Pecan Quinoa:
1 Cup dry Quinoa
1 Cup Water
1 Cup vegetable broth
½ tsp salt (more to taste)
½ of a medium onion
1 tsp margarine or olive oil
¼ tsp cinnamon
Dash nutmeg
¼ Cup Pecans, crushed
¼ Golden raisons
– Sautee onions in margarine until soft
– Add Quinoa, pecans and salt and sauté for another 1 minute
– Add water, broth, cinnamon, nutmeg and raisons
– Bring to a boil, cover, reduce heat and simmer for 10-15 minutes
Acorn Squash:
1 acorn squash
1 Tb margarine (Earth Balance)
1 tsp brown sugar
Water
– Cut squash in half – clean out seeds – place face down in a deep baking dish with a ½ inch of water in dish. Bake at 400 for 30-60 minutes (until soft)
– Turn over – add butter & sprinkle with sugar – bake for another 5 minutes.
Baked Tofu:
1 package Tofu, extra firm
Maple syrup
Braggs/soy sauce
Olive oil
– Cut Tofu into blocks or thick strips
– Drizzle with maple syrup, braggs and oil
– Bake at 400 for 45 mins (turning tofu over at least once)