Quinoa and Black
Bean Salad
(from Kathleen Romeo)
W 2 tsp lime zest
W 2 Tbs lime juice
W 2 Tbs Unsalted butter melted and cooled salt and pepper to
taste
W 1 Tbs oil veg oil
1 tsp sugar
1 cup of cooked Quinoa
1 Can of Black beans rinsed and drained
2 med tomatoes diced
4 scallions chopped
¼ cup of cilantro chopped.
Cook the Quinoa to the directions on the package.
W = whip these ingredients together.
Mix in the rest of the ingredients. Serve warm or cold.
I have left out the butter before and I think it is good
this way.
Bean Salad
(from Kathleen Romeo)
5 cans of beans drained and rinsed use all kinds with the
exception of Garbanzo beans
½ cup of canola oil Olive oil does not work in this recipe
½ cup of tarragon vinegar
¾ cup of sugar
½ cup or chopped onions or I have used 1Tbl onion power
1 bell pepper chopped up small or you do not have to use.
1 Tbl. of dried or fresh tarragon
Salt and pepper to taste.
Mix all together in a large plastic bowl with a tight
fitting lid. Shake and refrigerate. You are all set to enjoy immediately
or if you like it cool then let set in refrigerator for 4-6 hours. This is
a very mix and match recipe to your taste.
(from
Kathleen Romeo)
2 14 oz can chicken broth
4 tesp. Cornstarch
Reduced sodium wheat free soy sauce to taste
1/8 tesp pepper
1 large beaten egg
2 scallions, thinly slices lengthwise for children version
Just use onion powder and garlic powder to you liking.
Bring the broth to a boil in a heavy saucepan over high heat. Stir cornstarch into ¼ cup of cold water until smooth. When broth is boiling. Reduce heat to medium and whisk cornstarch mixture into broth. Cook stirring until thickened. Taste and add 1 to 2 teaspoons soy sauce as desired.
Very gradually drizzle the beaten egg into the simmering thickened broth until the eggs form ribbons. Remove from heat stir in scallions and serve.
(from
Kathleen Romeo)
1# of Beef or
2 cans chicken broth 14.5 oz each
1 can diced tomatoes undrained
8 green onions thinly sliced
3 medium carrots thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1/2 tsp. Dried basil
1/2 tsp. salt
1/2 tsp. dried oregano
½ tsp. ground cumin
½ tsp. chili powder
Combine all the above in slow cooker. Cover and cook on high for 1 hour. Reduce the heat to low cook for 4-5 hours or until vegetables are tender.
Add the beans and rice cook 1 hour more or until heated through.
2 cans 15-oz black beans rinsed and drained
1 ½ cup cooked rice any kind you like
Vegan Cornbread
(from Louanne Cooley)
prep time: 10-15 minutes | cooking time: 30-35 minutes | makes 12-16 squares
This is a delicious basic vegan cornbread. It is great for those with
allergies. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or
smothered with guacamole. For best results, use old-fashioned cornmeal.
Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour [you can sub in a gluten free flour]
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk [ I subbed in rice milk]
2 teaspoons apple cider vinegar
1/2 teaspoon salt
Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the
bottom lightly with non-stick cooking spray.
In a medium bowl, wisk together the soymilk and the vinegar
and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking
powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a
fork until it is foamy and bubbly, about 2 minutes. [ mine never got too foamy, and it looked much thinner that
I thought it should, came out great though-LARC]
Pour the wet ingredient into the dry and mix together using a large wooden
spoon or a firm spatula. Pour batter into the prepared baking pan and bake
30-35 minutes, until a toothpick inserted into the center comes out clean.
Slice into squares and serve warm or store in an airtight container.
The original recipe came from a website called The Post Punk Kitchen
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=39