 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 cucumber, peeled, halved lengthwise, sliced into thin half-rounds 1/2 red onion, sliced thin 1/4 cup finely chopped dry-roasted unsalted peanuts Put the russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil then lower heat and cook for 5 minutes at medium. Add the sweet potato pieces and cook an additional 20 minutes. Test each potato to see if cook (slightly firm but not breaking apart). Add corn kernals and cook 30 seconds more. Quickly drain in a colander. Fill the saucepan with cold water (a few ice cubes wouldn't hurt) and return potato/corn mixture to the cold water for 5 minutes (this stops the cooking process on the potatoes). In a large bowl, combine the mustard, lime juice, cilantro and garlic; whisk. Slowly add the oil while whisking; add salt & pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Drain the cooled potato/corn mixture in a colander again. Now cut the potatoes into 1-inch cubes. Add the potatoes, corn, cucumber & onion slices to the vinaigrette. Mix well and serve chilled with a sprinkling of chopped peanuts. The recipe is from here    Sesame Noodle Salad 2 packages 3-minute noodles, broken 1 Tbsp sesame oil 2 Tbsp rice wine vinegar 1 Tbsp vegetable oil 2 Tbsp soy sauce 2 garlic cloves, minced 1/4 tsp red pepper flakes 2 oz (57g) fresh snow peas, blanched, cut into thin strips 1 large carrot, coarsely grated 1/2 cup smoked tofu, cut into thin strips 1 Tbsp toasted sesame seeds 2 green onions, thinly sliced) fresh coriander leaves for garnish Cook noodles; drain and rinse. Toss immediately with 1 Tbsp sesame oil to keep noodles sticking together. Combine vinegar, veg. oil, soy sauce, garlic and red pepper flakes in a small microwaveable bowl. Heat on high, uncovered, for 30 seconds. Or bring to a boil in a small saucepan and cook for 1 minute. Combine vinegar mixture w/ cooked noodles, toss and add onions, snow peas and shredded carrot. If not serving immediately, refrigerate. Just before serving, toss w/ toasted sesame seeds and top w/ tofu strips and fresh coriander leaves. I'm not sure where the original recipe is from. but we love it!  Happy Tuna Salad (No cooking if you used canned chickpea) from the amazing veganmania

1 1/2 cups cooked chickpeas 1 cup finely chopped celery 1 tbsp. chopped sweet pickles 2 tbsp. sweet pickle “juice” (brine) 3/4 cup vegan mayonnaise 1 tbsp Old Bay Seasoning 1 tbsp. prepared mustard pinch of dried kelp powder

Pulse the chickpeas in your food processor until they are just broken up into little pieces (not mushy). Transfer them to a mixing bowl. Stir in all remaining ingredients. Taste and adjust seasonings to your liking.

Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of. Will keep 3-4 days refrigerated.

Serves 6-8.

--------------------------------------------

We also love to make the perfectly amazing pasta salad (but with cream cheese) and auntie bonnies chickpea salad both from The Garden of Vegan.

And I used to love making the laziest burritos with refried beans, salsa, soy cheese and avocado with the sandwhich press but I make them so much that Mr T now hates refried beans.

--------------------------------------------

The last couple of days I have tried a few new dishes both of which I already love.

The first is incredibly lazy and also requires only 3 minutes of cooking but was just the thing after a long first day back at work. It involves making a sandwich out of shredded carrot, store bought capscium pesto, tomato and a really thick layer of white bean aioli (minus the garlic because I burnt it) from veganomicon.

The second dish I found at vegalicious . Here's the recipe:

Quinoa Beet Salad

Serving Size: 4

Ingredients:

for the salad:

4 beets 1 cup quinoa 1 vegetable bouillon cube 2 cups water 2 red onions olive oil handful fresh mint leaves hanful of chopped walnuts

for the dressing:

1/4 cup miso 2 tablespoons mirin (or other sweetener) 1/8 cup water 2 tablespoons balsamic vinegar 1 teaspoon tamari (Japanese soy sauce) 1 tablespoon vegetable oil 1 teaspoon sesame oil 

Directions:

Clean and cook the beets, allow them to cool, and cut them into small bite sized pieces. Wash the quinoa well with cold water or allow it to soak for 15 minutes in warm water and then rinse well, to remove the bitter oil from the outside of the quinoa. Cook the quinoa in 2 cups of water with the vegetable bouillon cube. When the qunioa is cooked, remove from the heat, allow the quinoa to cool, with the lid on the pan, it will absorb the steam and excess water. Mix the cooled quinoa and beets together well to make sure that the quinoa has become a pretty rosy pink color. Mix the salad dressing and pour over the salad. Allow the salad to season well for at least 1/2 an hour. Shortly before serving, mince the mint and mix into the salad witht eh chopped walnuts. Serve on a bed of salad leaves (shown here are fresh beet greens and baby field salad). 

I didn't wait very long to allow the flavours to marinade and it was already a very interesting variety of flavours.

So what do you like to make in this weather?

I love Lolo's post about low cook or no cook recipes we regularly make her soy-mirin tofu but over rice (or in our case noodles) with peanut sauce. And while I don't have any of my own recipes to contribute I thought it might be a good idea to discuss some of my favourite dishes to make in this crazy heat we have been having. For the most part we try not to cook, because it's hot enough in our non- insulated place without adding any more heat from cooking. So lately we have been eating out or cooking bulk so that it lasts for a few days worth of meal on the slightly cooler days. Anyway on to the dishes that we do often make (sorry there is no pics but my camera is not working): The first two my friend Erin introduced me to and since she doesn't blog about food I don't think she will mind me sharing the recipe love:     Caribbean Sweet Potato Salad

5 servings

1 large russet potato, peeled & quartered 1 large sweet potato, peeled & quartered 1 cup corn kernels 1 teaspoon Dijon mustard 2 tablespoons lime juice 3 tablespoons chopped fresh cilantro 1 clove minced garlic 3 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 cucumber, peeled, halved lengthwise, sliced into thin half-rounds 1/2 red onion, sliced thin 1/4 cup finely chopped dry-roasted unsalted peanuts Put the russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil then lower heat and cook for 5 minutes at medium. Add the sweet potato pieces and cook an additional 20 minutes. Test each potato to see if cook (slightly firm but not breaking apart). Add corn kernals and cook 30 seconds more. Quickly drain in a colander. Fill the saucepan with cold water (a few ice cubes wouldn't hurt) and return potato/corn mixture to the cold water for 5 minutes (this stops the cooking process on the potatoes). In a large bowl, combine the mustard, lime juice, cilantro and garlic; whisk. Slowly add the oil while whisking; add salt & pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Drain the cooled potato/corn mixture in a colander again. Now cut the potatoes into 1-inch cubes. Add the potatoes, corn, cucumber & onion slices to the vinaigrette. Mix well and serve chilled with a sprinkling of chopped peanuts. The recipe is from here    Sesame Noodle Salad 2 packages 3-minute noodles, broken 1 Tbsp sesame oil 2 Tbsp rice wine vinegar 1 Tbsp vegetable oil 2 Tbsp soy sauce 2 garlic cloves, minced 1/4 tsp red pepper flakes 2 oz (57g) fresh snow peas, blanched, cut into thin strips 1 large carrot, coarsely grated 1/2 cup smoked tofu, cut into thin strips 1 Tbsp toasted sesame seeds 2 green onions, thinly sliced) fresh coriander leaves for garnish Cook noodles; drain and rinse. Toss immediately with 1 Tbsp sesame oil to keep noodles sticking together. Combine vinegar, veg. oil, soy sauce, garlic and red pepper flakes in a small microwaveable bowl. Heat on high, uncovered, for 30 seconds. Or bring to a boil in a small saucepan and cook for 1 minute. Combine vinegar mixture w/ cooked noodles, toss and add onions, snow peas and shredded carrot. If not serving immediately, refrigerate. Just before serving, toss w/ toasted sesame seeds and top w/ tofu strips and fresh coriander leaves. I'm not sure where the original recipe is from. but we love it!  Happy Tuna Salad (No cooking if you used canned chickpea) from the amazing veganmania

1 1/2 cups cooked chickpeas 1 cup finely chopped celery 1 tbsp. chopped sweet pickles 2 tbsp. sweet pickle “juice” (brine) 3/4 cup vegan mayonnaise 1 tbsp Old Bay Seasoning 1 tbsp. prepared mustard pinch of dried kelp powder

Pulse the chickpeas in your food processor until they are just broken up into little pieces (not mushy). Transfer them to a mixing bowl. Stir in all remaining ingredients. Taste and adjust seasonings to your liking.

Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of. Will keep 3-4 days refrigerated.

Serves 6-8.

--------------------------------------------

We also love to make the perfectly amazing pasta salad (but with cream cheese) and auntie bonnies chickpea salad both from The Garden of Vegan.

And I used to love making the laziest burritos with refried beans, salsa, soy cheese and avocado with the sandwhich press but I make them so much that Mr T now hates refried beans.

--------------------------------------------

The last couple of days I have tried a few new dishes both of which I already love.

The first is incredibly lazy and also requires only 3 minutes of cooking but was just the thing after a long first day back at work. It involves making a sandwich out of shredded carrot, store bought capscium pesto, tomato and a really thick layer of white bean aioli (minus the garlic because I burnt it) from veganomicon.

The second dish I found at vegalicious . Here's the recipe:

Quinoa Beet Salad

Serving Size: 4

Ingredients:

for the salad:

4 beets 1 cup quinoa 1 vegetable bouillon cube 2 cups water 2 red onions olive oil handful fresh mint leaves hanful of chopped walnuts

for the dressing:

1/4 cup miso 2 tablespoons mirin (or other sweetener) 1/8 cup water 2 tablespoons balsamic vinegar 1 teaspoon tamari (Japanese soy sauce) 1 tablespoon vegetable oil 1 teaspoon sesame oil 

Directions:

Clean and cook the beets, allow them to cool, and cut them into small bite sized pieces. Wash the quinoa well with cold water or allow it to soak for 15 minutes in warm water and then rinse well, to remove the bitter oil from the outside of the quinoa. Cook the quinoa in 2 cups of water with the vegetable bouillon cube. When the qunioa is cooked, remove from the heat, allow the quinoa to cool, with the lid on the pan, it will absorb the steam and excess water. Mix the cooled quinoa and beets together well to make sure that the quinoa has become a pretty rosy pink color. Mix the salad dressing and pour over the salad. Allow the salad to season well for at least 1/2 an hour. Shortly before serving, mince the mint and mix into the salad witht eh chopped walnuts. Serve on a bed of salad leaves (shown here are fresh beet greens and baby field salad). 

I didn't wait very long to allow the flavours to marinade and it was already a very interesting variety of flavours.

So what do you like to make in this weather?

reade more... Résuméabuiyad