Quinoa w/ Black Beans & Roasted Veggies

I ♥ black beans!! Quinoa is a great substitute for rice and is super easy to prepare...

∆ Zest of 1 lime
∆ Juice of 4 (small) limes
∆ 2 tablespoons buttery spread, melted and cooled (I used Earth Balance)
∆ 1 tablespoon extra virgin olive oil
∆ 1 scoop stevia ( = to 1 tsp of regular sugar)
∆ 1 teaspoon garlic powder
∆ 2 cups dry quinoa
∆ 1 (14- to 15-ounce) can black beans, rinsed and drained
∆ 2 - 3 medium tomatoes, cut into chunks
∆ 1 large red onion
∆ 4 cloves thick sliced garlic
∆ 1/3 cup chopped fresh cilantro

Preparation: Pre-heat oven to 430 degrees.

Whisk together lime zest and juice, butter, oil, stevia, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. Set aside.

Lay onions and tomatoes on a cookie sheet, spray with a little olive oil, top with pepper and salt, and cook for approx 15 - 20 minutes. Lay garlic on same pan, spray and roast until garlic starts to brown. While roasting veggies, cook quinoa (cooked according to pkg directions - usually 2 cups of water to 1 cup of quinoa) - it takes about 15 minutes. When quinoa is done, add dressing and toss until absorbed.

In large bowl add veggies, black beans, dressed quinoa, and cilantro. Stir together and ENJOY!!!

Mmmm Sushi

Sushi is by far an all time favorite food of mine...I made this with brown rice, avocado, cucumber, and carrots...all wrapped in Nori...mmmmmm



Brown rice is a lot less sticky than your traditional white sushi rice...but this trick should create a usable product:

Put your hot rice in a plastic, ceramic, or wooden bowl (no metal please) and pour rice vinegar/sugar mixture over the top and toss gently (avoid smushing any of the rice), just to combine the rice and liquid. Then turn the rice out onto a plastic lined cookie sheet while it's still hot and using a rice paddle, fold rice on top of itself (kind of lifting it in sections) while fanning. That is a big task I know...the easiest way to do it if you're by yourself is to angle a fan on your rice and mix with the paddle. As the water evaporates you'll see the rice start to take on a sheen as it cools (due to the sugar in the liquid mixture)...

Sushi Rice Liquid Mix:

Per 2 - 2.5 cups of cooked brown rice

∆ 2 Tbsp rice vinegar
∆ 2 tsp sugar (I know Florida Crystals and Jack Frost are both vegan)
∆ 1.5 teaspoons salt

I suppose you could use Stevia (Pretty sure you would no longer get the glossy finish to the rice) or turbinado sugar too. I just haven't tried that...maybe next time!!

Avalon Organics: Aloe Unscented Hand & Body Lotion

THE CLAIM:

Moisture Maximization

A triple dose of rich lipid sources - certified organic Sunflower, Flaxseed and Coconut Oils - restores the skin's lipid balance for long-lasting, easily absorbed moisturization and silky, supple skin. Enriched with Beta Glucan for cellular rejuvenation.

No parabens, Harsh Preservatives or Grapefruit Seed Extracts.
100% Vegetarian Ingredients
No Animal Testing




MY HUMBLE OPINION:

Let's start with the smell. It's supposed to be unscented correct? Well...it is!! A lot of unscented lotions still leave a smell behind when you use them. Not this one. Don't get me wrong, there will be a very faint smell of aloe, but that's to be expected correct?

As for the "moisture maximization"...well...that works too! It is very creamy and will leave a slight, non-greasy film on your skin for no longer than a minute before it dissipates. It leaves your skin very soft, even in harsh weather. I am currently deployed to Iraq and between the horrible water and the air pollution, my skin was SO dry it itched. This stuff works!! Even in this type of harsh environment my skin feels VERY soft! I definitely recommend this product!


Rating: ★★★★★

Price: $ ($11.21 for 32 oz.)

Farfalle w/ "Ricotta" and Sautéed Tomatoes

I created this recipe awhile back because I was really in the mood for a cheesy pasta, minus the cheese of course. The ricotta recipe can be used in an assortment of dishes, including my favorite, stuffed shells.


Farfalle w/ "Ricotta" and Sautéed Tomatoes

Ingredients:

1 Box Mini-Farfalle (make sure there is no egg in it)
2 cups cherry tomatoes, halved
2 cloves of garlic
Small handful of fresh basil
Just enough olive oil to sauté tomatoes (maybe a couple of teaspoons)

For "Ricotta":

1 pkg Silken Firm tofu, pressed (I used Mori-Nu)
2 tsp olive oil
2 cloves of garlic
Juice of 1 small lemon
1/4 tsp salt
1/4 cup nutritional yeast
Small handful of fresh basil, divided
2 tsp dried oregano
Large bowl for mixing and serving

Directions:

PREP:
1. Start by pressing tofu. Wrap tofu in a few papertowels, place on a cookie sheet, place another cookie sheet on top, and stack a few heavy books on top of that. Let it sit for about 20-30 minutes.
2. While waiting start halving tomatoes, chop garlic, slice half of the basil to sauté tomatoes (roll basil leaves and cut at a 45° angle), and finely chop the rest of the basil for the ricotta mixture (below).
3. Begin boiling water for pasta. Add a little salt to the water.

For ricotta:

1. Using your hands, crumble tofu in a large bowl.
2. Add lemon juice, garlic, salt & pepper, and basil.
3. Mush everything together until no tofu chunks remain and mixture is more the consistency of ricotta (about 2 minutes)
4. Add oil and nutritional yeast and mix together using a fork (the mix gets kinda sticky after you add the oil)
5. Set aside.

At this point add pasta to boiling water, as the tomatoes won't take very long.

For tomatoes:

1. Add oil to pan and heat. Add garlic, sauté about a minute, add tomatoes and sauté them until your pasta is cooked through (about 7 minutes.) Add basil last minute to keep its color.

- Drain pasta, add to ricotta mixture, add tomatoes, and toss everything together. ENJOY your tasty vegan meal!!!

P.S. You could also add chopped spinach and sauté with the tomatoes


Makes: 4 Large Bowls, Preparation time: 20-30 minutes (due to pressing the tofu), Actual cooking time: 7 minutes