Just made this today and could eat the whole thing!
Quinoa with Green beans, tomatoes, and basil
Recipe By : Lorna Sass; Great Vegetarian Cooking Under Pressure
Serving Size : 4 Preparation Time :0:30
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 cup quinoa -- (washed to remove bitterness)
3/4 pound green beans -- fresh, cut into 1/2" pieces
1 cup plum tomatoes -- seeded and diced
1/2 teaspoon garlic -- minced
3/4 teaspoon salt -- or to taste
1/2 cup basil, fresh -- chopped
2 tablespoons lemon juice -- fresh
Lorna Sass created this recipe to be cooked in a pressure cooker. If you
don't have one, just cook on the stove top. Quinoa is done when it has
just a bit of crunch and has developed a little "tail" on the seed during
cooking. The only modification I made to her original recipe was to delete
the 1 T. of oil she suggested adding when you stir in the basil and lemon
Bring water to the boil in the pressure cooker. Add the quinoa, green
beans, tomatoes, garlic and salt.
Lock the lid in place. Over high heat, bring to high pressure and cook
for 1 minute. Allow the pressure to come down naturally for 10 minutes.
Quick-release any remaining pressure. Remove the lid, tilting it away from
you to allow any excess steam to escape.
Stir in the basil and lemon juice and fluff up the quinoa just before
serving. Great hot, room temperature or cold.
If you use canned tomatoes, reduce the salt by 1/2.
If you use frozen green beans, defrost them and add them at the end when
you add the basil and lemon juice, otherwise they will be overdone.
NOTES : calories 198.7 per serving
fat 2.8 grams
saturated fat .3 grams
cholesterol 0 grams
carbohydrate 38.5 grams
dietary fiber 5.9 grams
protein 7.7 grams
% of following nutrients based on a 2000 calorie daily diet:
Vitamin A: 21%
Vitamin C: 45%
Cranberry Walnut Biscotti
These have become our latest favorite in our household. Although the recipe
calls for walnuts, skip them and use candied ginger instead, or dried
currants or raisins.
Serving Size: 22 Preparation Time: 60:00
3 ounces walnuts (or about ? cup)1 ? cups powdered sugar
2 cups flour - (I use spelt flour, whole grain)
1/4 cup soy flour, defatted
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup craisins (dried, sweetened cranberries)
1/2 teaspoon salt
rind of 1/4 orange (all white pith removed), chopped fine
1/2 cup egg replacement -- flax seed liquid*
Mix ingredients together in mixer. (Don't over mix.)
Turn the gooey dough onto a baking pan (spray with pan release like a pan
release agent first).
Using a spatula, shape into two logs, about 2.5 to 3 inches wide and 10-12
Bake at 350 degrees for 20 minutes (until dough loses its shine & is
browned a bit.)
Remove logs to a cooling rack. Cool for 10 minutes.
Slice logs on a sharp diagonal, cutting about 10-12 slices per log.
Place slices back on cookie sheet, laying cut side down. Bake 10 min.
each at 300 degrees (turning once during second baking).
Remove to rack and completely cool.
* 1 tablespoon flax seed + 3 tablespoons water (boiled, then seed removed)
= 1 egg replacement. You can also use 2 egg whites for each egg called for
in a recipe. This recipe originally called for 2 eggs (whole), plus 2 egg
whites, so the flax liquid required totals 8 tablespoons or ? cup (3 T. per
egg, plus 1 T. per white.)
saturated fat: .2
dietary fiber: .5g
% of the following vitamins and minerals based on a 2000 calorie per day
Vitamin A: 0%
Vitamin C: 0%
* replace the soy flour with cocoa, and replace the walnuts with hazelnuts.
* replace the walnuts with dried figs and/or currants (this will reduce the
total fat per serving too.)
* use a mixture of flours instead of wheat or spelt-such as rice flour, soy
* replace the soy flour with cornmeal for extra crunchiness and replace the
sugar with 1/3 cup maple syrup
* a real zinger is to replace the walnuts with diced candied ginger