My friend Julie and I are addicted to granola. Too bad all the store brands are made with crap. I set off to create a better-for-us-granola. I concocted this from the combo of several other granola recipes before me, the result was delish. Now that I have the hang of it…I have lots of flavor combos in mind. Stay tuned.
Preheat oven to 300 degrees. Now prepare yourself…this next part is very complicated…combine all items in a bowl and stir.
Pour out granola onto a baking sheet with sides and bake for about an hour, stirring every 10 minutes, checking that the granola is crisping, not burning. Remove, let cool totally and enjoy.
This recipe makes 3 1/2 C of granola with each 1/2 C serving costing you 337 well-worth-it calories.
Posted in Breakfast, Brunch, Fridge Finds, Gluten Free, Less is more, Make Ahead, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged clean food, granola, oats, pantry finds, whole food
Once you become comfortable with having flexible items in your pantry, having no real plan for cooking isn’t very stressful. You get to bring this kinda stuff together in a pinch. This is a perfect no-plan panic meal.
Parm + Citrus Sauce/Dressing:
- 1/3 cup freshly grated Parmesan cheese (make this Vegan and omit the cheese)
- Zest and juice of 2 oranges
- 2 tablespoons chopped shallots
- 2T white wine vinegar
- 1 cup extra-virgin olive oil (or half reg. + half lemon oil)
- 2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
In a medium bowl or Mason jar combine the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
For the veggie bowl:
Cook up quinoa according to package directions. Pictured here, I made a mix of common white and less common Inca red quinoa. They cook up the same, I didn’t have a cup of either, but combining them I just made it. Before I add the water and put it into a pan to cook, I like to rinse it through a fine mesh strainer until the water runs clear and then toast it in a saute’ pan until just barely browned. I think it makes it taste nutty and earthy. The end texture is also a little fluffier, less mushy like rice sometimes gets with the excess starch still attached.
In the bowl pictured, there is cooked room temperature chickpeas (mine were from frozen, but you could use canned in a pinch), raw red onion, steamed kale and steamed fingerling potatoes. That’s what I had in my fridge that day but you can use any cooked or raw veggie you like. The type of bowl you make is only limited by what’s in your fridge really. Tofu would make an excellent addition to this dish. I served my bowl room temperature for a simple dinner.
Dressings adapted from 101cookbooks.com
Posted in Dinner, Fridge Finds, Quick Cooking, Recipes, Salad, Vegan, Vegetarian
Tagged bowl, chickpeas, kale, pantry finds, quick dinner, quinoa, red onion, tahini, vegan, vegan dressing