Huntsville, Alabama Raw Food Meetup Group Message Board › Recipes We Love › Cooked Vegan Recipes
|A former member||
Vegan Squash Casserole
6 medium squash (about 4 cups cooked)
1 large white onion
1 tsp salt
1 tsp fresh basil
1-2 tsp curry powder or ginger
Coarsely chop squash and heat in microwave oven until starting to soften, about 2 min on high followed by 3 minutes on low. Puree in food processor. Chop onion, place in casserole dish, cover, and cook in microwave oven until starting to soften, about 1 minute on high followed by 2 minutes on low. Add pureed squash, salt, herbs, spices. Stir. Cook in microwave oven at a simmer for 5 minutes.
Edited by Teresa on Jul 29, 2010 11:12 AM
Owens Cross Roads, AL
Quinoa and Lentil Salad with Arugula and Lemon Vinaigrette
1 cup vegetable stock or water
1 cup quinoa
1 cup dry green lentils
½ cup Lemon Vinaigrette ( see below)
4 cups fresh arugula or mesclun greens, washed and dried
6 shallots, coarsely chopped
1 cup cherry tomatoes, halved
1 cucumber, peeled, seeded, and diced into 1/2 inch cubes
1. In a medium saucepan, bring the stock or water to a boil. Add the quinoa, cover, and simmer until all the liquid has been absorbed, about 10 minutes.
2. In a separate saucepan, cover the lentils with enough water to cover them by 1 inch, and simmer over medium heat until tender, about 15 minutes. Drain any excess water and cool.
3. In a large salad bowl, combine the lentils and quinoa and toss with half the lemon vinaigrette. Cool at room temperature or refrigerate until ready to serve.
4. Just before serving, mix in the arugula and combine it with the lentils and couscous, along with the shallots, cherry tomatoes, and cucumbers.
Makes 1/2 cup
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, mashed
Salt and freshly ground pepper, to taste
Combine all the ingredients in a Mason jar with a lid. Shake to blend until emulsified. Set aside until the salad is prepared.