Vegan Southwestern Salad and Gluten-free Vegan Chocolate Coconut Cupcakes

A pseudograin, quinoa is actually the seed of a plant closely related to spinach, beets and chard. It comes in a variety of colors, ranging from orange to black, purple, pink and white, but red and transparent yellow are the two most widely available varieties. Quinoa is a complete protein, containing all nine essential amino acids. It’s rich in magnesium and manganese, and also contains significant levels of dietary fiber, calcium, phosphorous, iron and vitamins E and B-2. Because it’s wheat and gluten-free, quinoa is an ideal choice for those with a gluten allergy or intolerance.

Southwestern Salad

2-4 cups chopped romaine lettuce or leafy green of choice 
1 serving red quinoa cooked and chilled (1/4 cup dry) 
½ cup black beans 
½ cup corn 
½ cup jicama, sliced 
½ cup red pepper, chopped 
1 small tomato, chopped 
2 Tbsp red onion, diced 
1 avocado

For the dressing : 
1/4 of a 10oz container of soft silken tofu, drained 
1/4 cup fresh lime juice 
1/2 tsp minced garlic 
½ tsp mustard 

To cook Quinoa:

Measure the amount of red quinoa you’d like to cook. Pour the seeds into a fine-mesh strainer and thoroughly rinse them under cold running water, lightly rubbing the seeds with your fingers.

Taste a seed once you’ve finished rinsing them. If it has a bitter taste, continue rinsing them until any bitterness is gone.

Measure your cooking liquid, which is twice the grain measurement. For example, 1 cup of quinoa requires 2 cups of liquid. You can use plain water or, for added flavor, vegetable, chicken or beef stock.

Place the rinsed quinoa and the liquid together in a saucepan large enough to accommodate the amount you’re making. Much like rice, quinoa expands as it absorbs the liquid. A 1-1/2 qt. saucepan is ample enough to cook a cup of quinoa.

Set the saucepan over medium heat. Stir the quinoa a couple of times as the water comes to a boil.

Reduce to a simmer. Stir the contents once or twice before covering the pan.

Cook the seeds until they absorb all the liquid, or about 10 to 15 minutes, stirring occasionally. When red quinoa is done cooking, it looks soft, and the germ ring along the outside edge of the seed becomes visible and separates slightly.

Serve immediately or allow the quinoa to cool before storing it in an air-tight container in the refrigerator. It should keep for up to five days.

Gluten-free Vegan Chocolate Coconut Cupcakes

·         1 1/2 cups all-purpose flour

·         1 cup white sugar

·         1/4 cup cocoa powder

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1/3 cup vegetable oil

·         1 teaspoon vanilla extract

·         1 teaspoon distilled white vinegar

·         1 cup water

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.

2.    Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

3.    Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 25  minutes. Remove from oven and allow to cool.

I added 1/2 cup chocolate chips and shredded coconut

For a vegan 'buttercream' frosting I mixed together 1/4 cup softened margarine, 1/2 tsp vanilla, 1 1/2 cups powdered sugar, and about half a tablespoon soymilk or enough to make the consistency spreadable.