The Vegan Table: Toasted Quinoa With Raisins And Slivered Almonds

It looks plain, but it was so flavorful!  So good!

My stock was from tomato and mushroom.  I added 4 leaves of toona, halved.  Then I forgot to toast the quinoa.  I didn’t put any coriander (remember I don’t consume any coriander/cilantro).  But it was still so good!

Here are other people’s reviews:
http://lindseyclankitchen.blogspot.com/2011/02/toasted-quinoa-with-raisins-and.html
http://vegantickles.blogspot.com/2009/06/samosa-mashed-potato-pancakes-toasted.html
http://chayg.ca/toasted-quinoa-with-raisins-and-slivered-almonds-day-70125-94-recipes-down-158-to-go/

And I made the thumbprint cookies again.  This time forgot to put vanilla in there, but because they are made of coconut oil and with 3 kumquats, in small chopped up pieces, they are a lot more indulging than the batch from yesterday.  I used olalliberry jam from Mama’s Preserves and the organic strawberry jam from Costco.  The flour was the Fresh & Easy Organic Wholewheat Flour, not Bob’s Red Mill.  This time I used tofu and agave.  Then I baked them for 20 minutes.

Definitely better than the previous batch!  Makes about 30-40 cookies, from “walnut” sized ball.

UPDATE:

I have gotten some very good reviews on my cookies, so I will share my version of the recipe, modified from this one:

(My Version of the) Tootie Fruitie Thumbprint Cookies

Yield: 30-40 cookies

Dry ingredients:
4 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 cup granulated sugar

Wet ingredients:
1/4 cup organic soy milk (or any nondairy milk)
1 teaspoon vinegar
1/4 cup water (skip this if you are using agave)
1/4 cup maple syrup (or 1/2 cup agave)
1 teaspoon vanilla
3 kumquats, chopped (or 2 tablespoons lemon/lime peel, grated)
1 cup softened coconut oil
Fruit-sweetened jam

In a bowl, mix dry ingredients, flour, baking soda, and sugar together
In another container, thoroughly mix soy milk and vinegar
Add vanilla, water, and maple syrup into the wet mixture
Pour the wet mixture, lemon/lime peel, and coconut oil into the dry mixture
Mix well
Preheat oven to 350 F
Shape the dough into walnut-sized balls and flatten them
Line them on a baking paper, 1 inch apart
Use your thumb or a spoon, press into the cookie and make an impression in the middle of the cookies
Fill each impression with about 1/2 teaspoon of jam, depending on the size of the impression
Bake for 15-18 minutes or until cookies are golden brown

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, cardamom, cayenne, Chinese mahogany/toona, coconut oil, cumin, flour, ginger, jam, kumquat, nuts, quinoa, raisin, Recipes, syrup, tofu, tomato, winter and tagged , . Bookmark the permalink.

3 Responses to The Vegan Table: Toasted Quinoa With Raisins And Slivered Almonds

  1. Pingback: Chinese New Year’s Eve 除夕 | Whatcha Reading?

  2. Those cookies look great! I love the fact that you used kumquats… They’re so tasty, but so often forgotten when it comes to dessert.

    • leneatiengo says:

      Thank you! I am glad you noticed it! We had a big kumquat harvest this year for some reason, and I have been using them to substitute for lime and lemon because kumquats have nice aroma as well. And people really liked the cookies 🙂

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