Recipes: Vegan

January 07, 2013

Asian Quinoa Salad


The first time I tried Quinoa was on a work trip to New York City. We were at the beautiful new Hearst building having lunch with Country Living Magazine colleagues in their amazing cafeteria. I tried a bit on top of a green salad and was instantly hooked. At the time, Quinoa was fairly new to the U.S. and was hard to find. But now, it's available in most supermarkets. Quinoa is pronounced: keen-wa and is a seed that seems much like a grain and is really high in protein.

Asian Quinoa Salad

1 small piece fresh ginger (about 1 1/4 inches)

4 cups vegetable or chicken broth (1 32 ounce carton)

2 cups quinoa

1/4 cup plus 2 tablespoons vegetable or canola oil

2 tablespoons rice wine vinegar

4 teaspoons peanut butter

2 teaspoons soy sauce

2 teaspoons honey

1 teaspoon sesame oil

1-2 cloves garlic, minced

1/3 cup diced red bell pepper (1/4" dice)

1/3 cup diced yellow bell pepper (1/4" dice)

1/3 cup sliced green onions

Roasted, unsalted peanuts. chopped, for serving (optional)

Cook the quinoa: Peel the ginger and grate enough to equal 1 teaspoon; cover and set aside. Then place the remaining whole piece ginger in a medium-size saucepan. Add the broth and quinoa, and cook according to the quinoa package directions. Discard the ginger and transfer the quinoa to a medium-size salad bowl; set aside to cool.

Make the dressing and salad: Meanwhile, whisk together the oil, vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, and reserved grated ginger in a small bowl until combined. Add the peppers and green onions to the quinoa in the salad bowl; pour the dressing over the top and toss to thoroughly combine. If you wish, sprinkle some peanuts over the salad just before serving.

Images by John Granen

This recipe and many more can be found in my first book, The Farm Chicks in the Kitchen.


October 22, 2012

Cider A La Mode


I love apple season and getting to have fresh-pressed cider is just an added bonus. The other night I was thinking about how much I wanted some apple pie but I wanted it RIGHT then. And since pie takes a while, I started thinking about what I could make instead. Cider. Spiced Cider. Hmmmm, could I add a dollop of ice cream and make it a Cider A La Mode? YES! And this little treat was born.


1 cup fresh-pressed cider

1 teaspoon granulated sugar (optional)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 scoop vanilla ice cream (you can use your favorite non-dairy variety to make it vegan)

Heat cider, then stir in sugar, cinnamon, and nutmeg. Add ice cream and drink right away.

Please note, this isn't a mulled cider. This is a quick-fix kind of treat. The longer you heat cider with spices, the more intense the spice flavor becomes. If you are going to do this as a mulled cider, you'll want to experiment with the spices to suit your taste. Also, if you ever make mulled cider, I'd recommend using a cinnamon stick rather than ground cinnamon because it gives a great flavor without the powdery consistency of the ground cinnamon.

If you want to make more than one cup, just double or triple ingredients as needed.


Glass mug: TJ Maxx

Handmade kitchen cloth: Katelyn Foutch

Ice cream scoop: Beam & Anchor

August 09, 2012

A Granola Update

My Crunchy Granola is such a family favorite of ours, but I've been avoiding it for myself lately as it does have a bit of oil and I've not been eating much oil lately. But after coming home with a big flat of peaches, and they were just screaming for granola, I decided I'd try tweaking my recipe a bit.


I found that I could get away with eliminating the oil completely and we still love the results. Of course, there is still a bit of peanut butter in there, which adds its own oil.

Colin and the boys didn't even notice the difference. :)

You can find my original recipe here, and in The Farm Chicks in the Kitchen cookbook.

If you want to try it this new way, just skip the oil and do everything else the same as described in the recipe.


My beautiful bowl is from Kimberly Taylor.

July 12, 2012

Cherry Fizz


After coming home from picking cherries, I always like to give them a little washing. One of the biggest reasons is that the birds really love cherries and are all over the trees. Sometimes there are droppings that you may or may not see. Yuck.


Just a quick little washing and gentle rub in cold water and then they're all ready to go.


You know what's so tasty and refreshing with fresh cherries? A Cherry Fizz!

It's really simple. All you need is some sparkling water, lemonade, ice, and fresh cherries.






Layer ice, pitted and halved cherries, and then pour on sparkling water and lemonade. Give a quick stir, and you're ready to SIP.


June 12, 2012

Italian Veggie Sandwich

The last year brought a lot of changes to my world - many of them health related. I've always really prided myself on cooking healthy food for my family, but I've never tried harder than I do now, really in an effort to be as healthy as I can be (and my family too!) As I've made big changes to what I've been cooking, it's been a challenge. For me, someone who has always cooked for enjoyment, it feels like I'm learning to walk again. I recently created this delicious veggie sandwich, which is an adaptation of my Olivada Crostini recipe from the first Farm Chicks cookbook, and a success in my quest for more healthy eating.

Italian Veggie Sandwich

2 small hearty Italian bread rounds or 1 regular-sized

4.25 ounce can chopped black olives

1/3 cup pimento stuffed green olives, chopped

1/2 cup bottled roasted red or yellow peppers, chopped

3 teaspoons red wine vinegar

1 large clove garlic, minced fine

Fresh onion slices

Fresh zucchini slices

Romaine lettuce

Cut rounds in half and remove soft inner bread, leaving just the crust. (Save the soft bread for snacking!)


Add the olives, peppers, vinegar and garlic to a small mixing bowl and stir until combined.


Spoon about 1/4 of the mixture onto the inner base of the bread round and spread evenly.


Top with the onions, zucchini, and lettuce.

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Add a bit more of the olive mixture to the inner top of the bread round.


Place top round onto bottom veggie-filled round and press. Cut in half or in fourths and serve. (These sandwiches are also really delicious if they are wrapped and placed in the refrigerator overnight).


Repeat the process with the remaining bread round, filling, and veggies.

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