Vegan Cooking with TLC

I often make quinoa to serve with the entrees I make for dinner yet it only recently occurred to me to share the recipe on here. Quinoa is healthy and tasty. It's also quicker to make than rice, and works as well with many dishes. I also make quinoa as an entree similar to a rice pilaf. Basic Quinoa 1 cup quinoa 2 cups stock * Place quinoa in a medium saucepan . Pour stock over the quinoa. Bring to a boil. Turn down heat to a simmer. Let cook until the water is absorbed, approximately 15-20 minutes. The quinoa will expand in size and appear to have little rings in it.** Turn off heat. Gently spoon into bowl or bowls. Serve. * You could also make this with water, but stock adds a greater depth of flavor. **Some recipes call for fluffing the grains with a fork; however, I've never found it made that big of a difference. You can if you want though. Note: I use organic ingredients whenever possible.

Sometimes it's good to get back to basics, so I decided to make and share my Basic Berry Pecan Steel Cut Oats recipe. This one is based on one of the first steel cut oat recipes I ever made. Basic Berry Pecan Steel Cut Oats ½ cup steel cut oats 1 Tablespoon ground flax seeds 2 cups water 1 cup berries of your choice ½ cup pecans chopped 1 teaspoon cinnamon* Add enough water to a small pan to coat the bottom of the pan. Add flax seeds. Stir. Add oats and water to pan. Cook approximately 20-25 minutes until oats are creamy and most of the water has been absorbed. Stir in cinnamon when oats are almost done. Place berries over oats low heat to heat and cook five minutes to heat through. Remove from heat. Combine oats and berries. Spoon into bowls . Top with pecans. Serve. * I use Ceylon cinnamon  because it is high in antioxidants and doesn't contain coumarin. Note: I use organic ingredients whenever possible. ...