Sweet and Sour Quinoa

1/2 cup quinoa
1/2 cup cold water
1/4 cup orange juice (juice from 1 orange)
1 tbsp low-sodium tamari
2 tbsp hot water
1/2 tsp rice wine vinegar
1/2 tsp dried basil
1 tbsp vegetable oil
1 clove garlic, minced
1/2 tbsp grated ginger
1 red bell pepper, diced
1 carrot, diced
1 cup pineapple chunks or 1 small mango, diced

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and cover with the cold water and orange juice. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and set aside.

While the quinoa cooks, combine the tamari, hot water, vinegar, and basil in a small bowl. Set aside.

When the quinoa is halfway done being cooked, heat the oil in a large saucepan over medium heat and add the garlic and ginger. Cook for 2 minutes, stirring frequently, then raise the heat to medium and add the pepper and carrot. Cook for 6 more minutes, giving the mixture a good stir every minute or so, then add the pineapple or mango and the quinoa. Drizzle the tamari mixture evenly over the quinoa, then stir to combine. Cook for another 10-12 minutes, stirring the mixture every couple of minutes.

Serves 2. If you double the recipe, make sure you're working with a large saucepan.

How to Cook Oatmeal

1 1/2 cup rolled oats
2 2/3 cup warm water
1 tbsp maple syrup or 2 tbsp fruit jam
1/4 tsp salt
2 tbsp hemp seed or 1/4 cup chopped nuts
brown sugar or other sweetener
non-dairy milk

Add the oats, water, jam, and salt to a small saucepan and heat for five minutes, stirring occasionally to prevent the oats from sticking. When the water is absorbed, top with hemp seed or chopped nuts and additional sweetener to taste. Stir in non-dairy milk.

Makes 2 servings.

How to Cook Quinoa

1 cup quinoa*
1 1/2 cup cold water
1/4 tsp salt (plus more to taste)

Soak the quinoa for at least 10 minutes in cold water, then drain and rinse thoroughly in a fine mesh strainer. Add the quinoa to a medium pot and add the cold water. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes or until the water is absorbed. When the quinoa is done, keep covered and let sit for 5 minutes. Fluff with a fork, add salt to taste, and serve.

Makes 4 servings.

Simple additions: 1/4 cup peanut butter + 1/2 tsp chili flakes + 3/8 tsp ground ginger

*Note: when measuring out quinoa, I always add around a teaspoon more than recommended (a bit of the quinoa always sticks to the strainer).

How to Cook Brown Rice

Preheat your oven to 375°F.

1 1/2 cups medium grain brown rice
2 1/2 cups hot water
1/2 tbsp olive oil or 1 tbsp tahini
3/4 tsp salt

Heat the water until boiling in a pot or tea kettle. While the water heats, add the rice and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.  Makes 4 servings (recipe can be easily doubled and baked in a 9"x13" pan)

Variations:

For savory red rice, sub 1 cup of vegetable broth for 1 cup water, and add 1/2 tsp sweet paprika, 1/2 tsp dried minced onion, 1/4 tsp red pepper flakes, and black pepper to taste.

For soy ginger rice, reduce the salt to 1/2 tsp and add 1/2 tbsp low-sodium tamari, 1 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp - 3/4 tsp ground ginger.

Rice Pudding

1 cup cooked white long grain rice
1 cup almond or soy milk
1 cup coconut milk
1/4 cup cane sugar
1/4 teaspoon ground cardamom
1/2 tsp cardamom seeds (optional)
1/3 cup sliced almonds

In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. Once the mixture thickens again, remove from the heat and stir in the almonds.  If it needs it, add salt to taste.

Serve at room temperature or chilled.

Chocolate Rum Cupcakes

1/4 cup vegetable oil

2/3 cup cane sugar

1/2 cup non-dairy milk

3 tbsp light rum

1/2 tsp vanilla
1 cup spelt flour
3 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Preheat your oven to 350°F.

In a large bowl, beat together the vegetable oil, sugar, non-dairy milk, rum, and vanilla. In a medium bowl, sift or whisk together the remaining dry ingredients.  Whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 22-25 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 tbsp cocoa powder
1 1/2 tbsp light rum
1 cup powdered sugar
1 tbsp non-dairy milk + more as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)

Lemon Lavender Cupcakes

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

1 cup + 2 tbsp spelt flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp dried lavender flowers

In a large bowl, whisk together the following wet ingredients:

1/4 + 2 tbsp cup non-dairy milk
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup lemon juice
1 tbsp lemon zest
1 egg replacer
1 tsp vanilla extract
1/2 tsp lemon extract

Add the dry ingredients into the wet and and whisk until just mixed. Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.

In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:

3 tbsp dairy-free margarine
3 tbsp vegan cream cheese
1.5 cups powdered sugar
2 1/4 tsp lemon juice
3/8 tsp vanilla extract
3/8 tsp lemon extract

Allow the cupcakes to cool completely, then frost.

*Note: Two lemons will provide enough juice and zest for the cupcakes and frosting.