Greens and Quinoa Pie

This is a delicious recipe that was perfect for Passover and will definitely be repeated throughout the year! SO good! We love to use quinoa since it is such a super food and so delicious! It is not a grain so totally great for Passover as well 🙂 I doubled this to feed the whole table. Super protein-riffic meal!
Greens and Quinoa Pi
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Greens and Quinoa Pie
Recipe adapted from http://www.vegetariantimes.com
Serves 6
  • ½ cup quinoa, rinsed and drained
  • 10 ounces chopped spinach
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (¼ cup)
  • ¼ cup chopped fresh dill
  • ¼ cup crumbled feta cheese (1 oz.)
  • ¼ cup grated aged goat cheese (1 oz.)
  • 3 eggs, lightly beaten
  1. Preheat oven to 350°F.
  2. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
  3. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add spinach and cook until wilted, stirring frequently or tossing with tongs. Stir greens into quinoa. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper.
  4. Grease a 9-inch pie pan, then spread quinoa mixture in pan with spatula. Bake 40-50 minutes or until golden brown.
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Spinach Rice Gratin

This made a awesome weeknight meal! We used pre-cooked and leftover rice which made this super easy and quick to throw together. The whole family loved this! It went fast so we didn’t even get a pic of it cut into slices!

Spinach Rice Gratin

Spinach Rice Gratin
Recipe adapted from 101cookbooks.com
gluten-free

2 1/2 cups leftover/pre-cooked brown&/or white rice, room temp
1 1/2 cups cups well finely chopped spinach
8 ounces firm organic tofu, crumbled
15 black olives, chopped
1/2 medium red onion, diced
1/2 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1 cup shredded Manchego cheese (or Parm, or Gruyere)
5 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish, casserole pan, oven-proof pot with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/2 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.

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Creamy Avocado Pasta

Sometime you just want a home cooked meal but haven’t planned anything and haven’t gone shopping to cook. The kids are always well fed but sometimes we get left a little behind 😉 This is a great meal that took literally the time to boil pasta to create with all ingredients I always have at home. Super simple and deelish, the best!

Creamy Avocado Pasta

 

Creamy Avocado Pasta
4 servings

2 avocados
Juice of 1 lemon + lemon zest to garnish
1-3 garlic cloves, to taste
1 teaspoon sea salt, or to taste
1/2 cup Fresh Basil or Spinach
3 tablespoons extra virgin olive oil
1 lb of pasta
ground black pepper, to taste
Pine nuts, for garnish

  1. Boil water and cook pasta in a large pot
  2. In blender or food processor combine garlic, lemon juice, and olive oil and process until smooth. Add avocado, basil, and salt and blend until creamy
  3. When pasta is done, drain and mix with sauce.  Garnish with lemon zest, black pepper and pine nuts. Serve immediately.

Mashed Potato Quinoa Puffs with Sriracha Mayo

Happy Passover! If you celebrated the last two nights, I hope they were joyous ones!! We are stuffed, exhausted but had a great time!

This year I made a bunch of new dishes (and some old favorites!!)  and they all came out super deelish!! I wanted to concentrate on some kid friendly dishes that I knew the adults would love too. We had fun as a family cooking these up together. So sweet 🙂

This one was a perfect appetizer for Passover or really any party 🙂 It was a hit both nights and we are super happy to have some leftover! I doubled the recipe to make sure we would have enough and will do next time since they everyone loved them!

Mashed Potato Quinoa

Mashed Potato Quinoa Puffs with Sriracha Mayo
recipe adapted from http://brazenkitchen.com

Mashed Potato Quinoa Puffs

1 lb. potatoes
1 cup cooked quinoa
2 cups very finely chopped greens such as lacinato kale, swiss chard or spinach
1-3 cloves garlic, pressed
2 tablespoons extra virgin olive oil or Earth Balance Soy-Free Spread
¼ cup almond milk or rice milk
Salt and pepper to taste
vegan mayonnaise
Sriracha
ketchup
lemon juice

  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes into 1 inch cubes. Steam or boil until soft. Drain.
  3. Mash the potatoes well or put it through a ricer.
  4. Once the lumps are gone, add all the ingredients and mix thoroughly.
  5. Using a tablespoon, form into 1 inch balls or using two tablespoons, form the into rough “quenelles” or oblong discs. (I used a mini ice cream scoop/cookie scooper)
  6. Drop into parchment lined cookie sheet.
  7. Bake for 15 minutes. Turn the puffs and bake for another 15 minutes.

Sriracha Mayo

  1. Mix Sriracha and mayo to your desired spice level
  2. Kick up with some ketchup and lemon juice.

 

Spanakopita – Spinach Pie

My kids are Obsessed with Spanakopita so naturally I had to make some at home. It was hard to save them some 😉 but we did manage it. I have made this since without the puff pastry because the filling is just so good on its own. Also love my veganized version with tofu, no one would even notice, it is just so good!

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Spanakopita – Spinach Pie

2 – 10 ounce packages frozen spinach, thawed
1 pound extra firm tofu, crumbled
1 teaspoon dill
1/3 cup lemon juice
1/2 cup walnuts, ground​
​2 tbsp nutritional yeast
1 teaspoon salt
pepper, taste
1/4 cup olive oil
dashes of nutmeg, thyme, marjoram, basil and oregano
1 onion, chopped
1 leek, quartered and chopped (cleaned super well!)
4 scallions, sliced
3 cloves garlic, minced
2 sheets frozen puff pastry, thawed (or phyllo dough)

  1. Preheat oven to 375.
  2. Saute the onion with a little salt in olive oil until translucent. Add in the leeks, garlic and scallions, season with salt, and continue to saute until translucent.
  3. Combine the spinach, tofu, dill, lemon juice, walnuts, nutritional yeast, salt, pepper, olive oil & spices together and mix well.
  4. Combine onion mixture with the spinach/tofu mixture.
  5. Line a baking sheet with ether parchment paper or aluminum foil. Unfold puff pastry and place on baking sheet. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high. Cover with the second sheet of pastry that has been slightly flattened to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips, making sure mixture is sealed well. Brush just the top with non-dairy milk, Cut a few slits in the top with a sharp knife to allow steam to escape.
  6. Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.

You have options for the extra filling. You can use it like a dip, eat it with a spoon or take another sheet of puff pastry and made deelish spinach pinwheels!

For the pinwheels: Unfold the pastry sheet on the work surface. Top with the spinach mixture. Starting at a short side, roll up like a jelly roll. Cut into 1/2-inch slices. Place the slices onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Raw Zucchini Noodles with Creamy Spinach Sauce

It’s been a while since I made zucchini noodles. They are so easy and so nutritious and such a light and quick meal. You need the spiralizer, but it is such a fun and inexpensive addition to your kitchen, so an easy investment. I have always loved these noodles because they are raw, vegan, deelish and healthy, but my sister loves them because they are gluten-free and still has that fun pasta meal feel to them. So awesome for everyone!

I love love love the Pinenut Parmesan. I have used it with so many different dishes as it is so versatile and deelish!

Check out these other Zucchini Noodle dish ideas 🙂

Amazing Raw “Peanut” Sauce and Zucchini Noodles, Raw Zucchini Noodles and ‘Peanut’ Sauce II, Raw Sweet & Spicy Sesame Noodles, Lemon Basil Pesto & Raw Zucchini Pasta, Raw Zucchini Noodles with Pesto and Sun-dried Tomatoes and Zucchini Noodles with Sun-Dried Tomato Pesto.

Raw Zucchini Noodles with Creamy Spinach Sauce

Pasta
2-4 zucchinis, spiralized

Creamy Spinach Sauce
4 cups spinach
1 small garlic clove
1/2 cup cashews
1/4 cup water
1 tbs lemon juice
1 tbs olive oil
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp thyme

Blend in high speed blender until very smooth.

Pinenut Parmesan from Raw Crisp Caesar Salad Recipe

1/2 cup pinenuts
1/2 cup whole cashews or macadamia nuts
2 teaspoon good oil or fresh water
6 tablespoons nutritional yeast
pinch dried garlic granules or powder
pinch Celtic or sea salt

First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed.

Toss the noodles with the sauce and sprinkle with Pine Nut Parmesan. Serve & Enjoy.

Maple-Balsamic Tofu & Spinach with Saffron Quinoa Pilaf

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I have always valued a quick and delicious meal but now it is more important than ever! This was a great meal where I could cut and marinate the tofu in just a few minutes while the kiddos were playing and then whip this all up as soon as they went to sleep. Perfect! I was also able to use the marinade twice; cooking the spinach quickly after the tofu. I have always loved Saffron Rice Pilaf  and thought a quinoa twist on it would be fun!

Maple-Balsamic Tofu & Spinach with Saffron Quinoa

Tofu & Spinach

  • 1 block of tofu, pressed to remove water and cut in triangles
  • 1/3 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 2 tablespoons sesame oil
  • dash of salt
  • 6 ounces of baby spinach

Combine and marinate anywhere from 1 hour to overnight. Heat a frying pan and sear the tofu for a few minutes on both sides. Remove from pan and add spinach and any remaining marinade. Stir for just a few brief moments to wilt spinach and coat in the sauce. Remove and serve.

Quinoa Pilaf

  • 2 cups quinoa (4 cups water or stock)
  • 1/2 teaspoon saffron threads
  • salt, to taste
  • 1 teaspoon turmeric
  • 1/4 teaspoon crushed red pepper
  • lemon juice to taste
  • sriracha, to taste (optional) (I love that extra kick!)

Combine water and quinoa in a pot and bring to a boil. Lower heat, add saffron, tumeric and salt, and cover to cook for 15 minutes until all the water is absorbed. Stir in other ingredients and serve.

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