Thursday, March 15, 2012

Vegan Lent

I did a Vegan Lent last year and decided to do it again this year.  The hardest part  for me is giving up goat cheese (okay, any cheese) and ice cream for the duration.  But this year I've been eating so much homemade guacamole and hummus that I honestly haven't found much hardship in the vegan aspect.  (There was the birthday party Jupiter went to where ice cream cake was served...). 

Over the summer, I picked up a cookbook at the library called The Vegan Table, by Collen Patrick Goudreau.  Not because I planned on becoming a full time vegan, but just because I wanted to incorporate more veggies into our diets.  (Should Jupiter ever deign to eat anything I make from scratch)  But I found myself ordering my own copy of the cookbook, I think before I even returned the library copy.

A couple of weeks ago, I finally got around to obtaining all the ingredients to make Quinoa Tabbouleh.  Which was thoroughly delicious and I had a hard time not eating the entire 4-6 servings at once.

I made it again tonight.  A double batch.  And worked hard not to eat the entire 10-12 servings at once.  Still trying to keep myself out of the fridge.

Quinoa Tabbouleh
from The Vegan Table
p 179

1 cup quinoa
2 1/2 cups water or stock
4 scallions, finely chopped
1 cucumber, peeling optional, seeded and finely diced
2 large size tomatoes, finely diced
2 garlic cloves, minced or pressed
1/2 cup finely chopped flat leaf parsley
1/4 cup finely chopped fresh mint
1/3 cup lemon juice (or to taste)
1 tsp salt (or to taste)
1/4 cup olive oil
1/4 tsp freshly ground black pepper

Rinse quinoa through a small stainer.  In a medium pot, add quinoa to water and bring to a boil. Lower heat and simmer 10-15 minutes. When all water is absorbed, quinoa is done. Simmer a few more minutes, if necessary.  If excess water still remains, turn off heat and let water soak into the grain. Let cool.

In large mixing bowl, combine scallions, cucumber, tomatoes, garlic, parsley, mint, lemon juice, salt, and olive oil and pepper. Once quinoa cools, add to bowl, mixing well and tweaking salt, lemon juice, and oil to get right consistency and desired taste.

I recommend this cookbook.  For non vegans too.