Quinoa Qrispy Treats with Sesame Seeds and Flax

My family’s been obsessed with rice krispie treats as of late. I’ve been making a vegan brown rice version using 365 (Whole Foods brand) Brown Rice Crisps and Sweet and Sara’s amazing vegan marshmallows. We’ve been devouring them by the panful! For a fun way to dress up your ordinary treats, check out my post for turning them into chocolate-dipped pops here.

But today I decided to mix it up a little. I found toasted quinoa in the bulk foods aisle of Whole Foods and thought they’d be the perfect thing to change it up a little. And since quinoa is so good for you, why not throw a little flaxseed meal and sesame seeds into the mix and reap the additional nutritional benefits of omega-3s, fiber, protein, calcium, folic and oleic acid? You can’t even taste the flaxseed and the sesame seeds give the Qrispies a deep, complex, nutty flavor. Yum! This is a relatively guilt-free way to do dessert.

Here’s what you’ll need:

• 4 tbsp Earth Balance buttery stick
• 6 oz. Sweet and Sara vanilla vegan marshmallows, at room temp (These are hands-down the best vegan marshmallows you can buy. If you attempt this recipe with another vegan version, I cannot promise success in the end! But these will do the job blissfully. Find them in some WF stores or buy them online as I do.)
• 1 tbsp pure maple syrup
• 6 cups toasted quinoa
• 2 tbsp finely ground flaxseed meal
• 1 tbsp raw, white sesame seeds

Pour the quinoa into a large bowl. Add the flaxseed and sesame seeds and mix together evenly. Set aside.

The toasted quinoa, flaxseed meal and sesame seed mixture

In a medium saucepan, heat the Earth Balance over medium heat until fully melted. Be careful to not let it burn or begin to brown. Add in the marshmallows and stir constantly until they melt into an ooey, gooey blob. When they look something like the picture below, add in the maple syrup and continue to stir until well combined.

Give the quinoa mixture another quick toss to make sure the sesame seeds and flax don’t sit concentrated at the bottom of the bowl. Then pour the marshmallow mixture on top and working quickly, use a large spoon or spatula to coat the quinoa mixture evenly with the marshmallow. This takes a bit of work. Be sure to continue scooping underneath to capture any of the quinoa still sitting at the bottom. Just keep working it until it’s all mixed nicely… you will be rewarded for your efforts!

Next, pour the combined mixture into a 9 x 13 (ungreased) pan and using vegan wax paper, press it into the pan in an even layer.

Set the pan aside to cool. Once it’s completely cooled, cut into squares and serve.

Happy eating!

 

 

Zucchini Fries

I gave up fried foods for Lent.

But when I say “fried” I mean deep fried. Pan fried is completely admissible. What did you think? That I’ve gone mad? A girl’s gotta cook with oil to get those crispy, crunchy sizzling edges on strips of tender, sweet zucchini. What a treat this was, especially when over the past few weeks I’ve had to turn down my fair share of french fries, sweet potato fries, onion rings, tempura… okay, okay. Easter is in six days! Must. Stay. Strong.

These zucchini fries were a huge hit around the dinner table tonight. The kids helped the adults gobble them all up in no time. I served them alongside veggie burgers for a simple, springtime meal. They’re easy to make and require only a handful of ingredients.

Take a look:

• 4 medium-sized zucchini
• 3 flax seed “eggs” (1 tbsp ground flaxseed meal + 3 tbsp warm water = one “egg”)
• 1.5 cup unbleached, all-purpose flour
• canola oil for frying
• sea salt and freshly ground black pepper to taste

First make your flax seed “eggs” by mixing together the 3 tbsp of ground flaxseed with 9 tbsp of warm water in a medium-sized mixing bowl. Whisk it together well, then set aside. In a few minutes the mixture will thicken into an egg-like consistency.

Meanwhile, wash your zucchini and cut them into strips resembling fries. Use your best judgment depending on the size of your zucchini. In a large plate, place the flour in an even layer.

When the flax seed mixture is ready, place in some of the zucchini strips and toss to coat. You will need to do these next few steps in small batches.

Tossing the zucchini strips into the flax seed mixture

Next, transfer those strips onto the plate of flour and dredge them in the flour.

Coating them with flour

Place them onto a frying pan sizzling with the canola oil and allow them to pan fry until they’re golden brown, flipping them as they cook for an even, crispy skin. Repeat these steps until all the fries are finished. Sprinkle with salt and pepper to taste and serve piping hot.

 

Happy eating!

 

 

Whole Wheat Lemon Blueberry Scones

These delicious little things are a variation of my basic scone recipe. If you like the sound of these, you may want to try my Peach and Candied Ginger Scones from which they’re derived. Blueberry and lemon is a classic combination, perfect for the warmer weather heading our way with the coming of Spring. Using whole wheat gives it a healthful twist, making the devouring of 2 or 3 at a time relatively guilt-free!

Here’s what you’ll need for this simple recipe:

• 2.5 cups whole wheat flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1/4 tsp salt
• zest of 2-3 lemons
• 1/2 cup Earth Balance, room temperature
• 1/2 cup water
• 1/3 cup blueberries, rinsed and patted dry. If you use frozen blueberries, rinse them free of excess juice and get them as dry as you can.

Preheat the oven to 425 degrees and line a baking sheet with parchment.

In a large bowl, mix the flour, sugar, baking powder, salt and lemon zest. Add the Earth Balance, cutting it into the dry mixture until it resembles coarse crumbs. Add the water and mix well. Finally, fold in the blueberries. I use my hands for this last step in order to be more gentle with the folding process. If you crush the blueberries too much, they’ll add too much moisture to the scone batter.

Next, you can either turn the dough onto a floured surface, form  it into a ball, flatten the ball and then slice it into wedges or you can do as I do and shape them by hand into mini scones. I shape them into rounded triangle wedges and I like the unique look of each one being slightly different.

Place the scones onto the parchment-lined baking sheet and bake for 13 minutes or until the tops are turning slightly golden.

Happy eating!

Chinese Almond “Jello”

This is by far my favorite Chinese dessert. My Mom used to make it for us when we were growing up and the sweet aroma of almond extract drifting through the house would bring happy tears to my eyes. I think this dessert is responsible for my lifelong obsession with anything almond!

The great news for vegans or for those who just feel a little uneasy about eating gelatin (yes, gelatin is an animal product!), is that Almond “Jello” can be made with agar agar (a gelatinous substance derived from algae). In fact, I make mine from a box mix containing sugar and agar agar, found at my local Asian market. Simply add non-dairy milk and you have yourself a refreshing vegan delight!

Here’s what you’ll need:

• one box of agar agar powder
• 4 oz sugar
• 6 cups water
• 3 cups soy or almond milk
• 2 tsp almond extract
• one can of mandarin oranges, chilled

I use a brand of agar agar powder called Golden Coins, found at my local Asian market

In a large saucepan, combine the agar agar powder, sugar and water and cook over medium-high heat, stirring constantly, until it comes to a full boil. Remove the mixture from heat, stir in the non-dairy milk and almond extract and mix together well. Carefully pour the mixture into a 9×13 pan and place into the refrigerator until firm. Moving the shallow pan of hot liquid into the fridge takes patience and control so be careful! : )

Once the dessert is firm, cut it into cubes and spoon into individual bowls. Top with chilled mandarin oranges or any other fresh fruit (citrus tends to taste best) and serve.

Happy eating!

 

Sweet (and Simple!) Corn Chowder

I could probably eat soup every day. I love sitting down to a steaming bowl of deliciousness. My favorites? Split Pea Soup, Vietnames Pho, and Sweet Corn Chowder. Yum! My version of Corn Chowder is hearty, healthy and best of all, incredibly simple to whip together. I make this two or three times a month because I always have the ingredients on hand and my family loves it. I also love that it’s all cooked in the same big soup pot so there are hardly any dishes to do afterward!

At this time of the year I use canned corn but in the summertime, feel free to use fresh ears of corn. I think the taste is even better although both versions are pretty darn good.

Here’s what you’ll need:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2-3 large carrots, peeled and chopped
• 1 large potato, peeled and chopped
• 1 clove garlic, minced
• one 32-oz carton of vegetable broth (you can also make homemade broth or use vegetable bouillon and water) 
• one can of sweet corn, drained
• 2 cups soy milk
• 2 tbsp flour
• 1 tsp garlic powder
• coarsely ground black pepper and sea salt to taste

Heat the oil in a large soup pot. Add the garlic, onion and carrots and saute until the garlic and onions are golden. Add in the vegetable broth and potatoes and cook until boiling, then reduce to a simmer, add the corn and cook until the carrots and potatoes are tender.

Stir in the soy milk and then, working quickly, whisk in the flour until it’s evenly dissolved. Add in the garlic powder and then season with salt and pepper to taste.

When I make this chowder, I often cook it in the early afternoon and then leave it on the stove (heat off) until dinnertime. Right before we eat, I turn the heat back on to get it nice and piping hot. But by then, the flavors are all nicely mingled. I love a dinner I can make when the little guy is taking his afternoon nap and then all I have to do is heat it up again at dinnertime! Easy peasy!

Happy eating!