Good morning! It’s cold and snowy in Colorado Springs.
Yesterday I was reading blogs (okay, some might say stalling two important tasks – working on the book and finally unpacking my clothes and shoes and organizing my closets) and came across this Cranberry Bread Kale Salad recipe by Esther, a fellow Vegan Lifestyle Coach and Educator. I guess I had the idea of toasted nuts and cranberries on the brain as a result because an hour or so later I made this breakfast (thanks for the inspiration, Esther!).
Ingredients (Serves 2)
- 2 cups quinoa, cooked
- 1 cup fresh cranberries
- 1/2 cup walnuts (large pieces)
- 1/4 cup sunflower seeds
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- Bee Free Honee (or other plant-based sweetener)
Instructions
Heat oven to 400 F
Cook quinoa using your preferred method (pressure cooker, rice cooker, or stovetop)
Mix cranberries, walnuts, sunflower seeds, coconut oil and cinnamon in a bowl.
Line a baking pan with parchment paper and transfer berry and nut mix.
Bake for 15 – 20 minutes.
Fresh out of the over, spoon 3/4 cup berries and nuts over 1 cup of warm quinoa and drizzle Bee Free Honee over each breakfast bowl.
This makes for a delicious, hot breakfast but consider tossing the quinoa, baked cranberries and nuts, and Bee Free Honee, chill, and serve as a cold quinoa salad!
Now, how about some vegan news?
This week’s vegan links and news
- Always a good reminder! Calcium found in variety of nondairy foods.
- Nordic Naturals Launches Vitamin D3 Vegan
- Well, this is certainly true: The new vegetarians are in it for their health but the subtitle is a bit annoying: “People used to embrace plant-based diets to save animals. Then it was the planet. Now, they’re out to save themselves.” People still embrace plant-based diets for the animals. Hey, whenever someone is eating vegan they aren’t eating animals so….YAY!
- Video: How to Make Vegan Mexican Wedding Cookies Why is this news? Because these are one of my favorite cookies! Must try this!
- Speaking of cookies: 6 Vegan Cookies to Celebrate the Holidays.
- Now, for the more savory side of things: 5 Tasty Vegan Side Dishes for Your Holiday Shindig
- My friend Gena, of Choosing Raw, writes for Food52.com and, as a result, her tips for Veganizing Soups And Stews is on The Huffington Post this week. Go, Gena, Go!
- For those of you who want vegan info on-the-go: Best free vegan, vegetarian Smartphone apps: Download recipes, find ingredients
This week on the blogs
JL goes Vegan
MONDAY: Nava Atlas on How to Tame Winter Squashes and Sugar Pumpkins
TUESDAY: The pressure cooker saves the day (Vegan cooking with one pot)
THURSDAY: Dining out, vegan-style, in Colorado Springs
SATURDAY: It’s Moringa: My review and you can save $25 on Vegan Cuts
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Wishing you a warm and cozy Sunday!
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