12 Pumpkin Quinoa Muffins

Pumpkin Quinoa Muffins

Bring it on, fall! I’m going pumpkin-crazy!

12 Pumpkin Quinoa Muffins

12 Pumpkin Quinoa Muffins

It’s Vegan MoFo Day 2, and today I made some yummy, protein-packed vegan Pumpkin Quinoa Muffins. Dense, super-moist, pumpkin-y but not too sweet – I’m going to have a hard time eating just one at a time!

I went for crunchy in this batch and added pumpkin seeds, but I could totally see some golden raisins in their place. Nom.

Pumpkin Quinoa Muffin

Pumpkin Quinoa Muffin

Muffins are so easy to make – mix the wet, mix the dry, combine, and bake!

Pumpkin Quinoa Muffin - The Inside

Pumpkin Quinoa Muffin - The Inside

[recipe-show recipe=pumpkin-quinoa-muffins]

Cooking! Quinoa Pineapple Stir-Fry from Veganomicon

I Eat in Virginia

Hello from Virginia!

It has taken a few weeks to settle in, but I finally have a functional kitchen and food in my fridge. And, after 4 weeks of eating lacto-veg again (for sake of convenience during the move), I’m also back to my vegan ways.

To prove that you haven’t missed anything too exciting, here’s what I’ve been up to the past couple weeks:

A Meal Amidst Boxes

A Meal Amidst Boxes

A meal amidst boxes – I was still unpacking. I could only find one pot, so I boiled some water, steamed some broccoli, chopped up a red pepper, and made organic shells and cheese from a box.

Cooking! Quinoa Pineapple Stir-Fry from Veganomicon

Cooking! Quinoa Pineapple Stir-Fry from Veganomicon

My first actual post-move-in meal, fully cooked! I had a social gathering to attend, and made this recipe from VeganomiconPineapple Cashew Quinoa Stir Fry. It was a big hit, so I made it again for myself at home. I didn’t use as much pineapple juice as recommended – just whatever juice I could get out of my can of pineapple – and made the quinoa in the rice cooker with the juice and water. I find that quinoa cooks best and burns the least with a 2:1 water:quinoa ratio in the rice cooker.

Roasted green beans = Green Bean Fries!

Roasted green beans = Green Bean Fries!

Lastly, a new bit of awesomeness: roasted green beans = GREEN BEAN FRIES! Oh, how I love anything I can eat with my hands and dip into sauce. Actually, I was just mogging these babies straight off the cookie sheet while prepping the rest of the meal. They never even made it to my dinner plate.

A photo-less bit of joy around here lately: I’ve been chopping up dried figs and putting them in my salads. Nom. SO good.

I do have some big news coming, and that is – I made concord grape freezer jam this weekend! I had to cobble together how-to’s from various web sites, as most emphasized traditional canning methods, and I was determined to pull it off freezer-jam-style. The good news is, I sampled the fruits of my labor today, and it’s a win. Write-up soon to come.

Until then, mog on, my friends.

Apple Quinoa Salad, Take One

A Base Hit

So, my first attempt at recreating the apple quinoa salad I had at the Whole Foods bar last month wasn’t exactly a knock-it-outta-the-park home run, but I’d call it a base hit.

After some recipe hounding and some creative guessing, I came up with the first draft of the recipe:

  • 1 cup quinoa
  • 1 cup orange juice
  • 2 cups apple juice
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 tbsp maple syrup
  • 2 apples, diced
  • 1/4 cup raisins
  • 1/4 cup sliced almonds

Toast the quinoa dry, in a saucepan, for 3 minutes while dicing the apples. Add OJ and apple juice to the quinoa, along with all the spices. Simmer, covered, for 25 minutes. Add the apples, raisins, and maple syrup, and simmer 10 more minutes. Stir in almonds and serve.

It smelled wonderful and looked wonderful….

Apple Quinoa Salad, Take One

Apple Quinoa Salad, Take One

… but alas, it’s just a little too sweet for my taste.

That said, I have a *very* low sweetness threshold these days, as I don’t really eat anything sweetened anymore. My sweets come from fresh fruit. So this may be spot-on for somebody with a “normal” sweet tooth. I mean, there’s not even any added sugar, unless you count the maple syrup.

Next time I make this (and it’s definitely good enough to try again), these are my planned modifications:

  • Prep the quinoa with water instead of the apple juice/OJ combo.
  • Use 1 apple instead of 2. (This is just a preference thing – I was hoping the quinoa would be the star, but with so much apple, the apple was the star – which is fine if that’s what you’re going for!)
  • Cut the maple syrup back to 1 tbsp.

I’d say this recipe made 8 small servings. I enjoyed it warm last night and chilled this morning, and it works well either way. It reminds me of the flavors of apple pie – a nice twist on an American classic for this Independence Day weekend!

Easter Leftovers: Veggie Sushi, Quinoa and Corn

Lunch!

Happy Easter, everybody!

Since my family gets together on Saturday, my Easter Sunday has been a quiet day filled with leftovers.

Easter Leftovers: Veggie Sushi, Quinoa and Corn

Lunch! Veggie Sushi, Quinoa & Corn

There may or may not have been a nooch-covered plate of twice-baked un-photogenic kale chips on the side.

I had almost forgotten about this Quinoa and Sweet Corn recipe from Clean Food. It’s super easy, especially if you have a rice cooker to make the quinoa. Simple and delicious! I need to dig back into that cookbook. I’ve loved everything I’ve tried from it.

Here’s to the simple things in life!