Category Archives: Side dishes

Quinoa and leafy greens (vegan, dairy-free)

quinoa-with-leafy-greens

 

Tasty, nutritious side dishes add color and variety to a meal. This quinoa dish has subtle flavor from pistachios and blackstrap molasses.

Makes 7-ish cups

Ingredients

1 1/2 cups white quinoa, rinsed

3 cups water

1 Tbsp Tamari sauce

1/4 – 1/3 cup pistachios

——-

3 Tbsp cold-pressed vegetable oil

1 cup chopped onion

1 tsp cumin seeds (not ground)

1 1/2 tsp blackstrap molasses

6 packed cups spinach, coarsely chopped

3 large chard leaves–stalks cut away from the leaves. Stalks diced. Leaves coarsely chopped (Keep the stalks and leaves separate)

1 tsp paprika

1 tsp coarse salt

1/8  tsp pepper (I used white pepper)

Steps

  1. Make the quinoa: put the quinoa, water, and Tamari sauce in a small pot and bring to a boil over medium heat. When the water boils, lower the heat and cover the pot. Cook for 18 minutes. Turn off the heat and add the pistachios to the pot, but don’t mix them in. Cover the pot and keep it covered until the leaves have been cooked.
  2. In a large pot, heat the oil over medium heat and saute the chopped onion until soft.
  3. Add the cumin seeds and blackstrap molasses and stir fairly constantly for 3 minutes.
  4. Add the chopped chard stems and stir fairly constantly for 3 minutes.
  5. Add the chopped spinach and chard leaves and stir until they have wilted.
  6. Add the paprika, salt, and pepper. Mix well, then remove the pot from the heat.
  7. Stir in the cooked quinoa.

Notes

  • You can add up to 3 cups more spinach or chard without it affecting the flavor of the dish.
  • If you don’t have cumin seeds, you can use ground cumin but add it in step 4 with the chard stems.

 

 

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Okara-Zucchini Mix (vegan and dairy-free)

 

okara-zucchini mixUsing the pulp from juices and drinks is very important so as to minimize waste and receive the full nutritional value that foods have to offer. When soy milk is made at home, the leftover pulp, called okara, presents opportunities for okara-enriched foods. I will present several recipes using okara, starting with okara-zucchini mix. Okara is versatile and can be added to many foods.

 Makes 4ish cups

Ingredients

2 Tbsp olive oil

2 1/4 cups chopped onion (2 medium onions)

4 cups chopped zucchini (about 4 medium zucchini)

1/4 cup sesame seeds

1 cup okara

3 Tbsp tamari sauce

Steps

  1. In a medium sized skillet or pot, heat the olive oil over medium heat.  Saute the chopped onion until softening.
  2. Add the zucchini and saute until the onions and zucchini are browning.
  3. Add the sesame seeds and saute for 2 minutes.
  4. Add the okara and mix it in well, then add the tamari sauce.
  5. Mix well, then remove the skillet from the heat.

This dish is versatile. I have served it with mashed potatoes, chunky tomato sauce, and black beans.

With tomato sauce

With tomato sauce

Topped with potatoes

Topped with potatoes

Under black beans

Under black beans

 

 

 

Onion-Brazil Nut Grain Topper (vegan)

Onion-Brazil nut topper This grain topper turns plain grains into a yummier and more nutritious side dish. The topper can be used on any grain. The nutritional value of Brazil nuts, onions, and dates not only nourishes the body, but also nourishes the desire for very tasty food.

Makes 2 1/2 cups

Ingredients

  • 2/3 cup Brazil nuts
  • 2 large dried dates
  • 1 tsp mustard powder
  • ¼ tsp coarse salt
  • 1 Tbsp water
  • 1 tsp olive oil
  • 1 medium size onion, cut into chunks
  • 2 green onions, white and green parts, cut into pieces for processing
  • 1/3 cup parsley

Steps

  1. In the food processor, process the Brazil nuts until they are small, but not ground. Place in a mixing bowl.
  2. Put the dates, mustard powder, salt, water and oil into the food processor and process until the dates start to stick to the sides of the processor. Add to the mixing bowl, but don’t mix.
  3. Put the onions and green onions into the food processor and process until the onions are chopped into small pieces. Add to the mixing bowl, but don’t mix.
  4. Chop the parsley by hand (for the exercise) and add to the mixing bowl.
  5. Mix the ingredients well, making sure that the date mixture is mixed in well.

The topper is ready to use. The suggested ratio of topper to grain is 3 Tbsp topper to 2/3 cup grain. Onion-Brazil nut topper with grain

Notes

I stored the topper in the refrigerator and ate it the next day on toast. The onion has become sweeter over time, and the topper is really delicious!

Beet-rich quinoa (vegan)

 

Quinoa and beets

Tasty, nutritious side dishes add color and variety to a meal. The combination of quinoa and beets in this yumtritious recipe nourishes the body and entertains the senses.

Makes 8-ish cups

Ingredients

3 Tbsp cold-pressed sunflower oil (or other mild tasting oil)

2 cups white quinoa, rinsed

2 medium size beets, peeled and chopped small

1/2 tsp dried oregano

1/4  tsp ginger powder

1 Tbsp fresh ginger, chopped small

4 cups water

1 tsp coarse salt

1/2 cup slivered almonds, toasted

1 cup fresh parsley, chopped

Steps

  1. In a medium-large pot, heat the oil then add the quinoa and chopped beets. Cook, stirring at regular intervals until the beets are blended in with the quinoa so that the quinoa is a uniform shade of pink (8-10 minutes).
  2. Add the oregano and stir for 1 minute.
  3. Add the ginger powder and stir for 1 minute.
  4. Add the chopped, fresh ginger and stir for 1 minute.
  5. Add the water. As soon as the water boils, lower the heat and cover. Cook for 28-30 minutes. The water should be complete absorbed and the quinoa should be somewhat stuck to the bottom of the pot, without burning. Remove the pot from the heat.
  6. Stir in the salt and toasted slivered almonds.
  7. Wait 5 minutes and then stir in the chopped parsley.

Variations

When I originally made the recipe, I used 1/3 cup slivered almonds. The addition of the crunch to the dish is nice so I upped the amount to 1/2. If you prefer less almonds, reduce the amount to 1/3.

If you like fresh cilantro, use 1/2 cup parsley and 1/2 cup cilantro.

Beet-rich quinoa

Zucchini-Horseradish Mishmash

Zucchini and Horseradish Mishmash

Fried zucchini is often dipped in a horseradish sauce, but that combination is not so nutritious. In the recipe presented here, they are paired to create a nutritious and tasty side dish. The horseradish is not a typical ingredient in a zucchini dish, hence the name “mishmash”.

Ingredients

2 Tbsp olive oil

1 medium onion, chopped

2 Tbsp horseradish root, peeled and chopped small

2 large zucchini, chopped (6 cups). Peel if you suspect chemical residues.

3/4 tsp coarse salt

1/2 tsp caraway seeds

Steps

  1. In a medium sized skillet or pot, heat the olive oil over medium heat.  Saute the chopped onion until softening.
  2. Add the chopped horseradish and saute until the onions are browning.
    Onions and horseradish
  3. Mix in the zucchini two cups at a time. Then add the salt and caraway seeds.
    Zucchini and Horseradish Mishmash 2
  4. Cook for 10 minutes, stirring occasionally to evenly brown.
  5. When the zucchini is the right texture for you, remove from heat. (I like the zucchini soft, but not mushy.)

Zucchini and Horseradish Mishmash 3