Kale and Quinoa Waldorf Salad with Chickpeas

Um, we have 100 likes on Facebook...how cool is that?! Hooray! Just to remind everyone...that's 100 people getting random Alaskan, vegan musings from me...everyday. Those poor souls. Just kidding. They've already seen pictures of baby moose, swimming salmon, Bob...a lot of Bob, and lots of yummy recipes. So if you haven't liked us on Facebook, better head on over! Do it! Do it now... Enough celebrating. I thought I'd lay off the soup for a while...okay...until tomorrow. Muah-ha-ha! Sorry. It's a soupy time of year, don't take that away from me.  But not today, today is for salad. A Kale and Quinoa Waldorf Salad with Chickpeas type of salad. No wimpy salads allowed, and this salad that couldn't be more delicious. Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas, and hearty quinoa to create one filling and super satisfying supper salad.  That's a mouthful. And who could forget the easiest homemade dressing eva? Bring this wonderful salad to a party and let the swooning commence.

Now for a Todd update. He's been on the Methotrexate since Sunday night and he's doing well. I feel I should also note, the last post was my view on our RA situation. Todd is excited to be on the meds after exploring all other options and is thrilled that he's already starting to feel a bit better. He even went for a light jog last night! I know right?!

This makes me very happy. Happier than even this beauty, below.

Kale and Quinoa Waldorf Salad with Chickpeas

Inspired by Voracious Vander

Serves 4-6

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup dried Tart cherries, chopped
• 1/4 cup toasted walnuts, chopped

Preheat oven to 350 F.

Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them. I definitely didn't burn the first batch I made for this salad.

Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.

Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine. Congratulations, you just made homemade salad dressing! Easy, huh? Yes.

In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.

Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

The beautiful bowl and salad tongs you see below are from Todd's lovely younger sister. She got them for us in Africa while she was volunteering there and I simply adore them. A pity for the rest of my salad tongs and salad bowls, however, because they never get used. In fact, my other wood salad bowl is now home to my bike lock, sunglasses, and flashlight, among other things. Poor salad bowl. That's definitely a demotion.

Kale and Quinoa Waldorf Salad with Chickpeas

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas and hearty kale to create one filling and super satisfying supper salad.

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup tart dried cherries, chopped
• 1/4 cup toasted walnuts, chopped

Instructions

1. Preheat oven to 350 F.
2. Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them.
3. Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.
4. Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine.
5. In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.
6. Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

3.2.1255

Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans

This week, I cannot bear to go to the grocery store. I just can't. It's upsetting. I love going to the grocery store. It's seriously one of my favorite domestic, and mundane things to do. I love perusing the fresh produce, and checking out the "ethnic" aisle. I love looking for new, and excited food things I've never seen before. It's just the best. And the hippie (organic) aisle! Don't even get me started. Oh lord, and bulk bins! Oh my!

Anyways, when Todd and I moved to...Wasilla (hometown to Sarah Palin, and the pot-smoking capital of the world, my two least favorite of it's notorieties )...it never occurred to me that I would be frequenting a different Fred Meyer than my beloved Palmer Fred Meyer. The Palmer store is small, well stocked, never too busy, clean and just infused with that sense of wonderful, small-town loveliness. Palmerians - make fun of me all you want but I'm willing to bet I've traveled more than you, and I'm here to tell you that Palmer's a pretty sweet little town. If you have happened to have traveled more than I, then by all means go ahead and make fun of my love for my quaint hometown. It's time to get over yourself...we all came back after college anyway. You know it's true.

Anyway, back to the Wasilla Fred Meyer...oh lord. It's busy, everyone's grumpy and impertinent, the aisles are narrow, and let's not forget that it's never freaking stocked! The last time I was there, I overheard a frail, little old lady in one of those electric chair-cart things, ranting to the produce man about how absurdly the produce stands were set up. I felt bad for him because I am sure he had no influence over their new arrangement. He agreed, as do I, that they are set up ridiculously. It's painfully obvious that the person who designed their arrangement doesn't do the grocery shopping in his/her family.

I normally go to the grocery store about twice a week, sometimes more, to get all the things I need to make about five different meals for the week. But not this week. I've been avoiding the store. This translates to me trying to remember what we do happen to have on hand and scouring the web for recipes that I'll have at least half the ingredients for. Lucky for you, I've got one hearty Fall meal to share. And I didn't even  have to go to the store.

This Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans dish is spiced with nutmeg, cinnamon, cloves and fresh ginger. Sweetened with maple syrup and reminiscent of pumpkin pie or dessert yams, the sprouted beans bring this dish back down to Fall dinner requirements. Robust, warm and satisfying.

Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans

Inspired by the amazing Sprouted Kitchen

Serves 6-8

• 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed
• 3  medium sweet potatoes (about 2.5 lbs), diced
• 1 medium yellow onion, diced
• 1 Tbsp. melted vegan butter
• 1 Tbsp. olive oil
• 1 lime, juiced
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 2 tsp. ground nutmeg
• 1 Tbsp. fresh ginger, grated
• 2 Tbsp. maple syrup
• 1 garlic clove, minced
• 2 Tbsp. fresh thyme leaves or 1/2 tsp. dried thyme
• 1 1/3 cup dry TruRoots Sprouted Bean Trio (or 2 cups of your favorite beans, cooked)
• 6 cups of water

Begin by preheating the oven to 425 F.

Add the garbanzo beans, sweet potatoes and onions to a large casserole dish and stir to combine.

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In a small bowl combine the remaining ingredients, excluding the thyme and the beans. Whisk well to combine then pour over the garbanzo bean, sweet potato and onion mixture. Mix well to coat evenly.

Sprinkle the fresh thyme leaves over the top and bake at 425 F for 40 minutes. Stir halfway through the 40 minutes.

Meanwhile, bring the dry bean trio and water to a boil in a large saucepan. Once boiling, cover and simmer for 8 minutes then remove from heat. Allow to sit for 15 minutes, still covered. After the 15 minutes are up, drain. If you're using already cooked beans or canned beans then just heat them and serve over the sweet potato mixture.

Serve the beans over the sweet potato mixture.

Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6-8

This Roasted Fall Sweet Potatoes and Chickpeas with Sprouted Beans dish is spiced with nutmeg, cinnamon, cloves and fresh ginger. Sweetened with maple syrup and reminiscent of pumpkin pie or dessert yams, the sprouted beans bring this dish back down to Fall dinner requirements. Robust, warm and satisfying.

Ingredients

• 1 15 oz. can of chickpeas (garbanzo beans), drained and rinsed
• 3 medium sweet potatoes (about 2.5 lbs), diced
• 1 medium yellow onion, diced
• 1 Tbsp. melted vegan butter
• 1 Tbsp. olive oil
• 1 lime, juiced
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 2 tsp. ground nutmeg
• 1 Tbsp. fresh ginger, grated
• 2 Tbsp. maple syrup
• 1 garlic clove, minced
• 2 Tbsp. fresh thyme leaves or 1/2 tsp. dried thyme
• 1 1/3 cup dry TruRoots Sprouted Bean Trio (or 2 cups of your favorite beans, cooked)
• 6 cups of water

Instructions

1. Begin by preheating the oven to 425 F.
2. Add the garbanzo beans, sweet potatoes and onions to a large casserole dish and stir to combine.
3. In a small bowl combine the remaining ingredients, excluding the thyme and the beans. Whisk well to combine then pour over the garbanzo bean, sweet potato and onion mixture. Mix well to coat evenly.
4. Sprinkle the fresh thyme leaves over the top and bake at 425 F for 40 minutes. Stir halfway through the 40 minutes.
5. Meanwhile, bring the dry bean trio and water to a boil in a large saucepan. Once boiling, cover and simmer for 8 minutes then remove from heat. Allow to sit for 15 minutes, still covered. After the 15 minutes are up, drain. If you're using already cooked beans or canned beans then just heat them and serve over the sweet potato mixture.
6. Serve the beans over the sweet potato mixture.

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Please forgive my grocery store rant but...hey...sometimes you just need to let it all out. Damn you, Wasilla Fred Meyer!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Last Fall, I was all about pumpkin recipes. Everything pumpkin. And I've decided to continue that kick this Fall. I know, I know...everyone is all up on the pumpkin. Don't worry, I'll try to keep the pumpkin recipes to a sane and acceptable level. But I ask, why not be crazy about pumpkin?! It is most amazing. I love it's ability to be sweet or savory. Bonus! Pumpkin evokes imagery of family togetherness, pajamas, rainy days, good books and cuddling. At least...that's what pumpkin means to me. It's neck and neck with hot cocoa for that special type of goodness. That special type of goodness has a name. In Danish culture, it's called "hygge". Which, I am to learn kind of means "coziness" but more specifically in regards to relaxing with loved ones, often while enjoying good food in a wonderfully comforting atmosphere. Todd, Bob and I eating this pumpkin dinner, then getting all snuggled up in bed reading our books and drinking coconut chai tea while the rain poured outside was definitely hygge. It could've only been made better with more candles...and sweets! Candles and sweets make everything better...even the best!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Inspired by Veg News

Serves 4

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.

Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.

Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.

I get my vegan Field Roast sausage from Costco. It's so good and Todd absolutely loves it! I buy it in bulk and then just freeze it until I need!

Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.

Serve the pumpkin quinoa warm with the roasted broccoli as a side. Then lights some candles, make some tea, get a good book and find your hygge.

Bob update! He isn't too pleased to have to wear his special collar. If you check out Produce On Parade's facebook page, you'll know what I'm talking about. 2 weeks people! Dear lord, it's going to be a long and sad two weeks! He was happy enough to have it off, even if it was only for a short while...poor Little Bear!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Creamy pumpkin quinoa with fresh sage and browned Smoked Apple Sausage side with roasted broccoli to make for one cozy and delicious Fall meal.

Ingredients

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Instructions

1. Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
2. Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
3. Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
4. Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
5. Serve the pumpkin quinoa warm with the roasted broccoli as a side.

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