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Archive for the ‘Lunch’ Category

We haven’t written in awhile. It’s been one of those months where everything in our lives seems to have exploded and created tiny little monsters of obstacles which we have steadily been working towards getting around. It’s been hard for us to fit in good wholesome meals, since everything seems to be going in high speed right now. However, I do still manage to fit in some good quality girl time, which usually involves very tasty meals. I love having friends who as soon as they see you down, do everything in their power to pick you right up. I’d do the same for them in a heart beat.

While sipping on some red wine we made Clean Green Simple’s Pesto and Red Pepper Sandwich 🙂

Pesto and Red pepper Sandwich on Quinoa buns (GF, Vegan 🙂 )

 

Ingredients:

  • 1 Roasted red pepper
  • 1 large portobello mushroom, sliced into strips
  • 1 Tbsp balsamic vinegar
  • 1 onion sliced into rings, chopped in half
  • Handful of spinach
  • 1 cup fresh basil
  • 1/4 cup raw walnuts
  • 1 tsp olive oil
  • 1 clove garlic
  • 1/4 tsp salt
  • 1 tsp water
  • 1 tsp nutritional yeast (optional)
  • 2 quinoa buns

For directions, follow the link to Clean Green and Simple 🙂 She also has a wonderful tutor on how to do your own roasted red peppers!

 

So Cheers to good friends and rainy days 🙂


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I was introduced to the superfood quinoa about a year ago, but since then hadn’t found a dish that I thought was to die for – until now. Robin and I are currently eating the leftovers! It came from an unlikely source which made its success even more sweet – Glow magazine (a magazine my mum gets for free once a month). I made a few alterations, the first of which is the kind of quinoa used. Inca Red Quinoa – I bought it out of curiosity, and was so pleasantly surprised. 

Ingredients:

1 cup quinoa, rinsed (the red that i got was pre-rinsed)

2 cups water

1 tbsp of minced garlic

2 tbsp honey

1/2  cup coarsely chopped almonds (i use closer to a full cup)

1 bunch asparagus

1 cup of black beans (I did this the first time I made it, but this time I used a cup of corn, just because I was out of beans – JUST AS GOOD! :))

Around 1 tbsp of lemon juice, but use what suits your taste

2 tbsp olive oil

1/2 tsp. salt

Directions:

Add quinoa, water, garlic & honey to a medium sized pot. Bring to a boil and then reduce heat to let simmer for 15 – 20 minutes, or until all of the water is absorbed (if you’ve made quinoa you’re familiar with the process). Remove from heat and leave covered for around 10 minutes. While the quinoa is cooking, lightly toast the chopped almonds in a dry pan on low heat. I had never toasted nuts myself before and was a bit skeptical about the process, but now it’s all I want to. It creates the most heavenly aroma. Ever. Set them aside to cool off. Steam the asparagus lightly, you still want a little bit of crunch. Add the asparagus, almonds and beans (or corn! or both!) to the quinoa. Mix in the lemon juice and oil. This dish is lovely hot or cold, I usually can’t wait for it to cool off…

Eat up!

Love always

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A staple of our childhood play dates was, not surprisingly, pizza. In the past year we’ve made a few vegan attempts, and in celebration of our first big meal after moving in together, we decided to try a new recipe.

We used Clean Green Simple’s recipe, both excited by the always interesting challenge of making a vegan “cheese”. Her version is gluten free, but as Robin and I are only gluten-sensitive (not celiac), we decided to just use spelt flour. We made a few other alterations, as you’ll see!

The toppings we used: 

1 bell pepper, chopped into strips

1/3 cup canned corn

About 3/4 can of black beans, rinsed

For the Dough:

1 package (.25 oz.) active dry yeast

1 cup warm water (but not hot)

1 cup light spelt flour

1 1/4 cups brown rice flour

2 tbsp ground flaxseed

1 tsp. salt

1 tsp. dried italian herb mix

1/4 tsp. red pepper flakes

1 tbsp. agave nectar

1 tsp. apple cider vinegar

Directions: In a small bowl, dissolve yeast in warm water. It should turn white and kind of “foamy”. In a seperate, larger bowl, combine the spelt and brown rice flour, flax, herbs & spices. Make a well in the center and pour in the yeast mixture, along with the rest of the liquid ingredients. Stir well until the dough is formed, make sure to scrape down the sides. Cover with a moist towel. While this rises, you can prepare the sauce and the “cheese”.

For the Sauce:

1 (8 0z.) can of crushed tomatoes

1 tsp. dried italian herb mix

1/4 tsp. red pepper flakes

1/2 tsp. salt

Around 1 1/2 tsp. of minced garlic

Directions: Combine in a small bowl.

1 1/2 cup of fortified almond milk (nondairy milk, or water)

1/4 cup nutritional yeast flakes

1/4 cup brown rice flour

2 tbsp. sesame tahini

2 tbsp. cornstarch

2 tsp. lemon juice

2 tbsp. of finely chopped onions

1/2 tsp. minced garlic

3/4 tsp. salt.

Directions: 

Using a blender, process all the ingredients together until smooth. Transfer to a small pot or saucepan and cook over medium high heat, stirring almost constantly with a whisk until thick and smooth. Our stovetop is a bit temper mental, and tends to be a bit hotter than you would expect. As a result our cheese turned out a fair bit thicker than it appears Clean Green Simple‘s did. Robin and I didn’t mind though, I’d rather have a thick cheese substitute than a watery one!

This was our prep pre-cheese-cook.

The dough at this point had risen quite nicely, and proved to be good to work with!

At this point, we spread the dough out on a baking sheet that was greased with a bit of sunflower oil. It was easy to roll out and had nice stretch to it, no tears here! We put it under the broiler for about 5 minutes, but again, our oven is… a bit funky to say the least, Clean Green Simple uses a different method with different timing. Once this is done, we removed the crust from the oven an topped with the sauce (which smells heavenly).

Next we spread the cheese and put a liberal sprinkling of each of the toppings we selected. The pizza headed back into the oven and Robin and I impatiently waited the 10 or so minutes that we left it to broil. You’ll want to leave it until the edges of the crust and cheese start to brown a little bit.

Voila! A tasty treat. Served up nicely into a ton of little squares. We got to package a lot of it up for our lunches during the week, which is always an added bonus from a great meal.

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