These delicious umami protein patties derive their power from a mix of quinoa and green lentils, resulting in a potent protein mix along with good amount of fiber. As easy as they are to make, I love having some patty mix in the ready to transform them into delightful tacos, burgers or salad or pasta toppings; a versatile way to add clean protein to my diet.
In this recipe, I am letting the onions wait in salt a bit to extract their juice. This step gives the onions a smoother taste and they cook easier as well. The umami taste that I love is coming partially from red miso. Optionally, you can cook the onions with mushrooms or a sauce like BBQ for additional flavor infusing. Here is the recipe:
The protein powerhouse quinoa, seasoned with shakshuka sauce, and baked into a crisp and flavorful taco meat, made for one of the best tacos I had. I am loving this spicy, flavorful, and versatile sauce.
My first introduction to Mina was when I sampled their harissa sauces, and I was very excited when they released their shakshuka sauce which is a Moroccan tomato sauce with a blend of 6 different spices along with roasted peppers, onions, garlic, olive oil, cilantro and parsley. The shaksuka is every bit as flavorful and versatile as I imagined it. I am looking forward to incorporate it in various options including pastas, pizzas, oven dishes and vegetable stews. But my first choice was to go with tacos 🙂 I could just see how the trusty quinoa could be transformed into a meaty treat with this seasoning. The additional step of baking gives it a semi-crisp texture that is just incredible. The full recipe along with a short video is below.
A wholesome grain and quinoa mix, combined with fragrant and flavorful fennel, along with roasted pine nuts and a simple vinaigrette. This one delivers a nice nutritional balance with a load of superfood content; lots of protein, supported by complex carbs and a bit of healthy oils.
This salad has been the theme of this week for me and I have been keeping a steady supply of it in the fridge. I really love the texture and the complex, playful flavor. Oh and it is just as good cold, served right out of the fridge. Definitely a winner for me. The recipe is here:
A hearty, filling, delicious breakfast option with a huge nutritional punch. I always loved the combination of quinoa and pine nuts. The subtle sweet flavor of the pine nuts perfectly complements the maple sweetened quinoa and the whole dish is brightened up with fresh fruits. The recipe is below.
Threesome protein salad with quinoa, brown rice and green lentils; a delicious and satisfying powerhouse of protein and fiber.
We have been gradually increasing our workout intensity as a family. Starting with a foundation of yoga and cardio, we added rock climbing and calisthenics elements. As overhyped as the protein argument is, we needed to increase the quantity accordingly.
This dressing is a game changer. Move over ranch, the goddess has arrived! I have been tasting this goddess sauce here and there over my salads, over tofu, over whatever I could find really. The food itself have started becoming an excuse for the sauce so I thought it was time to come up with a home-made version that is fresh, and made up of good stuff. By the way, if you haven’t been using tahini as a standard pantry item, it is time to start now. No point resisting.
Also, what I used the dressing for in this picture is I think quite noteworthy. It is a sprouted clean protein salad. I sprout a mix of quinoa, mung beans and green lentils for 3 days, just soaked in water. It is super fun to eat the sprouts as is but optionally you can toast them in a pan lightly coated with olive oil for a few minutes. I use this sprouted mix in everything these days. So incredibly tasty and I know I am getting my clean, complete protein every day, not to mention all the fiber and super nutrients.
#vegan #mungbeans #quinoa #greenlentil #salad #dressing
So the winter is upon us and that means, at least in our family, a little less cardio and a little more lifting. Our diets are also adapting a little, following our natural craving for more protein rich elements these days. As you know, a smart way to get veggie protein is via combinations in order to strive for a complete amino-acid profile. This particular recipe is a nutritional powerhouse, combining quinoa, green lentils, nutritional yeast and walnuts. But as soon as you taste one, you will forget all about that and just focus on devouring it.