Spiced Quinoa

Lent is a season where I am always searching for new, tasty vegan recipes.  If the boys will eat it, even as a side dish, that is even better!  This one was a success.  It is slightly modified from Allrecipes.com

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups chicken or vegetable stock
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts or pine nut/cashew mix

DIRECTIONS:

  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20-25 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans and toasted nuts.
  5. Serve warm or cold.
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Scott’s Garbanzo Pasta

This is a Lenten/fasting pasta recipe which proved to be excellent!  Seasonings can be adjusted to taste.  I like heavy garlic and a decent amount of oils.

Ingredients

  • Olive Oil
  • 16 oz box penne pasta (or farfalle)
  • 3 green onions, diced
  • 2 heaping tbs minced garlic
  • 1 can garbanzo beans, rinsed and drained
  • Italian seasoning

Directions

  1. Cook pasta according to directions on box.  About 7 minutes before pasta is ready, prepare garbanzos as instructed below.
  2. Coat a large skillet with olive oil and heat to medium.  About five minutes before pasta finishes, add garbanzos to skillet.  Shake italian seasoning over garbanzos to taste.  Shake frequently.
  3. About 3 minutes before pasta is finished, stir in green onions and sautee with garbanzos
  4. About 2 minutes before pasta is finished, stir in garlic and sautee.
  5. Drain pasta when finished and stir into skillet.  Drizzle olive oil over pasta to coat.
  6. Remove from heat quickly and serve.

Hummus with Garlic and Pine Nuts

This recipe is liberally modified from the recipe for “Real Hummus” on allrecipes.com.  I have made the Allrecipe’s version before, but it lacks enough tahini and the garlic kick I want.  So here is the best version I make:

Ingredients

  • 2 tbs garlic, minced
  • 2 cans (16 oz) garbanzo beans (reserve liquid from 1 can)
  • 1 whole lemon
  • 1/3 cup tahini
  • 1 1/2 tsp sea salt
  • black pepper to taste
  • 3 tbs olive oil
  • cayenne pepper
  • pine nuts

Directions

  • Combine beans, garlic, tahini, sea salt, black pepper, olive oil and reserved liquid from beans in food processor.
  • Squeeze lemon fully into food processor (watch for seeds)
  • Blend thoroughly until creamy
  • Transfer to a serving dish or tupperware container.
  • Drizzle olive oil over top, sprinkle cayenne pepper and then pine nuts over top