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kitchenwitchtingss · 9 months

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RECIPES I KEEP IN MY ONLINE KITCHEN WITCH JOURNAL #2

I love making these oh my gosh.

Why?

It's really fun

It's been a while since my last one

I get an excuse to try yummy recipes

You all are way too good at what you do

It's fun x2

Teas, Drinks, And Syrups

🍊 Orange Peel Tea 🍊

Violet Lemonade

Coconut Summer Drink

Dandelion Honey

The Best Hot Spiced Cider recipe you’ll ever try

Apple Cider is basically a homesteading spell

Rose Lemonade Syrup

100-Year Garlic (Garlic Honey)

Fire Cider Spell for Winter Protection

Blackberry & Apple Jam

Witchy Recipes - Blackberry Lemonade

Baked Goods + Sweets

Prosperity Bread

Lavender Earl Grey Cookies

Easy Rosemary Focaccia Loaf for Love and Protection

Heavenly Lavender Scones

Honey Vanilla Peach Butter 🍑

Pumpkin Pie Dip 🎃

Vanilla-Pumpkin Cupcakes

Soups, Stews, And Dinners

Super simple secret potato soup

Forest Porridge

Heartwarming potato soup

Perfect Homemade Garlic Bread

Creamy vegetable soup

Springtime Soup

Stuffed Maple dijon glazed roasted butternut squash

Summertime stir fry

Sabbat Stuff

Litha Orange Honey Cake

Litha Thyme Chicken

Stuffed Apples for Mabon

Mabon Mug

Imbolc Pretzel wreath

Oatmeal Bread for Lughnasadh

Samhain Mulled Cider

Samhain Irish Apple Cake

Angel's Best

(my favorite recipe posts I've made over the years, plus backstories that sound like your grandmother's reminiscing over the past.)

LATE WINTER BUTTER ROLLS

My first post I ever made. I was pretty new to the tumblr community at the time. I loved kitchen witchcraft, and I'm the type of person who will ramble on about how much I love cooking and baking. This blog gave me an outlet to express my love of cooking, baking, paganism, and witcraft. And these rolls are very tasty, I make them to this day!

WITCHY TOMATO BASIL SOUP

Tasty, simple, and a crowd-pleaser. It's perfect for a beginner kitchen witch! It was also the second recipe I ever posted.

SWEET CREAM BUNS

It was a recipe given to me by one of my good friends at the time. Every time I make it, it gets devoured in less than 10 minutes. It was also my first recipe to get over 50 notes. I was shocked but ecstatic that so many people would even give it the time of day lol.

WITCHY THUMBPRINT COOKIES

These ones were just fun to make and delicious lol.

A WITCH’S COZY BUTTERNUT WINTER SOUP

A quick soup that feeds a lot of people during the fall season. Fall is my favorite season, so of course I'm very biased lol.

SAMHAIN PUMPKIN BREAD

I love pumpkin bread and apple cider... So why not combine the two? This one was definitely one of my favorites of all time. Moist pumpkin bread and chocolate chips have to be one of my favorite things on this planet. It also makes for the perfect gift for friends and family. Yummy!

ANGEL’S AWARD-WINNING LEMON POPPY SEED BREAD

I love dessert loaves of any kind, so naturally, this would be on the list lol.

MAPLE BUTTER COOKIES

Super simple comfort food! I love any time of cookie with brown sugar.

BRING ME POSITIVITY PECAN FRENCH TOAST BAKE

I love French toast, and I love positivity~

SAMHAIN SOUL CAKES RECIPE

These are really good! And traditional. If you celebrate Samhain, I recommend you make some soul cakes and have friends and family help decorate. I give the littles a bag of orange frosting and let them go crazy lol.

FEEL BETTER CHICKEN SOUP

One of my most recent is my witchy twist on chicken noodle soup!

#witches #kitchen witch #witchy #witch #magick #kitchen witch recipes #food #recipes #witchblr #kitchen magick #foodblogger #sabbats #litha #kitchen witch tips #modern witch #modern witchcraft

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itsscromp · 1 month

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Excuse me, may i pls have the 141's fave food?? Are they good cooks? Do they prefer savoury/sweet/spicy food? Feel free to expand or add other characters :D thanks!

141’s favourite food headcanons

Simon ghost Riley

Man’s cannot live without his cup of Yorkshire tea.

It’s his first thing he goes for whenever he wakes up.

As for food, he isn’t too big on spicy things, don’t ever say that you saw him crying after trying a hot Cheeto.

As for cooking, I’m sorry to say, he does not know how to cook at all. Lived off of ration packs pre 141.

He would sometimes try to re create his mother’s recipes if he ever uncovered them, to keep her memory alive.

It took a lot of practice and a few burnt dishes later, he successfully recreated her shepards pie. His favourite dish from her.

John soap mactavish

He would defend his mother’s haggis til the day he freaking dies !!!

It was the best thing he would always look forward to it whenever a chance it was served up.

But if we’re talking other Scottish dishes, classic porridge would be his go to breakfast.

Or a clootie dumpling would be his go to dessert.

As for cooking….. he can cook, but only what he knows from grown up, like spaghetti bolognaise or tacos.

He’ll be open to try new recipes, but please be patient for your bestie.

Kyle gaz Garrick

Uh… have you tried this man’s pancakes !!!

Once it’s served up with possibly the best maple syrup you’ll ever have, it’s heaven until the very last bite.

He would teach you how to make the perfect pancake.

For his favourite foods, it’ll just simply be the classics, either McDonald’s or kfc.

For drinks, he cannot live with his monster, but he doesn’t like the traditional ones, he opts in for the white ultra cans. They’re just sweeter.

John price

As the father figure of the group, he’s gotta make sure his kiddos are fed and healthy.

So cooking is usually his number 1 priority, he loves to serve you his famous lasagna.

Once tried to make ice cream, but failed miserably.

As for his favourite foods, he would always love an English breakfast when he’s feeling peckish.

If he worked out the day before, that’s his go too

For a drink, classic black coffee

#platonic #reader insert #call of duty #call of duty x reader #call of duty headcanons #Simon ghost Riley #John soap mactavish #John price #Kyle gaz Garrick #Simon ghost Riley headcanons #John soap mactavish headcanons #John price headcanons #Kyle gaz Garrick headcanons

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headakke · 24 days

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my favourite safe, low cal meals/snacks as a vegan🐸 (please share yours!!!)

⁃ congee with 30g of rice + veggies/mushrooms + 250ml veg stock, let it cook for like 40mins and then let it sit a bit in the plate, like a porridge. You can add anything to this and switch ingredients.

⁃ seitan skewers —> seitan is SO SO high in protein and so good to me even raw lol, same with tofu.

⁃ block of silken tofu with teriyaki/soy sauce, spices and spring onion —> high in protein, in volume, super simple yet super good, to me its the equivalent of tartare

⁃ tofu scramble —> with the right ingredients and secrets, tofu can be 100% better than eggs. I always hated the texture. Btw I use a little bit of vegan butter, garlic, nutritional yeast, soy milk or melted miso paste, pepper, vegan grated parmesan if I have it and turmeric or saffron.

⁃ tofu with veggies —> I love using red pepper, zucchini, carrots, onion, maybe with origan, black pepper, thyme, curry or paprika

⁃ roasted sweet potato —> I could talk about sweet potato for days. She’s so good cooked in the oven with rosemary, salt, cinnamon, pepper, definitely a safe food.

⁃ soups and pureed soups (I love them with cabbage, pumpkin, mushrooms, i love miso soup, or soups with legumes in it) —> they can be under 100/80 cals and still slap, honestly my salvation when I want to stay under a cal limit or I already reached it but still have to eat something

⁃ hummus of any kind (I recently added sweet potato to it and it blends magically and adds so much volume and flavour!!)

⁃ big salads —> just this, any type. I love a salad with roasted veggies in it or beets and balsamic vinegar

⁃ pan-roasted red cabbage with cannellini dressing —> an easy cannellini puree with some miso paste to blend or some tahini, on top of one or two slices of cabbage cooked in a pan with some oil and maple syrup/marinate sauce

⁃ salted udon/rice noodles with veggies and soy sauce

⁃ ikea vegetable balls (🤤) in marinara sauce

⁃ any vegan burger which is always under 300 cals + some grilled or raw veggies

⁃ tortilla wrap with grilled veggies, tofu, any sauce you like or hummus

⁃ tomato pasta —> simple, lazy, its ok

⁃ chickpea salad with cherry tomatoes, lattuce, pickled onions and pesto tofu dressing

⁃ tortilla-pizza —> under 150 cals and perfect when craving pizza

⁃ chickpea farinata —> again, lazy recipe, so good and rich in protein

⁃ literally anything with rice paper, its so versatile, i love spring rolls

⁃ lentil ragú

⁃ ratatouille

⁃ spelt/orzo with anything, fresh with veggies or cooked in a pureed soup, to make it like a risotto

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thrivetrekchronicles · 3 months

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youtube

Recipe – Set5 -7 Maple & Walnut Hemp Heart Porridge

#youtube

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fullcravings · 7 months

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Stovetop Oatmeal Recipe

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poridge · 1 year

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Porridge that will not fail you

Cook your porridge (oatmeal) as normal (with water, not milk), but add a few frozen or fresh raspberries (I like to keep frozen ones on hand because they won't spoil as fast)

Add to bowl, top with:

Hemp seeds

Slivered almonds

Cacao nibs (crunchy)

Chocolate chips (don't skip these, but do NOT overdo it)

Banana chips!!! Added sweetness, good texture

Sunflower seeds

If you must sweeten it further, try a little bit of maple syrup. You can also add sunflower butter or peanut butter, but that's kind of a whole other recipe.

This porridge will not fail you!!

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brightgnosis · 11 months

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A Reminder To Self: Food Edition

Wanting to get even further out of the whole Avocado Toast based “white people breakfast food” rut that breakfast seems to be stuck in the last few years (not that I was ever a fan of Avocado Toast and ate it in the first place; frankly Avocado gives me heartburn and I was never a fan of the flavor) ... So I’m just kind of bopping around the internet grabbing recipes and ideas wherever I can.

Caramelised Pears with Ricotta and Honey

Coddled Egg with Creamed Greens

Tiganopsomo with Lemon, Spinach, and Goat Cheese

Ancient Greek Olive Relish and Crusty Bread

Goat Cheese and Chorizo Eggs Benedict

Polenta with Honey and Dried Figs and Dates

Ricotta-Lemon Pasta with Spinach

Eggs with Mint and Lemon on Pita

Apple Chai Mixed Grain Porridge

Herbed Ricotta and Avocado Spread on Pita

Tex-Thai Breakfast Hash

Ricotta, Spinach, and Egg Bake

Baked Eggs in Tomato and Chorizo

Yellow Shakshuka

Olive and Feta Flatbread with Olive Oil

I’m not necessarily looking for anything fancy or specifically cultural. I just want something more interesting than your standard “White American” breakfast fare of Pancakes or Waffles, Smoothies and Smoothie Bowls, Full American (and all its Casserole variants), or the dreaded Avocado Toast- but was more simple than baking things like Breads or Buns, muffins, etc, while still not being dumb simple.

I think I managed to find a few interesting ones?

ETA: “French Toast with Chinese Five Spice and Black Sesame Seeds, and a Hoisin + Maple Syrup blend” suggestion courtesy of @buddyblanc, which I must try at the first available opportunity because that sounds amazing.

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kalis-scribbles · 1 year

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Captain Thunderclaw’s Cookbook for the Adventurous Sailor

[These recipes were written for a pirates themed D&D campaign, these are the personal recipes of Captain Thunderclaw, the greatest feline captain of the seven seas!]

The question of feeding sailors has been one which the victual officers of every navy has wrestled with since the first sailors went out to sea. One must find provisions which are possible to keep for long voyages while provising sufficient nutrition to keep sailors strong enough to work and to ward away the dreaded scurvy that has plagued vessels for so long.

These here are recipes I have collected throrough my voyages, some of which are meant to make use of provisions while others are special treats that make use of fresh produces in the days after departing port or while moored.

[Recipes under the cut]

Appetizers

Plantain and beans soup

To make this dish soak beans overnight so they are grown by morning. At dawn put them in fresh water and boil them with a little stock of fish or poultry until they can be crushed with a spoon. Then cut onions and peeled plantains into small cubes, add them to the beans with fresh herbs.

Turtle Salad

Turtles are plentiful and easy to catch while at sea. Chop into a small chunk the meat of a turtle and roast it until cooked. Add the meat chilled to chopped greens, salted herring, hard boiled eggs, onions, hearts of palm, olives, and diced mango. Season with mustard, salt and pepper. Mix well and serve as a mount onto a large dish.

Kievan Sour Soup

Known to ward away scurvy, to prepare this soup you must use pickled cabbage which you must drain of its liquid and chop finely. In a pot render bacon until the fat is melted. To this add the crout and cook for a few minutes before filling with water. Chop potatoes and carrots into small pieces and add them to the pot. The soup is ready when the potatoes are soft. If available you may add soured cream.

Side Dishes

Burgoo

This recipe is common among sail ships. Boil one part of oatmeal to four parts of water until they are soft. To this add molasses and sweet lard of hogs.

Pease Porridge

First you must soak yellow split peas overnight so that they may cook easier. Then set them to boil with not too much water lest it be too watery. When the peas are a soft puree add in cooked ham and season generously with butter and mint until the ham is warm.

Keshiite Mush

To make this stable of the Keshiite one must first boil the flour of corn, cassava or plantain in water until it thickens into a thick and heavy paste. It must then be divided into portions before it cool and firms up. This food has little taste on its own but is served doused in soup or stew for flavor. It may be mixed with a little milk or cream to make smoother.

Savory Rice

First one must wash and boil the salt meat of their allotted ration, then remove it from the pot. In the pot put rice with herbs and cook until it is plump, then return the meat to the dish and mix it well.

Naval Cheese Sauce

To rescue the horror known as Naval Cheese one must in great effort, first grate it as fine as can be done and then add it to a pot covering with water and a large amount of butter to provide fat to the unfortunate mixture. Cook on a very low heat until the cheese finally deigns to melt and mix it well. Serve this sauce warm and let sailors dip in ship bisket to soften them.

Sweet Beans

Take small beans soaked overnight and rinse them, put them in a ceramic cooking pot with pieces of fat cut into chunks, and molasses or the sugar of maple trees and cover with water mixed well. Put the dish upon a low flame so it does not burn for several hours until the beans are tender.

Osloth Beer Porridge

Take a loaf of stale dark bread and pound it into crumbs. In a pot bring beer to a boil and to it add the crumbs, stir well so it does not stick. It is ready when the porridge is soft and swollen. It may be served savory with butter and pickled herrings, or sweet with butter, sugar and dried fruits.

A Sauce of Oysters

Open a jar of oysters pickled and wash them well but keep some of the liquid, then bring them into a pot of white wine and some of the liquid and boil them well with a small onion within which are cloves speared through. Remove it from the fire when the wine has reduced, remove the onion and serve the sauce as you please.

Main Dishes

Buccanneer's Sweet Hog

Take a large hog full with guts and organs removed. Smear the carcass with salt. In a bowl mix water, a splash of vinegar, a large heap of molasses and crushed hot peppers, it must be thick and drip slowly from a spoon. Smother the hog in this glaze and put it upon the boucan for several hours until the meat falls off the bone.

Coconut Crabs

Take a number of crabs living and wash them, then cut their head so they die with a sharp cleaver, then chop them into small pieces. In a pot filled with coconut water put the crabs with curry powder, garlic crushed roughly. Boil the mixture until the crabs are done.

Lobscouse

This dish is the common way sailors prepare their rations of meat and ship biscuits. First dice an onion and fry it at the bottom of a large pot with lard until fragrant, while it does take the bisket and pound them into small pieces with a mallet. Fill the pot with water and let it boil before adding the salt pork or beef. Season with a little pepper, leaf of bay. If you have any potatoes, carrots or parsnip you may add them. Add the bisket to the stew and let it all simmer for a time until they and the meat are soft.

Sea Pie

This recipe is made by ship that lack a proper oven for baking. First you must make paste for a pie and line a tall dish. Then plate a layer of the meat of your choice. Cover this layer with another layer of your paste and add a new layer of meat, continuing so forth until you reach the top of your dish, cover it with a crust then set a plate to seal it tight, wrap the pot in a cloth and string it tightly shut. Boil the pie and its pot for an hour and it should be done.

Islander Pepperpot

To make this stew one must first cut the meat of any beast they have; beef, pork, goat shall do, and cut it fine. In a pot one must render lard and diced onion with the meat until browned, then cover with with water. To it add a good among of hot peppers, a few leaves of bay, a stick of the bark of cinnamon, and cassareep which is the bittersweet juices of Cassava reduced to the consistency of molasses. Let it simmer until it is tender and the sauce is thick. You may serve this dish upon rice or mush.

Stockfish Stew

You must begin by soaking the fish in water so that it may soften, you may then remove the bones and skin. Cut it into pieces and bring it into a boiling pot along with potatoes. To this stew add dried tomatoes cut finely, and dill. When it is about ready add the crumbs of stale bread or ships biscuit to thicken it.

To Boil Fowl

Take a fowl of your choosing, chicken does this dish well. In the cavity of your bird fit in whole grapes or re-hydrated raisins, as well as a whole nutmeg smashed into two, as well as sweet herbs. Sew it shut and put the bird in white wine to boil until it is cooked. Remove it from the fire and then stir in the yolks of fresh eggs upon a light fire to thicken your broth into a sauce.

Mince Pie

This dish is most excellent to use the pieces of meat such as the tongue many would refuse as their ration. First peel your tongue and cut is quite small, to it add dried raisins, currants, and dried apple cut equally small. Mix it grated mace and the shredded peel of a lemon, soak it all with a splash of brandy or sweet sherry. Fill a dish lined with a pie dough with this mixture and bake it well until flaky and golden.

Sweets

Banana leaf sweet

Take a measure of flour sifted fine. Mix to it water to make it into a dough and add sugar, kneed it into a ball and wrap them individually sealed tightly in the leaves of banana. Boil them for a third of an hour and they should be ready to be enjoyed.

Boiled Pudding

Take flour, sugar, dried fruit and grated suet and mix it with cold water until it forms a dough, careful not to overmix or to melt the suet. Shape it into a ball and then wrap it inside of a floured cloth. Tie it tightly (leaving a fold so it may expand) to avoid water coming in and put it to boil in a pot for two hours. Then take it out and slice into portions, serve it with molasses or a sauce of sugar and butter.

Pepper Cakes

Take flour and suet and mix it well, to this add a generous amount of pepper and ginger, then add molasses and a little bit of water to make a stiff paste. Mix it well and form it onto small cakes upon a greased dish, then bake it until it has firmed.

Jam Roll

Make a pastry as if to bake a pie but cut it into a rectangle. Layer it with a jam of your choosing leaving a thumb's width clear upon the edges. Then roll it tight into a spiral and seal the edges well by pressing them firm. Wrap this roll in a clean cloth and with strings tie it well at each end and center. You may now boil this for an hour or until it is firm. To serve cut a small disk through the roll and lay it flat on a dish.

Apple in dough

Take small sweet apples and remove from it the core and skin. Soak it in water so it does not brown. Then prepare a dough of flour, water, suet and a little sugar. Take your apples and dry them, then each cover with dough sealed properly. You may bake these treat but if you do not have an oven they are fine boiled as well. Serve them with a light sauce of caramel

Sweet Stewed Pears

Take winter pears and cut them into quarters, lay them into a ceramic dish with a few pieces of cloves, a half a lemon peel and a generous amount of sugar. Cover them with red wine and bake them enough slowly. Serve them hot or cold as you please.

Sweet Rice Dessert

Take a measure of rice and milk and boil it in a pot, to it add raisins and sugar. If you do not have milk you may use water, add a little butter to it. Cook it slowly until the rice has broken, long past softness. Serve it in a bowl with a spoonful of jam.

Drinks & Beverage

Captain Thunderclaw's Spiced Grog

Take a cauldron of fresh water and boil within a stick or two of cinnamon, a smashed nutmeg, and the peels of several limes and oranges until the water has become fragrant strain out of the material then return it to the fire. Add brown sugar generous and stir until it is dissolved. To it mix one part rum to four part liquid and the juice from the citrus reserved earlier. Serve still warm if prefered or let it cool. Garnish with a leaf of mint (or catnip) if available. This Recipe seem to please the crew and helps ward away the dreaded scurvy while making sure they do not get inebriated too fast.

Island’s Punch

In a bowl combine rum, the juices of orange and pineapple, coconut milk, a little lemon juice. Stir them together well, garnish with slices of oranges or twirl of citrus peel.

The Catfolk’s Delight

This drink is particularly beloved by feline members of the crew. Get fresh milk (For which my crew keeps a few goats aboard) and bright it to a gentle heat upon the fire, add a stick of cinnamon, a few cloves, and pieces of ginger. DO NOT LET IT BOIL, keep on the fire until it is aromatic then strain. Mix in a little clear liquor and several leaves of catnip, serve lukewarm.

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vegankit · 2 years

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Vegan Berry Loaded Overnight Oats

Ingredients

FOR THE COMPOTE

300 g Frozen Mixed Berries

1 tbsp Maple Syrup

2 tbsp Water

FOR THE OVERNIGHT OATS

20 g Chia Seeds

0.25 tsp Cinnamon

1 tbsp Maple Syrup

700 ml Oat Milk

250 g Porridge Oats

40 g Raisins

FOR THE TOPPING

200 ml Coconut Yogurt

50 g Flaked Almonds

125 g Fresh Berries

Method

Mix all the ingredients together for the overnight oats and leave them to soak in the fridge for 30 minutes or overnight.

Add all the compote ingredients to a medium pot and bring to a simmer over medium heat. Simmer for 10 minutes, remove from the heat, and set aside to cool fully.

To Serve: We like to serve these in clear glasses where we can see the layers.

At the bottom of each glass add the berry compote (divide the amount between 4 glasses).

Next divide up the overnight oats, followed by some berries, a generous dollop of coconut yogurt, some more berries, and top with some flaked almonds.

[ATTN] Download Our FREE Vegan Recipe EBooks

Plant-Based Recipe Cookbook 2.0

7 Day Vegan Meal Plan (includes over 30 plant-based recipes & grocery list)

Plant-Based Cookbook Complete Package

#vegan #vegan recipes #overnight oats

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udo0stories · 11 days

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A list of 10 healthy ways to use quinoa: Quinoa Salad: Toss cooked quinoa with a variety of fresh vegetables, herbs, and a light vinaigrette for a refreshing and nutritious salad. Quinoa Bowl: Create a nourishing bowl by combining quinoa with roasted or sautéed vegetables, protein of your choice, and a flavorful sauce or dressing. Quinoa Stuffed Bell Peppers: Fill bell peppers with a mixture of cooked quinoa, vegetables, and lean protein, then bake until tender for a wholesome and colorful meal. Quinoa Breakfast Porridge: Cook quinoa in almond milk or your preferred dairy-free alternative, add some fruits and nuts, and drizzle with honey or maple syrup for a satisfying and healthy breakfast option. Quinoa Stir-Fry: Use quinoa as a base for a vegetable stir-fry by sautéing your favorite vegetables with cooked quinoa and a splash of low-sodium soy sauce or tamari. Quinoa Energy Bites: Combine cooked quinoa with nut butter, honey, and mix-ins like dried fruits or chocolate chips to make portable and nutritious energy bites. Quinoa Veggie Burgers: Make homemade veggie burgers using cooked quinoa, mashed beans or lentils, and a variety of finely chopped vegetables for a wholesome and protein-packed meal. Quinoa Sushi Rolls: Swap out rice for quinoa in homemade sushi rolls, and fill them with fresh vegetables, avocado, and your choice of protein for a healthy twist on sushi. Quinoa Cakes: Mix cooked quinoa with eggs, breadcrumbs, and herbs, then shape into patties and bake or pan-fry for a delicious and nutritious alternative to traditional patties. Quinoa Desserts: Incorporate quinoa into desserts like quinoa pudding, quinoa cookies, or quinoa granola bars for added texture and nutritional benefits. Quinoa Salad This salad is packed with fresh and vibrant ingredients, offering a delightful combination of flavors and textures. It's a nutritious and satisfying dish that can be enjoyed year-round. Feel free to customize the salad by adding or substituting vegetables according to your preference. Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 cup diced cucumber 1 cup halved cherry tomatoes ½ cup diced bell pepper (any color) ¼ cup finely chopped red onion ¼ cup chopped fresh parsley ¼ cup chopped fresh mint ¼ cup crumbled feta cheese (optional) Juice of 1 lemon 2 tablespoons extra virgin olive oil Salt and pepper to taste Instructions: Rinse the quinoa under cold water to remove any bitter residue. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed. Remove the cooked quinoa from the heat and let it cool to room temperature. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, bell pepper, red onion, parsley, and mint. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss gently to combine. If desired, sprinkle the crumbled feta cheese over the salad. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if needed. Serve the quinoa salad immediately or refrigerate for a few hours to allow the flavors to meld together. Enjoy it as a light and refreshing meal on its own or as a side dish with grilled chicken, fish, or tofu. Quinoa Bowl This bowl is a well-balanced and satisfying meal, packed with protein, fiber, and a variety of colorful vegetables. Feel free to customize the bowl by adding your favorite toppings or swapping out vegetables based on your preferences. It's a versatile recipe that can be easily adapted to suit your taste. Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1 zucchini, diced 1 cup cooked chickpeas 1 teaspoon ground cumin 1 teaspoon paprika Salt and pepper to taste

Juice of 1 lemon 2 cups mixed greens Optional toppings: sliced avocado, cherry tomatoes, crumbled feta cheese, and chopped fresh herbs Instructions: Rinse the quinoa under cold water to remove any bitter residue. In a saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic, red bell pepper, and zucchini to the skillet. Cook for a few minutes until the vegetables are tender-crisp. Stir in the cooked chickpeas, ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together. Remove the skillet from the heat and squeeze the lemon juice over the vegetable mixture. Stir well to combine. In serving bowls, assemble the quinoa bowls by layering cooked quinoa, the vegetable mixture, and a handful of mixed greens. Top with optional toppings like sliced avocado, cherry tomatoes, crumbled feta cheese, and chopped fresh herbs. Drizzle with additional lemon juice or a light dressing, if desired. Serve the quinoa bowls immediately, and enjoy! Quinoa Breakfast Porridge This breakfast porridge is a healthy and filling option to kick-start your morning. The combination of quinoa, almond milk, and sweet flavors creates a comforting and satisfying bowl of goodness. Customize it with your preferred toppings to add extra texture and flavor. It's a nutritious and delicious way to incorporate quinoa into your breakfast routine. Ingredients: 1 cup quinoa 2 cups almond milk (or any milk of your choice) 1 tablespoon honey or maple syrup 1 teaspoon vanilla extract ½ teaspoon ground cinnamon Toppings: fresh berries, sliced banana, chopped nuts, shredded coconut Instructions: Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and almond milk. Bring to a boil over medium heat. Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Stir in the honey or maple syrup, vanilla extract, and ground cinnamon. Mix well to combine. Remove from heat and let it sit for a few minutes to thicken. Serve the quinoa breakfast porridge warm in bowls. Top with your favorite toppings, such as fresh berries, sliced bananas, chopped nuts, and shredded coconut. Enjoy a nutritious and delicious start to your day with this quinoa breakfast porridge!

#FoodandCooking #Day #Delicious #Fuel #Healthy #Power #Quinoa #Recipes

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