October 30, 2012

Trick or Treat!

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 Happy Halloween! 

Wishing you all a spooooky day!

Check out our very favorite "trick or treat": Chocolate Oat Balls!
Don't worry... they come without the spiders and cobwebs ;)


  BOO!  

October 25, 2012

Veggie Quinoa Enchiladas

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I think this makes it official - I've gone quinoa crazy! So many of my meals lately are built around this amazing superfood, and why not? Here at The Garden Grazer I love the simple, delicious beauty of keeping recipes short and ingredients minimal. But I bent my own rules after I saw these enchiladas from Ellen because they looked way too good to pass up! They have more ingredients and steps than I usually prefer, but it was worth it. Feeling extra fiesty, I took it a notch further by making my own enchilada sauce that I originally made for these Black Bean Spinach Enchiladas (which you absolutely must try if you haven't yet)!

Vegan (with dairy-free cheese), gluten-free (with corn or gluten-free tortillas)
Adapted from Ellen

Ingredients
1 cup uncooked quinoa
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper, diced
2-3 roma tomatoes, diced
6 oz. spinach
4 oz. can mild green chiles
15 oz. can black beans, rinsed and drained
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. oregano
1 cup salsa
2-3 cups enchilada sauce
1 1/2 cups shredded cheese (or dairy-free cheese)
8 large tortillas

Directions
Cook quinoa according to package directions.
In a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
In a large skillet over medium heat, saute onion, red pepper, and garlic for 5 minutes.
Add spinach and saute another couple minutes until spinach is wilted.
Add cooked quinoa, black beans, tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
Preheat oven to 350.
Place a small amount of enchilada sauce in the bottom of a 9x13 inch baking dish.
Divide filling evenly among tortillas, roll up with ends tucked in, and place seam side down in the dish.
Pour remaining enchilada sauce on top, sprinkle with cheese, and bake for 30 minutes.

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October 22, 2012

Double Decker Chickpea Tacos

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After seeing recipes floating around for chickpea tacos a while ago, my husband and I have enjoyed them on a few different occasions now. When they landed on our menu again this week I thought, let's take them to the next level... let's double deck these puppies! They're awesome both ways so you can either stop at taco, or wrap 'em up for the full double decker experience. This recipes makes 6-8 tacos, depending on how much you stuff them. It goes great with Cilantro Lime Rice!


Vegan, gluten-free (with corn tortillas)
Idea from Peas and Thank You

Ingredients
15 oz. can refried beans (vegetarian-style)
15 oz. can chickpeas, rinsed and drained
1 quantity Taco seasoning (about 3 Tbsp.)
1-2 Tbsp. lime juice
Soft taco shells
Hard taco shells
Toppings of choice: lettuce, tomato, onion, salsa, guacamole, creamy chipotle sauce, Daiya cheese, etc.

Directions
In a small bowl combine chickpeas, taco seasoning, lime juice, and 2 Tbsp. water. Stir to combine and let marinate at least a half hour, or throughout the day in the fridge.
Preheat oven to 375. Lightly spray a baking sheet and spread chickpeas in a single layer. Bake for about 25 minutes, stirring halfway through.
Meanwhile, in a small pan over med-low heat add refried beans, stirring occasionally until heated through. (Oftentimes I add some cumin to flavor it even more.)
Heat the hard tacos in the oven for a few minutes if you wish.
Assemble tacos: spread a layer of refried beans on the soft tacos. Wrap around hard tacos and fill with chickpeas and toppings.

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October 16, 2012

Asian Toasted Quinoa with Mushrooms

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This is an awesome blend of 3 of my favorite things - mushrooms, quinoa, and Asian flavors! And the fact that it's vegan and gluten-free (using gluten-free soy sauce) makes it all the more enjoyable. Use whatever blend of mushrooms that are available to you. Here I use shiitake, portabella, and cremini, and the original recipe from Avocado Pesto uses shiitake, baby bella, and oyster.


Vegan, gluten-free (using gluten-free soy sauce)
Adapted from Avocado Pesto

Ingredients
1 cup uncooked quinoa, rinsed
2 cups vegetable broth
4 cloves garlic, minced
2 tsp. sesame oil
16 oz. mushrooms, sliced (I used shiitake, portabella, and cremini)
6 green onions, sliced
1-2 Tbsp. olive oil
Toasted sesame seeds

For the dressing
2 Tbsp. olive oil
2 Tbsp. sesame oil
1 Tbsp. soy sauce

Directions
Heat a saucepan over medium heat, and add 2 tsp. sesame oil. Add 3 cloves minced garlic and quinoa. Cook for 4-5 minutes, stirring often to prevent burning, until quinoa is lightly toasted.
Add broth and increase heat to high. Bring to a boil, reduce heat, and simmer covered for 15 minutes until quinoa the broth is absorbed and the quinoa is cooked.
In a separate large pan over medium heat, add a bit of olive oil and shiitakes. Cook a few minutes until softened. Remove from pan. Repeat this step for the portabellas, then the creminis.
Add all softened mushrooms together in the pan with 1 clove minced garlic. Add cooked quinoa and green onions.
Whisk dressing in a small bowl, and pour over the quinoa. Stir well to combine.
Serve sprinkled with sesame seeds.

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October 10, 2012

Spinach Artichoke Feta Quesadillas

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Here's a somewhat non-traditional quesadilla for you. The feta pairs so wonderfully with the spinach-artichoke. I was lucky to snap a few pictures because we gobbled them up so fast! I also made one with roasted red pepper and we couldn't decide which one we liked better - they were both so good. Add seasonings of your choice if you wish (basil, oregano, etc.)


Gluten-free (with gluten-free tortillas)
Makes 2 large quesadillas

Ingredients
Spinach, a couple large handfuls
14 oz. can artichoke hearts
3-4 green onions
Feta, crumbled
Shredded mozzarella
4 large tortillas
Optional: roasted red pepper, basil, oregano, etc.

Directions
Roughly chop spinach and artichoke hearts, and dice green onions.
On a pan over medium heat, place a tortilla and sprinkle with mozzarella and feta.
Add artichokes, green onion, and then spinach. Top with another layer of mozzarella and a tortilla.
Heat for a few minutes on each side or until cheese is melted.

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October 8, 2012

Quinoa Pizza Bites

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I'm always looking for fun, new ways to use quinoa. When I came across a recipe from So Very Blessed for quinoa pizza bites, as a lover of all things pizza, I knew I had to bring these cute little bites to my kitchen! They're such a yummy, unique way to eat this amazing superfood. Instead of pepperoni, I veggetized it by subbing in tomatoes. Next time I'll play around with some other of our favorite pizza toppings.


Makes 24 mini muffin bites

Ingredients
1 cup uncooked quinoa
2 eggs, beaten
1 cup onion, diced
1-2 cloves garlic, minced
1 cup cherry tomatoes, diced
1 cup shredded mozzarella cheese
1/2 cup fresh basil (or 1 Tbsp. dried)
1 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. salt
Pizza sauce for dipping

Directions
Rinse quinoa and place with 2 cups water in a covered pot. Bring to boil, then reduce heat to low and simmer for 20 minutes or until tender.
Preheat oven to 350.
Mix together the cooked quinoa with all ingredients (except pizza sauce) in a medium bowl.
Distribute mixture into a lightly sprayed muffin tin, pressing down gently to compact.
Bake for 15-20 minutes, then cool for 10 minutes before removing from pan.
Serve warm with pizza sauce for dipping.

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October 1, 2012

Mexican Quinoa Salad



The ingredients in this salad are similar to my southwestern chopped salad but with quinoa instead of romaine, and it's tossed with a cumin-lime dressing. My husband loves to take it along for his work lunch. So fresh and healthy with a protein boost! We love it served with avocado as well.


Vegan, gluten-free

Ingredients
1 cup uncooked quinoa
1 1/2 cups black beans (or a 15 oz. can)
1 1/2 cups corn (I used frozen, thawed)
1 1/2 cups cherry tomatoes, quartered
1 red bell pepper, diced
5 green onions, diced
1/2 cup chopped fresh cilantro (more to taste)
Optional: serve topped with avocado

{For the dressing}
2 Tbsp. olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime (more to taste)
1/4 tsp. salt

Directions
Rinse and drain quinoa. Add to pot with 2 cups water and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until water has absorbed and quinoa is tender.
In a small bowl, add all five dressing ingredients and whisk together to thoroughly combine.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Can serve immediately or chill before serving.

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