Thoughtful Foods

Serves 8

Ingredients 

• 1 can light coconut milk
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 cup raisins
• 2 cups cooked quinoa (approx 2/3 cup uncooked)
• 1/4 cup light silken tofu
• 1 cup skim milk (or soy milk)

Method

Heat first seven ingredients in a large saucepan over medium-low heat. Stir in cooked quinoa. Combine tofu and milk in a blender or food processor until smooth. Stir into quinoa mix. Continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding. Serve warm. 

Source: Stephanie Gallagher

Serves 4

Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 cups quinoa
• 1 cup canned lentils, rinsed
• 250g mushrooms, chopped
• 1L vegetable stock
• 1 bunch spinach (silverbeet), stems removed

Method

1. Heat the oil in a large saucepan over medium heat. Stir in the onion and garlic, and cook for 5 minutes until the onion is tender.
2. Mix in quinoa, lentils, and mushrooms, and add stock. Cover, and cook over low heat for 20 minutes.
3. Remove from heat. Shred spinach, and add gently. Cover, and sit for 5 minutes, or until spinach is wilted.

Serves 2

Ingredients

• 2/3 cup quinoa
• 2 tbsp olive oil
• 1 onion, chopped
• 1 eggplant, diced
• 425g tin of crushed tomatoes
• 2 garlic cloves, crushed
• handful basil, chopped
• 425g chickpeas, rinsed
• 2 tbsp pine nuts, toasted
• salt and pepper to taste

Method

1. Cook quinoa in stock.
2. In the meantime, fry the onion and eggplant in olive oil for 10 minutes or until tender.
3. Add the tomatoes and garlic and simmer for 10 minutes.
4. Mix in chickpeas and cooked quinoa.
5. Stir through basil and pine nuts, and season to taste.

Ingredients & Method

• Cook 1/3 cup quinoa in 2/3 cup orange juice (or 1/3 cup orange juice and 1/3 cup water).
• Serve with fruit.

Ingredients

1/2 cup sliced scallions
1 tablespoon chopped parsley
1 cup umeboshi juice (see note) or 2 umeboshi plums and 1 cup spring water
1/2 teaspoon sesame oil

Method

1. Mix all ingredients together in a jar or bowl

Note: Umeboshi juice is made by placing 3 to 4 umeboshi plums in a glass jar, adding 1 cup spring water, shaking and letting then mixture sit for about 30 minutes. Save the plums for another recipe and use juice in making the dressing.

Ingredients

2 teaspoons corn oil
4 spring onions, chopped
1/2 teaspoon turmeric
250 grams tofu, mashed
1 tablespoon raw sugar
2 teaspoons shoyu
1/2 teaspoon veggie salt
2 tablespoons fresh parsley, chopped

Method

1. Heat oil in a non-stick frypan with onions and turmeric.

2. Sauté for 2 minutes.

3. Add remaining ingredients and stir for 5 to 6 minutes.

4. Season with freshly ground black pepper and parsley.

Use on wholemeal toast with grilled tomatoes, or as a sandwich and jaffle filling.

Ingredients

3 cups of semolina
1 ½ cups of margarine or oil
3 cups sugar
9 cups water
½ cup Chopped almonds
Powdered cinnamon

Method

1. Boil water and sugar for a while to form a light syrup, 20 minutes in advance

2. Melt margarine or oil in a wide saucepan and add the semolina, stirring constantly until it becomes light gold in colour. Add chopped almonds during this time.

3. Add sugar syrup to semolina and mix until smooth.

4. Reduce heat, cover pan and let it stand for half an hour for semolina to absorb syrup.

5. When cool, you can serve it as it with the cinnamon or put it in a mould (a bowl is cool) and stick it in the fridge. When cool it can be turned out like a cake

6. Sprinkle the top with cinnamon.

Source: Ya Ya’s original Recipe

Ingredients

¾ cup semolina
2 cups water/soy milk
Cardamom seeds
Dried fruit and nuts
Carob powder and agave (if desired)

Method

1. Add semolina and cardamom seeds to a saucepan of water or milk (for a creamier taste).

2. Mix while bringing to the boil. Keep stirring until semolina starts to thicken.

3. Cook for a further five minutes or until the bottom of your saucepan tells you its time to turn off the heat.

4. Serve semolina into bowls and top with dried fruit and nuts, carob powder and agave. Yum….

Source: Danielle Col