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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"Tuna" Salad Sandwiches

As I a child I went to "fish camp" at Copper River. As a child I ate many, MANY salmon salad sandwiches. As I child I threw most said sandwiches under the elementary school cafeteria tables. Reflecting, it's not something I think is terribly funny and it actually causes me a probably unnecessary amount of grief from time to time. All those salmon. Their lives lost and laid to rest under a gum encrusted cafeteria table, surrounded my dirty, mischievous little sneakers. Only someone who was forced to eat the same damn thing every day for their childhood could possibly understand to what I am speaking of.  The fate of my childhood salmon salad sandwiches has finally been revealed. Now, as a responsible adult, I can proudly say that I've not been throwing any food items under any tables. As a responsible (I only lay claim to environmental and ethical) adult, I also don't eat fish. Though, confession time...I freaking love salmon. It IS my favorite non-vegan food. Yet, I love them alive more than dead and that is why I choose not to kill them and eat them! In addition, and contrary to popular belief (get ready Alaskans!), fish isn't that good for you...and enter angry comments. Don't blame me, blame science. Blame evolution. Blame plants. Blame chemicals.

Find a way to tell yourself that fish is still good for you and that I'm wrong, but first please check out this treasure trove of related information here...or choose to live in ignorance. People say, "...but humans have been eating fish and meat since the beginning of time!" Yes, but we've also been raping and murdering people since the beginning of time. Not everything we've been doing since the beginning of time is ethically or environmentally appropriate. Geeze, what a downer. Enough of this soapbox nonsense for now, I have in-laws reading this!

Back to my embarrassment regarding the sandwiches. Since I won't have salmon or tuna and I always loved fish salad sandwiches, I've created my own vegan fish salad recipe! I can say with 100% scientific certainty that garbanzo beans are better for you than fish. This faux tuna salad is even delicious! For vegans and non-vegans! An ex non-vegan approved faux tuna sandwich?! Yes my friends. Yes, and I quote, "This is really, really good. I like this!" My Dad makes his salmon salad with mayonnaise, only a little bit of mustard, dill pickle and red onion. And that's how I like mine too. No frills. Not to mention it's made in a pinch.

So if you're trying to eat healthier or are just embarrassed to bring a fish sandwich for lunch to work, this recipe is for you. And hey, maybe this time it won't be you clearing out the break room. Maybe if, as a child, I had this sandwich instead of a stinky salmon one, I wouldn't of thrown it under the table. I have no idea...it's just speculation.

"Tuna" Salad Sandwiches

Inspired by Atiliay and my Dad

Makes enough salad for 6 sandwiches

• 2 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 celery stalks (including leaves!), minced
• 1/2 medium red onion, minced
• small handful of fresh parsley, chopped finely
• 1 Tbsp. Dijon (or yellow) mustard
• 1 Tbsp. sweet pickle relish or minced dill pickles (I like sweet pickles)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 slices of your favorite bread (I used potato bread)

Pulse the drained and rinsed garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse about five times, then scrape down the bowl and do a few more.

In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread.

Eat the salad as is or scoop it onto your favorite bread.

Yes, my sandwich hucking days are over. It's a terrible, awful secret that only a couple of my best friends know about.

I hope my Dad doesn't read this blog...

The worst part is that the lunch ladies would always demand to know who tossed the sandwich under the table and I  would always sit silently, wide-eyed, shaking my head left to right, and shrugging. Oh lord, the shame! It depends on who you ask, but my best friend may tell you that everyone knew it was me all along. I never have ever been a very good liar.

"Tuna" Salad Sandwiches

 

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6

Ingredients

• 2 15 oz. cans of garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup vegan mayonnaise
• 2 celery stalks (including leaves!), minced
• 1/2 medium red onion, minced
• small handful of fresh parsley, chopped finely
• 1 Tbsp. Dijon (or yellow) mustard
• 1 Tbsp. sweet pickle relish or minced dill pickles (I like sweet pickles)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 12 slices of your favorite bread (I used potato bread)

Instructions

1. Pulse the drained and rinsed garbanzo beans in a food processor. They don't need a lot of processing, just enough to get that flaky "fish" texture. Pulse about five times, then scrape down the bowl and do a few more.
2. In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread.
3. Eat the salad as is or scoop it onto your favorite bread.

 

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Vegetable Quinoa with a Maple Lemon Vinaigrette

This Vegetable Quinoa with Maple Lemon Vinaigrette is truly one of Todd and my favorite dishes. It's hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar. I love everything about it and I am so happy to finally share one of my all-time, most beloved dishes!

I really enjoy TruRoots Organic Sprouted Bean Trio, which is a mix of dry, quick-cooking lentils, adzuki, and mung beans. I get mine from Costco, but you could use any bean(s) you like! If however, you have an aversion to beans, then just double the quinoa and it's water and ignore the beans and their respected water.

Vegetable Quinoa with a Maple Lemon Vinaigrette

Inspired by Iowa Girl Eats

Serves 6

• -- For the Quinoa and Beans --
• 2 cups water (for the quinoa)
• 1 cup dry quinoa
• 3 cups water (for the beans)
• 1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
• 2 Tbsp. olive oil
• 4 garlic cloves, minced
• 3 medium zucchinis, chopped
• 4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
• 2 medium tomatoes, chopped
• 4 green onions, sliced thinly
• small handful of fresh basil, chopped finely
• -- For the Maple Lemon Vinaigrette --
• fresh juice from 1 lemon (about 1/4 cup)
• 3 Tbsp. maple syrup
• 2 garlic cloves, minced
• 1 1/2 tsp. raw apple cider vinegar
• 1/2 tsp. miso paste
• 1 tsp. salt
• 1/2 tsp. ground black pepper

To start, bring the 2 cups of water and 1 cup dry quinoa together to a boil. Make sure to rinse the quinoa first! Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork.  At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.

While the quinoa and beans cook, begin by preparing the vegetables. In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.

While the zucchini is cooking, whip up the vinaigrette. It's very easy. Simply whisk all the ingredients together in a small bowl! Oh and please, for the love of good food, use fresh lemon juice...from like, a real lemon. Just trust me!

You can't really tell in the photo below but that lemon was just thawed from being in the freezer. That's right! If you've got a lemon that's on it's way but you're not ready to use it, just freeze it. When you need lemon juice, just soak it in a bowl of hot water for 10 minutes and then squeeze away. I wouldn't do it if I needed lemon slices though, but for lemon juice it's perfect!

Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine. Serve warm.

It was a rainy day here in Alaska indeed. A perfect day for a warm and wholesome quinoa and bean salad!

Last night for dinner we had my Sweet Potato Mac and "Cheese" and it was sooo good! Rainy day comfort food is the best food.

Vegetable Quinoa with a Maple Lemon Vinaigrette

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6

This Vegetable Quinoa with Maple Lemon Vinaigrette is hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar.

Ingredients

• -- For the Quinoa and Beans --
• 2 cups water (for the quinoa)
• 1 cup dry quinoa
• 3 cups water (for the beans)
• 1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
• 2 Tbsp. olive oil
• 4 garlic cloves, minced
• 3 medium zucchinis, chopped
• 4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
• 2 medium tomatoes, chopped
• 4 green onions, sliced thinly
• small handful of fresh basil, chopped finely
• -- For the Maple Lemon Vinaigrette --
• fresh juice from 1 lemon (about 1/4 cup)
• 3 Tbsp. maple syrup
• 2 garlic cloves, minced
• 1 1/2 tsp. raw apple cider vinegar
• 1/2 tsp. miso paste
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Instructions

1. Bring the 2 cups of water and 1 cup dry quinoa together to a boil. Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork. At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.
2. In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.
3. While the zucchini is cooking, whip up the vinaigrette. Simply whisk all the ingredients together in a small bowl!
4. Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine.
5. Serve warm.

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