Friday Night Bites: Avocado-Lentil-Quinoa Bowls

What does a vegan mom eat at the end of a busy week? A big bowl of goodness.

By Friday night I am all cooked out. This is a new favorite of mine. It started last week when I had leftover lentils from taco night so I made extra lentils this week on purpose!

Baby green lentils
Sunflower seeds (toasting is a nice feature, but not necessary)
Balsamic vinegar, a drizzle

Use as much of each ingredient as makes sense in your bowl. Pile up the quinoa and lentils. Top with slices or chunks of avocado. Toss sunflower seeds on top and top with balsamic. Enjoy!

Friday Night Bites: Tempeh Bowls

IMG_2009 Another easy Friday night dinner. Between the holiday and testing recipes for a new cookbook, I needed something super easy. This marinade is courtesy of my friend Amy of From the Ground Up Wellness. It is oil free and it is unbelievably delicious! Thanks Amy. Tonight I had kale and cooked quinoa in the refrigerator and so that was in my bowl. But you can make whatever you want.

Marinated Tempeh
1 8oz package tempeh
2 cloves of garlic
2 tablespoons chickpea miso
2 tablespoons tamari
1 tablespoon tahini
1 tablespoon water
1 teaspoon apple cider vinegar

Cube tempeh. Steam the tempeh in water for 10 minutes. Let cool. Mince the garlic (or use a microplane) and add to a bowl. Add the rest of the ingredients and whisk together. Toss tempeh with marinade and let stand as long as you have time. Bake the tempeh in a 350 oven for 25 to 30 minutes.

Kale & Quinoa
Bunch of kale
1 clove of garlic
1 cup of cooked quinoa

Bring a pot of water to a boil. Shred the kale and drop into the water and blanch the kale for 30 seconds. Drain.

Mince the garlic. Add a tablespoon of water to a skillet. Cook the garlic on a low flame until fragrant. Add the kale and quinoa and mix together until heated through. Place the kale and quinoa into a bowl and top with the the marinated tempeh. Enjoy!


Greens, Corn & Summer


We missed the CSA on Saturday because I was in the city studying with my teachers, the Mohans. On the way to the house, we stopped at the farm stand to pick up a few essentials. When I was gathering the produce, I was reminded of a tune we heard on a drive up to Woodstock in March called “Green Corn and Spring” on the Spa channel. I named this plate in it’s honor.

This is one of those things that is not a recipe exactly. It is just a suggestion as to how to put together a beautiful platter for as many people you are going to be serving. Today, the greens are the tops of the beets, sautéed with a little garlic, the corn is fresh off the cob, and the summer vegetables are potatoes, beets, onions, zucchini and yellow squash. Served with quinoa, it is the perfect meal. Use whatever vegetables are in season. I am thinking a platter like this for all seasons…greens, corn and fall or winter or spring!

Quinoa (tri-color)
Red potatoes
Beets, red and golden
Beet greens
Summer onions
Yellow squash
Fresh corn
Olive oil
S and P, to taste

Cook up the quinoa. Cut the potatoes into rounds and brush each side with olive oil. Roast in a 400 oven for 30 minutes or until browned. Cut the greens off the stems (save them) and wrap in tin foil. Roast at 400 for 45 to 50 minutes. Let cool, peel and dice.

Slice up the onions and cook in a little olive oil. Cut up the zucchini and squash and add to the onions. Cut the corn from the cobs and add to the onions and zucchini.

Chop up the beet greens. Sauté garlic in a small amount of olive oil, on low heat until fragrant. Add the greens and cook until. Season with salt and pepper.

Cut up the beets. Wet a small bowl and pack with quinoa. Turn it over and place it in the middle of the platter. Arrange the rest of the vegetables around the quinoa. Enjoy!

Quinoa with Chickpeas & Leeks + Croquettes with Parsley Sauce


Two recipes: (1) quinoa salad and (2) quinoa croquettes.

This can be done with any quinoa combo, by the way. Simply follow the method to make the croquettes and make up a sauce that makes sense with the ingredients. You can do it!

Quinoa Salad  (serves 3 to 4)
1 big leek
1 cup cooked chickpeas
1 cup cooked quinoa
Olive oil
Fresh parsley
S and P, to taste

Cook the quinoa and chickpeas, separately. These can both be done ahead of time.

Clean the leeks well. Cut in half and then half again and then thinly slice. Pour a small amount of olive oil in a pan and cook the leeks until soft and bright. Season with salt and pepper.

Add the quinoa and chickpeas to the cooked leeks to heat through. Chop the parsley.

Add parsley (save some for garnish) and season with salt and pepper. Taste and adjust. Top the serving dish or individual portions with the rest of the parsley and enjoy!


2 cups of quinoa salad
1/4 cup quinoa flakes
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)

To make croquettes, place half of the mixture into the food processor and pulse until smooth. Add back to the rest of the quinoa, mixing well. If it is not sticking together, add quinoa flakes or a flax egg.

Scoop up the mixture using a 3″ ice cream scooper or your hands and form croquettes.

Heat high heat oil like grapeseed or sunflower oil in non-stick pan. Fry until crispy on both sides. Drain on a paper towel.

Parsley Sauce
1/4 cup Vegenaise
3 tablespoons chopped fresh parsley
1 teaspoon lemon juice
Garlic powder, to taste
S and P, to taste

Mix everything together in a small bowl.

Serve croquettes topped with a dollop of parsley sauce. Enjoy!


Quinoa with Roasted Cauliflower & Toasted Pine Nuts Dressed with Balsamic Roasted Garlic Vinaigrette


Recently we attended a dinner for Woodstock Farm Sanctuary and the food was outstanding! There was a round of appetizers which included a white bean spread with ramp pesto on toast and a roasted red pepper hummus in endive lettuce cups. The entree was made up of 4 big bowls of creativity that we shared family style: roasted beets and plums, sweet potatoes and mushrooms, asparagus and ramps, and the inspiration for this dish, quinoa salad with white lentils, smoked tofu, roasted garlic and cauliflower.

The memory of the quinoa from the dinner came up when I looked in the refrigerator today and saw the quinoa and lentils leftover from the Green Pea Hummus Plate, the roasted garlic from the farmer’s market and half a head of cauliflower just waiting to be eaten.

2 cups cooked quinoa
1 cup cooked French lentils
1/2 head of roasted cauliflower
1/2 cup toasted pine nuts

Cook the quinoa and lentils. Roast the cauliflower by tossing with a small amount of olive oil and salt and pepper in a 400 oven for about 30 minutes. Toast the pine nuts on the stove top on low heat in a skillet until they are nice and browned.

Balsamic Roasted Garlic Vinaigrette
2 tablespoons roasted garlic, mashed well
3 tablespoons olive oil
1tablespoon really good balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
S and P

Place everything into a small jar and shake until it comes together.

Mix the quinoa, lentils, cauliflower, and pine nuts together. Add the vinaigrette and mix really well. Enjoy!