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Cashew and Quinoa Loaf
MAKES 5 TO 6 SERVINGS
I love this loaf!
1½ cups raw cashews
1 cup (packed) sprouted whole grain breadcrumbs (about 2 slices)
1½ cups cooked and cooled quinoa (see note)
4 tablespoons wheat germ or oat bran, plus more as needed
1 cup diced onion
1 clove garlic, minced
2 teaspoons vegetable broth, plus more as needed
1 teaspoon extra-virgin olive oil
1 teaspoon tamari
½ cup unsweetened almond or cashew milk, plus more as needed
Zest of one large lemon
½ teaspoon dried marjoram
½ teaspoon sea salt
Freshly ground pepper, to taste
½ cup diced onion
1 cup diced sweet red pepper
2 tablespoons water or vegetable broth, plus more as needed
1 teaspoon extra virgin olive oil
½ cup shredded vegan cheese (optional)
1/8 teaspoon sea salt
Freshly ground pepper
Preheat oven to 400 degrees F. Line an 8x4 loaf pan with unbleached parchment paper, allowing a 2-to 3-inch overhang on the two lengthwise sides of the pan.
To make the loaf, put the cashews in a blender or food processor and process until they become coarse crumbs.
Put the ground cashews, breadcrumbs, quinoa and wheat germ in a large bowl gently stir until combined.
Put 1 cup onion, olive oil, tamari and vegetable broth in a medium sauté pan and cook over medium heat for 3 minutes or until the onion is translucent. Add more broth, 1 tablespoon at a time, if the mixture gets dry. Add the garlic and sauté one minute more. Add the onion mixture to the cashew mixture and stir together until combined.
Put the almond milk, lemon zest, marjoram, salt and pepper in a medium bowl and stir together until combined. Stir the almond milk mixture into the cashew mixture. If the cashew mixture seems dry, add more almond milk 1 tablespoon at a time until the mixture is slightly wet, but holds together easily. Or, if the cashew mixture seems too wet, add more wheat germ 1 tablespoon at a time until the mixture holds together. Set the cashew mixture aside.
For the filling, put 1/2 cup onion, sweet pepper, olive oil and water or broth into a medium sauté pan and cook for 3 minutes, or until onion is translucent. Season with salt and pepper. Remove from the heat and transfer to a medium bowl. Cool for 10 minutes, then stir in the optional vegan cheese.
Firmly press half of the cashew mixture into the prepared loaf pan. Top with the filling. Using a rubber spatula, spread the filling over the cashew mixture in an even layer. Top with the remaining cashew mixture, spreading it into an even layer with a spatula.
Fold the excess parchment paper over the top of the loaf and press down. This will keep the loaf moist while baking. Press down again to make the loaf more compact. This will help the loaf to hold together.
Bake the loaf for 20 minutes. Remove the loaf from the oven and peel back the parchment paper that is covering the top of the loaf. Put the loaf back in the oven for an additional 15 to 20 minutes, or until the loaf is slightly golden in color, firm to the touch and heated through. Remove the loaf from the oven and cool for 15 to 20 minutes.
Turn the loaf onto a serving platter and carefully peel off the parchment paper. Cut the loaf into very thick slices, using a serrated bread knife and wiping the knife clean after cutting each slice.
Serve warm. Refrigerate any left over loaf. This loaf makes great sandwiches the next day!
NOTE: To cook quinoa: Thoroughly rinse ½ cup quinoa under cold running water. Place in saucepan with 1 cup of vegetable broth. Cover and bring to a simmer. Simmer for 15 to 17 minutes.
Asparagus with Vegan Hollandaise Sauce
Makes 4 to 6 Servings
Asparagus is one of the first crops of spring. Paired with rich tasting vegan “hollandaise” sauce, it makes the perfect vegetable side dish for any spring meal! My grandmother grew asparagus in her back yard and she often served it with a rich hollandaise sauce, that as a child, I loved! So, I came up with this easy to prepare vegan version that tastes delicious and is low in fat too!
1 large bunch asparagus, trimmed
3 tablespoons fresh lemon juice
½ block soft silken or regular tofu, well drained
¼ teaspoon turmeric
¼ teaspoon sea salt
Place the asparagus in a large steamer and steam for 4 to 6 minutes, or until just crisp tender.
Meanwhile, place the lemon juice, tofu, turmeric and sea salt into a blender and process until smooth and creamy. Pour into a small saucepan and cook over low heat, stirring constantly, until heated through.
Arrange the asparagus on a serving platter and pour the sauce over top. Serve immediately.
Paprika and Rosemary Roasted Red Potatoes
Makes 3 to 4 servings
6 medium red potatoes, scrubbed and cut in half
2 teaspoons extra-virgin olive oil
½ teaspoon paprika
1 teaspoon crushed rosemary
½ teaspoon garlic powder
¼ teaspoon sea salt
Freshly ground pepper
Preheat oven to 400 degrees F. Line a medium-large baking pan with unbleached parchment baking paper.
Place potatoes, olive oil, paprika, rosemary, garlic powder, sea salt and pepper into a large mixing bowl and toss until coated.
Place potatoes on the prepared pan. Bake for 50 minutes to 1 hour or until potatoes are soft to the touch and slightly golden.
"O's" Oatmeal Lace Cookies
Makes 10 to 15 Cookies
1 cup rolled oats
1 cup “O’s” style cereal
1 teaspoon baking powder
½ teaspoon cinnamon
1/8 teaspoon sea salt
1/3 cup raisins
1/3 cup vegan chocolate chips
1/3 cup vegan margarine
3 tablespoons brown sugar
3 tablespoon organic molasses
½ teaspoon vanilla
Preheat oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper.
Pour the oats into a blender and process into a course flour. Transfer to a large bowl. Put the O’s cereal into a blender and process into course crumbs. Transfer to a large bowl. Add the cinnamon and sea salt. Whisk together. Add the raisins and chocolate chips and stir to coat.
Place the margarine, sugar, molasses and vanilla into a small mixing bowl. Mix all the ingredients together until well-combined.
Add the margarine mixture to the dry ingredients and stir or mix with your hands until ingredients are well incorporated.
Drop the batter by tablespoonfuls onto the prepared baking sheet, flattening with a flat spatula as you go.
Bake for 9 to 12 minutes or until golden around the edges.
Remove the cookies from the oven. Cookies will be very soft. Transfer the entire paper to a room temperature baking sheet and allow cookies to cool for 10 minutes. Remove the cookies from the parchment paper and place them in a single layer on a cooling rack or platter. Chill for 30 minutes or until set.
Store tightly covered in the refrigerator.