Sweet Potato and Quinoa Salad

Posted on by peachpearplumcafe

Yes this recipe is tasty even though it is a vegetarian recipe.  Most people assume that if it’s all natural, organic and vegetarian that it probably doesn’t taste that good.  Well, this will have you questioning that belief.  The mixture of sweetness from the cinnamon flavored sweet potatoes and raisins verses the tangyness from the mustard flavored dressing and onion will send your taste buds into a frenzy.  Now I can’t say that its vegan mainly because there is honey in the dressing, but boy is it close.  I hope you enjoy these flavors as much as I do.

 

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Serving Size: 4 to 6

Ingredients:

Salad

  • 2 Large Sweet Potatoes peeled and cubed
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Ground Cinnamon
  • 2 to 3 cups cooked Quinoa
  • 6 cups Spinach and Arugula salad mix
  • 1 Red Onion thinly sliced
  • 1 cup of Walnuts or Pecans
  • 1 cup of Raisins or Craisins

Salad Dressing

  • 2 to 3 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 3 to 4 tbsp Dijon Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Honey
  • 1 to 2 tbsp Lemon Juice
  • 1 clove Garlic finely chopped or 1/4 tsp Garlic Powder

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Directions:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Wash and peel/skin sweet potatoes.  Cut them into small cubes and place in medium size bowl.  Add the olive oil and salt and pepper.  Make sure sweet potato cubes are coated well with olive oil, salt and pepper before spreading onto the baking sheet.

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  3. Bake sweet potatoes for 45 to 50 minutes in the oven.
  4. While sweet potatoes bake, whisk together Salad Dressing Ingredients to your liking.  Cover and set it in the refrigerator until ready to serve.  DSC_0561
  5. Boil the quinoa in a medium sauce pan with 4 quarts water for 10 minuntes.
  6. Drain the water from the quinoa and let it cool in a medium bowl.  DSC_0564
  7. Wash and dry spinach and arugula and place in large bowl.
  8. Peel a red onion and thinly slice before adding it to the leafy greens.  DSC_0562
  9. Sprinkle in preferred nuts and raisins.  DSC_0563
  10. Remove the sweet potatoes from the oven and sprinkle them with cinnamon.  Let them cool before mixing them with the cooked quinoa.
  11. Add a small amount of the dressing to the sweet potato and quinoa mix and stir until well blended.
  12. Add the remainder of the dressing to the salad portion and mix well.  Serve  in bowls and top with sweet potato and quinoa mix.

Enjoy a sweet and tangy vegetarian mix while indulging in great conversations with loved ones. Tasty and healthy, such a win, win!

 

Thanks for the inspiration SkinnyMs blog.  You came up with a great recipe that I tweaked just a bit :).  It’s one for the recipe book.  And it’s such a great one to save for the fall season!

Katie

PeachPearPlum

Potato and Lentil Soup

Posted on by peachpearplumcafe

I’ve been working on my future cafe menu, and I am doing my best to meet the needs of a wide range of people and their ‘diets.’  Many of my past students with special needs had and still have food allergies or sensitives to certain foods.  Reactions range from rashes to behavior challenges, so it’s important to me to make sure to have homemade options on the menu that are dairy free, no meat, etc. I have purchased multiple vegan baking books, recipe magazines, etc.  I tend to utilize many of these outlets but some how still tweak recipes to make them more my cup of tea.

This soup is purely vegetarian.  It’s made with fresh veggies and herbs and spices.  Don’t worry, I’ve included a few short cuts to help you during the process.

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Ingredients: (serves 8 to 10)

  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1 small bag of Yukon gold potatoes chopped
  • 1 bag of lentils
  • 1 tbsp olive oil
  • 3 cloves of diced garlic
  • 6 oz can of tomato paste
  • 8 oz of chopped kale
  • 1/2 cup diced yellow onion
  • 8 cups veggie broth
  • 2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 tsp ground cumin
  • 1 tsp coriander

Directions:

  1. Using a Crock-pot or large stove pot pour in the olive oil, garlic and diced yellow onion.  Let it heat up and cook for a little while until barely sauteed.
  2. Pour in the broth and tomato paste. Stir until well blended.
  3. Add in the celery, carrots, potatoes and lentils (make sure all veggies are washed and cleaned before adding to the soup).
  4. Sprinkle in the salt and pepper, paprika, coriander and ground cumin (to taste) and stir (let it come to a boil if using the stove top).  IMG-6032
  5. Add in the chopped kale and then cover.
  6. If you are using a crock-pot, cook on high for 6 to 8 hours.  If you are using the stove top, cook at medium high heat (low boil) for 3 to 5 hours (may need to go down to medium low heat once boiling).
  7. Make sure to stir occasionally and taste.  You may want to add more seasoning depending on your taste buds.

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Hope you enjoy this soup as much as I do.  It’s pleasing to the nose and the body.  Hoping to bring you more enjoyable dishes that benefit your health and is simple to make.

 

– Katie