1/2 c. red quinoa
1 c. water
Cinnamon, to taste
Agave nectar, to taste
Raisins
Add quinoa and water to a pot. Bring water to a boil and let simmer for 20 min. Add cinnamon, raisins, and a sweetener of your choice. If you want to be a good vegan that should be agave nectar, but local honey is a great option too (although not vegan). Brown sugar doesn't mix very well with already-cooked quinoa (I found out the hard way) but if you put some in the water while the quinoa is cooking and stir it around it works fine. If you want, you can add soy/almond/rice/hemp milk to your quinoa when you eat it. Tip for the truly lazy: Cook up a few cups of quinoa at a time and stick the rest in the fridge for later.
Dried beans
Water to soak and to cook
Fresh sage (optional)
Salt, to taste
Fresh basil, to taste
Garlic, to taste
Extra virgin olive oil, to taste
Soak the beans. Discard the soak water. Cook in pressure cooker for about 20 min with ample water (this time I did 1 c. dried beans and 4 c. water). Add salt and sage to the water if you want.
When the beans are cooked, place about half of them in a food processor. Add garlic (I used a small head of garlic - the whole thing), salt if needed, extra virgin olive oil, some of the water from the pressure cooker if there's any leftover, and basil. Blend. Taste and add salt, garlic, or basil if needed. If your mixture isn't blending well, add either water or olive oil. Non-vegans, you can add some parmesano reggiano if you'd like.
Set aside the rest of the beans to eat as another meal. They taste pretty good plain with just salt and the sage flavor from cooking, but you can add them to soups or burritos if you'd like. |
