Posts tagged ‘Quinoa’

September 19, 2013

Lyfe Kitchen Vegan Whole Grain Pilaf with Sweet & Zesty Vegetable Peperonata

by ashley

Lyfe Kitchen Whole Grain PilafUpdate 11 Feb 2014: We have had many users point out that this has honey, which most vegans do not eat honey as it is an animal product. I have written a note to Lyfe Kitchen to inform them. Thank you very much to all of our readers who pointed this out! Sorry that it slipped past me!

I had so much energy after eating Lyfe Kitchen’s Whole Grain Pilaf, I had trouble calming down to write a post about it. What drew my eye to this in the freezer section was that it had kale. I’ve never seen a frozen meal with kale, which I love adding to as many of my dishes as possible, so I knew I had to try it. Pilaf of any kind rarely sounds interesting to me, but with the addition of kale, quinoa, red wheat berries, artichokes, zucchini, toasted almonds and many other wholesome ingredients, this is one pilaf I could get excited about. The fact that it has no animal products, making it completely vegan, is another great selling point.

Heating this dish up is not as easy as other frozen meals, but it is worth the effort. I believe they did this to preserve the flavor, as well as ensuring their packaging is as eco-friendly as possible. I have taken step-by-step photos of the process, but the instructions are also clearly marked on the package. You will need a microwave safe plate in order to make this.

Remove the package from the box, place on a microwave safe plate with the seam facing up (so it can release steam while cooking). Cook for 4 ½ minutes. Let stand for 1 minute.

Lyfe Kitchen Whole Grain Pilaf

It will look like this once it’s finished cooking.

Lyfe Kitchen Whole Grain Pilaf

Use scissors to cut along the dotted line. I thought my mini hula girl scissors would make the photo a bit more festive.

 Lyfe Kitchen Whole Grain Pilaf

Lyfe Kitchen Whole Grain Pilaf

Carefully slide the entrée onto your plate and enjoy!

Lyfe Kitchen Whole Grain Pilaf

The lime juice concentrate was slightly overpowering at first, but the more I ate, the more I liked the dish. There are A LOT of ingredients in this dish and it definitely has a lot of flavor, but almost all ingredients are unprocessed foods, with “natural flavor”, potassium chloride and calcium chloride popping out as the only “processed” ingredients that I could see.

Lyfe Kitchen Whole Grain Pilaf

Lyfe Kitchen Whole Grain Pilaf

I haven’t seen any other Lyfe Kitchen entrées in my grocery store, but I will keep an eye out for more. I was most impressed by the huge jolt of energy I got after eating this. Perhaps it was coincidence or maybe the whole grains? Let me know what you think of the dish!

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September 22, 2011

Quinoa Stuffed Zucchini (Vegan)

by jem614

By Jessica Michael

Fresh Out of The Oven

Pinterest has become a new obsession of mine.  Not only do they have images of beautiful home decor, great clothes, and great places to visit; they also have pictures of pretty food.  Those pictures inspire my creativity (which can be good and bad) and I end up trying to do things I’ve never tried before.  The bad part is that I tried making my own lamps and they turned out looking like a child’s art project.  The good part?  My Quinoa Stuffed Zucchini.

It was a crunchy, fresh, healthy dinner option that I have for lunch today as well because 3 Zucchini’s magically turn into 6:

Ingredients:

1/2 c Quinoa
3  Medium Zucchinis
1/2 Onion
2 Garlic Cloves
Salt
Cumin
Pepper
1/2 Veggie Bullion
Corn
1/2 Tomato
Crushed Pecans
Veggie Cheese Sprinkles
Panko (bread crumbs to make it crispy on top)
To get started, put about 1/2 cup of quinoa to heat on the stove.  Add 1/4 cup of kernel-ed corn as well as 1/2 a veggie bullion (if it’s the big ones).  Make sure this is done ahead of time so it’s ready when you start stir-frying the onions and other veggies.

Preheat the oven to 375-400 degrees depending on your oven.

image

Prior to Baking

For the Zucchini, first cut in half long-ways.  Next, take a spoon and scrape out the middle (keep the scraps) until it’s thin enough to bake quickly but not too thin that it can’t hold the stuffing.  Set aside.

Heat a pan with coconut oil/olive oil and toss in the diced onion.  You also want a tomato that has been alleviated of its seeds (it’s too watery with the seeds).  Dice the tomatoes and throw them in along with one or two chopped garlic cloves (depends on how garlicky you like things).

Once the onion mixture has a nice brown tinge to it, add in the scraps from the zucchini (never waste!).  Next, add the quinoa and corn to the pan and stir it all together for a few minutes.  Add cumin, salt and pepper to taste.

Now you’re ready to stuff!  Fill them to overflowing but not too overflowing.  On top sprinkle your panko, crushed pecans and veggie cheese sprinkles (these are the magic ingredients).

Put in the oven for about 20-25 minutes until the tops get brown.  Eat and enjoy your totally healthy, protein-rich dinner/snack/party favor!

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