Curried Quinoa Risotto Gluten Free Vegan Food

CURRIED QUINOA RISOTTO (GLUTEN-FREE, VEGAN)

Steps:

• Heat olive oil in a pan. Add chopped onions, garlic and ginger and sauté until onions are tender.
• Add quinoa and sauté a few more minutes.
• Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
• While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook).
• When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot).
• Infuse love and serve!

CURRIED QUINOA AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)

Steps:

• In a medium sauce pan, place quinoa and water and bring to a boil.
• Reduce heat, add carrots and curry powder and cover.
• After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
• Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
• In a small bowl, mix olive oil, lime juice, salt and pepper.
• Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
• Infuse love and refrigerate for several hours or overnight.

AVOCADO & PRAWN RISOTTO (GLUTEN-FREE)

Steps:

• Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
• Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
• Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

LEEK AND QUINOA RISOTTO

Steps:

• Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
• Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
• Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
• serve.

SESAME SUGAR SNAP PEAS (GLUTEN-FREE, LOW-GI, VEGAN)

Steps:

• Heat sesame oil in a sauté pan.
• Add sugar snap peas and sauté for a few minutes until peas are tender but still crisp.
• Season with salt, tamari and sake (if using).
• Transfer to a plate and sprinkle sesame seeds on top.
• Infuse love and serve!

DECADENT GLUTEN FREE VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
• Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
• in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
• Pour into the dry ingredients and stir until just combined.
• Fold in the carob chips.
• Bake 15 minutes.
• Remove from the oven, chill overnight before cutting.