Kootenai Girl - A Vegetarian Food Adventure: October 2014

Sunday, October 26, 2014

Thai Style Quinoa Salad

Our family loves salads and I try and serve a salad with each dinner meal.

We love the flavours of Thailand, the heat that is added from the peppers or hot sauces -

it warms the body from the inside out on a cool night.

The crunchiness of the vegetables in this salad makes one take the time to savour the textures and flavours of Thailand.

The addition of quinoa makes this a full meal or a perfect side to your dinner.

I still have Thai basil in my garden and that was the perfect finish to this salad along with a squeeze of lime juice!

THAI QUINOA SALAD

The ingredients you will need for the salad.

The salad ingredients are sliced, and ready for the quinoa and dressing.

The ingredients for the Thai peanut dressing you will need.

Dressing ready to go.

Ah....the flavours of Thailand, this salad is both filling and nutritious! Enjoy.

THAI STYLE QUINOA SALAD RECIPE

Serves 2

2 heads romaine (or greens of choice), thinly sliced
1 red pepper, seeded and thinly sliced
1 large carrot, julienned
1 small cucumber, julienned
1 cup cooked quinoa
1/4 cup chopped cashews

for the sauce

2 tablespoons peanut butter
1 tablespoon sriracha sauce (or other Asian hot sauce)
1 teaspoon vegetarian (fish) sauce
1 teaspoon tamari
1 teaspoon sesame oil
¼ teaspoon ground ginger
2 – 3 tablespoons water (or more as needed)
Instructions
Place vegetables into a large salad or mixing bowl.
In a small bowl, whisk together the dressing ingredients.
Pour dressing over veggies and toss to coat.
Transfer to two plates, add 1/2 of the quinoa and 1/2 the cashews to each plate.
Serve immediately and enjoy!

THE MAGICAL POWER OF LOVE.

'Love heals heartache. Love gives hope and restores strength.

Love inspires the soul to shine in the midst of emotional storm.

Love makes all things bearable.'

Monday, October 20, 2014

Coconut and Raspberries are one of my favorite food combinations. Growing up my Father would bring home fresh coconuts from the store and invite my brother and sisters out to the 'breezeway' so we could watch him crack it open. We each had a little glass that would hold the coconut water found inside. So cool, so sweet so good for you. Next came the cracked pieces from the coconut, Dad would hand each of us a piece of coconut (shell still attached) and let us pry our way into our personal piece of coconut. Raspberries were always grown in our family's garden and eating them right off the plant still warm from the sun was the very best. (picking buckets and buckets was another thing) but this job was part of our chores and we always did our part. We also helped our elderly relatives and friends by picking their raspberries when needed and always enjoyed sampling each picking from the gardens we 'volunteered' at. This cake is the perfect combination of coconut and raspberries....with the added crunch of the coconut streusel....what a treat. As my friends and I gathered last week for a potluck lunch, this was my contribution. With fresh picked raspberries for the garnish.... Perfect with a cup of coffee in the morning or tea in the afternoon and delicious as a late night snack! I used frozen raspberries from the pickings over summer but when I first made the Raspberry Coconut Cake, but when I made it the first time I used fresh raspberries that I picked from my garden.

Raspberry Coconut Cake with Coconut Streusel

The ingredients you will need for the cake.

The ingredients you will need for the streusel topping.

The streusel topping all blended and ready to be sprinkled over the raspberries.

The raspberries are sprinkled over the cake batter.

The Raspberry Coconut Cake is ready for the oven.

A lovely, tangy cake perfect for breakfast, lunch or supper!

RASPBERRY COCONUT CAKE WITH COCONUT STREUSEL RECIPE

ingredients:

For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons coconut oil
1 cup granulated sugar
1 large egg
1/2 cup coconut milk
1/2 teaspoon vanilla extract
3/4 cup sweetened flaked coconut
1 cup raspberries,(or more) fresh or frozen

For the Coconut Streusel:
1/4 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sweetened flaked coconut
4 tablespoons cold butter, cut into pieces

directions:

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.

2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.

4. Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.

5. To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.

6. Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. Cut into slices and server.

2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.

4. Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.

6. Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack.

'A 'Smile' is a sign of Joy. A 'Hug' is a sign of Love. A 'Laugh' is a sign of Happiness and

A 'GOOD PERSON' like you' is a sign of God's Blessing'

Sunday, October 5, 2014

Mexican Vegetarian 'Fish'.....according to Carlos

I have lived in many cities in British Columbia while my husband expanded his career, one of the cities we moved (this was our 6th move since 1979) to was Fort St John, British Columbia in 1999. A beautiful spot in Northern British Columbia - the Peace Country. As we drove from MacKenzie to 'see' the area we saw huge mountains through the Pine Pass as well as many creeks and rivers along the way, a drive of approximately 5 hours. As we got drove closer to Fort St John the landscape starts to change near Chetwynd, the mountains start to disappear and it becomes flatter and flatter until you see the fields of rye, wheat and the beautiful yellow canola.

What an amazing sight - like sunlight smiling all around you as you drive.

Arriving in Fort St John....two kids in tow...our eldest left it to us to find our new home. We encountered hot sun and falling snow within the 4 hours we were there. At this point I was 'not too sure' I wanted this to be our new home but it was the best step for my husband and our family.

While living in Fort St John I worked at the local college - Northern Lights College (yes we enjoyed many evenings watching the Northern Lights) something I wish all of you could experience.

I worked with many wonderful people and students - such wonderful memories. One of which is when Carlos asked of me 'Pam, you being a vegetarian - what do you eat?' I told him there are so many choices that my family is always fed. I cook dishes from many different countries. The next day he came to me with this recipe......just so I could add it to my 'Mexican' collection.

Thank you Carlos, you were a pleasure to work with and my family enjoys this dish every time I make it. I encourage you to try this recipe......it is so simple, easy and oh so tasty!