Try these Quinoa Crumbles in tacos, pasta, lasagna, pizza, or just about any dish you can imagine. Quinoa is already a high protein grain, so the addition of walnuts helps to add healthy fats, fiber and protein to this healthy substitute for ground meat.
4 cups of cooked quinoa*
1½ cups of water
¾ cups of walnuts
¼ cup of chopped onion
2 cloves of garlic
1 teaspoon of vegetarian seasoning such as Better Than Bouillon (or use vegetable broth instead of water)
¾ teaspoon of sea salt or Himalayan salt
Blend the walnuts with water (or broth), onion, garlic, seasoning and salt. Pour this mix over the cooked quinoa and mix well. Spread over a baking sheet lined with parchment paper or a non-stick silicone mat. Bake at a low temperature (250°F or 120°C) for 1 to 1½ hours, or until the quinoa is completely dry and with a crumbly texture. After 1 hour of baking, stir the quinoa to dry evenly, and stir every 15 to 20 minutes afterwards until done.
I love making my own milk. This recipe is quick to make so I don't have an excuse of not having enough time. It's also creamy and silky. It is truly the most delicious and simple home-made plant-based milk I've ever tried.
Here are the simple ingredients:
1/2 cup of rolled oats
1/2 cup of raw cashews
1 pinch of salt (optional)
1/2 teaspoon of vanilla extract (optional)
1. Soak the oats in plenty of water and cashews for at least 20 minutes, but it could be for several hours or overnight.
2. Drain the oats and cashews and rinse them in a strainer (this is to prevent the milk from getting a more "slimy" feel to it).
3. Add the oats and cashews to a blender, along with the rest of the ingredients, and 5 cups of water. Blend until creamy.
4. Strain the milk using a nut milk bag or a very fine strainer such as a greek yogurt strainer.
5. Store in a glass bottle or pitcher and refrigerate. Consume in 4 to 5 days.