Quinoa Breakfast Porridge
makes 4 servings
2 cups water
1 cup quinoa, rinsed
½ teaspoon cinnamon
½ cup chopped dried apricots
¼ cup sliced almonds
Bring water to a boil, and add quinoa. Reduce heat and simmer 5 minutes. Add cinnamon and apricots, and simmer until water is absorbed. Add the almonds. Serve with milk, soy milk or cream, and sweeten to taste with honey or brown sugar.
Savory Lentils and Greens
from "The Engine 2 Diet" by Rip Esselstyn
makes 10 servings
2 medium onions, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
3 carrots, chopped
4 tomatoes, chopped
2 ½ cups lentils
5 cups vegetable broth
5 cups water
ground pepper to taste
2 large heads of leafy greens chopped into bite size pieces (kale, collards, spinach, etc.)
In a large soup pot, add onion, celery, garlic, and carrots and stir-fry over low heat for 10 minutes, stirring frequently. Add the tomatoes and stir-fry for 5 more minutes. Add the lentils, broth, water and pepper, and bring pot to a boil uncovered over high heat. Cover, turn the heat down, and simmer for 45 minutes. Add the greens and simmer for another 10 minutes. Serve with whole grain bread or toast.
Ginger-Macadamia-Coconut-Carrot Cake
from "Vegan with a Vengeance" by Isa Chandra Moskowitz
2 1/3 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground or freshly grated nutmeg
1 cup pineapple juice
½ cup canola oil
¾ cup sugar
½ cup pure maple syrup
2 teaspoons vanilla extract
1 cup macadamia nuts, roughly chopped
¼ cup crystallized ginger, chopped
1 cup unsweetened shredded coconut
2 cups carrots, grated
Preheat oven to 350 degrees. Have ready two 8-inch cake pans lightly greased.
In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and ground spices.
In a separate large mixing bowl, mix together the pineapple, oil sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the macadamias, ginger, coconut, and carrots.
Divide the batter between the two round cake pans and bake for 40 to 45 minutes. Let cool in pans. Remove from pans and put a layer of coconut frosting between the two layers, and another layer of frosting on top.
Frosting
¼ cup nonhydrogenated margarine at room temperature
¼ cup coconut milk
1 teaspoon vanilla extract
2 cups confectioners sugar, sifted
1 cup unsweetened coconut
Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the confectioners sugar and mix with electric mixer until smooth. Add the unsweetened coconut and combine. Refrigerate until ready to use. |
