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

We are big fans of (1)Hummus (2)Avocado and (3)Mexican Vegan Fare.   Like everyone else on Pinterest, I came across the perfect foodie hybrid recipe for Avocado Hummus.  Then I discovered I didn't have any tahini (sesame butter) but I did have some tasty organic peanut butter.  And recalling our younger son's ecstatic tales of eating fresh, ripe, huge avocados right off the tree in Mexico, I thought, hmmm... let's give this new recipe a Mexican spin!   I did already have freshly-cooked chickpeas (that are ever so creamy and lovely) and I wish I had that Avocado Oil I saw at Costco, but I don't-- to make it even more Mexicali I could have made it from pinto beans.  I'm going to try that another time, but for the sake of getting this delicious recipe out there: INGREDIENTS: 2 C. or 1 (15 oz) can cooked Chickpeas /Garbanzo Beans, or Pinto Beans , well drained 2 medium ripe Avocados , flesh only 3 Tbsp Olive Oil, or even better, Avocado Oil , plus more