Vegan Thin Mints

I got this recipe from One Green Planet! Another vegan thin mint recipe I have yet to tackle. Looks delish and I can't wait. I'm making a strawberry pie for Christmas/festivas and I think I'll add these in to surprise the family!

Happy Holidays Kids :)

http://www.onegreenplanet.org/vegan-recipe/vegan-thin-mint-cookies-2/

http://www.onegreenplanet.org/vegan-recipe/vegan-thin-mint-cookies-2/

Vegan Tempeh Reuben Sandwich

There's a vegan restaurant in Santa Monica called 'Real Foods Daily' (if you haven't been - go!) that makes a really good reuben sandwich. If I didn't dislike L.A. so much I'd be driving down monthly to eat there. I will attempt to make this version (after I get some of these obscure ingredients) but thought I'd share with you lovely ones first. How good does this look?! I trust One Green Planet as they post some serious vegan grub...Enjoy~

Go here: http://www.onegreenplanet.org/plant-based-recipes/vegan-tempeh-reuben-sandwich/

http://www.onegreenplanet.org/plant-based-recipes/vegan-tempeh-reuben-sandwich/

Vegan Chocolate Shake

A healthy (vegan) tip - keep bananas in your freezer all the time so you can whip this up at the drop of a hat for the little ones who will totally dig it and if they're anything like mine will think of it as ice cream. Or better yet, for yourself! :) The five-year-old food critic gave it his blessing, "Mommy, this is the best! Much better than the avocado one - that one was so disgusting!"
Enjoy~

Ingredients:

• -3 frozen bananas
  
• -3 dates
  
• -2 tablespoon cacao powder
  
• -1 tablespoon maple syrup
  
• -1/4 cup cashews or 1 tablespoon nut butter
  
• -2 cups water or non-dairy milk
  
• -1/4 teaspoon cinnamon (optional)
• -1/8 teaspoon cayenne (optional)
• -1 handful ice cubes

Directions:

Combine all ingredients in a blender or vitamix.

From Shape.com

Vegan Halloween Treats!

 I got this idea from Gary Francione's facebook page and I love it: http://www.abolitionistapproach.com. Every year for the past five or so we've been giving out
pretzels  :/ and while I don't have a problem with vegan candy (in moderation, of course - moderation for us means candy only at Halloween time;) it's been kind of hard to find up until now.  I found three really good, totally vegan candies to wrap up ('Yummy Earth' is a pretty good company but keep in mind their gummy bears and worms are not vegan!). So the little five year old is super gung-ho to present his fellow halloween goers with this kinder alternative. Let me know what y'all come up with :)

A few of these:

plus these:

and one or two of these:

Equals: Happiness.

Happy Vegan Halloween!

Penne and Broccoli in Doritos Cream Sauce

Doesn't this look fab? Well, I'm going to attempt tonight.....
From Vegan Richa: http://www.veganricha.com/2012/02/penne-and-broccoli-in-dorito-cream.html

Ingredients: Serves 2

4 cups cooked Whole grain Penne or any pasto of choice

3 cups broccoli florets(blanched)

For the cream sauce:

2/3+ cup raw cashews, soaked in water for atleast half an hour

2/3 cup water

2 teaspoon lemon juice or apple cider vinegar

1/2 teaspoon salt or to taste

few teaspoons evoo

Doritos Spice Mix: Gluten-free

3 Tablespoon nutritional Yeast

4 teaspoons dried onion flakes or 1 teaspoon onion powder

1 to 2 teaspoon garlic powder

1 teaspoon cayenne

2 teaspoons paprika(to taste/color)

a generous pinch of salt

a generous pinch Rock salt/Kala namak(optional, if using lemon juice for wet uses. Not optional for dry spice since it does help add the sour. you can try lemon zest instead)

You can add Daiya cheddar, yellow mustard powder, for cheddar, lemon zest, dried parsley for ranch, red chili/black pepper for the spicy variations.

Topping Crumbs:

Toasted Bread Crumbs or Toasted Oats and rice flakes, coarsely ground.(4 Tablespoons)

Method:

Mix the doritos spice mix or blend in grinder to get a well blended mix. Taste test and adjust.

Cook the Penne per instructions. Blanch the broccoli(cook 3-4 minutes in boiling water, then rinse in cold water).

Blend the soaked cashews with enough water to make a flowy cream.

Add lemon juice, salt to taste and half of the Doritos spice mix to the cashew cream.

You can just toss the pasta and broccoli and serve at this point. I usually like to heat everything a bit so the spice taste comes out more and cashew cream doesnt taste raw.

In a pan, add 2 teaspoons extra virgin olive oil, heat on medium.

Add the broccoli and toss for a few seconds.

Add the pasta and the cashew cream. Mix well. Cover and let it start to bubble on low heat. (1-2 minutes).

Taste test and adjust spices and salt and take off heat.

Mix some of the Doritos spice with bread crumbs or crumbs of toasted Oats and rice flakes.

Sprinkle the crumbs on hot pasta right before serving!

No-Queso-Dilla from 'Plant Based on a Budget'

SO easy, so good! :))) We added spinach!

http://plantbasedonabudget.com/recipe/no-queso-dilla/

Banana Split Smoothie

Super good little pick-me-up afternoon shake ;) (we made w/out the protein powder)

http://abolitionistvegansociety.org/banana-split-protein-smoothie/#.Uj4fceB8tUN

'Plant Based on a Budget' and 'Vegan Richa'

I'm going to attempt to make at least two of these (aiming for all) from these two amazing blogs. How insane do they look?

***Update: made the wraps and they turned out really good! Didn't have mustard powder, used dijon mustard instead. LOVED the jalapeno sauce! (may cut sugar in half next time though - seemed a bit too sweet). I 'blanched' for the first time yesterday and that's the way to go with broccoli so it's not all mushy (one of the reasons I haven't been a big fan of it). I totally recommend the wraps...

http://plantbasedonabudget.com/recipe/lentil-tacos/

http://www.veganricha.com/2013/04/triple-chocolate-salted-caramel.html

http://www.veganricha.com/2013/09/tempeh-scramble-jalapeno-popper-dip.html

Vegan Lemon Cookies

The kid LOVES lemon so these were a big score. The only difficult part is waiting the 15-30 min until they harden enough to eat! Enjoy!

Yield: 13

Ingredients:

• 2 cups almond flour (if using almond meal food process to make into flour-like consistency)
  
• ½ tsp baking soda
  
• ⅛ tsp salt
  
• ¼ cup coconut oil
  
• 2 Tbsp maple syrup or agave
  
• 1-2 Tbsp lemon juice
  
• 1 Tbsp organic lemon zest (about 1 lemon)
  

Method:

1. Preheat oven to 350°F.
   
2. Combine almond meal, baking soda and salt in a food processor, and process until fine.
   
3. Add coconut oil, maple syrup, lemon juice and lemon zest, and process until a dough ball forms.
   
4. Scoop out about 1-2 Tbsp of dough, roll into a ball and place on baking tray.
   
5. Gently press down.
   
6. Bake for 6-8 minutes (mine took about 7), until just golden brown (after you remove them from the oven they will continue get darker).
   
7. Let cool for 15-30 minutes (or they will fall apart).
   

Vegan Mac and Cheese with Coconut Milk

By request I searched out a new vegan mac and cheese. Made with coconut milk this one here pleases the picky little fella. He's trying to teach his little sis how to say 'cheese' and although she's only 8 months she's already got 'Mommy' and 'Daddy' down and I swear I heard her little voice say the sweetest version of 'Cheese'. Enjoy!

Vegan Mac and Cheese

Ingredients:

12 ounces uncooked wheat, rice or quinoa macaroni (I used plain old macaroni)
1 ½ cups unsweetened coconut milk (We use Trader Joes in the green carton.)
¾ cup nutritional yeast
1 clove garlic, minced
2 Tablespoons vegan butter (or olive oil)
½ teaspoon sea salt
½ teaspoon white or black pepper
½ teaspoon curry powder
1 teaspoon stone ground mustard
Parsley for garnish

Prep:

1. Cook the macaroni according to instructions.

2. While the macaroni is cooking, combine all of the sauce ingredients in a pan and sauté over medium heat. Stir occasionally until the mixture starts to thicken. Note: the mixture will continue to thicken as long as it is being heated. If it gets too thick, just add more coconut milk.

3. Pour the “cheese” sauce over the macaroni. Serve in individual bowls and garnish with fresh or dried parsley.

**Chef’s note: If you want an even richer cheese sauce, use coconut creamer instead of the milk (So Delicious original flavor).
from:http://yummyplants.com/vegan-recipe/vegan-mac-and-cheese/

Vegan Black Bean Soup

I am really not a huge fan of black bean soup. Every time I order from restaurants I seem to be quite
dissapointed. Well I think I found the winner....It's easy (relatively) and really good. Enjoy, beauties!

Ingredients:
1 Tbsp. olive oil
1 large yellow or white onion
3-4 cloves garlic, finely chopped
4 1lb can black beans, drained and rinsed
1 stalk celery
2 carrots
Juice of 1/2 lemon (I think this makes it!)
1/2 tsp. cumin
2 tsp chili powder
1 tsp. oregano (fresh or dry. I used fresh - so good!)
2 tbsp. finely chopped parsley
Sea salt to taste
Pepper to taste
4 c. water (or veggie broth)
1 can chopped tomatoes
few Tbsp nutritional yeast (optional)
*I threw in a handful of frozen veggies (mix of corn, peas and carrots) towards the end. You too can do the same if you want to be as hardcore as me.

Instructions:
Heat oil in large pot. Saute onions. Add garlic and veggies. Saute.

Add remaining ingredients, except the toppings along with the water and bring to a boil. Lower heat to simmer. Mash some of the beans (about half) with potato masher or electric mixer. Just enough to thicken base of soup. Cover and simmer 10 min.

Toppings green onions, daiya cheese, soy yogurt or soy sour cream.

Colleen Patrick-Goudreau

http://www.compassionatecook.com/

This woman is my hero! I'm hooked on her podcasts and her cookbooks (that insane strawberry chocolate pie on my site is from her!:) She's an incredible speaker who will no doubt engage you (you should check her out on youtube this is my favorite speech of hers: http://www.youtube.com/watch?v=xWD1Zze5Qo4).

***Raw Key Lime Pie***

For Fathers Day I whipped this baby up for the sweetest man and father on earth! The ol' hubby is a lover of the key lime like you wouldn't believe! I found this recipe written down on wrinkled up scratch paper in our recipe book. I had gotten it years ago when we lived in Austin from one of the guys at the raw foods bar. He never gave me the exact recipe, just what ingredients were used. So it was trial and error. Needless to say it was a HUGE hit! Gone in just a few days. Bare with me and my flakey measurements....

Raw Vegan Key Lime Pie

Crust:
1 c. Dates
1 c. Macadamia nuts
3/4 -1 c. Coconut flakes (add a little at a time)
Food process dates and nuts first then add coconut flakes slowly. Push crust into a pie pan.

Filling:
1/2 - 3/4 c. Agave (to taste)
3 Avocados
about 2 Tbsp. Coconut oil
Lime juice (juice of about 6 juicy limes)
Lime zest (from those 6 limes - as much as you can get equaling several Tbsp)
Vanilla to taste (about 1/2 - 1 tsp.)

Food process until well blended, making sure avocados blend well.  Add on top crust. Refrigerate or freeze for several hours before serving. Garnish with lime slices and coconut flakes to impress the pops (and yourself;)

***To make it a chocolate pie instead just ass cocoa powder instead of lime juice and zest.

The ORIGINAL Mothers Day! Plus soup :)

This was the original meaning of Mothers Day! Julia had it right! We don't get into the commercialization of any holiday let alone Mothers Day in our family. That being said, we had the most perfect day of baking (another rhubarb pie), getting cutie-boy in the sprinklers out back and then all of us going to the beach! The boys then made this delicious black bean quinoa soup for dinner for me - perfect! Now that I know about Julia and her righteous intention I will celebrate this in the forefront of my mind from this day forward. ~B

The Original Mother's Day Proclamation

                Julia Ward Howe

While countries around the world celebrate their own Mother's Day at different times throughout the year, several countries, including the United States, Italy, Australia, Belgium, Denmark, Finland, and Turkey celebrate it on the second Sunday of May.

In the United States, the origins of the official holiday go back to 1870, when Julia Ward Howe—an abolitionist best remembered as the poet who wrote “Battle Hymn of the Republic”—worked to establish a Mother’s Peace Day. Howe dedicated the celebration to the eradication of war, and organized festivities in Boston for years.

In 1907, Anna Jarvis, of Philadelphia, began the campaign to have Mother’s Day officially recognized, and in 1914, President Woodrow Wilson did this, proclaiming it a national holiday and a “public expression of our love and reverence for all mothers.”

Today’s commercialized celebration of candy, flowers, gift certificates, and lavish meals at restaurants bears little resemblance to Howe's original idea. There is nothing wrong with that. But here, for the record’s sake, is the proclamation she wrote in 1870, which explains, in her own impassioned words, the goals of the original holiday.

Arise, all women who have hearts, whether your baptism be that of water or of tears! Say firmly: "We will not have great questions decided by irrelevant agencies, our husbands shall not come to us, reeking with carnage, for caresses and applause.

"Our sons shall not be taken from us to unlearn all that we have been able to teach them of charity, mercy and patience. We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs."

From the bosom of the devastated earth a voice goes up with our own. It says, "Disarm, disarm! The sword is not the balance of justice." Blood does not wipe out dishonor nor violence indicate possession.

As men have often forsaken the plow and the anvil at the summons of war, let women now leave all that may be left of home for a great and earnest day of counsel. Let them meet first, as women, to bewail and commemorate the dead. Let them then solemnly take counsel with each other as to the means whereby the great human family can live in peace, each learning after his own time, the sacred impress, not of Caesar, but of God.

In the name of womanhood and of humanity, I earnestly ask that a general congress of women without limit of nationality may be appointed and held at some place deemed most convenient and at the earliest period consistent with its objects, to promote the alliance of the different nationalities, the amicable settlement of international questions, the great and general interests of peace.

I'm steering you over here for the delicious Black bean and quinoa soup from the post punk kitchen:

http://www.theppk.com/2013/03/black-bean-quinoa-soup/

*****~~~~Vegan Lavender Ice Cream~~~~*****

One of my many great loves in this life is lavender! I'm propagating a dozen out back currently in the hopes of having a lavender field one day (even if it ends up being only a mini field :) I use lavender oils all over my face and body, diffuse it throughout our house, have a satchel under my pillow - I just can't get enough lavender! So you can imagine how happy I was upon finding this recipe a few years ago in the glorious Mothering magazine (which sadly, is out of print :(…...Well I finally got around to making it and EVERYONE loved it! It may be wishful thinking but I felt a bit calmer after eating the other day ;) If you happen to have an ice cream maker here you go....

Lavender Ice Cream

1 1/4 cups soymilk or almond milk
1/4 cup fresh lavender flowers and buds
(about 8 large sprigs)
14 oz full fat coconut milk (not light)
1/2 cup granulated sugar or agave

Pour soymilk into a small saucepan and warm on med-low heat until it just begins to boil. Stir in lavender flowers and buds. Cover and remove from heat. Steep for about 20 min.

Place fine mesh strainer over medium bowl. Pour soymilk through stainer to remove lavender. Whisk in coconut milk and sweetener. Cover and chill in refrigerator at least 3 hrs then freeze in ice cream maker according to manufactures instructions.

Vegan Rhubarb Strawberry Pie

poor little crust ;) 

fresh is best!

This pie is so easy and very good. I picked up the rhubarb at the farmers market this morning! The crust didn't end up looking so pretty because I was being called for a nursing but it tasted good so that's all that matters. I almost fell over when I actually got a "Mommy, this is so very delicious and thank you so much for making it for me!" from the four year old who is known (so far) for not having the best of manners ;) I had made when we lived in Austin but he doesn't remember. The little five month old was staring especially wide-eyed at all of us in the hopes (I think) that we would share (poor little baby, she's so ready to eat!)
You can whip this pie up in minutes; enjoy!

rhubarb pie!

Filling:
2 C. rhubarb (chopped into bite size pieces)
1 C. fresh strawberries, sliced thin
3 Tbsp. water (if using frozen rhubarb omit)
1/4 C. sugar (I replaced with maple syrup)
Combine all ingredients above on stovetop under med heat until rhubarb becomes tender. Then add:
3 Tbsp. cornstarch
1 Tbsp. Flour
1/2 tsp. cinnamon
Mixed three ingredients together, then into rhubarb mixture and then add into pie crust (see pie crust recipe below). Then add top pie crust.


Super-Easy Pie crust:
(I had a frozen pie crust so I just made one for the top. If you don't have a frozen one just double this up and split into two making one for the bottom and one for the top).
1/4 C. safflower oil
1/2 tsp. vinegar
1/2 tsp baking powder
pinch salt
1 C. unbleached flour
2 Tbsp non-dairy milk
Combine all ingredients slowly. For bottom: press into pie plate. For top: roll onto floured surface into about the size of the diameter of the pie plate. Place on top.

Black Bean and Butternut Squash Burritos

I got this recipe from the fabulous 'oh she glows' site and it's as good as it looks. Head on over there  and enjoy as much as we did :)

http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/

Vegan Butter Pecan Ice Cream---Yummmmm

This takes a little time but I swear it's SO WORTH IT! Plus you and your soul will feel much better not supporting the insanely cruel and nasty dairy industry! Sonny-boy loved the whole process and thought it was the best ice cream he's ever had!  If you don't have the time to do the step of baking the nuts, no worries it really is good the raw way too! Enjoy~

Butter Pecan Ice Cream
(Vegan, gluten free, low fat, sugar free)

Ingredients:
2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
1 c. pecans, roughly chopped
1 tsp agave nectar
1 tsp maple syrup
1 tsp vanilla
2 Tbsp coconut milk (optional)

Directions:
Mix agave nectar and maple syrup together and toss with chopped pecans to coat.

Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour.

Refrigerate for 20 minutes to an hour.

Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. (Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out). Top with a few of the candied pecans.
from: the amazing - clean green simple site: http://cleangreensimple.com/2011/03/vegan-ice-cream-without-a-machine/

Almond Milk

I don't know why it's taken me so long to figure out I could make my own almond milk that is worlds better than store bought! I never liked having to choose between organic almond milk that has sugar in it or non-organic that has no sugar. I found the happy medium - organic sweetened with dates! BEST MILK I'VE EVER HAD!

In the youtube link below, Mimi Kirk gives a step by step at the beginning of her video on how easy it is to make almond milk. You can also watch the entire video to learn how to make a pretty decadent chocolate milk shake! Per Mimi's suggestion I picked up a few paint strainer bags (for the straining of the milk) for a few bucks at the hardware store. I'll never go back to store bought! :)) Enjoy!

http://www.youtube.com/watch?v=uMEUxszYx5k
Ingredients:

1 cup raw almonds
water for soaking nuts
3 or 4 cups water (depending on how 'thick' you like your milk. You could make your own cream as well using much less water)
2 dates (optional)
1/2 tsp vanilla (optional)
Preparation:

Soak the almonds in water overnight or for at least 6 hours.
Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.

Homemade raw almond milk will keep well in the refrigerator for three or four days.

~~~Irish Soda Bread!~~~

So today I've decided to talk in an Irish accent ALL DAY! My maternal Grandma Mary was born and raised the first eighteen years of her life in Limerick (my Grandpa Jim the first 20 in Tipperary). I picked up the accent from my Grandma who still retained it. Good thing my husband and son think I'm funny (so funny that sonny boy has decided to attempt his version of an Irish accent that's top notch! -it's in his blood). Little darling baby girl also lights up like a little leprechaun when spoken to in this Irish way ;)……. Top of the mornin to ya, ya bloody bastards! Enjoy~

Ingredients:

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons white sugar

1/2 cup vegan butter, cut into pieces

1 cup raisins

1/2 cup currants (you can substitute raisins if needed.)

2 teaspoons caraway seed, optional

3/4 cup Soymilk (I used the full-fat kind--Eden brand is best)

3 tablespoons apple cider vinegar

Preheat oven to 400 degrees F. and grease a cast iron skillet.
Stir or whisk together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended.

Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal.
Stir in the raisins, currants (if using), and caraway seeds (also if using).
Make a well in the center of your mixture and pour in the soymilk and vinegar. Stir with a spoon until the dry ingredients are moistened.
Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times.
Place dough in skillet. It will flatten out a bit in the pan. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. (The purpose of the scoring is to help heat get into the center of the dough while it cooks). Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. It may take a little longer as it takes longer for the pan to heat up. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

1: If the top is getting too dark while baking, tent the bread with some aluminum foil. Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

The rip bowl

It goes without saying that most cereal is either full of sugar or has GM ingredients so we avoid that isle in the store like the plague. We are not a cereal family. Until now, that is. This "Rip Bowl" from 'The Engine 2 Diet' is a big fav now in this household! We're all loving it and especially the little one who wants to be a firefighter and is quite obsessed with Rip Esselstyn. There are all sorts of fruit variations to this that are equally as good (blueberries, kiwi, mango, strawberries, any other berries, etc.).

Ingredients:

1/4 cup raw old-fashioned oats
1/4 cup Grape Nuts or Ezekiel brand equivalent (we haven't used yet- still delish)
1/4 cup bite-size shredded wheat
1/4 cup Uncle Sam cereal
1 tablespoon ground flaxseed meal
2 tablespoons raisins
2 tablespoons walnuts
1 banana, sliced
1 kiwi, sliced
Segments of one grapefruit and juice (We never did this, still turned out good)
¾ cup milk substitute of choice (I think almond is best!)

Instructions:

Toss all ingredients except the grapefruit and milk substitute into a bowl.
After cutting grapefruit in half, use a small, sharp knife to remove the segments. Add segments to the top of the bowl and squeeze in the juice.

Top the bowl with milk substitute.

Variations:

In a pinch, simply add water (the fruits blend with the water and give it a sweet taste)

~~Brussel Sprouts w/ toasted Pecans~~

Pre-heat oven to 400. Wash brussel sprouts and slice length-wise in half. Pour olive oil and stir. Add garlic, pecans, sea salt and pepper and place in oven for 25 min. approx. Check half way and stir.

Ingredients:

4 c. brussel sprouts
2 tbsp. olive oil
2 cloves garlic, chopped
handful of pecans, torn in half or bits (not too small)
sea salt
pepper

~~Black-eyed Bowl~~

The picture doesn't do this meal justice but I swear it's so good!! When we open our vegan cafe in 2050 we'll call this the 'black eyed bowl'. I end up mixing all three together. Super high in protein and calcium! I can't get enough of the kale salad. Everyone loved it!

Kale salad
Rinse kale and spin to dry. Then tear into bite size pieces.

Ingredients
1 head dinosaur kale
*garlic powder - about 1 tsp
*coriander - about 1 tsp.
*cumin - about 1 tsp.
*nutritional yeast - about 3 tbsp
*hemp seeds - about 3-5 tbsp.
olive oil - about 3-5 tbsp.
apple cider vinegar - about 1 1/2 tbsp.
sea salt to taste

***All the spices I never really measure - just add to taste. Add olive oil last.

Black-eyed peas
Place about 1 1/2 C. in pot, cover with water and bring to a boil. [[[Add whatever spices you want - (I add garlic powder, cayenne, onion powder, kombu sea veggie, and sea salt at the end).]]] Now simmer to med/low for about 25-30 min.

Quinoa
Rinse thoroughly in strainer. Cook according to pkg instructions. Equal parts water to quinoa. Cook like rice, except for time-- 10-15 min is usually all mine takes. Add sea salt and 'Earth Balance' butter when done.