Wednesday, July 30, 2008
A BOOK IN PROGRESS AND A NEW QUINOA SALAD RECIPE
A PhotoShopped view of some homemade grain meat
UPDATE: July 2012-- yes, the book has been delayed for a long time, but we're working on getting it going again!
I'm working on recipes for the book I'm doing with Field Roast creator, David Lee. It's been great fun and also very challenging-- learning techniques from the creator, and then developing my own recipes for new varieties, and recipes to use them, and also working long distance with a writing partner. I've learned alot from the experience!
Below, I'm posting some photos from my Field Roast book experiments (I can't divulge the recipes, I'm afraid!). Stay tuned!
At the very end of this post is a lovely recipe for a full-meal summer salad, featuring quinoa, avocado, shelled hemp seeds, and other goodies.
Homemade Grain Meat breakfast sausages and hot and spicy sausages (my recipes for the book)
My own invention-- Grain Meatballs!
Zucchini Grain Meatloaf (my recipe for the book)
Hemp 'n' Herbs Grain Meat Cutlets (my recipe for the book) Piccata
Vietnamese-style Grain Meatball Pho (made with Grain Meatballs-- my invention for the book)
Mediterranean Mushroom Grain Meat Cutlets (my recipe for the book)
Mediterranean Mushroom Grain Meat Roast (my recipe for the book)-- see how thinly you can slice it?
Homemade Breaded Grain Meat Cutlets
Homemade Grain Meat sausages with chanterelle mushrooms
Roasted Red Pepper Grain Meatloaf (my recipe for the book)
Stuffed Homemade Holiday Grain Meat Roast (my recipe for the book)
Grain Meat Winter Terrine (my recipe for the book)
Grain Meat Roast just out of the pot
Orange Rosemary Grain Meat Sausages (my recipe for the book)
Now that recipe!
QUINOA AND AVOCADO SALAD WITH SHELLED HEMP SEEDS
This salad was inspired by a recipe by John Barkley for The Culinary Institute of America, posted on avocado.org
1 tablespoon olive oil
1 cup quinoa (most quinoa is pre-rinsed now)
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/4 cups chicken-style vegetarian broth
1/2 teaspoon salt
Freshly-ground black pepper to taste
1 cup English cucumber, diced (or any kind you don't have to peel)
2 medium ripe tomatoes, diced
1 cup cooked or canned chickpeas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro (or 2 teaspoons dried)
2 tablespoon fresh chopped mint (or 2 teaspoon dried)
1 tablespoon chopped fresh or pickled jalapeños
3 tablespoons lime juice
1 large ripe avocado, in 1/2" dice
1/4 cup shelled hemp seeds
Washed, dried and crisped Romaine lettuce leaves
Heat the olive oil in a small saucepan over medium-high heat. Add the quinoa and toast it, stirring constantly, until golden brown.
Add the onions, garlic, and oregano, and stir for a couple of minutes. Add the broth and bring to a boil.
Add salt and pepper. Reduce the heat to low, cover tightly and cook for 20-25 minutes, or until tender, and until all of the broth is absorbed.
Spread the hot mixture on a cookie sheet and place in the freezer to cool quickly. When it is cool, scrape the quinoa in a salad bowl and fold in the cucumbers, tomatoes, chickpeas, green onions, mint, cilantro, and jalapeños. Gently fold in the avocado and shelled hemp seeds. Serve the salad on crisp Romaine lettuce leaves.
Nutrition (per serving): 302.5 calories; 35% calories from fat; 12.5g total fat; 0.0mg cholesterol; 320.8mg sodium; 686.2mg potassium; 39.2g carbohydrates; 7.5g fiber; 5.1g sugar; 31.6g net carbs; 11.8g protein; 6.3 points.