Yesterday, I received a request on Facebook asking if I could feature more recipes with no added oils. My first thought was “But I don’t add that much oil…” so I took a glance back through my YouTube video recipes to check if there was a trend. Sure enough, at least 75% of my video recipes contain the ubiquitous two tablespoons of oil. Gah!
When I make a video, it’s usually about a dish I want to celebrate. It may be a local comfort food, a treat for a special occasion or a veganized version of a dish I have a yen for. Making it healthy is not necessarily my focus. But in my real life, I don’t add much oil or salt to my food. In fact, if I’m just cooking for myself, my goal is to make it simple and colorful, period. I hesitate to call anything with less than five ingredients a “recipe” it’s more as I like to tell the reluctant cooks, we’re just “making” something yummy. If I don’t have an official recipe to post, I usually share a pic on Instagram and call it a day. But maybe this request will inspire me to post more of these simple vegan square meals and in turn, inspire you to your own creative culinary greatness.
Don’t think I was trying to get all fancy on you, this was just a result of using up what I had on hand before making another trip to the Farmer’s Market. You can use your favorite greens and grains, then just toss in something crunchy and something sweet. I’ve made these before using garlicky couscous, raisins and pine nuts or curried rice, cashews and dried cranberries…the possibilities are making my mouth water a little right now!
Greens & Grains Roll-ups
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: uncook dinner appetizer snack dairy free gluten-free soy-free vegan vegetarian collard greens quinoa
Ingredients (2 servings)
- 1 cup quinoa (cooked in vegetable broth)
- 2 extra-large collard green leaves (stems removed)
- 1 cup acorn squash (seasoned,baked and sliced)
- 1/2 cup spicy pecans
- 1 cup vegetable broth
Wash greens thoroughly. Remove the stem from the leaf so that you have two halves. Heat the vegetable broth in a small pan over high heat. Submerge one leaf at a time for about 20-30 seconds or until the greens are one shade brighter than when you started. Remove from the pan and drain any excess liquid.
Place your greens flat and place 2 spoonfuls of quinoa near the top edge. Add the squash and pecans and gently roll up.
I wanted to try this The Ginger People- Organic Ginger Syrup since I found a $1.00 off coupon here . This is the best applesauce I’ve ever made, hands and paws down. Just tossed three ingredients in the VitaMix and had applesauce in 20 seconds. My intention was to use the applesauce in a recipe for vegan mini donuts but I ate it all after dinner and lo and behold, sweet tooth satisfied.
If you’re making the applesauce to incorporate into a baked goods recipe, I would suggest peeling the apples for a smooth texture. Leave the skin on if you plan to eat it straight up…more fiber!
Ginger Spiced Applesauce
Prep Time: 2 minutes
Cook Time: 30 seconds
Ingredients (3 servings)
- 3 Organic Fuji Apples (peeled if you prefer or skin on for more fiber)
- 1 heaping teaspoon apple pie spice (cinnamon,nutmeg,cloves,mace)
- 2 tablespoons ginger syrup
Combine all ingredients in a VitaMix and blend on variable speeds 5-6 for 20 seconds or until desired consistency is reached. Store in an airtight container in the refrigerator for up to 3 days.