Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, November 26, 2013

Pineapple Thai Fried Quinoa. {PeasandThankYou}

A family favorite!!

1 cup dry quinoa
1 cup coconut milk
1 cup vegetable broth
1/3 cup chopped green onions
1 tablespoon minced ginger
2 teaspoons minced garlic
1 cup frozen peas
1 cup pineapple
1/4 cup cilantro, chopped
1 tablespoon lime juice
2 tablespoons reduced sodium soy sauce
1/2 cup scrambled tofu (optional)
garnishes: lime wedges, peanuts, cilantro, cherry tomatoes

Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.

Combine coconut milk and vegetable broth and add to quinoa.

Bring to boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.

Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and saute for a minute or two.

Add peas, pineapple and cilantro and saute for an additional minute.

Add quinoa to the skillet and cook until starting to slightly brown and crisp.

Finish with lime juice and soy sauce and add in scrambled tofu (if using).

Garnish and serve!!

Wednesday, November 13, 2013

Spicy African Peanut Stew {Peas and Thank You}

This was SO gooooood! I cooked it in the crockpot. Everyone loved. Except Ava. She would have given her first born to NOT eat it. Sigh.

1 can (14 ounces) chickpeas, drained and rinsed
1  sweet potato, cubed (approximately 1 cup)
1 1/2 teaspoons curry powder
1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)
1 teaspoon cumin
1 tablespoon minced ginger
2 teaspoons minced garlic
sweetener to taste (organic sugar or stevia)
dash cinnamon
1 can (14 ounces) organic fire-roasted tomatoes, in juice
1 can (14 ounces) light coconut milk
2 cups vegetable broth powder
2 tablespoons natural peanut butter
1/2 cup red lentils, drained and rinsed

Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

Chef Suggestions

Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.

Tuesday, November 12, 2013

Smoky Butternut Squash Sauce with Pasta and Kale. {OhSheGlows}

Another yummy one from OhSheGlows. Yummy AND creamy!! They all loved it, except Ava.... but what else is new. Picky little girl.