Category Archives: vegan

Mediterranean Quinoa Salad

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Quinoa is scary to some people. It seems like an intense health food, like the step before drinking wheatgrass for breakfast. But it’s surprisingly versatile, slightly nutty, and protein packed.
My mom is the one who developed this recipe, which makes sense, because she’s been cooking healthy foods since her 20s in the 1980s, back in that frightening time when everyone thought oils and fats were bad and nobody knew what hummus was (how could a world like this exist?! How did she survive without avocados and hummus?)

Try and delight! It’s my go-to snack option for between classes and before yoga when I need a vegetable packed salad that keeps well in the fridge.

Quinoa 
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The general rule is 1 cup quinoa to 2 cups water. Double check your packaging, but here’s the typical plan. You begin by bringing the water to a boil, add the quinoa, fluff and sprinkle in salt, then cover and turn down to a simmer or low heat for about 15 minutes – depending on type – read your instructions! – then fluff (what a delicious word for the process of using a fork like a shovel to gently scoop up and, well, fluff), then let sit for five or so minutes more.

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Salad Component 
Ingredients: 1 cucumber, 1/2 onion, 1 red pepper, 1/4 c. parsley

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Just chop and add to the quinoa

Dressing: mix 1/3 c. extra virgin olive oil, 3 tablespoons lemon juice, 1/2 to 1 tsp. salt

Mix dressing, quinoa, and veggies together. Taste the health rainbow.

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Almond-Fig-Soy Dressing and The More than a Salad Salad

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The More than a Salad Salad: Cucumber, Red Pepper, Onion, Cilantro, Sesame Seeds, an Almond-Fig- Soy Sauce, and Brown Rice Foundation

The halls of Harvard are hallowed, but the dining halls are… embarrassingly void of delicious food. There are the pizza options, the fried food options, and the cheese covered-mystery meat options.
I usually make a salad. But dining hall salads too are disappointing, satisfying hunger without satisfying the tongue. Without good dressing, eating a salad means accepting that I am in fact eating a pile of vegetables.

What the world needs is a hero. A dressing hero to save me from the bland flavor of my own salads. I have made that hero.

“The embarrassing thing is that my salad dressing is out-grossing my films.”  – Paul Newman

Brown Rice

Ingredients:

1 c. brown rice

2 c. water

½ onion
½ tsp salt

1.  Soak the rice and drain to rid of excess starch

2. Cook onion with 1-2 tbs. olive oil until begins to turn gold (medium heat)

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3. Add the rice and 2 cups of water (medium heat)

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4. Bring water and rice to a boil, then drop temperature to a simmer and cover with a lid

5. Follow timing instructions of rice brand

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Salad Component

Ingredients:

1 cucumber

1 red pepper

½ onion

3 tbs. chopped cilantro

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1. Chop all the ingredients into small pieces and toss

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Almond-Fig- Soy Sauce

Ingredients:

4 tbs. almond butter

1 tbs. fig jam (preferably made without added sugar)

1/4 c. lemon juice

2 tbs. water

3 tbs. Braggs amino acids or soy sauce

1 tsp. fresh ginger

1. Blend until creamy

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Toss ¾ of the rice, the vegetables, and the salad dressing and serve with 1 tbs. of sesame seeds

Hummus

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Literary thoughts on Hummus:

“My fatal flaw is hubris.”
“The brown stuff they spread on veggie sandwiches?”
“No, seaweed brain. That’s hummus. Hubris is worse.”
“What could be worse than hummus?”
– Rick Riordan, The Sea Monsters

Unlike Percy Jackson from The Sea Monsters, I personally love hummus, and veggie sandwiches.

I went to Israel two years ago and discovered that it was not the land of milk and honey that Biblical PR had led me to believe… it is the land of chickpeas, and the children of chickpeas, falafel and hummus.

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Yum. This was no deli board dip for vegetables. The hummus in Israel is a main attraction, somehow both more simple (they don’t do the “garlic lovin’ ” or “roasted red pepper” or “lemon coriander” flavored or altered styles we eat) and yet substantially more delicious.

So I ate hummus for lunch with pita, hummus for dinner as a side dish, and hummus for breakfast, because, hey! Why not?

But after so much joy, when I came home, I suffered. Hummus wasn’t the same. How could I ever be satisfied with the packaged brands of my youth?

So put down the plastic tub and consider making your own hummus, because I want to show you a whole new world.

I won’t claim I’ve listed the perfect hummus recipe below, oh no! this is only a formula for you to make your own. Go forth my favorite cooks and spread the word, we don’t have to be satisfied with store bought hummus anymore!

Hummus

1 cup. chickpeas (extra points if you’ve started with dry chickpeas and cooked them yourself)

3 tablespoons tahini

juice of 1 lemon

2 tbs. water (with the possibility of adding more for a thinner and creamier hummus)

½  -1 tsp. salt (taste taste taste!)

½ tsp ground cumin

1 clove garlic or ½ tsp. crushed garlic (optional roasting until golden, or add raw)

2 tbs. extra virgin olive oil

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Blend the ingredient together until the hummus reaches an incredibly smooth consistency. I’d let the blender or mixer run for at least two minutes.

Serve sprinkled with paprika and drizzled with olive oil

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Happy Bowl: Of Brown Rice and Veggies

Image“Not all those who wander are lost” J.R.R. Tolkien

I have been wandering, but am home again, this time in Harvard Square. What better way to settle into a new school year – the LAST school year *cue dramatic music* and a new apartment than with cooking?

Tonight I brought together many, many fresh ingredients to make this Happy Brown Rice Bowl. I admit that by the time you’ve chopped and cooked three or four vegetables and put together the romesco sauce, you may not feel as happy. But the Happy Bowl is delicious and the roasted sweet potato leftovers become morning egg scrambles. Worth it.

Happy Bowl

1 c. brown rice

2 sweet potatoes or 2 cups chopped butternut squash

2 c. spinach

1 tomato

2 onions

1 clove garlic

salt, pepper, paprika, and olive oil distribution will be explained below

Begin with the sweet potatoes

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1. Wash two potatoes and peel if you wish

2. Chop into 1/2 inch cubes

3.  Toss the sweet potatoes in 1 tsp. salt and 2 tbs. of extra virgin coconut or olive oil

4. Bake at 350 for between 45 minutes to an hour (making sure to stir the potatoes halfway through cooking so they cook evenly) until softened and beginning to crisp up at edges

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Brown Rice Base

Quick cook rice takes about 15 minutes  while ordinary brown rice takes around 40. Check your rice instructions!

1. Soak 1 cup rice in water and stir, then drain to rid rice of excess starch – which can make it sticky

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2. Dice 1/2 onion and fry in a pot with 2 tsp. olive oil for two minutes

3. Add drained rice and two cups of water

4. Add 1/2 tsp paprika and 1/2 tsp salt

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5. Bring water and rice to a gentle boil on medium heat, place lid on pot, and turn heat to simmer (following the timing directions for your rice)

Caramelized Onions

1. Chop 1 onion into thin slivers

2. Fry with 1-2 tsp. water for two minutes (you can begin with oil, but I prefer to use water in the beginning), then add 2 tsp. extra virgin olive oil and allow to fry for five minutes, stirring and adding oil as needed to prevent burning. Image

3. Add 1/2 tsp – 1 tsp. of honey to increase sweetness and caramelization

4. Onions are done when they’ve turned a golden brown color and have lost much of their original size

Romesco Sause

Ingredients:

1 red pepper

2 tbs. basil

2 tbs. parsley

1/2 cup almonds

3 tbs. olive oil

1 clove garlic

juice of 1/2 a lemon

1/2 tsp each: salt, paprika, red chili flakes

pepper to taste

Blend, add extra oil or water to reach a thinner consistency if desired.

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Garlicky spinach recipe can be found here

https://dakotaroot.wordpress.com/2013/05/22/build-a-better-breakfast-with-spinach-three-ways-and-british-tomatoes/

Now CONSTRUCTION

fill a bowl with rice, layer with garlic spinach, caramelized onions, sweet potato (or butternut squash) chunks, diced tomato (I trust you to dice a tomato without guidance), and then, oh king of sauces, the Romesco.

Sit, smell, eat, enjoy.

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