Tag Archives: quinoa

Quinoa Cauliflower Bowl with Almond Sriracha Sauce

Straight up, Richa from Vegan Richa is one of my favorite vegan bloggers. She is insanely talented as you can see by her beautiful photos and her creative recipes, and I’m pretty sure that she enjoys spicy food as much as I do (Hello Sriracha!). In short, I am super thankful for her being able to guest blog for you all to see; and if you don’t go over to her site you are seriously missing out!

Thank you for having me over for the guest post today, Jackie!

Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.

Any which way, I digress. When people ask me or hubbs about what we eat, most times they auto-complete the answer to Salads. This is quite odd, because I eat hearty salad meals probably less than once in a month and hubbs probably once a week at work. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower (croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha almond coconut sauce (Spice!).

All healthy, light and delicious.


2014 is also going to be the year of the cauliflower. Some fantastic cauliflower creations from my blog include
this tall Lentil Cauliflower burger of awesomeness
this whole roasted Cauliflower in makhani gravy
this Cauliflower Crust  – Deconstructed Gobi Paratha
and this Cauliflower Broccoli Masala Pie with Potato Black eyed pea crust 

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Southwestern Chili Cheese Burritos

I only have a few more guest bloggers left to feature, but I’ve definitely been excited to share this one with you. Cadry of Cadry’s Kitchen is an easy-going, fun, creative, and honorable blogger. I was very pleased to meet her in person at VVC last year, and like she says below, we hung out for dinner recently in LA! Her and her husband are freakin’ adorable and make the best videos, so make sure to take a look at her beautiful (and funny) videos as well as her homemade ceramic pieces!

Southwestern Chili Cheese BurritoThank you to Jackie for having me here today on Vegan Yack Attack! I have been following Jackie’s gorgeous blog for a long time now, salivating over every variation of mac and cheese just like everyone else. (Deep dish mac and cheese pizza? Oh, yes!) I also had the pleasure of meeting the hilarious Jackie in person last year at Vida Vegan Con in Portland. Then last week while I was in Los Angeles on vacation, we caught up again over vegan sausages and buffalo fries at Tony’s Darts Away.

Man, you’ve got to love travel. Seeing friends, thawing from the Polar Vortex, and scoping out vegan options at restaurants… It’s the best! Plus, it seems like wherever I go, I get ideas for new things I want to make at home. Once I’m back in the kitchen, I like to put my own spin on something delicious that I ate while I was away.

Southwestern Chili & Cauliflower QuesoToday’s dish was inspired by a trip I took last year to Florida, where I visited Dandelion Communitea Cafe. Dandelion is a vegetarian restaurant with loads of vegan options. While I was there I had a chili cheese burrito called the Giddyup that was filling and flavorful without being overly heavy.

This time of year while it’s still crazy cold in much of the world, people want entrees that will keep them warm and fill them up, but also fit the guidelines of all those newly formed resolutions.

Quinoa for Chili Cheese BurritosSouthwestern Bean ChiliThis chili cheese burrito is made with that super food quinoa, spicy Southwestern Bean Chili, and one of my all-time favorite recipes, my Creamy Cauliflower Queso. Instead of being a vat of heavy, weigh-you-down dip, this light, whippy queso gets its creaminess from Great Northern beans and cauliflower. Then you add in cheesiness from nutritional yeast flakes and miso, smother it over spicy chili and good-for-you quinoa, and wrap it up in a whole wheat tortilla. (You can find the Cauliflower Queso recipe and a brand spanking new video demonstration today on my blog!)

Not feeling like something handheld? The chili is also great on its own with crackers, tortilla chips, or a crumbly loaf of cornbread.

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Stuffed Seitan Roast

With Thanksgiving looming around the corner, I have a serious centerpiece to offer you. Now, this was inspired by the Great Isa’s Seitan Roast, but is really only the same in that it’s stuffed, seitan and a roast. This roast, right here, is filled with quinoa and roasted vegetables, plus herbs that really give it that “stuffing” flavor.

Honestly, the recipe for that came from a happy accident a week or so ago. When I had some lady friends over for dinner, same night that I served the Smoky Pumpkin Bisque, I made roasted veggies atop savory quinoa as a dish and one of my friends said that it tasted like stuffing. Hmm.. I ate a few bites more, yup, it certainly did! That was when I thought to mix that all up and stuff it into a moist Seitan Roast.

Now, you can split the stuffing so that there is some as a side for your gluten-free friends, which would also make it easier for you to roll up the roast. Of course, I like to make things slightly harder for myself so I packed that baby full with all of it! Plus, I saved the remainder of the roll in the freezer so that I can thaw and bake it next week, when I go out to the desert for Thanksgiving.

Serve this roast with Roasted Brussels Sprouts, Bulgur Wheat Fruit Salad, Squash Au Gratin, and maybe some Smoky Sweet Potato Soup! I don’t know about you, but that sounds like a completely drool-worthy Thanksgiving meal. :)

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Quinoa-Stuffed Acorn Squash

As mentioned in my last post, I’ve been in Michigan for the past week and a half. It’s been a nice, family “vacation” but I was pretty busy the first half of it because I was finishing the Vegan Cuts Fall Harvest eBook! Just like the Summer Bash eBook, there is a mix of recipes and photos (done by me), as well as tips from some of your favorite bloggers. I changed up the design of this eBook and really love how it turned out, plus it’s free to download! :)

I plan on doing a photo recap of my trip in Michigan once I get home, but above is a quick look at some cool things from the Eastern Market in DT Detroit. Also, I just want to say that it’s so exciting to see vegan options in so many cities! Talking about how excited I am about each one probably makes me sound like a total goober to my friends and family here, but it just shows that veganism is becoming more and more mainstream (yay!). Another thing that I can’t stop talking about is how beautiful Autumn is here. I may or may not have taken a hundred pictures of trees.

So that I don’t spend all of my money trying out restaurants here, I’ve purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash. Grab some bulk quinoa, some veggies, Dried Italian Herb Mix and Tofurky Kielbasa, and you have yourself a solid meal!

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