Sandrachile's Vegan FOOD!

FACT 1:: I hate cooking
FACT 2:: I love eating

Those 2 aren't a good match. But the fact that I live in a place were is not easy to go out and find vegan food options, forces me to cook.
I think I'm not good at cooking, because I tend to burn things a lot, but the people who has tried my food gets surprised that a vegan food can actually taste good, which makes me think that my cooking skills are actually not so bad.
Recently a friend told me I should put up a blog to help people to go vegan with simple recipes, but since I have a tribune right here, I decided that I will share recipes every saturday . Usually the weekends are the time where I feel like I want to cook.

So here is the first recipe::
From the blog Coconut and Berries www.coconutandberries.com/

Sun-Dried Tomato Pesto

&

Asparagus Quinoa Salad

Quinoa is an amazing grain originated in the Andean region of Peru, Bolivia, Ecuador, and my beloved Chile.

In my recent trip to Bolivia, I had the chance to see quinoa plantations and talk to the people who harvest this grain.

Ingredients

  • 1/2 C Sun-dried tomatoes, divided (dry-packed kind)
  • 1/2 C Basil (loosely-packed), divided
  • 1 Clove of garlic
  • 2 Tbsp Toasted pine nuts
  • 1 Tbsp Nutritional yeast
  • 3-4 Tbsp Olive oil
  • 3/4 C Quinoa
  • Couple of big handfuls of spinach
  • 1 C Cherry tomatoes, halved
  • 1 Bunch of asparagus (approx 200g), woody ends snapped off/trimmed
  • 1 Tbsp Lemon juice
  • Salt & Pepper
  • Hemp seeds (optional)

Instructions

  1. Rinse the quinoa well then place in a pan over medium heat with 1 1/2 C water. Bring to the boil then reduce heat and simmer for 10-15 minutes until all the water is absorbed. Stir in the spinach then re-cover and leave for at least 10 minutes before fluffing with a fork.
  2. Soak the sun-dried tomatoes in hot water for 30 minutes while the quinoa is cooking, then drain (reserving a little water).
  3. Add 2/3 of the sun-dried tomatoes to a food processor with half the basil, the garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine. Stream in the olive oil while the motor is running and process until a thick paste (leave a little texture). You can add a Tbsp or so of the tomato soaking water for a looser consistency.
  4. Steam the asparagus for 2-3 minutes then refresh in cold water and chop each stem into 2 or 3 pieces.
  5. Roughly chop the remaining sun-dried tomatoes and basil.
  6. Stir the pesto into the quinoa, followed by the asparagus, cherry tomatoes, sun-dried tomatoes, basil & lemon juice.
  7. Check for seasoning and sprinkle with hemp seeds (if desired).

This is a perfect recipe for everyone.
Is fresh for the hot summer days.
Is easy, for the bad lazy cooks like Sandrachile herself.
Is high in nutritional for children and elderly people.
Is low on calories and high on protein and fiber, perfect for the body conscious.
And its delicious!

ENJOY!