Author: Lindsay Ingalls

I am always trying to find new creative ways to use quinoa.  It is a really amazing grain that is super versatile.  It works well for sweet dishes and savory or in this case a savory dish with sweet notes.

Ingredients:

• 3 teaspoon coconut oil
• 1 inch of ginger, minced
• 1 & 1/2 cups diced pineapple
• 1 red bell pepper, small dice
• 1/4-1 teaspoon chili flakes (optional)
• 2-3 tablespoons reduced sodium soy sauce
• 2 cups cooked quinoa
• 1/3 cup toasted slivered almonds
• 2 scallions, thinly sliced

Directions:

1. Heat the coconut oil and ginger over medium heat in a saute pan with a lid over medium-high heat for 2-3 minutes or until fragrant.
2. Add the pineapple, bell pepper and chili flakes (optional). Stir to combine.  Cover, turn down to medium and cook for 5 minutes.
3. Stir in the soy, and quinoa.
4. Turn the heat to low and add the scallions and almonds, stir to combine.
5. Serve in a hollowed out pineapple half.

One of my favorite childhood dishes was potatoes au gratin.  Now was a vegan and adult I have had to work to try and make a healthier version as well as dairy free.  This dish is gluten and soy free for those with allergies and is delicious.  It isn’t the cheese covered potatoes of my childhood but it is a great upgrade.

Ingredients:

• 4 cups parsnips, peeled and thinly sliced
• 4 cups carrots, peeled and thinly sliced
• 2 large leeks, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cups almond milk
• 1/2 cup almond meal
• 1/4 cup nutritional yeast
• 1/2 teaspoon pepper
• 1 teaspoon salt

Directions:

1. Preheat the oven to 425F.
2. Heat a sauté pan over medium-high heat; add olive oil, leeks and garlic and cook for 5-7 minutes, until tender.
3. In a medium bowl whisk together the almond meal, almond milk, nutritional yeast, salt, pepper and the sauteed leeks and garlic.
4. In a roasting pan or casserole dish layer the parsnips, carrots and almond milk mixture starting with 1/3 cup liquid, 1/3 of the carrots and parsnips and repeat two more times. Pour any remaining almond milk mixture over the top.
5. Cover with aluminum foil and bake for 45 minutes. Remove the foil and place under the broiler for 5 minutes or until lightly browned and bubbly