Last Thursday at our group prenatal we made several recipes that everyone enjoyed. I tried to make them easy for people to prepare. The menu included: “clean out the refrigerator” quinoa salad, sautéed greens, “cashew cheese” dip, and chocolate pumpkin truffles.
1 cup leftover cooked quinoa
1 can black beans, drained and soaked in just boiled water for 10 minutes
2 green onions, chopped
half green pepper, chopped
small daikon radish, chopped
small amount purple cabbage, chopped
small amount kale, chopped
Mix all together in large bowl, I like to chop vegetables in very small pieces
Dress with combination of these: olive or sesame oil, soy sauce, a bit of honey, rice or other vinegar, salt, freshly ground pepper
Mix salad and dressing well, allow to sit for a bit before eating for flavors to meld, Enjoy!
1 bunch kale, collards, or other green of your choice, chopped (I like to cut the rib out of the middle of the leaf and chop into small chunks, then cut the leaf into bite size pieces)
1-2 TBSP olive oil, coconut oil, or ghee
1-2 TBSP rice vinegar
1-2 TBSP nutritional yeast
Melt oil or ghee in skillet over medium heat, do not allow to smoke. Add chopped rib pieces and sauté for 3-5 minutes, then add greens. Sauté for several minutes, until greens are easily chewed when tasted. Remove from heat, add rice vinegar and nutritional yeast. Mix well and enjoy.
Cashew Cheese Spread
This recipe is from Heather Crosby at Yum Universe. We really like her cookbook.
1 1/2 cups cashews soaked 2-24 hours, then drained and rinsed
1/3 cup pure water
2 TBSP lemon juice
1/2 tsp sea salt
1/2 cup chopped sun-dried tomatoes
In a blender or food processor, puree together all ingredients until super smooth. Enjoy!
This last recipe I tore out of a Wheatsville Breeze newspaper years ago and just recently actually made it….two times in the last week 🙂 It’s very tasty with the coffee liqueur but we made it with apple juice for group prenatal. I replaced the vanilla wafers with gluten-free short bread cookies I found at Wheatsville and I replaced powdered sugar with combination of maple sugar, coconut sugar, and cane sugar- and I used half of the sugar the recipe calls for.