Blissful Bites (33 page)

Polenta is often overlooked when we think of grains, but it's so versatile and quick to make. It can be served at any meal and goes great with
blanched greens with basil-pecan pesto sauce
, on page 129, and a side of
basic beans
, on page 202.

2 cups polenta, rinsed

2 cans (13
¹
⁄
₂
ounces each) coconut milk

3 cups filtered water

1 tablespoon coriander

1 tablespoon umeboshi or red wine vinegar

2 tablespoons tamari

Pinch sea salt

Combine ingredients in medium pot. Heat over medium flame. When polenta begins to bubble, turn flame to low and whisk continuously. Polenta will start to thicken. Continue to whisk over low flame until whisk stands up on its own. Pour into casserole dish and allow to cool.
 

• Makes 6 to 8 servings

One of my favorite cafés in Los Angeles has a similar quinoa salad that I love. I created my own with a touch of fresh basil and avocado–minus the oil.

1 cup quinoa, washed

1 teaspoon coriander

1 teaspoon oregano

Pinch sea salt

1
¹
⁄
₂
cups filtered water

1 cup beets, peeled, cubed, and boiled

¹
⁄
₂
cup carrots, grated

¹
⁄
₃
cup fresh basil, chopped

1 tablespoon lemon zest

Pinch black pepper

2 tablespoons sherry vinegar

2 tablespoons tamari

1 avocado, diced

¹
⁄
₂
cup sunflower seeds, toasted

Place quinoa, dried herbs, salt, and water in a medium pot. Bring to a boil, then simmer for 20 minutes, covered. Lightly toss the rest of the ingredients, except avocado and seeds, in a medium bowl. When quinoa is done, fluff with a fork and stir into the other ingredients. Fold in avocado. Chill and serve garnished with sunflower seeds.

• Makes 4 to 6 servings

This is a big hit with kids and parents alike! It's a great quick meal when you don't feel like making a production for dinner. My recipe tester's husband thought it had goat cheese in it; it's that creamy and yummy!

1 package (16 ounces) brown rice penne pasta

1 tablespoon coconut oil

1 medium carrot, diced

3 cups red bell pepper, diced (2 to 3 peppers)

1 small garlic clove, minced (optional)

¹
⁄
₄
cup fresh basil, chopped

1 package Mori Nu silken tofu

¹
⁄
₄
cup nutritional yeast

1 tablespoon red wine vinegar

2 tablespoons tamari

Pinch black pepper

Sea salt, to taste

Cook pasta according to package instructions. Meanwhile, heat oil in skillet and sauté vegetables with garlic until soft, about five minutes. Stir in basil and remove from heat. Blend sautéed vegetables with the rest of ingredients in a blender or food processor. Add sea salt to taste. Serve over penne or your favorite gluten-free pasta.

fiesta quinoa salad

• Makes 5 to 7 servings

This Mexican-inspired quinoa salad uses both regular and red quinoa for added texture and beauty. If you can't find red quinoa, you can use all white.

1 cup white quinoa, plus
¹
⁄
₄
cup red quinoa, washed and drained

1 cup fresh corn, off the cob

2 cups filtered water