Who knew you could make delicious waffles out of the superfood Quinoa? Yum!

While browsing my extensive collection of cookbooks I came across a recipe for waffles that called for cooked brown rice and whole wheat flour. Feeling creative, I gave it a try with cooked quinoa and brown rice flour — it turned out amazing! This is probably one of the healthiest waffle recipes on the planet! 

Dress your quinoa waffles savory like this: spread with hummus or bean spread and top with stir fry veggies and tempeh.

Since it’s made with quinoa you can dress it in a savory way with bean spread and veggies or you can dress it like a regular waffle with maple syrup and fruit. I’ve tried it both ways and love it all!

Here’s what you need:

• 4 cups cooked quinoa (use your leftovers!)
• 2 cups brown rice flour
• 2 Tablespoons brown rice miso, mixed with 6 Tablespoons of water
• 2 cups water
• oil for coating waffle iron

1. Preheat your waffle iron according to manufacturer’s directions (If you don’t have waffle iron then cook these on a skillet like pancakes). Coat with oil.
2. Stir the quinoa, flour, miso and water in a large bowl until fully combined.
3. Pour by the 1/2 cup into your waffle iron and cook until browned.

This goes well on brown rice, on quinoa waffles, or on whole wheat pasta.

What a great way to cook veggies and tempeh! If you’re not into tempeh feel free to leave it out or to replace it with firm or baked tofu or seitan. The veggies below are just a guide — really any of the veggies that you have on hand would work beautifully!

Here’s what you need:

• 1 Tablespoon sesame oil
• 1 onion, cut in half and then sliced
• 1 (8 oz) package organic 5-grain tempeh, thinly sliced and halved
• 2 small zucchini, cut in half lengthwise and thinly sliced
• 1 1/2 cup carrots, sliced
• 1 Tablespoon Nama shoyu (or Tamari or soy sauce)
• 2 cups broccoli florets
• 2 teaspoons toasted sesame oil

1. Heat the sesame oil in a large skillet. Throw in the onions, cook for a few minutes. Add the tempeh, cook for a few more minutes. Add the zucchini and cook for another few minutes.
2. Place the carrots on top of the veggies in the skillet, add 1/4 cup of water, cover and simmer for 7 minutes. Add the shoyu and broccoli to the pan, cover and simmer for another 5 minutes.
3. Remove from heat, drizzle with toasted sesame oil and mix to coat.

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Spread some on your Manna bread

It’s great to have something creamy and delicious to spread on sandwiches, quinoa waffles, slices of Manna bread and crackers. This spread is so quick to make and tastes amazing.

Here’s what you need:

• 1 can white beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 slices Ezekiel sprouted grain bread, toasted and ground in food processor
• 1 Tablespoon dijon mustard
• Juice of 1 lemon
• 1 Tablespoon safflower oil
• 1 Tablespoon Brown Rice Syrup
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• dash of freshly ground sea salt

1. Throw everything into the food processor and blend until smooth and creamy.

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This is my favorite bread, hands down.

Once in awhile I come across a product that is so delicious that I have to tell the world!

What is Manna bread? It is a cake-like, sprouted bread, yeast free bread, organic bread, free of salt, no oils, no sweeteners, no leavening agents. Manna is a moist and delicious, high in protein and fiber.You’ll find it in the freezer section of your natural foods store. Stock up, because it’s easy to go through these little loaves quickly.

Though it’s small, one loaf of Manna bread is perfect for my family of 4 for dinner. I pull one out of the freezer about an hour before dinner, throw it on the counter and let it defrost. About 10 minutes before dinner I open it up, slice it in half the long way, then spread a bit of EarthBalance on each cut side. Then into the toaster oven it goes for 10 minutes until the EarthBalance melts and it is warm and moist on the inside, and toasty on the outside.

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This is a fun way to dress up tofu.

Adapted from Alicia Silverstone’s recipe in The Kind Diet, this is a great way to take plain old baked tofu and to turn it into something special. Throw it onto a pile of brown rice with a side of veggies, use it in a sandwich, or toss it into your salad.

Here’s what you need:

• 1 (7 oz) package savory-flavored baked tofu (I use Trader Joe’s brand)
• 1/2 cup corn meal (polenta)
• 1/2 cup brown rice flour
• 1 inch fresh ginger, finely minced or grated
• 2 Tablespoons sesame oil
• 2/3 cup fresh orange juice
• 1/3 cup maple syrup

1. Slice the tofu. Mix the corn meal, flour and ginger in a shallow bowl.
2. Heat the oil in a large skillet. Coat each tofu slice in the flour mixture, place into the skillet and brown each side. Transfer cooked tofu pieces to a plate lined with paper towels to drain.
3. Mix the orange juice and syrup in a small bowl. Serve tofu slices with dipping sauce.

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You won't believe these cookies are made with wholesome ingredients!

I’m always up for a new vegan cookie recipe — this one was adapted from Christina Pirello’s recipe in her awesome book Cooking The Whole Foods Way. After tasting these cookies you will be convinced that eating healthy doesn’t mean giving up the occasional tasty treat, and you’ll also realize that there is simply no reason to bake with refined sugar or flour since wholesome ingredients taste so much better. Try it and you’ll see what I mean!

Here’s what you need:

• 1 1/2 cups rolled oats
• 1 3/4 cups whole wheat pastry flour
• dash of freshly ground sea salt
• 1 1/2 teaspoons baking powder
• 1 cup unsweetened shredded coconut
• 1 cup chopped pecans
• 3/4 cup unsweetened rice milk
• 1 teaspoon pure vanilla extract
• 1 cup brown rice syrup
• 1/2 cup avocado oil
• 1/2 cup mini dairy-free chocolate chips
• 1/2 cup carob chips
• 1/2 cup white vegan chocolate, chopped (optional)

1. Preheat the oven to 350. Grease your cookie sheets.
2. Mix all of the ingredients, except the chocolate, in a bowl until blended. Fold in the chocolate and drop by heaping tablespoonfuls onto your baking sheets.
3. Bake 20 minutes or until slightly browned. Cool on wire rack.

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This soup is overflowing with good nutrition -- oh and it tastes good too.

For most of my life I’ve thought that Kale existed solely to fill in the gaps between items at the salad bar. Come to find out that Kale is one amazing Superfood — it’s packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.

In addition to drinking Kale every morning in our green smoothie, I’m finding ways to include Kale at other meals. This soup is really easy to make and even my 4 and 2 year old love it! For a heartier soup, serve it over a scoop of cooked quinoa or brown rice.

Here’s what you need:

Serve it over a scoop of quinoa!

• 1 cup dried pinto beans
• 1 large yellow onion
• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• 4 cups filtered water
• 2 vegan bouillon cubes (I use Rapunzel brand with sea salt and herbs)
• dash of freshly ground sea salt
• dash of freshly ground pepper
• 2 bay leaves
• 2 teaspoons dried rosemary, crushed between your fingers
• 5 large carrots, diced
• 2 bunches kale, chopped

1. Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
2. In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
3. Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.
4. Remove the bay leaves, add more salt and pepper if needed.

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These are as cute as they are tasty

For some reason things are more fun when they are mini — these tempeh burgers are no exception.Grilled red pepper, grilled onion and grilled tempeh combined with spicy aruglua and tangy dijon creates an explosion of flavor. I dare you to just eat one!

Here’s what you need:

A simple grill pan comes in handy for this recipe.

• Lemon Pepper Marinated Tempeh Strips
• Mini Wheat buns (SunFlour Bakery makes a great kind sold at Mother’s Market)
• 1 red bell pepper
• 1/2 red onion
• 1/2 cup baby arugula
• Annie’s Naturals Dijon Mustard

1. Heat your grill pan and rub a teaspoon of olive oil on the bell pepper. Slice the onion and place bell pepper and onion slices on the grill pan. Grill the bell pepper until blackened on each side, turning every few minutes. Place the blackened pepper in a paper bag and set aside (This will make peeling it a piece of cake). Grill the onions until dark lines appear, flip to grill both sides. Remove onions from heat and set aside.
2. Grill the tempeh strips on the heated pan, grilling a few minutes on each side until dark lines appear. Remove from heat.
3. Remove the bell pepper from bag, peel, remove the seeds and slice.
4. Assemble the mini-burgers: Apply mustard to each side of the bun, layer arugula, bell pepper, onion and tempeh.

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This soup takes comfort food to a whole new level! (Without the guilt)

This soup is unbelievably creamy and delicious, though it contains no dairy. It’s also incredibly simple to make. I love how the kitchen smells when this soup is simmering on the stove!

Here’s what you need:

• 1 Tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 small onion, diced
• freshly ground sea salt
• 4 cups carrots, diced
• 5 cups filtered water
• 3 Tablespoons white miso

1. In a soup pot heat the olive oil over medium heat. Add garlic and onion with a dash of salt and cook for 4 minutes. Add carrots and stir, cook for another 4 minutes. Add the water and bring to a boil.
2. Reduce heat, cover and simmer until carrots are tender, about 20 minutes. Use a hand blender to process the soup until smooth.
3. Remove 1 cup of the soup and mix the miso into it until dissolved. Add back into the soup and simmer for 5 more minutes.

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Sweet pineapple, brown rice and lots of veggies...yum!

This dish is awesome! Have it warmed for dinner and then chilled for lunch the next day — it gets even tastier overnight!

Here’s what you need:

• 1 teaspoon avocado oil
• 1 inch of fresh ginger, cut into thin strips
• 4 cloves of garlic, minced
• 1 leek, split lengthwise and sliced
• Nama shoyu
• 1/2 cup dried mushrooms, soaked and sliced
• 3 carrots, cut into thin 2 inch strips
• 1/2 head green cabbage, finely chopped
• 1/2 pound extra firm tofu, cut into cubes
• 2 cups cooked brown rice
• 1/2 cup filtered water
• 2 teaspoons toasted sesame oil
• 2 Tablespoons brown rice vinegar
• 3 cups cubed fresh pineapple
• 3 green onions, thinly sliced

1. Heat the avocado oil in a large skillet over medium heat. Add ginger, garlic and leek. Add a dash of Nama Shoyu and saute for a couple minutes. Add mushrooms, carrot and saute another 2 minutes. Add cabbage and another dash of Nama Shoyu. Saute until the cabbage wilts.
2. Top with tofu and brown rice, add 1/2 cup water. Cover and reduce heat to low, cook until water is absorbed, about 10 mins.
3. Remove from heat and stir in seasame oil, brown rice vinegar and pineapple. Top with green onions.

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