Pure Thyme

For a Balanced Life

  • Home
  • Pure Me
  • Pure Recipes
  • Pure Press
  • Contact Page

Pure Voice: Melissa Costello and The Clean in 14 Detox

September 8, 2015 By Jennifer 12 Comments

Today I have an amazing book to share with you along with the fabulous author that wrote it. Plus her tips on how to find balance in the kitchen when embarking on a plant-based diet.

Melissa Costello, founder of Karma Chow has always had a passion for healthy, delicious food and nutrition. As a Nutritional Educator and Wellness Coach (NHI & Spencer Institute), Melissa works one on one with clients teaching them how to live a happier, healthier life through a plant-based, whole foods diet. She is the creator of The Vital Life 30-Day Food Based Cleanse, which has become popular among celebs in Hollywood as well as hundreds worldwide.

clean14

The Clean in 14 Detox is a revolutionary 2-week program that is chock full of satisfying and delicious recipes, easy to follow meal plans and daily actions to help you break bad habits and unhealthy patterns with food. You will not only cleanse your body by giving it a break from every day toxins, you will also kick sugar cravings, lose weight and find your natural energy so you can live a healthier, happier, more vibrant life. No Starvation or Deprivation!

There are a lot of things I love about The Clean in 14 Detox. It’s an easy to follow program that includes all the recipes you need to follow this plan; a shopping list, basic kitchens tools and even a support group you can join to connect with like-minded people. All the guesswork is taken out of this program, all you need to do is concentrate on the heart of the program. You can focus on changing your eating habits and focus on the mind/body balance to help you reach your goals.

melissa-costello-green-shirt

“Eating healthy can be a challenge for many, which is why it’s super important to make sure you plan your meals out each week. Health starts in your kitchen, and with what you put in your mouth. It does require a bit more thought at first, and possibly time, but once you get into the groove with planning your meals, shopping and cooking it will become second nature. It’s important to take small steps that are manageable within your schedule. Also, you can look at where you can prioritize more. Often I hear people tell me they don’t enough time to prepare meals, etc. and then when I probe a little deeper I find they are wasting multiple hours on social media and watching TV or browsing the internet every night. These are precious hours you can be using for self-care and meal planning.

It’s all about keeping your eye on the bigger picture, which for many is health. Your health is your true wealth, so with your eye on that, what will you do to make it a priority in your life? It’s time to re-assess and look at where you can make the time for this commitment. Start small, maybe pick one new recipe a week and begin there. The healthier you eat, the better you feel, and if that’s not enough motivation, I’m not quite sure what is.”

Great tips Melissa! We sometimes need to be reminded to focus on what is really important. One small change can get us closer or to our goal. Ask yourself what it is you REALLY want and make it happen.

Melissa’s book also includes mouthwatering mix-and-match meal plans for the 14 days. I am a sucker for salads in general and I LOVE Greek Salads, so of course I had to make this right away. Melissa’s recipe does not disappoint, the dressing is simple, but packed with flavor. It’s been a weekly staple over here since the first time I made it.

untitled (1 of 1)

Print
Gracious Greek Salad
Author: Melissa Costello
Serves: 2
 
Who doesn't love Greek salad? This dairy-free version is a delight and loaded with phytonutrients, fat dissolvers, and antioxidants.
Ingredients
Salad:
  • 3 cups chopped romaine lettuce
  • ¼ cup chopped cucumber
  • ½ red bell pepper, diced
  • ¼ cup chopped kalamata olives
  • ¼ cup cherry tomatoes, halved
  • 2 tablespoons capers, drained
  • 2 tablespoons diced red onion
Garlicky Greek Dressing:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon hemp seeds
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 3 teaspoons maple syrup
  • 2 tablespoons chopped parsley
Instructions
  1. Put Salad ingredients in a large salad bowl.
  2. Blend dressing ingredients in a blender until cream and smooth. Pour over the salad and toss until well mixed.
3.2.2925

I love to make plant-based meals look beautiful. Some say you eat with your eyes, and this is a perfect example of what I am talking about. Who doesn’t love a show-stopping, gorgeous meal to make for yourself or for a get-together?

portack (1 of 1)

Print
Portobello Stacker with Chipotle Cashew Cheese
Author: Melissa Costello
Recipe type: entrée
Serves: 2
 
This delicious entrée will make you feel as if you are eating a gourmet meal at a fancy restaurant. Even though it has simple ingredients, the health benefits are phenomenal.
Ingredients
  • 2 large Portobello mushrooms, stems removed
  • 1 large zucchini, cut in half and sliced into ½-inch strips
Marinade:
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Bragg's Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • ¼ cup filtered water
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 teaspoons freshly chopped rosemary
Instructions
  1. Preheat oven to 400 degrees F. Place the mushrooms in a baking dish cap side down with the zucchini slices. Cut the bell pepper into strips and set aside.
  2. Whisk or blend together all the marinade ingredients in a large bowl and pour over the mushrooms and zucchini. Let sit for 10 minutes.
  3. Bake the mushrooms and zucchini in the oven for about 15 to 20 minutes or until soft and juicy. Remove from oven.
  4. To assemble the stackers, place one mushroom on a plate and spread a thin layer of the cashew cheese over the top. Add a few of the roasted bell pepper strips and a dollop of Chipotle Cashew Cheese. Finish off by topping the stack with several zucchini strips. Season with salt and pepper, if desired.
3.2.2925

Print
Chipotle Cashew Cheese
Author: Melissa Costello
Recipe type: Condiment
Serves: 6-8
 
This vegan take on cheese sauce is delicious on just about everything. Cashews are high in magnesium and potassium, lending to your body's mineral balance.
Ingredients
  • 1½ cups cashews, soaked in water for 1 hour
  • ¼ cup nutritional yeast flakes
  • 1 tablespoon lemon juice
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon smoke paprika (optional)
  • filtered water
Instructions
  1. Drain the water from the cashews and place all the ingredients in a blender with just enough water to barely cover. Blende until very smooth. Add more water if the mixture is too thick or if you're having trouble blending the ingredients. This sauce should be fairly thick.
3.2.2925

Melissa has been kind enough to offer one copy of The Clean in 14 Detox to one lucky reader!

To enter the Giveaway, you MUST leave each entry as a SEPARATE comment or only one comment will count.

  • Like Karma Chow on Facebook and leave a comment on her wall.
  • Follow Melissa @karmachow on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win The Clean in 14 Detox @karmachow @purethyme”
  • Subscribe to Karma Chow’s Newsletter.
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it
  • Like Pure Thyme on Facebook and leave a comment on my wall

All entries must be completed no later than Tuesday, September 15th 2015,  at 11:59 p.m. EST.

Winner will be announced on Wednesday, September 16th 2015, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Thank you for sharing your book with us Melissa and for giving us some wonderful tips!!

XOXO,

Jennifer

 

 

Filed Under: Appetizers, Entrees, Uncategorized Tagged With: entree, giveaway, salad, vegan

Ultra Energy Bars + A Giveaway!

April 30, 2015 By Jennifer 13 Comments

ultrabars2 (1 of 1)

I was so thrilled to receive a preview copy of this new book and be able to share this amazing recipe with you! It’s a gorgeous book featuring 120 healthy recipes and lots of tips for a plant-based diet. A definite must have!

The Plant Power Way

There are so many good things about this book it’s hard to find a starting place. It’s a beautiful book and the recipes are easy to make and delicious! This book is a great guide for anyone who wants to move their family towards a more plant-based lifestyle.

Written by Rich Roll (a renowned ultra-distance athlete and high-profile wellness advocate – and one of PETA’s Sexiest Vegans) and his wife, Julie Piatt (a chef, yogi, singer/songwriter, and homeschooling mother of four children), THE PLANTPOWER WAY is filled with more than 120 easy-to-prepare recipes, including hearty meals, healthful smoothies and juices, and decadent desserts that will tempt you to reinvent your family table, including:

  • Ultra Queen K Performance Blend
  • Ultra Energy Bars
  • Un-tuna Wraps
  • Roasted Tomato Cacao Sauce Over Penne
  • Easy Crunchy Peanut Butter Chocolate Cookies

Packed with advice and practical tools like shopping lists, information on ingredients, simple cooking techniques, and more, THE PLANTPOWER WAY will help readers get back to the food that truly nourishes our bodies and souls, one healthy and delicious meal at a time.

Who loved these bars in my family? Everyone did! Especially my 5 year old son, he might have eaten the majority of them! Time to make some more.

Print
Ultra Energy Bars + A Giveaway!
Author: Rich Roll + Julie Piatt
Recipe type: Breakfast and Snacks
 
Rich isn’t the only one who loves the supercharged vitality he experiences from eating these nutritious homemade bars – our kids devour them as a healthy alternative to processed store bought varieties. Power packed with healthy ingredients like nuts, seeds, coconut and dried berries that boast a plentitude of protein, healthy fats and fiber, these energy boosters will keep your engine revving all day long. Great for packing in your child’s lunchbox! Eat one of these bars and then, as Rich says, get it done.
Ingredients
  • 1 cup raw almonds or walnuts, soaked overnight
  • ¼ cup cacao nibs
  • ¼ cup hemp seeds
  • ¼ cup dried goji berries
  • 2 tablespoon cacao powder
  • ¼ cup coconut, shredded
  • Pinch large coarse Celtic sea salt
  • 7-8 dates, soaked and pitted
Instructions
  1. In a food processor, pulse nuts until mealy in texture.
  2. Now add the cacao nibs, hemp seeds, goji berries, cacao powder, shredded coconut and sea salt to the processor. Pulse again until ingredients are well-incorporated.
  3. With the motor running, add one date at a time. After seven dates, you will see the mixture ball-up on one side of the bowl. You may need to redistribute the mixture and process it again to make sure the dates are mixed in.
  4. On a piece of parchment paper, press the cookies in an even layer about ¼” thick.
  5. With a knife, score out a grid of rectangular shaped pieces approximately 2” x 3”. If desired, press additional hemp seeds or shredded coconut on the surface.
  6. Wrap in parchment paper or parchment bags. Take them out on a trail run, hike or bike ride to sustain you throughout your training session!
3.2.2925

Avery Books has been generous enough to give me a copy of this book for a giveaway! The giveaway is open to US residents only and will run through 11:59pm on 5/8/15. Please use the box below to enter.

THIS GIVEAWAY IS NOW CLOSED =)

CONRATS TO HOLLY EDWARDS ON WINNING A COPY OF THE PLANTPOWER WAY!!!

a Rafflecopter giveaway

Good Luck!

 

xoxo,

Jennifer

Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Rich Roll & Julie Piatt

 

Filed Under: Desserts Tagged With: giveaway, vegan

Christy Morgan’s Blissful Bites Cookbook Review and Giveaway!

May 11, 2013 By Jennifer 76 Comments

And Christy’s recipe for Coconut Bliss Granola with Key-Lime Soy Yogurt Parfaits – just in time for your Mother’s Day Brunch.

blissful

Let me first introduce you to Christy Morgan – The Blissful Chef – Vegan Macrobiotic Chef , Author,  Educator, Recipe Creator and Speaker. She will show you how to access your bliss with tasty recipes that are free of processed foods, totally plant-based and good for you.

Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet (BenBella) is Christy’s  first full-length cookbook and I had the pleasure of getting a copy to try out and offer to one lucky reader for a giveaway. You are not going to want to miss entering for your chance to win a copy; it’s an incredible cookbook.

There is something for everyone in this cookbook. Almost all of the recipes are gluten-free and she uses very limited amounts of oil, if any. The recipes are easy to follow, take less than 45 minutes to prepare, and contain ingredients that you can find in your local supermarket and/or health food store. The recipes are categorized by seasons, which will help you plan and eat accordingly. There’s also a great section detailing items that you should have in your pantry and cooking tools, so you can be well on your way to eating the blissful way. =)

I tried out several of Christy’s recipes in her cookbook and all were effortless to make, as well as incredibly fresh tasting and delicious. I chose to share her recipes for Coconut Bliss Granola and Key-Lime Soy Yogurt. Combined this makes a beautiful breakfast parfait to enjoy any day, but is also perfect for brunch with friends or family. For us, it will be on our menu for our Mother’s Day Brunch this Sunday.

Beautiful, isn’t it? And oh, so delicious…

granola

Print
Coconut Bliss Granola
Author: Christy Morgan
Recipe type: Spring Recipe
Serves: 8
 
Store-bought Granola is usually full of oil and sugar. Yet it's so easy to make yourself for half the cost - and half the guilt. You'll fall in love with this granola recipe, which you can serve with nondairy milk or with key-lime soy yogurt.
Ingredients
  • 3 cups rolled oats
  • 1 cup raw sunflower seeds
  • 1 cup shredded dried coconut, unsweetened
  • 1 cup brown rice crispy cereal
  • ¾ cup sliced almonds
  • ½ cup walnuts, chopped if whole
  • ¼ cup sesame seeds
  • 1 tablespoon cinnamon
  • Dash nutmeg
  • 2 tablespoons grapeseed oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla flavoring
  • Pinch sea salt
  • 1 cup raisins (optional)
Instructions
  1. Preheat oven to 250 degrees F.
  2. Mix all dry ingredients, except raisins, in a large bowl.
  3. In a smaller bowl, whisk together wet ingredients.
  4. Pour wet ingredients into dry ingredients and combine thoroughly.
  5. Transfer to a 9x13 glass casserole dish and evenly smooth across the top.
  6. Bake for 45 minutes.
  7. Remove from oven and stir in raisins.
  8. Bake for another 10 minutes.
  9. Remove from oven and cool.
Notes
Store in an airtight container and it will last for weeks.
3.2.1753

Print
Key-Lime Soy Yogurt
Author: Christy Morgan
Recipe type: Spring
Serves: 4-6
 
This is tastier than store-bought vegan yogurt, but it's missing the acidophilus. No worries - you won't miss it, because it's still healthy and actually has no refined sugar like store brands.
Ingredients
  • 2 packages Mori-Nu silken tofu
  • ½ cup maple syrup or brown rice syrup
  • 2 limes, zested and juiced
  • 1 small lemon, juiced
  • 1 teaspoon vanilla flavoring
Instructions
  1. Blend all ingredients in a food processor. Be sure to scrape the edges of the bowl a few times to incorporate all the tofu. Blend until smooth.
  2. Layer with Coconut Bliss Granola and fresh berries for a parfait.
3.2.1753

This Giveaway is now closed..thanks to all who entered! 

Now for the Giveaway…

To enter the contest, leave a comment telling me what’s your favorite vegan brunch recipe. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Like Christy Morgan The Blissful Chef Facebook and leave a comment on her wall.
  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama on Twitter
  • Follow The Blissful Chef on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Blissful Bites Cookbook! @virtveganmama @TheBlissfulChef”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Saturday, May 18th 2013,  at 11:59 p.m. EST.

Winner will be announced on Sunday, May 19th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Filed Under: Breakfast Tagged With: breakfast, cookbook, giveaway, granola, parfait

Let Them Eat Vegan! Review and Giveaway

April 5, 2013 By Jennifer 135 Comments

 

let-them-eat-vegan-coverDreena Burton is the author of four amazing vegan cookbooks and an at-home mom to three girls. Dreena has been creating vegan recipes for almost twenty years and has a tremendous selection of world-class vegan recipes. Let Them Eat Vegan! is her latest cookbook and sure to become a staple in every vegan kitchen – just like her earlier cookbooks.

Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions – which I find extremely helpful for when I am cooking for friends and family with dietary restrictions. I’m quickly discovering that Dreena really knows how to deliver wholesome, delicious and foolproof recipes. I haven’t tried a recipe in this cookbook that I wouldn’t make again. I could just throw in the towel with my recipe development and stock my pantry with Dreena’s cookbooks. I would never have to worry about serving up delicious vegan food again – her recipes are that outstanding! =)

The first recipe I tried was her – now famous – “No-fu Love Loaf”. This is hands-down the BEST vegan version of a “meat” loaf I have tried or attempted myself. Look no further than this recipe folks – this is “it”. My kids absolutely loved this and my husband couldn’t wait to make a No-fu Loaf Sandwich the next day – the perfect hearty meal for an “almost” vegan dad!

 

nofuloveloaf-500x333

No-Fu Love Loaf with Smashing Sweet Spuds, Rosemary Gravy, and Lemon Dijon Green Beans from Let The Eat Vegan!

(Photo Credit: Let Them Eat Vegan! Dreena Burton)

Print
No-fu Love Loaf from Let Them Eat Vegan
Author: Dreena Burton
 
Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!
Ingredients
  • Ingredients
  • ½ cup brown (green) lentils
  • 1 cup vegetable stock
  • ⅓ cup water
  • 1 dried bay leaf
  • ¾ cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • ¼ cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • ¼ teaspoon dried thyme
  • ¼ – ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅛ teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
  • Topping:
  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
Instructions
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  3. Combine the topping ingredients in a small bowl.
  4. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  5. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.
Notes
Dreena’s Notes: Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar. Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).
3.2.1230

Of course I also had to try one of her fabulous dessert recipes and I let the kids choose which one we should try. Berry Patch Brownies was the winner and it is the perfect, fudgy brownie treat that is bursting with flavor- delish!

DSC_0039

Chocolate and berries – can you go wrong with that flavor combo? I’m looking forward to serving these up warm with some vanilla ice cream later!

I’m cooking my way through LTEV this week and here is another fabulous recipe of hers for Double Chocolate Chippers. These cookies come out perfect and they are not overly sweet. I will definitely be making these again!

 DSC_0056

Check out Dreena’s newest e-book, Plant-Powered 15 on her website. I am so excited to check this out because all the recipes are whole foods, vegan and oil-free!

PP15cover

Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more! YUM!

If you are new to vegan cooking and are looking for your first cookbook to try, Dreena Burton’s cookbooks are a great place to start. Even long-time vegans will benefit from adding her cookbooks to their repertoire.

This giveaway is now closed…thanks to all who participated!

Now for the Giveaway…

To enter the contest, leave a comment telling me what’s your favorite vegan dessert recipe. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Like Dreena Burton Facebook and leave a comment on her wall.
  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Let The Eat Vegan! @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Friday, April 12th 2013,  at 11:59 p.m. EST.

Winner will be announced on Saturday, April 13th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopress.com

Filed Under: Entrees Tagged With: cookbook review, entree, giveaway, healthy, holiday, lentils, recipe, vegan

Quinoa Cuisine Cookbook Giveaway and Lentil-Quinoa Cheeseburgers!

July 3, 2012 By Jennifer 56 Comments

quinoaburgers

 

When I got asked to review a copy of Quinoa Cuisine: 150 Creative Recipes for Super-Nutritious, Amazingly Delicious Dishes by Jessica Harlan & Kelly Sparwasser, I couldn’t resist! I am crazy about this superfood. Quinoa is a complete protein that provides all nine essential amino acids, it contains calcium, iron, fiber, potassium, B vitamines, and vitamin E. It has lysine, which is essential in helping the body grow and repair tissues. It’s been shown to help ease migraine headaches, prevents clogging of the arteries and is low in saturated fat and cholesterol. Quinoa has a wonderful nutty flavor and you can easily replace more common grains with it to add substance and health benefits without sacrificing taste. From breakfast to desert and all the potlucks and picnics in between, the 150 recipes in Quinoa Cuisine includes:

  • Quinoa Biscuits and Gravy
  • Black Bean, Corn, and Quinoa Salad with Lime Dressing
  • Two-Bean Quinoa Chili
  • Balsamic Baked Tofu with Asparagus-Caper Quinoa
  • Poached Pears with Spice Quinoa

 

This cookbook is not vegan, but it does offer a handful of vegan-friendly recipes and has a vegetarian section. However, if you are good at veganizing recipes, almost every recipe can be simply modified. To give you an example of this, I took these fabulous Lentil-Quinoa Cheeseburgers, which are perfect to make for your Fourth of July Celebrations. I posted the original recipe with my notes on how to modify the recipe. This book has so many mouth-watering recipes, I can’t wait to veganize the rest!

 

quinoaquisinebook

Printer-friendly version

Lentil-Quinoa Cheeseburgers (Jessica Harlan & Kelly Sparwasser)

These “burgers” have a tender interior but a nice crust on the outside. They’re a great veggie option when you’re sick of store-bought frozen meatless patties. The smoked paprika adds a nice flavor, so it’s worth seeking out at a supermarket or specialty food store that has a well-stocked spice aisle. Extra cooked burgers without cheese freeze well. You can reheat them in the oven or microwave, on the grill, or on the stovetop, just as you’d prepare commercial frozen burgers.

Makes 8 Burgers

1 cup white quinoa, rinsed

5 cups water, divided

2 teaspoons extra-virgin olive oil

½ small yellow onion, minced

1 medium carrot, diced

1 rib celery, diced

1 cup brown lentils

1 medium red bell pepper, diced

1 tablespoon soy sauce

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon kosher salt

black pepper

1 large egg, lightly beaten

½ cup quinoa flakes

canola oil, as needed

6 slices American or cheddar cheese

6 hamburger buns

lettuce leaves, sliced tomatoes,

ketchup, mustard, or other condiments

1. In a medium saucepan over high heat, bring the quinoa and 2 cups of the water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork and allow to cool.

2. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté until tender, about 5 minutes. Add the lentils and the remaining 3 cups water, and simmer until the lentils are tender, about 20 minutes. Strain.

3. In a blender, purée the lentil mixture with the bell pepper until they form a slightly chunky paste. Add the soy sauce, paprika, garlic powder, a generous pinch of salt, and a pinch of black pepper; pulse to combine. Transfer the purée to a bowl and stir in the egg, then stir in the cooked quinoa and quinoa flakes. The mixture should be about as thick as mashed potatoes and able to

loosely hold its shape.

4. Using about ½ cup of the mixture for each burger, form into patties. Place on a plate or baking sheet and refrigerate for at least 30 minutes, or as long as several hours, to allow the burgers to firm up.

5. Heat about 2 tablespoons of canola oil in a large nonstick skillet, griddle, or grill pan over medium-high heat. When the oil is hot, place the burgers in the pan, working in batches if necessary to avoid overcrowding. Cook until the underside is browned and crisp, about 8 minutes, then flip and cook until the second side is browned and crisp, 6 to 8 minutes longer. Top with cheese and either cover the pan or put the burgers under a broiler for 1 minute to melt the cheese. Serve on buns with your choice of condiments.

How to Veganize this recipe:

1) Replace the egg with 1 tbsp flax meal or chia seed mixed with 3 tbsp warm water. Allow to sit for several minutes until the mixture firms up like an egg.

2) Replace cheese with Vegan Cheese of choice. or eliminate this step altogether.

3) If you want to eliminate the oil, use vegetable stock or water and sauté the vegetables with that. Add veggies to heated saucepan with 1-2 tbsp of veggie stock or water and sauté, adding more veggie stock or water ass needed to prevent burning. This works just as well as using oil and will save you all that extra fat!

4) Bake the burgers instead of frying them. Preheat oven to 375 degrees F. Place burgers on non-stick baking mat or parchment-lined baking tray. Use a little cooking spray on the mat or parchment to prevent sticking. Bake burgers for 20-30 minutes, turning once halfway through baking.

Now for the Giveaway…

*This Giveaway is now closed. Thanks to everyone who participated. =)

To enter the contest, leave a comment telling me what’s your favorite quinoa recipe. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Like Quinoa Cuisine on Facebook and leave a comment on their wall.
  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Quinoa Cuisine @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Stumble this giveaway
  • Pin it

All entries must be completed no later than Tuesday, July 10th 2012,  at 11:59 p.m. EST.

Winner will be announced on Wednesday, July 11th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good luck and Happy Fourth of July!

xoxo,

Jen

Filed Under: Entrees Tagged With: giveaway, quinoa, vegan, veggie burgers

Welcome to Pure Thyme


Hi, I'm Jennifer, Welcome to Pure Thyme! This is my recipe blog where I share my love for food that is healthy, simple and delicious. Here is where you will find inspiration to have fun, live well, and find balance in your life!

stay in touch

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search Pure Thyme

Recent Posts

Homemade Cough Drops (Heart-Shaped + Honey + Chamomile + Lemon)

Holiday Essential Oil Diffuser Blends

Upton’s Naturals Jackfruit Review

Apple Pie Cinnamon Rolls with Vanilla Maple Icing

Pure Voice: Melissa Costello and The Clean in 14 Detox

Homemade Shea Butter Hand Cream

Pink Himalayan Salt Scrub

Spring Onion Farro Fritters with Fresh Peas, Apsaragus, Radish & Tahini-Mint Dressing



stay in touch

Jennifer loves sharing her passion for healthy eating Learn More…

Copyright Pure Thyme, LLC© 2021