Quinoa Salad

Quinoa salad is delicious. Quinoa is very high in protein - a complete protein filled with essential amino acids - and it was a staple grain of the Incas. It tastes nutty and has a very enjoyable chewy texture.





Ingredients

• 2 cups cooked quinoa
• 1/2 cup cilantro/coriander, fresh and chopped
• 1/2 cup watercress
• 1/2 cup chopped green onions (spring onions/scallions)
• 1/2 cup lemon juice, fresh
• 1/4 cup olive oil (good quality)
• 1/2 tsp crushed garlic
• 1/2 tsp black pepper, freshly ground
• 2 tomatoes, quartered
• 1 lemon, cut into 8 quarters

Steps

1. Mix the ingredients together, apart from the tomatoes and lemon.
2. Continue mixing until well blended.
3. Refrigerate for 3 hours in a glass bowl.
4. Remove the salad from the refrigerator. Garnish with the tomato wedges and lemon slices. Serve.

Materials

• Bowl (glass)
  
• Mixing spoon
• Fridge

Photo courtesy of Fran Ulloa's Flickr Photostream.

Curried Tempeh Burgers

Tempeh is a high nutrient food that is really good for you. A traditional food in Indonesia, it is made using whole, hulled, or cooked soy beans that have been exposed to mould and left to ferment for a brief period of time. Tempeh has a chewy texture and a nut-like flavour that makes it perfect for a range of dishes. These burgers are one great example of using tempeh.

Ingredients

• 1 8oz packet of tempeh
• 1/2 cup low-fat, plain yoghurt (soy derived if vegan)
  
• 1/4 cup lime juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 1 tsp coriander, ground
• 1 tsp cayenne
• 1 tsp curry powder

Steps

1. Cut the tempeh block into two pieces.
2. Mix all of the ingredients together expect for the tempeh. Keep mixing until it is combined well.
3. Add the two pieces of tempeh to the mixture.
4. Cover the mixture and place in the refrigerator. Allow to marinate for a minimum of one hour, longer if desired. It is important to turn the tempeh at least once during the marinating.
5. Preheat a grill to medium heat.
6. Remove the tempeh from the fridge and place on the grill. Grill for 3-4 minutes on each side.
7. Remove and serve. This goes well with a hearty salad and some beetroot slices.

Materials

• Mixing bowl
• Knife and cutting board
• Grill
• Cover for bowl when marinating (damp tea towel, lid etc.)

Taken from my post on Ethical Living.

Photo courtesy of Fotoos Van Robin's Flickr Photostream

Vegetarian Sausages

While there are many versions of meatless sausages available on supermarket shelves these days, they can be quite pricey. This recipe is for a basic meatless sausage recipe which you can play around with and adapt to your own tastes over time by adding spices, fresh herbs, veggie pieces etc., once you are used to making the basic version.


Ingredients

• 1 cup soaked and cooked dried peas, beans, lentils or lima beans
• ½ cup dried breadcrumbs
• ¼ cup fat, e.g., olive oil, macadamia nut oil, butter, margarine
• 1 egg (or use egg replacer if preferred)
• ½ teaspoon crushed sea salt
• 1 teaspoon sage, dried
• Flour to roll sauasage in

Steps

1. Mix all the ingredients together.
2. Take small handfuls and shape into sausages.
3. Roll each sausage in flour.
4. Fry in olive oil.

Tips

• Serve with sauce or chutney to bring out the flavours and to add moisture.

Materials

• Mixing bowl
• Mixing implement
• Floured board or clean workspace
• Bowl for flour
• Frying pan/skillet

Reference
Article sourced from public domain materials: C. Houston Goudiss and Alberta M Goudiss, Foods that Will Win the War and How to Cook Them, 1918; public domain resource - this eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at Gutenberg.

*Photo courtesy of Ewan M.