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vegan: Quinoa with veges and Cranberry Biscotti

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%
       Calcium: 7%
       Iron: 29%


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

Amount	Ingredient
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
inches long.

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.)

per biscotti
calories: 105.5
fat: 2.3g
saturated fat: .2
choloesterol: 0g
carbohydrate: 19.1g
dietary fiber: .5g
protein: 2.7g
sodium: 66mg

% of the following vitamins and minerals based on a 2000 calorie per day 
Vitamin A: 0%
Vitamin C: 0%
Calcium: 2%
Iron: 5%

* 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 
flour etc.
* 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