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Blueberry Quinoa Salad
Blueberry Quinoa Salad
Prepare quinoa by rinsing thoroughly with cool water in a fine mesh strainer. Then add to a small saucepan with vegetable stock and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy like rice. Remove from heat and set aside to cool slightly.
In the meantime, prepare dressing by heating a small skillet over medium heat. Once hot, add 1 Tbsp. grape seed oil, shallot, and sauté until tender and slightly caramelized – about 5 minutes – stirring often. Remove from heat to cool. Add shallot to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch each salt and pepper. Blend until pureed, scraping down sides as needed. Taste and adjust seasonings as needed. To plate, top the mixed greens with slightly cooled quinoa (you may not use it all), blueberries and hazelnuts. Serve with dressing. Best when fresh. Serves 2 as an entrée, 4 as a side dish.
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Creamy Vegan Garlic Pasta with Tomatoes
Creamy Vegan Garlic Pasta with Tomatoes
Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp. olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant. Stir in 3-4 Tbsp. flour (or other thickener of choice) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesan for extra flavor at this time if you wish.)
If you want an ultra-creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir. Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese
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Open-Face Grilled Eggplant Sandwich
Open-Face Grilled Eggplant Sandwich
Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
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