|
Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Stuffed Red Peppers with quinoa arame
1 T coconut oil 3 cube shaped red peppers 1 cup quinoa ½ cup arame 1 cup chopped green onion 1 T fresh lime juice Cilantro to garnish Salt to taste Soak arame in warm water. Place 1 cup quinoa in a pot with 1 cup water when water is cooked off place hot quinoa in a strainer and rinse, put quinoa back in the pot and cook with one cup water until water is absorbed. When quinoa is cooked add coconut oil, arame, green onion, lime juice and salt. Place into cored peppers and bake at 350 for 20 minutes. Add cilantro and garnish. |