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Summer has finally shown up around here (along with a glorious sunburn I managed to obtain yesterday taking advantage of the sunshine). This means the reappearance of cold grain salads and the like in my books. This one was a happy combination of flavours and textures that came mostly out of the mixture that was the dregs of my pre-grocery shopping trip pantry.
2 cups dry quinoa (or 1 cup if your prefer a lower quinoa to add-in ratio)
2 navel oranges, cut into inch segments
1/2 cup raisins
1/2 bunch cilantro, minced (I would say about 1/3 to 1/2 cup of minced cilantro)
1 tablespoon minced ginger
2-3 tsp cumin
1 tablespoon lemon juice
Combine quinoa with 4 cups water (2 cups if you are using 1 cup of quinoa) in a saucepan. Bring to a boil and cook for 10-15 minutes, or until the white centres have dissapeared and tails are visible on the grains. Set aside to cool.
Combine the rest of the ingredients in a bowl and add cooled quinoa. Toss all ingredients together and serve.
I’m also submitting this to Ricki’s weekly blog event “Wellness Weekend” where it can mingle with plenty of other, healthy vegan summery recipes!
I have a bit of a complex about feeding nonvegans vegan food if they know it is/I am vegan. I get all kinds of paranoid about how it’s my responsibility to show them that veganism isn’t all about eating lettuce and carrots and that it can be delicious and decadent and not at all restrictive. This usually winds up with me making some kind of dessert because really, who doesn’t like dessert/baked goods? Unfortunately that also usually means making something not so healthy, which doesn’t jive particularly well with my normal mode of baking where I try to sneak in as much good stuff as I can. I fear that I have ‘healthy’ tastebuds and even the baked goods that I think taste good (with flax seeds, spelt flour, etc.) won’t be sufficient for my vegan wowing aspirations. All that to say that I have an event on sunday which is causing me a bit of trauma in that department so if you have any veggie dish and dessert recommendations, let me know!
I baked this up to use up some of the colony of overripe bananas overtaking my kitchen counter and initially was thinking of going for a low sugar/stevia sweetened loaf but then remembered my sunday event and thought I could potentially bring this if I didn’t monkey with healthifying it. Alas, I think I need to get some groceries before truly beginning to embark on my amazing vegan recipe quest – currently the pantry houses no white sugar, a little bit of all-purpose flour (unbleached), and a smidge of brown sugar, no good! 😀
Anyways, those of you with fellow healthy tastebuds should be a-okay with this recipe, and really I don’t think it is that healthy tasting, but what do I know! 😉
Gingery Banana Bread
4 ripe bananas
1 cup brown sugar (or sucanat) not packed
1/4 cup grapeseed oil
2 teaspoons vanilla extract
2 teaspoons minced ginger root
2 cups spelt flour
1/3 cups wheat germ
1/4 cup flax
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Preheat oven to 350F.
Mash bananas in a medium sized bowl, add brown sugar, oil, vanilla extract and ginger root. Mix.
Combine flour, wheatgerm, flax, baking powder, baking soda, and spices in a small bowl. Add to wet ingredients in batches stirring between each addition.
Pour into a loaf pan and bake for 45-50 minutes, or until a knife inserted in the centre comes out clean.
Wait until the loaf cools to slice as it is quite delicate and will break (or just resign yourself to banana bread crumbles to top your oatmeal with the next morning! ;))