24 Jul 2017
Vegan Recipes
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Quinoa Cauliflower Tabbouleh

Quinoa-Cauliflower-Tabbouleh

I was thrilled that my quinoa cauliflower tabbouleh creation turned out FANTASTIC, so of course I have to share it with you!

I was about to try my hand at making cauliflower tabbouleh when I thought, “What if I combined cauliflower rice with quinoa to create a hybrid recipe for quinoa cauliflower tabbouleh?”

I’m glad I had that thought because this easy vegan recipe I came up with is super refreshing, satisfying, clean, and nutrient-packed. I have officially labeled it as a new “go-to vegan meal” on my list of meals I see myself making on a regular basis.

As much as I love convenience, I decided to make my own cauliflower rice, as opposed to buying it pre-made in the freezer section. From my experience, the frozen cauliflower rice (which may or may not be found in your local mainstream grocery stores) is great for cooking with, but for raw vegan recipes, it just doesn’t come out right.

Most tabbouleh recipes contain red onion. I’m not generally a fan of raw red onion because I feel like no matter what I do, I can taste onion in my mouth for the rest of the day. Red onion does add a nice crunch to dishes though, so I decided to add cucumber to this easy vegan recipe instead. I was pleasantly surprised how well this worked out! I did use garlic and onion powder in my recipe, but not enough to make you un-kissable 😉

I’ll admit, there is a lot of chopping involved in this quinoa cauliflower tabbouleh recipe, so I suggest making a double batch and snacking on it all week. I actually doubled this recipe and ended up eating half of it in just one day! I love making simple vegan meals that are guilt-free like this, knowing it’s doing my body good.

By the way, if you want to make this more of a meal than a side dish, I’m guessing lentils or chickpeas would be a great addition. And for my fellow fitness freaks, although quinoa contains complete vegan protein, adding legumes will up the protein content significantly.

Let me know how you like it!

Quinoa Cauliflower Tabbouleh

Ingredients

  • 1 cup cauliflower rice
  • 1 cup cooked quinoa
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup cucumber, chopped
  • 1 cup parsley, chopped
  • 1 medium lemon, juiced
  • 6-10 mint leaves, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8-1/4 teaspoon pink Himalayan salt
  • Black pepper to taste

Instructions for Cauliflower Rice

Option 1:

  • Place cauliflower florets in your high speed blender
  • Cover with water
  • Pulse blend until the cauliflower has been chopped into rice-size pieces
  • Strain thoroughly
  • Allow time to dry or use a paper towel to pat dry

Option 2:

  • Use a box grater with the medium-size holes to grate the cauliflower florets into rice-size pieces.Quinoa-Cauliflower-Tabbouleh-Ingredients

Instructions for Tabbouleh

  • Combine all the ingredients in a large bowl and mix thoroughly… That’s all, you’re done!

Enjoy!

17 Jan 2017
Vegan Recipes
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Steamed Veggie “Stir-Fry”

vegan quinoa vegetable Stirfry

Quinoa is a vegan diet plan super food staple. Try this simple, low fat, complete protein steamed veggie stir fry vegan recipe.

Serves 2-3

Ingredients:
  • 1 cup uncooked quinoavegan quinoa vegetable stirfry
  • 3 cups of mixed vegetables (pre-cut chunks of any combination you like – carrots, broccoli, mushrooms, peppers, etc)
  • 2 tablespoons of Bragg’s liquid aminos (natural soy alternative)
  • 1/2 cup of filtered water
  • 1 tablespoon of sweetener of your choice – Stevia, agave, or turbinado
  • 2 tablespoons of olive oil
  • 1/2 cup of diced yellow onions and/or garlic
  • (optional)pinch of chili pepper flakes (or season to taste if you prefer spicier flavor)
Directions:
  1. In medium sauce pot, cook quinoa according to directions of the brand. (Usually for pre-soak & rinse quinoa, bring quinoa to a boil, then simmer for 15 mins and let stand.) Then set aside.
  2. Combine the Bragg’s, water, and sweetener in small mixing bowl to make the sauce, and set aside.
  3. In a medium to large frying pan, coat with vegetable oil.
  4. Sauté the yellow onions and/or garlic for 1-2 mins on medium-high heat.
  5. Add the mixed vegetables to the frying pan, pour the sauce over the vegetables, and sprinkle the chili pepper flakes if desired.
  6. Cover and cook on low heat for 10 mins.
  7. Serve mixed veggies over quinoa and pour a little of the sauce left in frying pan on top.
26 Feb 2016
Guest Blog Posts
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Tabouli On Fleek

tabouli on fleek

Sometimes it works to stick with tradition, but sometimes its more fun to break the rules!

This easy vegan recipe was inspired when I wanted to make tabouli for lunch, but didn’t have any cracked wheat. I improvised and used quinoa, and also decided to add a few other ingredients that you won’t find in traditional tabouli. My experimentation was a success! Eating a vegan diet is not a rigid science, rather there are so many foods that can be added and/or substituted to get what you want out of your meals. This dish is packed with plant-based protein and many other essential nutrients found in raw parsley, kale, spinach and mint. This vegan dish is also gluten free because I used quinoa instead of cracked wheat. Tabouli On Fleek can be made ahead of time for a quick lunch on-the-go, or paired with falafel and hummus to make a delicious Mediterranean Buddha bowl! You can check out Minimalist Baker for the collard greens falafel recipe that I used to go with my tabouli, and I also whipped up some roasted red pepper hummus. Go on wit yo bad self and break some (recipe) rules!tabouli on fleek

Tabouli On Fleek

Ingredients

  • 1 1/3 cups cooked quinoa
  • 1  cup finely chopped baby kale
  • 1/2 cup finely chopped baby spinach
  • 3 bunches on flat leaf parsley finely chopped
  • One small recipe sized pack of mint, finely chopped (*In the summer when mint is abundant, I will use a lot more chopped mint!)
  • 1/2 medium sized red onion finely diced
  • 1 tsp garlic powder (You could totally mince a few garlic cloves, if you prefer!)
  • Juice of one lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Add all of the ingredients to a bowl and  mix together!

Enjoy!

Danielle

 

 

30 Nov 2015
Guest Blog Posts, Vegan Recipes
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Roasted Golden Beet and Quinoa Salad with Citrus Vinaigrette

Roasted-Beet-Quinoa-Salad

A holiday menu featuring quality… not quantity is a delicious and classy way to lower holiday stress.

Callicoon Kitchen’s Roasted Beet and Quinoa Salad with a Citrus Vinaigrette is the perfect vegan dish to inspire this new tradition.

Ingredients:

  • 8 shallots
  • 3 golden beets
  • 1 ½ c cooked quinoa
  • 1 ½ c cooked baby black lentils
  • 2 Clementines chopped
  • Handful raw unsalted pistachios
  • 2 tbsp balsamic vinegar
  • Pinch salt pepper
  • ½ c fresh mint chopped
  • 2 tbsp extra virgin olive oil plus extra for drizzling

Citrus Vinaigrette

  • Juice and zest of ½ lemon
  • Juice and Zest of ½ orange
  • ½ c extra virgin Olive oil
  • ¼ c golden balsamic Vinegar
  • ½ tbsp granulated sugar
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Directions

Preheat oven to 400 degrees. Peel and halve shallots then toss with balsamic vinegar and olive oil. Place on a foil lined baking sheet and cover with foil. Bake 20 minutes then uncover and bake additional 15 minutes then remove from oven and set aside.

Cut greens from beets leaving about 1 inch of stem on the top then rinse well under cold water. Place cleaned beet on foil and drizzle with olive oil and a pinch of Kosher salt. Wrap up in foil and bake for approx.. 45 minutes (larger beets may take a little longer.) Pierce beet with a sharp knife ..when knife goes through without resistance the beet are fully cooked.. Remove beets from oven and let cool. Once cool peel outer layer of beets and dice.

While shallots and beets are in the oven cook black lentils and quinoa per package instructions and set aside.

To prepare Citrus Vinaigrette combine all ingredients in a bowl and whisk well until combined. Be sure to whisk again prior to use.

In a large mixing bowl combine quinoa, lentils, beets, shallots, Clementines, mint and pistachios and mix to combine. Pour dressing over the salad and mix well. Salt and pepper to taste. Serve on a white platter and garnish with sliced pear s and crushed pistachios. Enjoy!

Tips:
You can use only quinoa and/or black lentils if needed. Substitute walnuts or pecans for pistachios as desired.

Check out www.callicoonkitchen.com to watch Ron prepare the dish!

07 Mar 2014
Guest Blog Posts, Vegan Recipes
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Berry Quinoa Oatmeal Bars

Looking for a  vegan treat that is delicious, incredibly easy to make, hearty and satisfying with added benefit of quinoa?  

Then this recipe is for you!

I am always looking for recipes that can satisfy my sweet tooth but still offer nutritional benefits. These Berry Quinoa Oatmeal Bars from hummusapien.com contain the goodness of oats and quinoa, are just slightly sweet and can even be made gluten free. They can be considered, “energy bars” or “breakfast bars” or “snack bars”, or even “desert bars!” 

I modified the recipe slightly by using mixed berry jam, instead of strawberry. Make sure to read the label of the jam you buy so that you get one that is 100% fruit. There’s no need for added sugar – fruit is sweet enough! I also added an extra 1/4 cup of oats to the topping to make it extra crumbly which worked out nicely.

And did I mention easy?  Even the most novice baker could pull these off and it would be a fantastic recipe for kids to help with.  Try it out!

berry-Ouinoa-Oatmeal-Bars

Recipe available at https://www.hummusapien.com/strawberry-quinoa-oatmeal-bars/