Vegan Quinoa Surprise

This simple dinner is full of protein, iron, and plenty of flavor! 

Ingredients: 

1/2 cup quinoa 

1 low sodium 8 oz can v-8 juice

1/2 cup water

1 cup spinach

1/4 cup broccoli shreds 

1/4 cup shredded carrots 

1 small red onion

2 cloves minced garlic

1 tsp Tumeric

1 tsp Cumin

Directions: 

Combine quinoa, v-8 juice, and water in a saucepan. Bring mixture to a vigorous boil, then lower heat to simmer, covered, until quinoa is still tender, white spiral-like threads appear around each grain.

Saute onion, garlic, tumeric, and cumin. Add to quinoa along with carrots, broccli shreds, and spinach. Cover sauce pan to let spinach wilt. Serve in bowl with bread.

Serves 2

 

Vegan Easter

Happy Easter everyone! I hope your day is filled with many blessings! I will be enjoying baked sweet potatoes, spinach salad, and baked carrots at todays feast. But what would any holiday be eithout dessert?! So vegan chocolate chip cookies will also grace the table. Many often ask if I enjoy the holiday treats or am stick with a salad. The truth of the matter is that I find new favorites and treats to enjoy just like everyone. Animal product free doesn't mean taste free. God bless you and yours on this day! 

Super Easy Soup

One of my favorite things to do with left over's is to make a big pot of soup. This is an incredibly easy recipe that can be tweeked to your liking. 

Ingrediants:

1 box low sodium vegetable broth

1/2 chopped red onion

2 cloves garlic

1 Tbs parsley

1 small can low sodium v8 vegetable juice 

1 bag frozen mixed vegatables

1/2 cup pearl barley

Salt to taste

Directions: 

Saute chopped red onion in a large sauce pan until tender. Add minced garlic , parsley, frozen vegetable mix, box of vegetable broth, can if v8 juice, and pearl barley. Feel free to add any left over vegatables that may be lying around in the fridge. 

Bring soup to a boil, then set to simmer for an hour.