A Hearty Lasagna...That's Gluten Free AND Vegetarian?! Say It Ain't So...

Oh but it IS! Yes, I made a quinoa "lasagna"! And while it didn't really hold the shape of a normal lasagna, it's better than any lasagna I've ever attempted, as I am the ultimate ruiner of this sacred, staple dinner dish for many Americans (and maybe Italians!?).

I even implemented a little here in there, as it was Sunday night and I was in no mood to run to the grocery store. So I got resourceful and made a few tweaks and it came out delicious!

Hearty, flavorful, satisfying...it's everything you want in a lasagna and any Italian comfort dish, really, but without the mounds of cheese, carb overloading and unsavory heaviness.

Did I mention that my kitchen is nearly finished?! Hell, yeah I used that island to prep and make DESSERT alongside my main dish. Oh this was all after several hours (and days!) of IKEA hell, putting together flimsy (but affordable) furniture. Alas, a little cooking and baking really made my Sunday just that much better. A few snapshots of the fruits of my other labor...IKEA furniture!

I have more shoes than pictured above...yikes!

Was too tired from the night before to assemble this lone bar stool!

 I was also itching to bake something posted by the famed Smitten Kitchen, making her oh so fluffy and light grapefruit yogurt loaf has been on my to-do for weeks!

My new kitchen island is now my Instagram studio :)

I digress. I love this dish and want to keep improving the recipe, because you can literally add anything and everything to it, but the kitchen sink!

Enjoy with a glass of red...well, that's what I did :)

Vegetarian Quinoa Lasgana

adapted from EatingWell

Ingredients: 

• 1 cup quinoa, cooked to package instructions
• 2 zucchinis, sliced
• 1/2 red onion, diced
• 1 cup mushrooms, sliced
• 1 cup spinach leaves
• 2-3 cloves of garlic, minced
• 2 cups of your favorite tomato sauce ( I only had vodka sauce, ha! It was pretty amazing, but a bit heavier than tomato sauce)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup cottage cheese
• Sprinkle of Parmesan and shredded mozzarella cheese
• Pepper to taste
• Olive oil

Directions:

1. Preheat oven to 350 degrees. Lightly grease casserole dish with cooking spray or a bit of olive oil. Set aside.

2.  Prepared quinoa to package instructions, set aside for assembling later. 

3.  In a large skillet, heat 1 Tbl. olive oil on medium heat and add diced onions. Cook for 5-6 minutes or until translucent and soft. Add in mushrooms and zucchini and cook for additional 4-5 minutes until all of the vegetables are soft. 

4.  In a saucepan, heat up 2 cups of sauce and add dried herbs, garlic and pepper. Heat until sauce is warm. 

5. Begin assembling your lasagna!

6. In the oiled casserole dish, layer all of the qunioa and smooth out with the back of your spoon. 

7. Add 1/3 of the sauce (eyeball this, it doesn't have to be perfect!) and smooth evenly as well. 

8. Next, add your cooked veggies and cottage cheese. 

9. Then top with another 1/3 of sauce, spread evenly. 

10. Add spinach and top with remaining sauce. Sprinkle about 1/4 cup grated Parmesan and 1/4 cup of shredded mozzarella.

11. Bake uncovered for 30-40 minutes, or until cheese on top is melted and slightly browned. Let stand for 10 minutes to let all the ingredients set, before serving! Serves about 6-8 really hungry people.

Indian Lite Series: Sometimes a Little Masala Does the Trick

No seriously,turmeric, garam masala, chaat masala, curry powder, they are all just wonderful. They add vibrant and complex flavors to so many non-Indian dishes, it really does the trick when it comes to satisfying that Indian craving.

Wait, do any of you get that craving for Indian food?? The craving usually hits me on a terribly, rainy San Francisco day; hot, piping Indian food always hits the spot! (Dosa in particular!) Here's my fav spot to eat at on the cheap!

But sometimes, actually, almost always, I feel like the Indian food that doesn't come straight from my mom's kitchen, is generally, just too heavy, too flavorful (!?), too rich and frankly a waste of $$$.

So how do I get to heart of all the wonderfully filling, complex and warm Indian flavors I crave, without the calories and extra cash?

Ahem...ladies and gentleman, I call it Indian Lite.

Not only is the dish below (along with the next few posts), light, healthy and fresh, but it's "lite" on the masala (you know, that intense, curry flavoring in all Indian foods). It doesn't have to be" lite" on the mirch (spiciness)... well unless you can't handle the heat!

I'd have to agree that, sometimes, Indian food calls for some irregular and odd ingredients, so I've designed and consulted (with some help!), a handful of recipes that posses the very essence of Indian cooking, without the hassle, heaviness after consuming, and curry fingers (no joke...all y'all who eat with your hands know what I mean by that!)

Big shout out to my bestie in Boston, Grace, she's the inspiration for this series and this is a recipe she, generously, passed on to me!

Curry Chickpea Quinoa Lettuce Wraps with Masala Yogurt Dressing

Ingredients: 

Check out the spice rack. IKEA DIY cred here!

• 1 cup quinoa, cooked to package instructions
• 1 can chickpeas (also known as garbanzo beans), rinsed and drained
• 1 tomato, diced
• 1/2 red onion, diced
• 1/2 tsp of minced garlic
• 1 zucchini, diced
• 1 tsp curry powder
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil (about 1 1/2 Tbl.)
• 1 head of bibb lettuce of iceberg lettuce (these leaves make for great "cups")
• 2 - 3 Tbl. plain yogurt (or plain Greek yogurt)
• splash of milk
• Garam Masala

Directions:

1. Pull apart lettuce leaves. Wash and dry lettuce, be sure to remove all the water by dabbing lettuce with paper towels and letting them dry, even more, while cooking.
2. In a small bowl combine yogurt, a splash of milk (to make it more runny and like a dressing), salt pepper, a pinch of garam masala and chili powder, all to taste.

3.  Get your quinoa is post and start cooking! While the quinoa is cooking, saute red onions, garlic and zucchini over medium heat, until soft and translucent, about 5-7 minutes. 

When quinoa is done, fluff with a fork!

4.   Add in your drained chickpeas, curry powder, chili powder, salt and pepper. 

5.   Cook this for about 4 minutes, then add in cooked quinoa.

6.   Cook for another few minutes on medium heat and top with tomatoes.

7.    Spoon in about 2-3 Tbl. of chickpea quinoa mixture into lettuce leaves. Drizzle with yogurt dressing.
Serve warm, room temp or cold!

You Know You've Lived In San Francisco Too Long When You Make an Entirely Vegan Meal...On Accident!

And it was totally delicious, flavorful and perfect for getting your grub on! By no means was this meal light..very filling (in a non-disgusting way)!

I have to admit, I broke the "veganness" of this meal by adding an egg to my fried "rice", which is totally optional...thus this meal is still certified vegan! San Francisco has finally cracked me after 6 years of living in this city!

Did I mention that there was a celebration of PEANUT BUTTER this week?! Um, yeah January 24th marks the day in which America branded itself in the most amazing way, by making peanut butter a "staple" or "quintessentially" American condiment. Kudos US of A, kudos. I freaking love peanut butter and I love that South Asian cultures embrace peanuts and peanut sauce; the combination of spicy chilies marrying the sweet, creamy, richness of peanut butter. Plus, did I mention that their is Siracha in this recipe?! Also known as America's #1 hot sauce (well, I my mind at least!) Pretty sure it's made in New Jersey or LA...or something like that.

Pair this heavenly sauce with tofu...yeah, yeah I know I was kind of hating on it earlier, but in small quantities (basically not everyday!), it's totally fine. Proteins in the peanut and tofu really unite in this dish making it pretty darn super...this meal is vegan, vegetarian, filling and good for you!

While, again, I'm not a huge fan of quinoa, I'm masking its lackluster flavor and boringness, by transforming it into a fried rice of sorts...a quinoa fried "rice" to be exact. This particular recipe is perfect if you've made quinoa, in advance, and have some leftover. Of course, this can also easily be done with leftover rice for all you carb-lovin' sassy cats!

Spicy Peanut Butter Tofu with Quinoa Fried "Rice"

Adapted from Kalyn's Kitchen

Ingredients:

For Fried Rice

• 1 cup quinoa, cooked to package instructions (I used vegetable broth instead of water!)
• 1/2 cup frozen mixed vegetables
• 1 Tbl low sodium soy sauce
• Olive oil
• 1 egg (optional)

For Tofu Dish

• 1 package, extra firm tofu, drained and sliced in to 1/2 inch thick squares.
• 3 Tbl low sodium soy sauce
• 2 Tbl white wine or rice vinegar
• 2 Tbl creamy peanut butter
• 1 Tbl agave 
• 1-2 Tbl Siracha hot sauce (2 if you like it real hot like me!)
• 1 Tbl sesame or peanut oil (for frying tofu)
• 2-3 cloves garlic, minced
• a few slices of ginger, peeled)
• 3 green onions, sliced

Directions (for fried rice): 

1. Cook quinoa to package instructions. Usually this takes about 10-15 minutes, and I've substituted vegetable broth for water, adds a lot more flavor! Using leftover quinoa is ideal if you have some on hand!
2. In a saucepan, saute mixed frozen vegetables on medium heat with a teaspoon or two of olive oil. Cook for about 4-5 minutes, then add quinoa and soy sauce. 
3. Cook for 2-3 more minutes until well combined. Make room in your pan and crack an egg. After a eggs cooks for 1-2 minutes, combine it in the fried "rice"
4. Serve hot and immediately! Make for yummy leftovers. :)

Directions (for spicy peanut pan fried tofu):

1. Drain tofu in between several paper towels, on a plate, and gentle press out excess liquid. Removed from paper towels and slice into 1-inch thick pieces, lengthwise, and then into small square. 
2. Using a peeler, peel fresh ginger root and then slice. Mince garlic and slice green onions, set these aside as well. 
3. In a dry wok, heat wok on medium heat for about one minute and then add in sesame or peanut oil. Add ginger slices to oil and then remove them after 1 minute or so, until the oil is fragrant. We are just infusing the oil with a little ginger here!
4. Bump up heat to medium high and add in tofu slices. Cook for about 7-8 minutes, turning tofu frequently and allowing them to brown on both sides. 
5. While tofu is browning, whisk together soy sauce, vinegar, Siracha and agave. Then whisk in peanut butter. Taste the sauce to adjust sweetness/spicyness to your liking. 
6. Tofu should be nice and browned on both sides by now, so reduce the heat to low and add in the peanut sauce. Allow tofu to absorb sauce, as it will be watery at first. Over 3-4 on low heat, the sauce will coat tofu and thicken. 
7. Top with sliced green onions and serve piping hot with quinoa fried "rice"! This dish serves about 4 hungry vegan/vegetarians! :)

How to Make Qunioa Taste Good

Everyone in San Francisco raves about quinoa, coveting its nutritious qualities and the novelty of its replacement to complex starches like pasta and rice. I felt like I gave quinoa a fair shot a few months ago, after several attempts of preparing it in different ways. I found it to be bland and was not a fan of its texture; quinoa was on my "sorry, i just can't" list, along with mayonnaise and kombucha (YUCK! Sorry...)

But then I found that baking and pan frying quinoa gives it this wonderful, crispy texture that reminds me of that lovely, big crunch found in Panko breadcrumbs and that delicate, crust you might find when pan frying slices of polenta. FINALLY! Quinoa finds some redemption with my palate.

I love the crispy texture of the pan fry, but the oven bake is pretty amazing as well!

Quinoa reminds me a of a small grain, sort of like a lentil, but with the potential of having a texture that can be crispy and crunchy, when cooked right. After reading many recipes that use quinoa as a binding agent, I was inspired by several bloggers that used quinoa to make burgers!

Yes, burgers, my second favorite thing to eat, next to brunch, of course :).

Sidenote...I have this odd, sweet spot for buffalo chicken anything...it must be the tangy/spicy combo. Otherwise, good luck spotting me eat a chicken burger!

Anyways, after scouring in the Internet, I found an appetizer recipe made of buffalo chicken and quinoa and turned it into an insanely, flavorful and crunchy buffalo chicken, gorgonzola and quinoa burger patty. YUM! I took something I once despised and married it with the sassy flavors of buffalo chicken. Plus, if you eat quinoa on the reg, then this is a excellent recipe to use your leftover quinoa in!

A nice drizzle of sauce going in! Careful, because too much will make your patties fall apart.

So, yeah, you're welcome. Now you can fit in with all your San Francisco hipster friends, that may or may not, actually be allergic to gluten. Go ahead and bask in the glory of quinoa...covered in buffalo sauce of course!

Crispy Buffalo Chicken, Quinoa and Gorgonzola Burgers 

Ingredients: 

• 2 chicken breasts, cooked and shredded 
• 1/2 cup quinoa
• 1 cup low sodium chicken broth
• 1/4 cup gorgonzola or blue cheese, crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup white onion, diced 
• 1/4 cup buffalo sauce 
• 1 egg
• Salt and pepper to taste
• Vegetable oil (if you decide to pan fry) or cooking spray (if you bake these)

Directions: 

1. Season and cook your chicken breasts; I like to bake mine in the oven. Bake them at 350 degrees for about 35-40 minutes, until its no longer pink inside and cuts through clean. I wrap my chicken in foil like a present or wrapped piece of candy (twisting both ends of the foil so that none of the liquid escapes) and place it on a cookie sheet. 
2. Cook 1/2 cup of quinoa to package instructions. I substituted the 1 cup of water with 1 cup of chicken broth instead, this will give the quinoa much more flavor! Quinoa takes about 15 minutes to cook, you'll know when it's done because it will be tender and will have absorbed all of the broth. 
3. Once quinoa is done cooking, set aside, and let it cool until cool enough to hand with your hands. 
4. Once chicken is cooked, place it on a cutting board or plate and start too pull apart chicken with two forks, shredding it into pieces. 
5. Combine the chicken and cooled, quinoa into a mixing bowl with crumbled gorgonzola, shredded cheddar cheese, buffalo sauce, egg, and onion. Mix well. 
6. With your hands, ball up mixture (about 2 heaping teaspoons worth) and then form into patties. Be sure to flatten them so that it will cook evenly.
7. Now you can either bake or pan fry these. 
8. To pan fry: In a shallow pan, heat about 1 inch of vegetable oil on medium heat. Carefully drop patties into hot oil and cook for 3-4 minutes, on each side. It should be crispy, but not burnt. Transfer to a plate lined with paper towel to let any excess oil drain. 
9. To bake: Preheat oven to 350 degrees and spray a cookie sheet with cooking oil. Place patties on the sheet and in the oven for 10-15 minutes. You want both the bottom and top to be crispy, but be careful not to burn! 
10. Enjoy these on a gluten free (or regular bun) with all your favorite condiments! 

Sizzle and salivate.

Note: Mine is stacked high on a poppy seed bun (not gluten free) with dijon mustard, spinach, and tomato slices! This recipes serves 4 hungry people. And yes, one burger (bun and all the fixings) is only 305 calories!