Dinner-Time with FaylinaMeir! 07/14/2012

So this video is FAR too long to recap everything said, however if you know your basic way around a kitchen you will not need the step by step instructions. If you do I would suggest watching the video. If you have any questions you can always ask me in a comment or on facebook.

Ingredients: (3 servings)

6 cups cooked quinoa
3 medium-large baked potatoes
15 ounces snap peas or stringless peas
1 pound brocooli
1 1/2 tablespoons minced garlic
1/2 inch piece of minced ginger (about 1 tablespoon)
1/2 tablespoon grapeseed oil
1/2 teaspoon sesame oil
1 1/2 tablespoons sesame seeds
2 bunches or about 5 ounces green spring (welsh) onions
ultra low sodium soy sauce about 1-2 tablespoons
about 3 tablespoons water
chili sauce or ketchup (or anything else) as seasoning

you will also need a heat resistent spatula and a wok
knife
cutting board

Directions:

Prep your brocolli by cutting the tips of the flourets off. Thinly slice the remaining stocks, they’re good food too! If your peas have strings you will need to string them. I buy the stringless versions but I still take the papery white bits off the ends. You will want to thinly slice your green onions. Slice your prebaked potatoes in smaller sized (bite-sized) pieces. Mince your garlic and ginger finely. If using preminced, make sure to wash well under warm/hot water to remove chemicals.

In a wok add your half tablespoon grapeseed oil, spread it around the pan. Turn the heat on high and add a small piece of brocolli into the pan. When it starts to sizzle you know its hot. Also now is a great time to add 1 1/2 tablespoons of sesame seeds, if using. When the seeds start to pop or the brocolli starts to sizzle, add the rest of your brocolli. Stir well to coat with oil. Then add your peas in. Stir fry this for 3 minutes. Then add your water, one tablespoon at a time while stiring. This helps to steam and cook through the vegetables, giving them better texture. At this point you’ll notice just how green they get, very pretty right?

After all the water is in , add your garlic and ginger as-well-as your green onions. Stir well and continue to stir fry for 5 or so minutes. At this point taste your brocolli for texture. If it is soft enough, add your soy sauce and sesame oil. Stir fry 1-2 more minutes and turn off the heat. Stir in gently your potato slices.

To serve this, place your quinoa on a plate and top with the vegetable potato mixture. Put on chili sauce or ketchup or any other desired sauce and enjoy! This ended up making 3 servings. Here is the nutritional information:

Cooking 101 Basics: How to cook Quinoa

Hello everyone! So yesterday I posted a written recipe for a quinoa taco like seasoned dish. It was very good and I suggest you all try it, check that out HERE. After I published it, I got some requests for a video on how to cook quinoa. So I decided to drag out the camera and cook some up. I honestly had no need to make quinoa, but since you asked I delivered! I hope this will be very helpful to you guys.

Materials required:

2 cups of uncooked quinoa (any color works)
3 cups of water
fine mesh strainer OR a large bowl
a large pot with a tight fitting lid, I suggest a dutch oven
a spatula or wooden spoon
patience

Directions:

So to start out with measure out your 2 cups of uncooked quinoa. If you’re new to quinoa or you’re serving it to someone who has maybe never had it. I suggest trying white quinoa (as shown in the video). It has a much milder flavor than the red or black varieties you find in the store. Pick out any discolored bits or pieces that don’t look right. Usually you won’t find any, but better safe than sorry. Transfer your quinoa into a strainer and run under warm water until the water runs clear OR as shown in the video, put the quinoa into a larger sized bowl and fill with warm water. Use your hands to massage the quinoa or rub between your hands slightly vigorously. This helps remove dust and dirt as well as the enzyme inhibitors that are in the quinoa. Repeat these steps until the water runs clear. You are now ready to cook.

Get a large sized pan, since 2 cups of dry quinoa turns into 8 cups of cooked quinoa, you want to make sure you use a large pan. Add 3 cups of water and bring to a rolling boil. When the water is fully boiling, add your quinoa. Use a spatula to scrap out the bowl, no need to waste any of the tiny grains! Stir well to coat every piece with water and remove clumps. Put a lid on and reduce the heat to a simmer. On most stoves this is between the number 2 and 3. If your stove runs hot make sure you use 2 and if your stove tends to run colder use 3. Set a timer for 5 minutes and do not open the lid until that timer goes off.

After 5 minutes, remove the lid (be careful of the steam) and stir well. At this point you shouldn’t have any bits sticking to the bottom, but make sure you scrap along the bottom to be on the safe side. Attempt to push as much of the quinoa back into the water as possible and recover. Set the timer for 10 minutes this time, again do not open the lid. I know its tempting, but I promise your patience is rewarded soon!

After your 10 minutes is up, carefully remove the lid and stir again. Make sure you scrap the bottom in-case there is any sticking. Now inspect your quinoa. Is it nice and fluffy? Is there water left on the bottom? If there is water left, put the lid back on and cook for an addition 5 minutes. (If after 5 minutes you still have water, you will need to strain the quinoa. Don’t worry it’s still edible just use less water next time, this can be a problem if you didn’t thoroughly drain the quinoa after rinsing.) If your pan doesn’t have any remaining standing water, I want you to turn the heat off. Stir well and recover it again. This step is important and give you the perfect texture for quinoa. You can skip this step, but I don’t suggest it. Set a timer for at-least 10 minutes, but 15 is better. Again do NOT open the lid.

After your timer goes off this last time, congratulations, your patience is well rewarded at this stage and your quinoa is completed! YAY! What you will now have is a perfectly fluffy, moist, and completely delicious side dish, main dish, starch, etc. What can you do with this you say? Well you can check out my recipe from yesterday: CLICK HERE. Or you can treat it like any other side dish. Serve it topped with stir-fried vegetables like you would rice. Add some ketchup so satisfy most children. You can add some salt free seasoning, I like Mrs. Dash personally. Really sky is the limit. If you want you can cook it with a pinch of salt or use vegetable broth or any kind of stock to cook it with for more flavor. If you have any additional questions or you have requests for future videos/tutorials. Leave me a comment here or on facebook. Thanks guys!

Here is the nutritional information for 1 cup of cooked quinoa:

Quinoa with taco like Seasoning – ShayLoss inspired!

So I was watching my Youtube subscriptions today and there was a new video from ShayLoss. For those who have never seen his videos, its a channel of this guy named Shay who used to be really obese and now hes lost a bunch of weight. He gives tips for healthy living and weight loss, etc. He is not a vegan, but he gives good advice. His video today was a recipe, click HERE for the video, but warned though its 23 minutes long. The gist of this video was a recipe for a quinoa salsa/taco filling sorta thing. It was good sounding, but you know me, I had to change it a bit. It tasted SO good I knew I had to share. So please try this. Everything you need for it is in season right now!

Ingredients:

2 cups white quinoa, rinsed VERY well
3 cups water
3 large tomatoes , diced
1 medium bell pepper, diced
1 medium white onion, diced finely
1 bunch cilantro, minced
1 hot pepper (optional), minced and seeded
3 tablespoons garlic, minced finely
1-2 limes, juiced
1 can chickpeas, rinsed VERY well
2 tablespoons grapeseed oil
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce (no more than 20% sodium per tablespoon, less is better)
1 tablespoon cumin powder

Directions:

Start out by rinsing your quinoa very well. The easiest way to do this is use a large bowl and place the quinoa in it. Fill with very warm/hot water and use your hands to kinda squeeze the quinoa. Don’t worry, you won’t hurt it! Drain the water by slightly tipping the bowl, I do this over a fine mesh strainer in-case I spill some. Repeat this until the water is clean and the qunioa does not feel slimy or has lots of bubbles.

Bring your 3 cups of water to a boil in a larger sized pot with a lid. Add in your quinoa when the water is vigorously boiling. Stir well to ensure there are no clumps. Reduce the heat to a simmer (that’s a 2 or 3 on electric stoves). Cover with the lid and let cook for 5 minutes. Stir and recover. Let cook for 10 more minutes. Stir again making sure to scrap the bottom. If all your water has been absorbed, recover and turn off the heat and let set 10 minutes. If it still needs time to cook off the water, give it 5 more minutes. (after a total of 20 minutes, if you still have water left, you’ll need to strain it because you probably added too much, don’t worry its still fine!)

While your quinoa is resting for 10 minutes, prepare all your other ingredients. Keep in mind you want your veggies in smaller sized pieces. Core your tomatoes and dice them. Seed a bell pepper and finely dice. Mince a medium onion or thinly slice. Mince your garlic and wash in warm water to remove bitterness. Finely mince your cilantro, I choose not to use the stems since they are tough, but you can if you want. If you want a little extra flavor, add a FINELY minced chili pepper. I suggest removing the seeds, but if you want super spicy you can leave them in. I used a Fresno pepper, they’re red in color and have a nice spice and flavor. Open a can of chickpeas and rinse them very well, there should be no bubbles left and no slimy texture.

After your quinoa has rested, add all your prepared vegetables. Stir well and break up any clumps of quinoa. Now juice your limes into the mixture. I used a HUGE lime (it was the size of a lemon, no joking!) so I only needed one, however you might need two. Taste as you go and adjust the flavor. Stir well again.

In a small bowl, add your oils, soy sauce, and cumin powder. Whisk this together well and then add it into the quinoa. Stir VERY well. This is your sauce so you want to ensure you get it on all the pieces.

Try it now, if it needs more salt, add more soy sauce or use coarse salt. If it needs more tangyness, add more lime juice. Serve warm with tortillas or chip. OR Serve cold and mix with lettuce or cooked pasta for a new flavor.

I honestly have no clue how much this makes since I didn’t measure it, however I ended up with a large dutch oven full of it! I’m guessing around 10 cups. This is an amazing recipe and I think one that everyone should try, even if you’re not sure about the quinoa. If you cannot find quinoa for some reason I would suggest trying this with couscous if you can eat gluten or buckwheat groats if you cannot. The nutritional information is for quinoa and all the ingredients listed above. Serving size I gave was 100g, however in the picture above that is a small 5 inch plate with 312g on it. While it still does have fat added to it, its far less than the original recipe and honestly it adds to the flavor. I ate this with a little bit of chipotle salsa on-top. Enjoy! (and yes, as you can see this is a kitty approved recipe!)

Multi-Grain Bread – Vegan Friendly!


Whole wheat multi-grain bread can be a healthy addition to any diet, far superior to white bread or even simple wheat bread. Unfortunately a good loaf of multi-grain bread will cost between $4-$6, YIKES! Thankfully I have the perfect recipe for you guys. I used a combination of whole wheat flour, quinoa, pumpkin seeds, sesame seeds, and flax seeds to give amazing taste and nutirtion to this bread. Most impressively this whole huge loaf of bread cost less than $2.00 usd to make using ALL ORGANIC ingredients! YIPPEE! This recipe is also vegan friendly, just replace the honey with vegan sugar its just as tasty. So heres what you’ll need:
Ingredients:

3 cups whole wheat flour
1 cup or more hot water
1 tablespoon yeast
1 tablespoon honey or vegan friendly sugar
1 teaspoon salt
1 tablespoon oil
1 cup (or less) seeds, nuts,
or grains. I used:
1/2 cup white quinoa
1/4 cup pumpkin seeds
2T sesame seeds
2T flax seeds (mixed)

extra 1/2-1 tsp oil for bowl

 

Directions:

Atleast 1 hour before (preferrably 6-8 hours, soak your nuts/seeds/grains you intend to use for your bread. I choose flax, sesame, quinoa, and pumpkin seeds.)

When you’re ready to make bread, add your flour, salt, yeast, oil, and honey into a bowl. Stir for a few seconds to break up any big clumps. Then add your LIBERALLY rinsed seed mixture and stir until each little piece is coated with flour, this makes it easier in the mixing stage. Now add 3/4 cup of hot water, don’t add the whole 1 cup to start with as you might not need it. Mix with a spoon until dough starts to thicken, then continue kneading in the flour with the water by hand. Add 1 tablespoon of water at a time until the mixture it dough-like. I used 1 cup and 1 tablespoon of water, you might need more or less depending on the type of flour you choose to use. When the dough will form into a ball and is not sticky, spread a little bit of oil on the top and bottom of the dough ball, then oil the bowl and cover with a cloth and let double in size. I let it go for 40 minutes, admittdly I should have gone longer, but was in a hurry.

After the first rise, punch the dough down and squish into a ball. Then in either 2 loaf pans or ontop of  a flat sheet, shape the dough to the desired shape. I choose make a large flat-ish loaf, but you can do whatever you like. After you have formed the dough into the desired shape, cover again with cloth and let rise atleast 1 hour, or until dough has doubled in size again.

Once dough has doubled again, preheat your oven to 350 degree farenheight. Bake at 350 degree for 40-50 minutes or until dough is firm, you can also use an instant read thermometure, you’re looking for a temp of around 190-200 degree farenheight.

Let bread cool completely to room temp before storing to prevent molding. Enjoy!

Prep time: 3 hours approx. Cook time: 40-50 minutes Serves: 10-12 pieces

allergies: wheat, sesame seeds, honey* (optional)
Vegetarian and vegan friendly: *veganize by omitting the honey and replacing with vegan sugar