July 16th, 2005

Rie Miyazawa

Blue Corn and Quinoa Corn Bread

The other day, I made Blue Corn and Quinoa Corn bread from scratch, following the recipe from Candle Cafe Cookbook, and was slightly ataken back by its blue-greenish color, probably attributed to the blue cornmeal ingredient, but LOVED the taste. Delicious and nutritious. Quinoa is one of my all-time favorite grains; I can't get enough of it. While the bread itself is addicting, the texture is too crumbly, even after I've toasted it, and falls apart at the press of butter spread. Do you have any tips and ideas about how to make the texture more firm without compromising its quality?

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And does anybody have any tried-and-true quinoa bread recipes to share? I'm in a cooking mood! :o)

Pumpkin and Red Lentil Pizza

I really enjoy making pizzas now that I've figured out how to make my own whole-meal crusts. I made this two days ago and my boyfriend love loved it. There is something about the combination of red lentils and pumpkin...

This serves about 2.5 people

1 wholemeal crust (2 cups of whole meal flour, 1 sachet of yeast, 1 cup of warm water, a bit of salt, pepper and oregano, mix together, form a ball with the dough and drizzle olive oil on the sides of the mixing bowl, then proceed to roll the ball of dough around the side to cover in oil and let sit, covered until dough rises, usually about 20-25 mins)

2 cups of cubed pumpkin (small cubes)
1/2 onion, coarsey
1 cup of cooked red lentils (simmered down to a thick sauce and spiced with powdered ginger, ground coriander, quality curry powder, salt and pepper, onion salt and ground cumin)
1 red capsicum (red bell pepper)
extra virgin olive oil for sautee-ing

Preheat oven to 170 C (375 F)

After you've got the dough rising and the lentils cooking. Heat a bit of oil in a good pan and proceed to sautee the pumkin, onion and capsicum with salt and pepper until the pumkin is semi soft and the capsicum and onions have browned a bit.

Roll out the dough into whatever shape you wish in a pan. Spread the lentils over the surface of the dough as you would with your standard pizza sauce. Then place the vegetable mixture on top of the lentils.

Bake in oven for 15 to 20 minutes or until crust has browned. Enjoy!
updated me

comfort foods

so i was getting bored with my usual dinners and decided to try something new and simple-

-2 slices of thick bread toasted
-3 slices of soy turkey (or tofurky), shredded up
-1 c mashed potatoes
-3/4 c mushroom gravy

heat the "turkey" with a bit of nonstick spray til hot, place on toasted bread on a plate with mashed potatoes and pour hot gravy over the entire thing...

it was soooo good... reminded me of chipped beef and gravy on toast from my pre-vegan days... i recommend this to anyone
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This is the best thing *ever*...

2 cups dry Textured Vegetable Protein (or Textured Soy Protein)
2 cups chopped celery
2 cups chopped onion
2 cups fine bread crumbs
3 cups veggie broth
2 Tbsp tamari or soy sauce
3 Tbsp margarine
1 tsp black pepper
1/4 tsp ginger
1/4 tsp thyme
1/4 tsp cloves
2 10" pie crusts (bottom crusts and top)

1. Heat veggie broth and mix in dry TVP and soy sauce. Let soak while continuing.

2. In a large pan, melt margarine and sauté onions for approximately 5 minutes. Add seasonings and celery and cook for 5 more minutes.

3. By now the TVP will have soaked up the broth to about 5 cups. Put rehydrated TVP, bread crumbs and onion/celery mixture into a big bowl and mix (adjust to taste).

4. Spoon filling into prepared pie crusts and place top crusts, seal edges and cut vent holes with a fork or sharp knife.

5. Bake at 450 for 15 minutes, then reduce to 375 for an additional 30-40 minutes.


whoah greenery

I'm in the process of enjoying the most amazing, fabulous salad ever. Really.

Wildly assorted organic mixed greens (my roommate brought back a bag from the farmer's market; there are leaves in here I've never seen before!)
Green apple
Organic blueberries
Walnuts, sunflower seeds and poppy seeds
Lettuce and nasturtium flowers from our garden

... all dressed with maple syrup, balsamic vinegar and a little grapeseed oil.

Oh, goodness.

I think kale is officially my favourite veggie, too.
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