Keen-WHAT????

Quinoa (pronounced Keen-wah) is used as a grain, but is actually a seed . It has been recently described  as a "superfood"  and with good reason. Quinoa is a complete protein with 8 essential amino acids, is gluten free, contains calcium and is an excellent source of iron.

It can be intimidating to try a recipe with a food that you have never heard of, but this salad is so quick and easy to make, I couldn't ruin it if I tried! (No, I have never actually TRIED to ruin a recipe; it is a natural talent. I am truly blessed.)

Mexican Quinoa Salad

1 cup quinoa               
2 cups vegetable broth
1/2 to 1 cup chopped parsley (try adding dried parsley instead when quinoa is still hot if you don't want to buy and chop parsley; and, really, who does?)
1/2 cup chopped red onion
1 can black beans or kidney beans
2 cups thawed corn
3 tbs olive oil
2 tbs white wine vinegar (I used red wine vinegar)
1/2 tsp dried basil
juice of 1 lemon
1tsp sea salt

Rinse quinoa (well) and place in pot with  veg. broth. Bring to a boil, stirring occasionally. Cover and simmer over low for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid. fluff with fork and cool completely.

Add chopped parsley, onion, drained beans and corn. Mix thoroughly. Combine oil, vinegar, basil, salt and lemon juice with wisk. Drizzle over quinoa and mix.

You can eat immediately or chill (it is more flavourful is chilled)

This is Nuts!!

On Saturday, I had the pleasure of being invited over for dinner at my friend, Sherry's house, who is also a vegan.  While it is always nice to have someone cook for you, it was a real treat to not have that underlying guilt that your lifestyle choices make you a high-maintenance guest.

I had heard about cashew cream (or cheese)before, but I always assumed it would be a fairly complex process. This recipe, being both simple and delicious, is destined to become one of my favourite vegan comfort foods. 

Sherry served this over gnocchi, but it would also be great over broccoli or served as mac and cheese.

Cashew Cream Sauce
1 ½ cups raw cashews

2 cups water
3 Tbs. nutritional yeast
3/4 tsp. salt (or to taste)
2 Tbs. onion powder
2 Tbs. fresh lemon juice
1/8 tsp. garlic powder

• Blend cashews and 1.5 cups water in blender until creamy (1 -2 minutes). Check to be surethere are no cashew pieces remaining.
• Add and blend the remaining water and all other ingredients.
• Refrigerate unused portion.