quinoa

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#MeatFreeMonday : Cashew and Quinoa Stir Fry – Eat Drink and Still Shrink – Michele Chevalley Hedge

Eat, Drink and Still Shrink by Michele Chevalley Hedge,

Published by Plum, RRP $34.99,

Photography by Cath Muscat.

 

C A S H E W & Q U I N O A  S T I R – F R Y  p200

“There’s more to protein than steaks and chicken breasts. This recipe uses high-quality vegetarian forms of protein – cashews and quinoa – but believe me, it’s the kind of meal you can serve to even the most passionate of meat lovers. Don’t skip the coconut milk, or be tempted to use a low-fat version: coconut milk helps strengthen immunity through its antifungal, antibacterial and antiviral properties. It also boosts metabolism, reduces sugar cravings and soothes the digestive system. To protect against cancer, we use turmeric, ginger, onion, bok choy and broccoli; these foods also assist with inflammation. But best of all, this dish is really, really, really tasty. Dig in! A big thanks to Simone on my team at A Healthy View for creating this for hungry vegetarians.

SERVES 4 PREPARATION TIME: 15 MINS C OOKING TIME: 15 MINS
²⁄3cup quinoa, rinsed
1 tablespoon coconut oil
2 brown onions, thinly sliced
1 cup finely chopped sweet potato
¹⁄2 teaspoon ground turmeric
2 tablespoons grated ginger
2 cups finely chopped broccoli
sea salt
¹⁄2 cup coconut milk
3 tablespoons vegetable stock or water
1 tablespoon tamari
1 cup raw unsalted cashews
1¹/2 cups roughly chopped bok choy
3 tablespoons roughly chopped basil leaves
freshly ground black pepper

Cook the quinoa according to the packet instructions (you’ll need 2 cups cooked quinoa for the stir-fry).

Meanwhile, heat the coconut oil in a wok over medium heat. Add the onion and cook for 2–3 minutes or until golden.

Add the sweet potato to the wok and stir-fry for 4 minutes or until tender. Stir in the turmeric, ginger, broccoli and ½ teaspoon salt. Add the coconut milk, stock or water, tamari and cashews and stir-fry for 3 minutes. Add the bok choy and basil and season with pepper, then stir-fry for another 3 minutes.

Toss through the quinoa, season to taste with salt and pepper if needed, and serve.

SPICE IT UP: Chop a bird’s eye chilli and add before serving.

CHANGE UP THE CARBS: If quinoa’s not for you, try brown
or basmati rice.

GO NUTS: Any kind of nut will work here – use your favourite.
SWAP THE HERBS: Try coriander or lemon thyme in place of basil.

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Sweet Potato Cakes: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Tonight’s dinner sorted ( and some in the freezer for when my vegetarian daughter visits next) and a few gifted to my other daughter for her dinner tonight.

 

Sweet Potato Cakes

These are so easy to make and look just as delicious as those in the recipe book. Great for entree or a main meal with salad or green vegetables.

 

 

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Salmon & Quinoa Fishcakes: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

 

Salmon & Quinoa Fishcakes

Prep ahead:
• Steam sweet potato and salmon
• Cook quinoa
Cooking time:45 minutes
Preparation time: 20 minutes

 

 

Salmon & Quinoa Fishcakes
SALMON & QUINOA FISH CAKES
Serves: 4
300 g sweet potato, peeled and chopped
500 g skinless salmon fillet
½ cup (100 g) tricolour quinoa, rinsed well (see Glossary)
1 cup (120 g) almond meal
1 egg, lightly beaten
1 tablespoon red curry paste
100 g green beans, trimmed and thinly sliced
4 kaffir lime leaves, finely shredded (see Glossary)
finely grated zest and juice of 1 lime
2 tablespoons extra virgin coconut oil
salad greens and lime wedges (optional), to serve

“Fish cakes are a great healthy staple. These have extra protein
from the quinoa, meaning they’re particularly satiating. Serve
them with additional greens or one of the salad recipes in this
book. The fish cakes can be frozen (cooked or uncooked) in an
airtight container for up to 3 weeks.” p. 148
Steam the sweet potato for 20 minutes or until soft. Remove from
the heat and mash.
Steam the salmon for 10–15 minutes until it flakes easily. Remove
from the heat and flake the salmon, discarding any bones.
Meanwhile, cook half the quinoa in a saucepan of boiling water
for 20 minutes or until soft. Rinse and drain well.
Place the sweet potato, salmon, cooked quinoa, almond meal,
egg, curry paste, beans, kaffi r lime leaves and lime zest and juice
in a bowl and mix well to combine.
Divide the mixture into four portions and form into patties.
Sprinkle both sides of the patties with the remaining quinoa
to lightly coat.
Melt the coconut oil in a large deep frying pan over medium heat
and cook the fi sh cakes (in batches if necessary) for 5 minutes
on each side or until golden and cooked through. Serve the fish
cakes on salad leaves with lime wedges, if you like.

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Pumpkin-Spiced Quinoa Balls: One Handed Cooks – Allie Gaunt, Jessica Beaton & Sarah Buckle

Cover One Handed Cooks

One Handed Cooks

Allie Grant, Jessica Beaton and Sarah Buckle

Penguin Random House Australia

Viking

ISBN: 9780670079018

 

 

Pumpkin-Spiced Quinoa Balls

Pumpkin Spiced Quinoa Balls

 

‘Extracted from One Handed Cooks by Allie Gaunt & Jessica Beaton with photography by Sarah Buckle, Viking, RRP$39.99

M a k e s a b o u t 4 0

P R E P T I M E 15 minutes

C O O K I N G T I M E 55 minutes

 

½ (about 550 g) butternut pumpkin (squash), seeded and cut into 8 wedges

1 tablespoon olive oil

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground nutmeg

½ cup (95 g) quinoa

1 cup (80 g) finely chopped broccoli florets

1 small red onion, finely grated

Steamed vegetables, to serve

 

This simple finger food is all-natural, with a subtle hint of spice and little pops of texture to excite your baby.

  1. Preheat the oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.
  2. Put the pumpkin into a bowl, add the olive oil and spices and toss to coat. Arrange the pumpkin in a single layer on a lined tray and bake, turning halfway through cooking, for 25 minutes or until soft and caramelised. Remove from the oven and set aside until cool enough to handle.
  3. Meanwhile, place the quinoa in a fine-meshed sieve and rinse thoroughly under cold running water. Transfer to a heavy-based saucepan, add 1 cup (250 ml) water and bring to the boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and set aside, without lifting the lid, for 4 minutes. Fluff the quinoa with a fork and leave to cool.
  4. Bring a small saucepan of water to the boil. Add the broccoli and cook for 2 minutes or until tender. Drain well.
  5. Scoop the pumpkin flesh from the skin and place in a bowl. Squeeze the liquid from the grated onion and use paper towel to pat the onion dry. Add the onion, broccoli and quinoa to the pumpkin and mash together until well combined. Dollop teaspoon-sized balls of mixture onto the remaining lined tray.
  6. Bake the balls, turning halfway through cooking, for 30 minutes or until golden brown. Serve with steamed vegetables alongside.

 

N U T R I T I O N N OT E Spice doesn’t always mean ‘hot’, so don’t let the word scare you off when cooking family meals. Incorporating a range of spices into your child’s meals will help in the transition to family food and encourage positive eating behaviours.

S TO R A G E Keep in an airtight container in the fridge for up to 2 days. Alternatively, freeze the uncooked balls, on a lined tray covered with plastic film, until frozen, then transfer to a freezer bag and freeze for up to 2 months.

Freeze, GF,WF,DF,EF,V

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Quinoa-crusted Cheese Tarts with Pumpkin And Crisp Sage: Real Delicious – Chrissy Freer

Real Delicious Cover

Recipes and Images from Real Delicious by Chrissy Freer, Murdoch Books. 

Quinoa-crusted cheese tarts with pumpkin and crisp sage

Unlike traditional pastry, a quinoa crust is super-healthy – it provides a good dose of protein, fibre, manganese and phosphorous. Roasted pumpkin is naturally sweet, perfect in this tangy blue-cheese filling.

Preparation time: 30 minutes
Cooking time: 1 hour
Makes 4

150 g (51/2 oz/3/4 cup) quinoa, rinsed
375 ml (13 fl oz/11/2 cups) home-made or low-salt vegetable stock
500 g (1 lb 2 oz) peeled and seeded pumpkin (winter squash), diced (see tips)
1 tablespoon chopped sage, plus small sage leaves to garnish
2 teaspoons honey
1 tablespoon olive oil
35 g (11/4 oz/1/3 cup) finely grated parmesan cheese (see tips)
1 egg, plus 1 egg white
Olive oil spray
1/4 cup chopped herbs, such as chives and parsley
130 g (41/2 oz) fresh ricotta cheese
75 g (23/4 oz) blue cheese, crumbled (see tips)

Place the quinoa and stock in a small saucepan and bring to the boil. Reduce the heat to low, cover and simmer for 12 minutes or until the stock has been absorbed. Set aside to cool.

Meanwhile, preheat the oven to 180°C (350°F) and line a large tray with baking paper. Combine the pumpkin with the chopped sage, honey and 2 teaspoons of the oil and spread over the tray. Season with sea salt and freshly ground pepper and roast for 25–30 minutes until tender.

Mix together the quinoa, parmesan, egg and white and season well.

Lightly spray four 12 cm (41/2 inch) round non-stick fluted tart tins with oil (see tips). Press the quinoa mixture firmly into the tins to form a thick crust. Place on a large baking tray and bake for 15 minutes or until light golden.

*Mix together the ricotta, blue cheese and the *chopped herbs and spread a little into each tart crust. Top with the roasted pumpkin and bake for 3–4 minutes to warm through.

Meanwhile, heat the remaining oil in a small saucepan over medium–high heat. Add the sage leaves and stir for 1–2 minutes until crisp. Drain on paper towel. Serve the tarts topped with crisp sage leaves.

TIPS
This recipe is vegetarian if you use parmesan and blue cheeses made with non-animal rennet.

You will need about 750 g (1 lb 10 oz) pumpkin with the rind on to yield 500 g (1 lb 2 oz) flesh.

Be sure to use well-greased non-stick tart tins or the crusts will stick.

 

Quinoa Cheese Tartlets

 

 

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Vegetarian Meals Made With Love

Last week my daughter fractured her shoulder; she was on an evening out, ready to order her meal, was about to take the last step on the stairs to the venues dining area, hand on rail and slipped in a pile of something disgusting- we wont go there. Consequently she now is suffering with a fractured shoulder – and needs assistance with most things – washing her hair, cutting up her meals, preparing meals. She cant drive , cant shop, cant work, for at least 6 weeks.

It is times like  this that it is very difficult to be a parent who lives 3 1/2 hours away from one of her children who is in pain and in need.  Her sister has been very helpful, she has been up to visit a  few times, taken her shopping, taken her to the doctors, styled her hair, took her dog for a walk….These two are great supportive sisters.  On the last visit I sent up a care package – food made with love 🙂  I am currently preparing more meals.

The injured daughter is vegetarian – and I haven’t really cooked many vegetarian meals since this daughter left home, many years ago. Lately I have just made the odd meal when she has visited – vegetarian pizza, curry, chilli beans etc To make a 6 weeks of vegetarian meals that can be eaten with one hand ( preferably a spoon) is a challenge. Thankfully I have some wonderful new cook books to help me out.

Coconut Thai Curry with Chickpeas

Coconut Thai Curry with Chickpeas

 

Deliciously Ella is a great resource. I am currently soaking red kidney and black beans (I prefer not to use tinned legumes) to make a Ella’s Black and Kidney Bean Chilli.  Last week I made Ella’s Lentil and Butternut Squash Dhal, Coconut Thai Curry with Chickpeas and Almond Butter (or nut butter if you prefer),  I made Anna Gretta’s Banana Cakes – one for the freezer and one cut into slices for use now and Dan Churchill’s Protein Balls (always a favourite). I also made huge saucepan of vegetarian minestrone soup – a meal in a bowl, and bean patties with Quinoa flakes – my own creations –  recipes I will share with you at a later date.

Bean Patties with Quinoa Flakes

Bean Patties with Quinoa Flakes

What to make for the next 5 weeks? Any suggestions?  The food must be able to be frozen, be vegetarian and not require cutting.