Otsu, Recipe Taken from Super Natural Cooking
This was delicious!! I substituted carrots for cucumber and skipped the cilantro, but, other than that, I followed the recipe and LOVED. My kids loved the noodles and didn’t SQUAK about the tofu. The recipe can be found online at 101 Cookbooks.
Quinoa with Brie and Mushrooms
Yet, another recipe from Super Natural Cooking. Delicious quinoa cooked with lots of veggies, spinach and cheese. Topped with sauteed mushrooms.
6 Tb Clarified Butter
1 clove of garlic
1/2 Onion
2 cups Quinoa
1 cup dry white wine (I used water)
1 tsp sea salt
2 cups water
2 big pinches of red pepper flakes
1 pound mushrooms,
3-4 ounces of Crescenza (soft cheese such as Gruyere, Tallegio, or Brie)
Saute Onion, garlic for 5 minutes. Add quinoa, wine, wine and 1 tsp salt, bring to a boil. Add water, return to boil, then lower heat and simmer for 25 minutes. Saute mushrooms in butter, pepper flakes and salt. 4 minutes. Stir in cheese after water has evaporated, serve with mushrooms on top. Lovely, delicious. My big kid said “Humm, I love mushrooms!! I don’t think he’d ever eaten one before that!?!”
Rachel’s little creation!
Quinoa Polenta topped with Laughing Cow Cheese and small turkey slice. Delicious, wonderful lunch!
As far as the Tempeh goes, I’ve only tried one brand of veggie Tempeh and I heated it with olive oil and a small amount of soy sauce. It was pretty tasty…Not nearly as exciting as the above recipes. Have you tried? How do you serve it?
I’ve loved this cookbook ever since last summer when I made homemade Powerbars and Acai Pureed Popsicles. The photography is arty, recipes are complex but fairly easy to follow if you’re willing to shop at the health food store instead of your local grocery.
What’s cooking for you this weekend? I will be cooking for a crowd tomorrow as it’s my kids’ 3rd year birthday!! And in the AM we will be attending a stage performance of Pippi Longstalking. Life is good!
4 responses so far ↓
1 Angie (Losing It and Loving It) // Feb 27, 2009 at 2:19 pm
I have tried all of them. Love tofu and tempeh but still experimenting with them. Both new to me within the last year.
2 RunToFinish // Feb 27, 2009 at 4:06 pm
oh 3rd birthday party!! fun stuff! I think I’m going to make some casserole and maybe stew this weekend since it turned cold again
3 AGoodCleanLife // Mar 3, 2009 at 4:32 am
Love them all! The trick to cooking tofu is to marinate it first (much more flavour), quinoa should be rinsed really well before cooking otherwise it can have n odd taste and tempeh should be cooked in a bit of water to get rid of the bitterness before you use it.
Just a couple of little tricks
4 10 Ways to Cook Quinoa “The Gold of the Inca’s” // Mar 19, 2009 at 3:47 am
[...] at the versatility of the product. My favorite was the Quinoa Polenta which I already posted about here. They also sent me several kinds of Quinoa pasta, Red Inca Quinoa as well as the traditional form [...]
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