Organic Granny

Protein-rich Gluten-free Zesty Lentil and Quinoa Pasta Sauce This delightful warming sauce with its plant-based proteins of lentils and quinoa, is adapted from the "Lentil Quinoa Bolognese Sauce" recipe in Kathy Hester's The Great Vegan Bean Book: More Than 100 Plant-Based Dishes Packed With The Kindest Protein In Town .   I love beans-- well, legumes of all ilk-- and I love how Hester has put together this cookbook, with recipes that meet people's dietary and health needs (gluten-free, soy-free, no added-oil, nut allergy recipes are labeled) and in a way that shows the diversity of the protein-rich bean.   There are recipes for everything from the familiar hearty savoury dishes straight through incorporating beans into breads and other baked items to amazing beany desserts (like, how about "Double-Chocolate Devil's Food Cookies" using cooked or canned black beans?)  I hope you enjoy this take-off on her sauce.  I do 'adaptations' when

  C ombine the following and  bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on): 1 C organic  quinoa 2 C water Preheat oven to 350 F Combine and blend together in a food  processor the following  (coarse vs. paste): 1/2 C. w ater 1 C  pecans  –  1 T. ground chia seed 1/2 C wheat-free  Tamari  1/3 C melted c oconut oil or olive oil 1/4 C n utritional yeast flakes 2 tsp dried organic  basil 2 tsp dried organic  oregano 2 tsp organic  onion powder 2 tsp organic  garlic powder 1 tsp organic  ground sage 1 tsp organic  ground fennel Pour into quinoa; mix well.   Let mix  sit  until extra water is absorbed.   A little  oatmeal can be added if the batter  seems too thin. On a parchment-covered pan mound  burgers.  Shape with fingers.  They will  be crumbly but delicious.   Bake 15 minutes on each side.  This makes about 10-20 patties.  Freeze well. --   Happy m

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

Before I was 55, I perhaps  had heard of  arugula  (I recall once watching a video where it was mentioned by the urban farmers, the Dervaes family) and believe that I had even tasted it (my husband says so, and that "we" didn't like it).   This weedy-looking little green re-emerged in our lives when I enrolled in the 28-day Raw Cleanse over at Penni Shelton's  Raw Food Rehab  and started faithfully following some of the recipes in Penni's book,  Raw Food Cleanse .    My husband brought home the groceries for the recipes and when I went to make the fake-V8 (oh, so much much much tastier than the real-V8) I popped  the 'handful' of arugula into the vitamix that the recipe called for. And the first taste was one one those forehead-wrinkling-nostril-flaring-kitty-tonguing  (you know, nik,nik,nik licks that kitties make in the cream bowl) attempt to identify the very pleasant, but unname-able flavour in the glass.  And we are old hands at identifying ingredien