Warm Quinoa Salad
1 cup quinoa
2 cups vegetable broth
2 cups edamame
Squish of lemon juice
Directions: Toast quinoa in dry skillet for 4-5 minutes or until it starts to smell deliciously popcorn-like. Bring broth to a boil in a medium-sized pan. Add quinoa to boiling broth. Add seasoning. Reduce to a simmer and cook for 7-8minutes. Add edamame beans (**note: I sauteed mine first with some spicy goodness ahead of time for about 2minutes) and let cook for an additional 7-8minutes. Remove from heat. Let cool for about 5minutes, squish with lemon juice, and then add on top of a delicious salad!
Fettucini Alfredo Sauce (V) with Roasted Brussels Sprouts
1 1/2 cups non-dairy milk
3 tbs nutritional yeast
1tbs non-dairy sour cream (Tofutti is a great option)
1 1/2tbs olive oil
Italian seasonings (all kinds welcome!)
Directions: Heat oil on med-high in a saucepan. Put garlic in the pan for 2-3minutes. Then add flour and whisk to create a thick, roux-like substance. Stir in milk slowly. Cook on medium for 4-5minutes. Add seasoning, nutritional yeast, and sour cream. **For brussels sprouts: Heat oven to 450F. Season sprouts. Cook for 20minutes. Add to sauce when complete. Woo!
These are two pretty quick, easy recipes. They are both packed with awesomeness as well. Try them out!
Do you like brussels sprouts? They seem to be a much hated food!
Do you cook vegan ever?