Skip to main content


Showing posts from August, 2021

Zucchini-Mushroom Quinoto

  This delicious plant-based grain and veggie mix is called a quinoto because it is like a risotto, but with quinoa instead of rice! INGREDIENTS : Serves 3-6 1-2 T. olive oil 1 onion, chopped 5 large Crimini or Baby Bella mushrooms, sliced 2 medium or 1 large zucchini, chopped large handful chard, chopped 2 T. poultry seasoning 1/2 cup + hot water 2 T. basalmic vinegar salt and pepper Violife moźerella cheese shreds Basil leaves to garnish. Beautiful Rainbow Quinoa- Grow Your Own Food! METHOD : In hot oil, on medium heat. cook, stirring, the mushrooms, onions, and zucchini Add in poultry seasoning and stir through Turn down temperature to low. Add water to a pool in middle of pan and add quinoa, stirring to stimulate cooking. Continue to stir as quinoa cooks.  Add small additional amounts of water to maintain cooking and prevent sticking. Stir in greens (chard).  Let chard steam to tenderness. Stir, as needed, to prevent sticking. Stir in basalmic vinegar. Add in salt and pepper to

3-Tomato Fresh Salsa Recipe

This luscious fresh tomato salsa recipe is not only tasty, healthy, and easy to make, but if you have a ton of yellow cherry tomatoes, like I do, you have another great recipe to use them in.   U se whatever tomatoes you have around-- or check out the colorful bounty of different kinds at your Farmers' Market.   The following delightful recipe-- sometimes called Pico de Gaĺlo-- is fast to bring together for a side with a family dinner or barbecue, or as a pretty impressive addition to a summer potluck or picnic.  It's adapted from  Moosewood Restaurant's New Classics:350 Recipes for Homestyle Favorites and Everyday Feasts Combine the following in a bowl and mix together: *1 C. chopped red  Tomatoes *1 C. chopped  Yellow Tomatoes *1 C.  fresh Tomatillos , husked and chopped fine (or Green Tomatoes if no Tomatillos are available) *2 T. chopped, fresh  Cilantro *4 tsp.  Olive Oil *2 T. fresh  Lemon Juice *1 fresh  Green Chili , seeds removed and discarded, minced *2  Garlic  c

Lemon-Tahini Salad Dressing

We had a wonderful zesty lemon-tahini dip with a veggie wrap served in a local eatery.  This is my facsimile:   Blend together:  1/2 cup fresh lemon juice  1/3 cup apple cider vinegar (raw)  5 Medjool dates, pitted  1/2 teaspoon ginger powder  2 tablespoons Miso (or 1/2 tsp. salt)  1/3 cup raw tahini  1/2 to 1 cup cold filtered water (to the thickness you like)   Use as a dip for wraps, chips, or crudites, or a salad dressing as above.