Tag Archives: quick vegan meal

Guest Blogger: Fried Dandelions – Pineapple Curry Fried Quinoa

24 Jan

Looking for a quick easy recipe? Sarah from Fried Dandelions has you covered. Have you searched her previous contributions to VBU!? Her first post was a delicious recipe for Spiced Chocolate Pudding. For her second post she shared a recipe for Hot Tamales. Do visit Sarah’s blog, and Facebook page. Welcome back Sarah!

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Here’s a quick dinner that your kids will love, and will be on the table in less time than it takes to pick up take out! This dish is packed with good-for-you foods like pineapple, veggies, and protein rich quinoa in place of rice. You can serve this with Pan Seared Tofu or even do something quick like Gardein Mandarin Orange Nuggets (our choice tonight!)! David (almost 2) ate 2 bowls of this tonight—yum!

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Pineapple Curry Fried Quinoa, inspired by Chef Chloe
2 c dry quinoa
3 ½ c water
1 tsp salt
1 onion, sliced thinly
1 T canola oil
3 cloves garlic, minced
½ tsp curry powder
1 tsp coriander
1 tsp garlic chili sauce (like sriracha)
¾ c raisins
2 c fresh pineapple (about half of a pineapple, or you can use canned)
2 c frozen vegetables (I used a pea/carrot/corn/green bean mix)
¼ c cashews or peanuts to garnish, optional
cilantro to garnish

Rinse quinoa well. Place in pot with 3 ½ c water and bring to a boil. Once boiling, add salt and cover, reducing heat to low. Let cook for about 20 minutes, or until al dente soft. Fluff with fork and set aside.

While the quinoa is cooking slice the pineapple (if using fresh) and onion. When the quinoa is nearly done, heat oil in a wok over high heat. Place onion in wok and stir until starting to brown. Sprinkle with salt and add garlic, coriander, curry powder and garlic chili sauce, stirring quickly.

Add pineapple, raisins, frozen veggies and stir well again. Remove from heat and garnish with nuts and cilantro. Enjoy!

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One more thing before you go—I’m participating in another blog contest—this time for the Top 25 Vegan and Vegetarian Mom Blogs. Please consider voting for me once a day, every day, until February 7th. Voting is simple—there’s no sign up or log in, just find my name and click (I’ll be under the pending approval tab for a day or so)! Every vote counts—this fall I won by a matter of votes! Spread the word to your friends—thanks for your support.

Guest Blogger: Keepin’ It Kind – Spring Onion & Celery Soup

5 Jun
Please welcome our newest blogger, Kristy, author of Keepin’ It Kind. She is a year old vegan with a lengthy vegetarian history behind her. Here she is in her own words, “My name is Kristy, and I am the author of Keepin’ It kind, a blog I do with my husband, Chris, who does the majority of the photography (sometimes I get a hold of the camera!).  I am a former personal trainer, turned world-traveler, turned fromagier, turned production assistant and blogger.  After being vegetarian for at least 8 years, Chris and I became vegan almost a year ago and I have never been happier in my life.  Aside from marrying my husband, it was the greatest decision I’ve ever made!” Please visit Kristy on her Facebook page and bookmark/follow her blog. Please welcome Kristy!

Because we live on the coast, it is always quite a bit cooler here than in the rest of LA. While the rest of LA is welcoming warm early summer nights, we are still throwing our sweatshirts on in the evening. I don’t miss it at all (I lived in West Hollywood for a while and I had more than my share of hot, balmy nights) and it also means that it’s still soup-for-dinner weather.

My most recent soup creation was inspired by some gorgeous spring onions our CSA sent us. Adorable, curvacious white bulbs at the base of lovely kelly green stalks- absolutely stunning! While I used a couple here and there in other recipes, this one really showed off their fresh, sweetly bitter (I know- it sounds like an oxy moron, but it’s the only way I can describe them) taste. Paired with the crispness of the celery, you have yourself a light refreshing spring soup, perfect for those nights that are still cool enough to heat up the kitchen.

SPRING ONION & CELERY SOUP

Ingredients:

  • 2 T olive oil
  • 3 cloves of garlic, finely minced
  • 1 large head of celery, or 2 small heads, chopped (should fill about 5 cups)
  • ½ a head of cauliflower, chopped into bite-size pieces
  • 2-3 spring onions, finely chopped
  • 2 ½ tsp thyme
  • 2 tsp basil
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp liquid smoke (optional)
  • 3 cups vegetable broth
  • 3 cups water
  • 3 T nutritional yeast (optional)
  • salt and pepper to taste

Instructions:

  • In a large pot, heat the olive oil over medium heat for 30 seconds. Add garlic and sauté until “golden.” Add the celery, cauliflower, spring onions, spices, and liquid smoke (if using). Mix to combine. Saute for about 5 minutes.
  • Add the vegetable broth and the water, and stir to combine. Put a lid on the pot and bring to a boil. Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out. Let it simmer for about 15-20 minutes, then remove from heat.
  • If you have an immersion blender, use it to pureé the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureéd. At this point, you can add in the Nutritional Yeast, which will give it a thicker, slightly cheesy taste. You can also add salt and pepper to taste. Pour into bowls, serve with some crusty bread and enjoy!

Is it still cool at night where you live?

All Photos taken by Chris Miller

© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.

Guest Blogger: *Vegan Sparkles* – Green Spaghetti recipe

21 May

Hello everyone! We have a new guest blogger to join the VBU ranks, please meet Rebecca, the author of Vegan Sparkles. Here she is in her own words, “My name is Bex, Rebecca or Sparkles, depending on who you ask and I’m a fairly new vegan (8 months now!), blogging about love, life, laughter and vegan adventures around Perth, Western Australia.” Connect with Vegan Sparkles on Facebook. Please welcome Rebecca!

Did you know that all food tastes better if you dance while you make it? Seriously, it does. I don’t make this stuff up.

When there’s a heat wave outside, though, and your moves are smokinnnn inside, it can get a little too hot in the kitchen…

Sometimes it’s smarter to call the raw food back into play.

I experimented last night and used my Green Spaghetti recipe but replaced the pasta with zucchini noodles and used fresh snow peas for a little extra crunch! I also used only one garlic clove in the pesto, because sometimes it’s nice to dance with vampires.

And the verdict? WOW, the raw version kicks the cooked version’s butt on the dancefloor!

If you have never tried zucchini noodles before, prepare to be amazed! The consistency is delicious and they are the perfect pasta – raw, fat and gluten-free!

Give it a whirl. I’m pretty confident you won’t be disappointed. 🙂

* Glitter optional but highly recommended. *

For 2- 3 servings:

1/2 cup Extra Virgin Olive Oil
1/2 cup Nutritional Yeast
1 clove Garlic
2 cups fresh Basil leaves
3 tbsp Pine nuts
Squeeze of lemon juice
2 large Zucchini
3 handfuls of Snow Peas or Sugar Snap Peas, thinly sliced

  1. Blend the oil, nutritional yeast, garlic, basil leaves, lemon juice and pine nuts in a food processor or blender until smooth.
  2. Make noodles out of the zucchini by using a mandolin or Julienne vegetable peeler to carefully slice the zucchini lengthwise, starting at one end and ending at the other. As you work through the zucchini, turn it over and start again on another side, until there are only the seeds remaining.
  3. Discard the zucchini seed cores and place the zucchini noodles in a large bowl.
  4. Mix the pesto and snow peas with the zucchini noodles.
  5. Season with salt & pepper and enjoy!

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