Thanksgiving was a perfect opportunity for me to share some of my favorite cuisine with my family. While our table contained all of the traditional Thanksgiving fare, I wanted to bring a quinoa dish for the main source of protein in my meal. I made a dish inspired by Whole Foods with balsamic vegetables.
I used red quinoa. I thoroughly rinsed and cooked 1.5 cups of dry quinoa with 3 cups of water, the same way you cook rice. I ended up using about 3/4 of the cooked quinoa for this recipe when I realized how much I’d made.
The lineup of ingredients for my recipes.
A simple marinade of balsamic vinegar + Herbs de Provence.
I tossed the zucchini, yellow squash and mushrooms in the marinade, then sautéed the veggie trio in a large skillet with olive oil over medium-high heat.
Next, I mixed the balsamic veggies with the cooked quinoa.
This was so easy and a really good mix of flavor and texture.
*When I find a recipe from another blog or website, I will simply link to the recipe in bold in order to give proper credit. I will always add my substitutions to any recipes I make so you know how I reached my end result.
I used the 2 cans of lentils I had in my pantry and rinsed them thoroughly. Then I snapped and steamed a pound of fresh green beans.
I followed Emily’s ingredients for the dressing except I used olive oil instead of grapeseed oil. I forgot to add the lemon zest until after I poured the mixture, but I added it on top and just mixed it in really well.
The Dijon, lemon zest and red wine vinegar make this dressing tangy and delicious. I was busy eating and chatting with my family and forgot to snap a final photo.
After my *success a few weeks ago with Healthy Cookie Bites, I looked to Angela’s vegan dessert recipes at Oh She Glows and decided to make a variation of her Pumpkin Pie Banana Chunk Oatmeal Cookies. *success = we ate them in 3 days.
My substitutions: I used whole wheat flour instead of spelt flour, I left out the walnuts and the cacao nibs, added a ridiculous amount of dark chocolate chips and used 1/3 cup agave nectar to sweeten the mixture rather than using maple syrup. While I used a flax egg in the healthy cookie bites, I used a chia egg in this recipe.
Dry ingredients. Wet ingredients. Combined.
Each cookie reminded me of a tiny loaf of moist banana bread with just enough pumpkin flavor, bursting with melty dark chocolate chips and chunks of banana.
It has changed my life to bake without eggs and dairy. I don’t end up with a terrible stomach ache. These cookies are a sweet treat with heart healthy ingredients. Win.
Did you cook or bake anything yesterday for Thanksgiving?
If so, did you make an old favorite or try something new?