Cashew Quinoa Salad

This was one of the first vegan dishes I made up back in July.  I had invited friends over for dinner, but spent all afternoon goofing around at the pool and bike riding.  I threw it together last-minute, and it was good and filling.  The key ingredients are quinoa, cashews, dried cranberries, chickpeas and/or edamame (soybeans), and lemon or orange juice.  The quinoa and edamame/chickpeas are good protein sources. I've made it a couple times since with different variations.  Here's what I used this time:

• about 3 or 4 cups cooked quinoa
• about 1/2 cashews (raw or salted, whole or pieces)
• about 1.5 cups cooked edamame (I use the frozen, shelled type)
• about 1/3 cup dried cranberries
• a few chopped fresh basil leaves
• juice and zest of one lemon
• shredded coconut, about 1/4 cup
• fresh ginger, grated, about 1 Tbsp
• 1/4 tsp. nutmeg
• salt to taste

Mix all together and serve warm or cold.  This is a comforting and satisfying dish, and my toddler also likes it.  The cashews soften as the dish sits, so I can mash them a bit, along with the beans for her.  She wasn't sure about the coconut this time, though.  I think it would be good mixed with coconut milk!

Edamame Hummus

This is an easy recipe, and you can find variations online.  I got this one from the Food Network website.  The fresh lemon juice and zest makes it light and lively.  Good with pita chips, crackers, cucumbers, and as a sandwich spread.

• 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups.  Sometimes I add chickpeas, too.
• 1/4 cup tahini or nerigoma (Japanese ground sesame seeds)
• 1/4 cup water
• juice and zest from one lemon
• 1 clove garlic, smashed
• 3/4 teaspooon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons extra-virgin olive oil

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a blender, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in olive oil and mix until absorbed. 

 I like to stuff it in a toasted pita with peanuts and maybe some tomatoes.  Like this, it's better than dessert!

Ralph rules the kitchen.