Teen Cuisine: Vegan & Gluten Free went great last night! Here are the pictures~
Here are the recipes we used:
Quinoa Pizza Balls
Ingredients
* 2/3 cup quinoa
* 2 cups vegetable stock
* 19 oz can of kidney beans
* 10-15 fresh basil leaves
* 1/2 teaspoon oregano
* 1/2 cup fresh parsley
* 2/3 cup tomato paste
* 1/2 teaspoon garlic salt
1. Pour the stock into a pot and bring to a boil.
2. Add the quinoa, turn to low, cover, & cook 20 minutes. After the 20 minutes check to see if the liquid is absorbed, if not, check every 5 minutes until it is.
3. Preheat the oven to 350.
4. In a large bowl, mash the beans until almost smooth. Rip up the basil leaves into pieces and add in. Then chop up the parsley and add it also. Add the oregano, tomato paste, and garlic salt. Finally, add the quinoa and mix with your hands until completely combined.
5. Line 2 cookie sheets with parchment paper.
6. Use a cookie scoop to make balls of the mixture and place onto the cookie sheets.
7. Bake for 15 minutes, then turn the pans around, and move the top pan down and the bottom pan up. Bake another 15 minutes.
8. Let cool and then eat!
Chickpea Dumplings in a Tomato Curry (served over rice)
Ingredients
* 1 cup chickpea flour
* 1/2 cup cilanto
* 1/4 cup + 1 tablespoon peanut oil
* 1/3 cup soy yogurt
* 2 chili peppers
* 1 onion
* 2 teaspoons coriander
* 1 teaspoon mustard
* 1 teaspoon cumin
* 1.5 tablespoons curry powder
* 28 oz can whole crushed tomatoes
* 1/2 teaspoon turmeric
* 1 teaspoon ginger
* cooked rice
1. Chop up the onion and 1 of the peppers.
2. Add 1 tablespoon of peanut oil to a skillet and heat on medium.
3. When the pan is hot put in the pepper and half of the onion. Add in the coriander, mustard, cumin, and curry powder. Cook, stirring often, for 5 minutes.
4. Add in the tomatoes from the can (NOT DRAINED!), the turmeric, ginger, and 1 cup of water. Bring to a boil, then turn to low to simmer for 10 minutes.
5. While is is simmering, chop the other pepper and the cilantro. Put into a bowl. Add the rest of the onion, chickpea flour, 1/4 cup peanut oil, yogurt, and a pinch of salt. Stir until a thick dough is formed.
6. Use two spoon to drop spoonfuls of the dough onto the tomato curry. Use up all the dough.
7. Cover the pan and allow to cook for 10 more minutes.
8. Serve over cooked rice with extra cilantro for garnish.
Raw Brownies
Ingredients
* 1 cup walnuts
* 1 cup pecans
* 13-15 medjool dates
* 1 cup cocoa powder
* 1/2 cup coconut oil
* 3 tablespoons agave nectar
* pinch of salt
1. IF you're using a glass pan, line it with foil or plastic wrap. If you using a throwaway foil pan, don't worry about it.
2. Use a knife to cut the dates into fourths, throwing away the pit in the center.
3. Place the walnuts and pecans in a food processor and pulse until the nuts look like sand.
4. Add the dates and pulse until the mixture is sticky and the dates are all chopped up.
5. Add 1/2 cup of cocoa to the food processor and pulse until combined.
6. Dump the mixture into the pan and press down firmly until even and pressed as tight as you can. Put in the fridge while we make the topping.
7. Place the coconut oil in a cup and set the cup into a bowl. Fill the bowl with hot water and let sit. Stir it once in a while. It is ready when it is completely clear and not cloudy.
8. in a bowl whisk together the coconut oil, 1/2 cup of cocoa, the agave nectar, and the salt.
9. Pour over the brownie base and put back into the fridge for at least 30 min.
10. Cut into small squares to serve!
Here are the recipes we used:
Quinoa Pizza Balls
Ingredients
* 2/3 cup quinoa
* 2 cups vegetable stock
* 19 oz can of kidney beans
* 10-15 fresh basil leaves
* 1/2 teaspoon oregano
* 1/2 cup fresh parsley
* 2/3 cup tomato paste
* 1/2 teaspoon garlic salt
1. Pour the stock into a pot and bring to a boil.
2. Add the quinoa, turn to low, cover, & cook 20 minutes. After the 20 minutes check to see if the liquid is absorbed, if not, check every 5 minutes until it is.
3. Preheat the oven to 350.
4. In a large bowl, mash the beans until almost smooth. Rip up the basil leaves into pieces and add in. Then chop up the parsley and add it also. Add the oregano, tomato paste, and garlic salt. Finally, add the quinoa and mix with your hands until completely combined.
5. Line 2 cookie sheets with parchment paper.
6. Use a cookie scoop to make balls of the mixture and place onto the cookie sheets.
7. Bake for 15 minutes, then turn the pans around, and move the top pan down and the bottom pan up. Bake another 15 minutes.
8. Let cool and then eat!
Chickpea Dumplings in a Tomato Curry (served over rice)
Ingredients
* 1 cup chickpea flour
* 1/2 cup cilanto
* 1/4 cup + 1 tablespoon peanut oil
* 1/3 cup soy yogurt
* 2 chili peppers
* 1 onion
* 2 teaspoons coriander
* 1 teaspoon mustard
* 1 teaspoon cumin
* 1.5 tablespoons curry powder
* 28 oz can whole crushed tomatoes
* 1/2 teaspoon turmeric
* 1 teaspoon ginger
* cooked rice
1. Chop up the onion and 1 of the peppers.
2. Add 1 tablespoon of peanut oil to a skillet and heat on medium.
3. When the pan is hot put in the pepper and half of the onion. Add in the coriander, mustard, cumin, and curry powder. Cook, stirring often, for 5 minutes.
4. Add in the tomatoes from the can (NOT DRAINED!), the turmeric, ginger, and 1 cup of water. Bring to a boil, then turn to low to simmer for 10 minutes.
5. While is is simmering, chop the other pepper and the cilantro. Put into a bowl. Add the rest of the onion, chickpea flour, 1/4 cup peanut oil, yogurt, and a pinch of salt. Stir until a thick dough is formed.
6. Use two spoon to drop spoonfuls of the dough onto the tomato curry. Use up all the dough.
7. Cover the pan and allow to cook for 10 more minutes.
8. Serve over cooked rice with extra cilantro for garnish.
Raw Brownies
Ingredients
* 1 cup walnuts
* 1 cup pecans
* 13-15 medjool dates
* 1 cup cocoa powder
* 1/2 cup coconut oil
* 3 tablespoons agave nectar
* pinch of salt
1. IF you're using a glass pan, line it with foil or plastic wrap. If you using a throwaway foil pan, don't worry about it.
2. Use a knife to cut the dates into fourths, throwing away the pit in the center.
3. Place the walnuts and pecans in a food processor and pulse until the nuts look like sand.
4. Add the dates and pulse until the mixture is sticky and the dates are all chopped up.
5. Add 1/2 cup of cocoa to the food processor and pulse until combined.
6. Dump the mixture into the pan and press down firmly until even and pressed as tight as you can. Put in the fridge while we make the topping.
7. Place the coconut oil in a cup and set the cup into a bowl. Fill the bowl with hot water and let sit. Stir it once in a while. It is ready when it is completely clear and not cloudy.
8. in a bowl whisk together the coconut oil, 1/2 cup of cocoa, the agave nectar, and the salt.
9. Pour over the brownie base and put back into the fridge for at least 30 min.
10. Cut into small squares to serve!
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