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A-Mazing…
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Quinoa with Wild Mushrooms and Mixed Squashes Serves: 4 to 6 Earthy and hearty, this kind of grain-and-mushroom dish appeals to me most in the fall, though it can be served any time of year. * 1 cup raw quinoa, rinsed in a fine sieve Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes. Heat the oil in the skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent. Add the wine, squashes, mushrooms and chilies, and sauté over medium-high heat until the squashes are touched with golden spots. Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Serve at once. Thank you Vegan Express Email this / 0 Comments
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The holiday set-up, all week, this week, a thought or two that’ll change your life when, you think about it…. Bike riding, who knew, just around the corner from home….
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These curry-spiced “burgers” are topped with grilled pineapple for a tropical twist on the classic veggie burger. For the Veggie Burgers: • Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool. To Assemble: • Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side. Makes 6 to 8 servings From VegCooking Email this / 0 Comments
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Covered in silver, the first corn, far too late, thinking about it all day….
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Ingredients: 1 tablespoon olive oil Directions: From allrecipes.com Email this / 0 Comments
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How to Grill Corn on the Cob For grilling corn on the cob, make sure you choose fresh ears of corn with healthy green husks and no rotten kernels.
This recipe is a summer favorite and the resulting corn on the cob is buttery, moist and slightly smoky in flavor because of the paprika. You need to be careful when pulling the husks back and when pulling them back up, so as not to tear them. There are no quantities in the following recipe ingredients but you should have one ear of corn per person and as much butter as you need to coat them all in a fine layer. As well as the ingredients, you will need some tinfoil and kitchen twine. If the husk breaks, you can use tinfoil to wrap the corn on the cob. Email this / 0 Comments
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Soft Vegetable Tacos
1 tablespoon olive oil Spoon 1/3 cup vegetable mixture onto each tortilla. Makes about 4 cups Email this / 0 Comments
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Sojourn, the wrong word, towards not away, mullet or, you decide….
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