Blueberry Quinoa Breakfast Bars (vegan & gluten-free)

Recipe from Simply Quinoa  

Husband-Tested in Alice’s Kitchen
Makes 16 bars

Healthy vegan blueberry breakfast bars with oats, quinoa, coconut sugar, ripe banana, flax eggs, and fresh berries that are vegan and gluten-free. Be sure to read some of the variations in the notes below.  These were a nice change from my usual breakfast. If you have some leftover quinoa in the fridge, this recipe is a great way to use it up. I served these by smearing some Homemade Instant Pot Cashew Yogurt in a bowl and then topping the yogurt with the bars. I added sliced kiwi to get another fruit in my day.

Ingredients
1½ cups quick cooking oats  
1 cup cooked quinoa  
1 teaspoon baking powder  
1/3 cup coconut sugar  
1/4 cup hemp seeds or pumpkin seeds (pepitas)
1 cup mashed bananas about 2 medium
2 flax eggs (2 Tablespoons flaxseed meal + 6 Tablespoons of water)
2 Tablespoons nut/seed butter
2 Tablespoons fresh lemon juice
1 teaspoon vanilla extract 
1½ cups fresh or frozen blueberries (You can also use a mix of frozen blueberries and raspberries)

Instructions
Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
Transfer the batter into the prepared pan and smooth with a spatula.
Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

Notes
The author found that she enjoyed the texture of the bars best after being cooled on a wire rack overnight because some of the added moisture from the blueberries was removed and she found that they were even more hearty.
You can reduce the sugar to 2 Tablespoons instead of 1/3 cup.  

You can replace ½ cup of the oats with ½ cup shredded unsweetened coconut. 

You can substitute almond extract for the vanilla extract.
According to reviewers, you can also bake these in an 8”x8” pan or a standard muffin pan.

Another reviewer makes these as muffins in a standard muffin pan. 

Nutritional Information (1 of 16 bars)
Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Sodium: 8mg | Potassium: 158mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 3.3mg | Calcium: 32mg | Iron: 1.2mg


 

Sweet Pumpkin Crunch (vegan)

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes ¾ cup

If I were you, I’d make a double batch of this crispy, sweet crunch to top all your fall dishes.  No need to turn on the oven.  This recipe uses the stovetop and takes only a few minutes to make.  

¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg 
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas (shelled, raw pumpkin seeds)
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Fab Fall Salad (vegan)

Recipe from Nisha Vora
Adapted and Husband-Tested in Alice’s Kitchen
Serves 2

This is a delicious salad that is full of autumn goodness.  Most of the components* can be made in advance on your prep day. Then, when it’s dinner time, slice the apple and toss with the ingredients you prepped.  

1 batch Baked Tofu*
1 head of curly kale or lacinato (dinosaur) Kale* 
1 sweet-tart crisp apple
2 to 4 Medjool dates, chopped or ¼ cup golden raisins
¼ cup cooked and rinsed Black or French Lentils*
4 Tablespoons Creamy Blender Balsamic Vinaigrette* 
2 ounces vegan feta
¼ cup Sweet Pumpkin Crunch* 

Baked Tofu 
1 (12 to 14 oz.) block of extra firm tofu 
1 1/2 Tablespoons extra virgin olive oil
1 teaspoons kosher salt
Freshly cracked black pepper 
2 Tablespoons potato starch or arrowroot powder 

Preheat the oven to 425F and arrange an oven rack in the top 1⁄3 of the oven. Line a rimmed sheet pan with parchment paper. Press the tofu for a bit and pat dry.  Cut into ½ inch cubes.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad. 

Creamy Blender Balsamic Vinaigrette
Makes ¾ cup 

1 small shallot 
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following:  Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Sweet Pumpkin Crunch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Kale
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels). 
Option 1: Tear the kale into small pieces with your hands. 
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can. 
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds. 
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals. 

Lentils
Add 1 cup rinsed black (beluga) lentils or French lentils to the Instant Pot.  Add 1 ¾ cup water or vegetable broth.  Add a pinch of salt.  Place the lid onto the Instant Pot and set to Sealing.  Cook at high pressure for 5 minutes.  Do a natural release for 15 minutes. Rinse the lentils and store in a airtight sealed container.

ASSEMBLE THE SALAD: Using a sharp knife, slice the apple as thinly as you can. Add the sliced Apple to the massaged Kale, along with the chopped dates (or Raisins) and Lentils. Spoon on the Creamy Blender Balsamic Vinaigrette and toss well to coat. Add the Sweet Pumpkin Crunch, the Feta and the Baked Tofu. Toss again and add more Balsamic Vinaigrette to taste. 

Salad Topper (Vegan and Gluten-Free)

Recipe from Feasting at Home 
Husband-Tested in Alice’s Kitchen
Makes 1½ cups

This is an easy-to-make, delicious way to add a nice crunch to your favorite salads, soups or bowls.  It’s made with toasted quinoa and seeds.  You can keep this simple or add your favorite seasonings.  (This is a great way to use up leftover quinoa.)

For the Crispy Quinoa
1 cup cooked quinoa 
2 Tablespoons olive oil
½ teaspoon salt

For the Seeds
½ cup sunflower seeds
½ cup pumpkin seeds (pepitas)
¼ cup hemp seeds
¼ cup sesame seeds
1 Tablespoon tamari or Braggs Aminos

Toss the cooked quinoa (thoroughly cooled) with olive oil and salt.  Spread onto two sheet pans in a thin layer.  (See notes) Bake at 350F for about 30 minutes, stirring every 10 minutes. Allow to cool completely.
In a bowl, mix together the sunflower seeds, pumpkin seeds, hemp seeds, sesame seeds with 1 Tablespoon tamari or Braggs Aminos.  Spread onto a sheet pan and bake for 10 minutes.  After the seeds are completely cool, mix with the crispy quinoa and store in an airtight container for up to a month.

Notes:
• If making fresh quinoa for this recipe, it is important to let it cool completely, otherwise it will not crisp easily.
• Spreading the quinoa on two pans in single layers will help it dry out. When it is clumped on the pan it will just steam and not crisp up.
• Quinoa- cooked and cooled, can make a day or two before baking. Use white, red or black quinoa. A mixture is nice for color.
• Seeds- sunflower, hulled hemp, pumpkin, sesame – adjust to what you have on hand.
• You can use a little salt instead of the tamari/Braggs to keep things neutral.

Ways to Enhance the Salad Topper:
• Toast chopped nuts with the seeds.
• Add lemon zest, coriander, Aleppo pepper, smoked paprika.
• Add mushroom powder.
• Add fennel seeds, sumac or za’atar.
• For a sweet twist add a little coconut sugar, cinnamon, or 5-spice powder and orange zest.

Nutritional Information: (2 Tablespoon serving) 158 calories; 0.1g sugars; 182.3mg sodium; 10.8g fat; 1.5g saturated fat; 11.7g carbohydrates; 2.3g fiber; 5.5g protein; 0mg cholesterol

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Stewed Apple Crisp Pots (Vegan and Gluten Free)

Recipe from Good Eatings (stewed apples and cashew cream)

Recipe from Cooking Light (coconut buckwheat granola)

Husband-Tested in Alice's Kitchen 

Serves 4

Well, this may seem un-American, but I would choose this apple dessert over an apple pie anytime! This is absolutely the most scrumptious dessert ever!  (Although it would be a close call between this dessert and my delish and unusual contest winning apple pie.) 

The beauty of it is that you can make all the components in advance. The stewed apple recipe is pretty straight forward.  I like that it is sweetened with maple syrup instead of white sugar.  Any granola would work here, but I always have Coconut Buckwheat Granola on hand.  It's my fave. But, let me tell you, the cashew cream is the BOMB!  It would take any fruit dessert to a heavenly level.  Be sure to make this for your favorite people.  It would make a fabulous holiday treat.

Stewed Apples

5 medium-sized sweet eating apples, skin on, cored and chunked

2 Tablespoons fresh lemon juice

2 Tablespoons maple syrup (not pancake syrup)

1 Tablespoon water

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Pinch of sea salt

Place the stewed apple ingredients in a medium-sized pot and bring to a boil. Simmer the apples for about 15 minutes or until the apples become soft and "fluffy" and still hold their shape.  You don't want it to turn into applesauce.  Now, when I made this, my apples were quite juicy and so, when they were cooked to this point, they gave off a lot of juice.  I took some of that juice and put it in a small saucepan with 1 Tablespoon maple sugar and cooked it until it became syrupy.  Then I returned the syrup to the apple pan and tossed the apples until they were coated.   So, if your apples seem to be swimming in too much liquid, you can do the same.

Coconut-Buckwheat Granola

1 1/2 cups old-fashioned rolled oats (Use gluten-free oats to make this dessert gluten free.)

1/2 cup unsweetened flaked dried coconut

1/2 cup almonds, coarsely chopped

1/2 cup unsalted pumpkin seeds

1/4 cup uncooked buckwheat groats

1/2 teaspoon kosher salt or sea salt

1 teaspoon ground cinnamon 

2 Tablespoons canola oil or coconut oil

2 Tablespoons maple syrup 

Preheat the oven to 375F.  Combine the first 7 ingredients in a large bowl.  Whisk together the oi and maple syrup in another bowl.  Pour the wet ingredients into the dry ingredients and mix really well.  Spread the mixture in a single layer on a parchment lined or silicone lined rimmed baking sheet.  Bake for 10 minutes.  Stir the mixture and then bake an additional 10 minutes.  Cool completely before using.

Cashew Cream

3/4 cup cashews, soaked overnight in water

1/2 cup plant milk

2-3 Tablespoons maple syrup (not pancake syrup)

2 teaspoons vanilla extract

Drain the water from the soaked cashews.  Rinse the cashews with fresh water and drain again. Then place the cashews in a high speed blender along with the rest of the cashew cream ingredients. Process until very smooth.  Add more milk to your thickness preference.  I thought the thickness was perfect as is.  

Serving

To serve, layer the three components into glass dishes for a simple, but lovely-looking dessert.  I layered the apples first, then the cream and then the granola crisp.  Malin (the recipe author) layered hers with the cream first, then the apples, the cream again and then the granola crisp.  Either way, it's going to look and taste fabulous!

Popcorn Trail Mix

 

Husband-Tested in Alice's Kitchen

Makes about 6 cups or so.

When you are doing your meal prep for the week, set aside just a few minutes to make this satisfyingly delicious trail mix to snack on or to pack in a lunchbox or picnic basket.  I use a silicone popcorn maker that's collapsible so that it fits in a drawer.  I don't use any oil.  I just measure out a couple of Tablespoons of un-popped popcorn into the bowl, pop on the lid and then zap it in the microwave for a couple of minutes. While the popcorn is popping, I measure out the rest of the trail mix ingredients into a big bowl. Then I store it in a large Mason jar and keep it on the counter. The popcorn popper is called Original Salbree Microwave Silicone Popcorn Popper (collapsible bowl) that I ordered from Amazon.  The bowl comes in lots of colors and makes a great gift.  

2 Tablespoons un-popped Popcorn

1/3 cup Unsalted Peanuts (Use other seeds or nuts if you wish.)

1/3 cup Whole Almonds

1/4 cup Pumpkin Seeds

1/4 cup Sunflower Seeds

1/3 cup Dried Cranberries (Raisins or dried apricots would be good substitutes.)

2 Tablespoons Cocoa Nibs or Mini Dark Chocolate Chips (Use vegan chips to keep this vegan.)

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt or Kosher salt

Pop the popcorn using whatever method you wish.  Mix the popped popcorn with the remaining ingredients and then store in an airtight container on the counter.  I think it should last about a week or so.

Buckwheat Millet Fruit and Nut Bread (Vegan and Gluten-Free)

 

Recipe from Whole Food Cooking Everyday by Amy Chaplin

Husband-Tested in Alice's Kitchen

Makes One (9" X 5") Loaf

I have a buddy who I walk with once a week.  She calls me her Wednesday Girl.  She is gluten intolerant and so I've had fun testing gluten free recipes for her to try. This one I knew she'd love because it's full of nuts and seeds and other good things.  Instead of waiting after our walk to eat the sample slices, we nibbled while we walked.  I had spread a little sunflower butter on each slice and drizzled them with honey, and, oh, my, was it ever good! This recipe is very simple,(there's no kneading) but you will have to soak several of the ingredients in water overnight and you will need a food processor.  This bread will make a fabulous breakfast, toasted, spread with nut or seed butter and drizzled with honey or maple syrup and served along with a whole fruit, like a pear or an apple.

1 cup raw buckwheat groats, soaked overnight in 4 cups water
1/2 cup millet, soaked overnight with the buckwheat
1/2 cup raw pumpkin seeds, soaked overnight in 2 cups water
1/2 cup raw sunflower seeds, soaked overnight with the pumpkin seeds
1 cup whole raw almonds or hazelnuts, soaked overnight in 2 cups water
1/2 cup golden raisins
1 cup old-fashioned rolled oats (gluten free)
1 cup water
2 Tablespoons ground flax meal or psyllium husks
2 teaspoons ground cinnamon
1 Tablespoons baking powder
3 Tablespoons coconut oil or olive oil
1 1/4 teaspoons fine sea salt
Raw seeds for sprinkling

Preheat the oven to 350F.  Line an 9" X 5" loaf pan with parchment paper, leaving at least a 1-inch overhang on each long side.  Set aside.  

Pour the soaked buckwheat and millet into a large strainer and rinse until the buckwheat is no longer slimy.  Drain thoroughly.  Set aside.

Put the raisins in a heat proof bowl, cover with boiling water.  Allow them to soak for 5 minutes.  Drain. Set aside.

Drain and rinse the pumpkin and sunflower seeds.  Set aside.

Drain and rinse the almonds.  Roughly chop the almonds. Set aside.

Transfer the soaked buckwheat and millet to a food processor.  Add the oats, 1 cup water, flax meal, baking powder, oil, cinnamon and salt.

Process by pulsing until combined and the grains have broken down, but the mixture still has texture.  Scrape the sides and process again.  

Place the buckwheat/millet batter into a large bowl and add the raisins, the seeds and the chopped almonds. Stir until well blended.

Transfer the batter to the prepared pan, spreading it out well.  Sprinkle the top with the extra seeds.  

Bake for 1 hour and 20-25 minutes or until the loaf is golden and has pulled away from the sides of the pan.  

Use the parchment paper to lift the loaf out of the pan and onto a wire rack.  Be SURE to cool the bread completely before slicing or it will be sticky/gummy inside.  

Store the loaf in an airtight container at cool room temperature for up to 3 days or in the refrigerator for 1 week.  You can also freeze the sliced bread in an airtight container for up to 3 months.

Nutritional Information: (1 of 10 slices) 280 calories; 15 g fat (4.8 g sat. fat); 0 mg cholesterol; 240 mg sodium; 32.2 g carbohydrates; 5.5 g fiber; 5.2 g sugars; 8.4 g protein; 116 mg calcium; 3 mg iron; 478 mg potassium

Pumpkin Quinoa Granola

Recipe from Alyssa Rimmer of Simply Quinoa

Husband-Tested in Alice's Kitchen

Makes 25 (1/4 cup) servings

This is just a scrumptious granola, perfect for a fall/winter snack or breakfast.  Serve all by itself or with some plant-based milk or yogurt.  Make several batches and give away as a great gift.

4 cups old-fashioned rolled oats

1 cup quinoa flakes

1 cup brown rice crisps

2 teaspoons pumpkin pie spice

Pinch of sea salt

1/2 cup pure maple syrup

1/2 cup almond butter or sunflower seed butter

1 cup pumpkin puree

1/2 cup raw pepitas/pumpkin seeds

1/2 cup raw pecans

Preheat 350F.  Line a rimmed baking sheet with a piece of parchment paper.  Set aside.  In a large bowl, mix together the oats, quinoa flakes, brown rice crisps, pumpkin pie spice and salt.  Mix well.  In a small saucepan, melt the maple syrup, nut/seed butter, pumpkin.  When melted and mixed together, pour the entire wet mixture into the dry mixture.  Stir well to combine.  Spread the mixture onto the baking sheet.  Bake on the center rack for 30 minutes, stirring every 10 minutes.  Remove from the oven.  Stir in the pumpkin seeds and pecans.  Return the pan to the oven and bake another 15 minutes or until the nuts are browned.**  Remove from the oven and allow the granola to cool completely before storing. (The granola will crisp up as it cools.)

**For even crispier granola, let the granola cool in the warm oven for 2-3 hours.  

Nutritional Information: (1/4 cup serving) 134 calories; 18 grams carbohydrates; 4 grams protein; 6 grams fat; 1 gram saturated fat; 150 mg potassium; 3 grams fiber; 5 grams sugars; 125IU vitamin A; 1 mg vitamin C; 1 mg Iron; 38 mg calcium

Sweet and Spicy Smashed Cucumber/Stone Fruit Salad

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4 side salads

 

This salad is not only gorgeous, but it tastes fantastic.  It’s quite simple to put together.  The smashed cucumbers absorb the vinaigrette.  The flavor of those cucumbers goes perfectly with the sweetness of the stone fruit and golden raisins.  The nuts provide the crunch and the basil finishes this salad beautifully. 

5-6 mini Persian cucumbers or 1 large English cucumber

Big pinch of kosher salt

2-3 ripe but firm peaches or nectarines, sliced

2 garlic cloves, minced

½ teaspoon red pepper flakes

2 Tablespoons red wine vinegar

1 teaspoon pure maple syrup

2 Tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

2-3 Tablespoons pine nuts or pepitas, toasted for 3-5 minutes in a dry skillet

2-3 Tablespoons golden raisins

8 or so fresh basil leaves, slivered

 

Using the back of a heavy knife, smash down on the cucumbers using the widest part of the blade (similar to smashing down on a garlic clove when removing its peel) until the cucumber cracks open into a few pieces.  Using your hands (or knife) tear the smashed cucumbers into rough chunks.  Place the cucumber chunks in a colander and sprinkle with a bit of kosher salt.  Place the colander in a large bowl or in the sink.  Allow the cucumbers to rest and release liquid for at least 15 minutes or up to an hour.  Discard any liquid in the bowl. 

Meanwhile, place the garlic, red pepper flakes, vinegar, maple syrup, olive oil, salt and pepper in a jar.  Place the lid on the jar and shake vigorously until well blended.

Add the drained cucumbers to a large serving bowl or platter.  Add the sliced peaches or nectarines to the cucumbers and then toss them with the vinaigrette.  Top with the toasted pine nuts, golden raisins and slivered basil. 

 

 

Pow Pasta

Recipe from Alice's Kitchen

Makes 2 very generous servings

I bought some Pow Pasta (Red Lentil Rotini) and decided to give it a try with bits and pieces of things that I had in my fridge/pantry.  The hubster and I ate the ENTIRE dish in one sitting.  The pasta by itself seemed a bit gummy, but with all the lovely additions, we didn't notice.  Here's how I put this yummy dinner together.  (The measurements are approximate.)

1 cup fresh mozzarella, cut into small cubes

½ cup shredded Parmesan cheese

1/3 cup Fennel Pistachio Pesto or regular pesto

2 cups baby greens

1/3 cup marinated artichokes, roughly chopped

¼ cup Spicy Pepitas

8 oz. box of Pow Pasta (red lentil rotini), cooked per package instructions

Put everything in a bowl and toss with the hot pasta.  The heat from the pasta will loosen the pesto and wilt the greens. 

Colorful Beet Salad with Carrot, Quinoa & Spinach

Recipe from http://cookieandkate.com

Adapted and Husband-Tested in Alice’s Kitchen

2 main meal size servings OR 4 side salad servings

We were scheduled to have a new oven and stovetop installed today, so I figured I’d better make something for dinner that I could prepare in advance and just toss together.  I had cooked quinoa in the freezer.  So, I thawed that.  I had steamed the edamame and toasted the pepitas the day prior.  The vinaigrette was made in advance too.  It took only a few minutes to shred the beet and carrots.  Then all that I had to do was put it all together and plate it.  This salad was not only a beauty, but it was absolutely delicious and full of nutrition.  (I didn’t have an avocado, but that would have taken it over the top.) This is good enough for serving at a party.  

Salad

2 cups cooked quinoa (I used multi-colored quinoa.)

1 cup cooked edamame (Follow package directions.)

1/3 toasted pepitas or toasted and chopped almonds

1 medium raw beet, peeled and shredded (I used a yellow beet.)

2 carrots, peeled and shredded

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, peeled and cubed

Vinaigrette

3 Tablespoons apple cider vinegar

2 Tablespoons fresh lime juice

2 Tablespoons olive oil

1 Tablespoon minced fresh mint or cilantro

2 Tablespoons maple syrup or honey or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

Toss all the salad ingredients in a large bowl.  Drizzle with the vinaigrette.  (I didn’t use all the vinaigrette, just enough to lightly coat the salad ingredients.)  To make this vegan, use maple syrup or agave nectar.  To make this nut free, use pepitas.

How to Prepare Quinoa

1 cup uncooked quinoa

2 cups water for cooking

Cooked quinoa will keep for three or four days in the refrigerator. You can also freeze cooked quinoa. Just 1 cup of uncooked quinoa will yield almost 4 cups cooked.  Place 1 cup of uncooked quinoa in a sieve (strainer.) Quinoa has a bitter coating that must be rinsed off.  An effective method for rinsing off the bitter coating is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Place the rinsed quinoa in a saucepan and add 2 cups water. Bring the cooking liquid to a rolling boil. Turn down the heat to a simmer. Place a tight-fitting lid on the saucepan. Cook for 15 to 20 minutes. (Set a kitchen timer to 15 minutes so you won't forget to check for doneness.)  Fluff the cooked quinoa with a fork.

To toast pepitas: Place 1 cup pepitas (pumpkin seeds) on a rimmed baking sheet.  Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)

Nutritional Information: (1 of 4 servings) 344 calories; 20 g fat (2.2 g sat. fat); 0 g cholesterol; 207 mg sodium; 34.7 g carbohydrates; 8 g fiber; 12.3 g sugars; 10.3 g protein