Beetroot in banana curry sauce with Quinoa

You may think "what bananacurry"? But yes. 

The day before I was in the city and in a markethall - where I've never been before - was a little stand, selling foreign fruits you cannot usually by at the market. 
I was hesitating cause not knowing if its ethical buying food from far away, but they looked just too good.

Back at home - first I'd done was eating some of the fruits - the smelling they where "sending" was hard to resist. 

The bananas I kept for dinner I wanna try. 

Now it's up to you to decide whether to try the recipe and like it like I did or let it be. 

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Beetroot in banana curry sauce with Quinoa 

exotic 

4 servings 
45 min. 

Ingredients:
800 g pre-cooked, vacuumed beetroot
250 g quinoa 
700 ml vegetable broth
salt 
400 ml coconut milk  
3 ripe bananas 
1 walnut-sized piece of ginger 
1 Tbsp. lemon juice 
1 tsp curry powder 
1 Tbsp. sesame oil 
½ tsp black pepper 
allspice
1 bunch of spring onions 

Preparation:
In a sieve rinse quinoa well and boil with 500 ml vegetable broth at low temperatur for about 20 min and allow to swell for further 10 min. If applicable salt lightly. 

In another pan simmer coconut milk and remaining water for about 10 minutes at low heat. 

Peel banana and cut into 2 cm pieces. Peel ginger and grate finely. Puree both with lemon juice and add to the coconut milk. Season to taste with spicy curry, sesame oil, allspice, salt and pepper. 

Clean precooked beetroot and cut into quarters and cut into 1 cm wide columns. Give into the banana curry sauce and simmer for about 5 minutes. 

Meanwhile, clean, wash and cut spring onion into thin rings. Stir in the sauce. 

Serve quinoa with beetroot and banana curry sauce and serve sprinkled with green spring onion rings. 

Pineapple Fried Quinoa

Yesterday while I was surfing in the web I came across a page about vegan and vegetarian B&B in England. My head was spinning and I thought about going to a B&B in Brighton in Summertime. I've been to England (London) once for a week, but that was longtime ago.
Or should I go on a vegan Cruise tour offered by the swiss vegeterian / vegan society??? Difficult, but well I still have enought time to think about that. The most important is that I need a job before making plans about my summerholidays.

Till then I enjoy some summer inspired dinner.


Pineapple Fried Quinoa

Pineapple Fried QuinoaServes 4

1 cup quinoa, uncooked
2 cups water
1 Tablespoon coconut oil
1 medium yellow onion, chopped
4 green onions, chopped
3 garlic cloves, minced
1 - 2 Tablespoons fresh ginger, minced
1/2 - 1 teaspoon dried red chili pepper flakes (depending on how spicy you like it)
3/4 cup peas
1 red bell pepper, diced
1.5 cups fresh pineapple, diced
2 Tablespoons Bragg Liquid Aminos (or soy sauce)
1/3 cup cilantro, chopped


Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, for 10 minutes. (You can also cook the quinoa ahead of time and leave in the fridge to cool.)

Add the coconut oil to a pan or wok over medium-high heat. Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant. Add the peas, bell pepper, and pineapple, and cook over high-heat for about 3 minutes, stirring frequently, until the pineapple just starts to caramelize. Add in the cooked quinoa, liquid aminos, and cilantro. Mix well and cook for an additional minute. Serve hot.

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Beet Salad with Leeks and Parsely

 

 

Beet Salad with Leeks and Parsley

1 pound beets
2 Tbs olive oil
1 medium leek, cut in half lengthwise, cleaned well, and chopped
3 cloves garlic, minced
1/4 cup chopped fresh parsley
freshly ground black pepper and sea salt to taste

Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers.

While the beets are cooking, heat the oil in a small saucepan. Add the leek, garlic, salt, and pepper to taste. Cook on medium-low heat for about 5 minutes, or until the leek is soft. Remove from the heat and stir in the parsley. Peel the beets using your fingers and cut them into bite-size pieces. Add the beets to the leek mixture and toss well until combined. 




The day after christmas eve

Christmas eve is over and I had a wonderful evening, the only thing is, that I forgot to bring my camera with me and so therefore I have no pictures to post - too sad....

I hope everyone had a wonderfull evening too and maybe some are celebration today as well. I don't,we used to celebrate up to 3 times but this time is over, as we grew older and the amouth of people in kingships grews with all the wifes and husband or friends.

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Quinoa with Eggplant and Roasted Red Peppers

 

 

 

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

 

Serves: 3

A 30 minute vegan and gluten free meal perfect for busy weeknights

Ingredients

• 3 tablespoons oil, divided
• ½ onion, diced
• 3 globe eggplants, quartered lengthwise and then chopped ½-1 inch thick
• 3 cloves garlic, diced, divided
• 1 small jalapeno, diced (seeds removed)
• 1 splash balsamic vinegar
• ½ cup sliced roasted red peppers
• ½ cup feta (omit for vegan version)
• 1 cup quinoa, rinsed and drained
• 1½ cups chicken or vegetable brot

Instructions

1. In a pot heat 1 tablespoon olive oil and add quinoa and garlic. Cook stirring occasionally for a few minutes. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until water is absorbed.
2. In a pan heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for a few minutes then add eggplant. Add another tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add 2 cloves chopped garlic, balsamic vinegar and the jalapeno. Cook for a few minutes, then remove from heat.
3. Serve over quinoa with roasted red peppers and feta (omit for vegan version)

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2.2.8

As the weather is cold outside I thought about making a punch, but only for myself without anyone to drink with me? Yes, why not! I love citrus or ginger and I had to decide weather to make a ginger tea punch or a citrus tea punch. I thought that maybe a ginger punch tastes not that good and so I decided for an citrus tea and the result was great. 

 

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citrus tea punch

 

Citrus Tea Punch

Ingredients:
4 green tea bags
2 cups water
3 medium oranges
2 lemons
2 cups orange juice
1/4 cup fresh squeezed lemon juice
3 tablespoons agave nectar
1 liter ginger ale, chilled

Optional for a creamy version: easy to be left out
1 pint vanilla dairy-free ice cream

Place the two cups of water in small pot and bring to a boil. Remove from heat, place the tea bags in the water and allow to steep for 3 minutes.



Peel and slice two oranges and one lemon. The size of the slices isn’t all that important, just make sure they’re large enough to easily remove from the punch later on.



Pour the tea, orange juice, lemon juice and agave nectar into a punch bowl, add in the fruit slices and stir.



Place in the refrigerator for 6 hours or longer, until you’re ready to serve it.
While the tea mixture is chilling, slice the remaining orange and lemon



and place in the freezer.

Side note: that ice tray is full of almond milk, not water.
Once chilled, remove the tea from the fridge and scoop out and discard the fruit slices.
Stir in the ginger ale



drop in the frozen orange and lemon slices and top the punch with scoops of ice cream.



Serve immediately.