Nothing gets me excited for the week ahead like a line-up of all the best eats!
Sunday
Roasted Cauliflower Chilaquiles from Making Thyme for Health
Prep Ahead Tip: Vegetables can be chopped and cashew nacho cheese can be made in advance. Everything else is best prepared day of.
Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.
Monday
Roasted Vegetable and Chickpea Bowls from She Likes Food
Prep Ahead Tip: Quinoa can be made up to 2 days in advance.
Vegan/Gluten-free Substitutions: This recipe is vegan and gluten-free.
Tuesday
The Yummiest Vegetable Soup from Hummusapien
Prep Ahead Tip: Veggies can be chopped ahead of time.
Vegan/Gluten-free Substitutions: Recipe is already vegan and gluten-free.
Wednesday
Easy Mexican Vegetable Quinoa Casserole from Eats Well With Others
Prep Ahead Tip: Cook the quinoa ahead of time! This whole casserole can also be baked ahead and reheated in the oven as desired.
Vegan/Gluten-free Substitutions: Recipe is already gluten free. To make it vegan, substitute the cheddar cheese with your favorite dairy-free substitute.
Thursday
Winter Citrus Roasted Beet Salad from The Roasted Root
Prep Ahead Tip: Beet can be roasted up to 3 days in advance.
Vegan/Gluten-free Substitutions: Vegan and gluten-free.
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Brewing with Quinoa About a year and a half ago I chose to use flaked quinoa as a large percentage of the grist in this beer, and I have no memory or notes as to why. More than likely I thought the high protein content in quinoa might help with the mouthfeel. Not knowing exactly how quinoa might behave, I decided to give the literature a read to see what researchers have discovered when brewing with quinoa. If any flavor comes through when using flaked quinoa, it’s likely to be slightly nutty and earthy. I follow the general directions when making quinoa to eat, which is to rinse it to avoid a “dirt-like” taste, which is probably a good idea when brewing with it as well. Quinoa has a peak gelatinization onset, peak and end temperatures of 125 °F, 136°F, and 147°F1, which suggest you could just toss raw quinoa into your mash when used as a portion of the grist after rinsing. If using high percentages of raw quinoa, external enzyme supplementation would be required, however, you can always opt for the flaked version, which I did in this beer.
Brewing with Quinoa About a year and a half ago I chose to use flaked quinoa as a large percentage of the grist in this beer, and I have no memory or notes as to why. More than likely I thought the high protein content in quinoa might help with the mouthfeel. Not knowing exactly how quinoa might behave, I decided to give the literature a read to see what researchers have discovered when brewing with quinoa. If any flavor comes through when using flaked quinoa, it’s likely to be slightly nutty and earthy. I follow the general directions when making quinoa to eat, which is to rinse it to avoid a “dirt-like” taste, which is probably a good idea when brewing with it as well. Quinoa has a peak gelatinization onset, peak and end temperatures of 125 °F, 136°F, and 147°F1, which suggest you could just toss raw quinoa into your mash when used as a portion of the grist after rinsing. If using high percentages of raw quinoa, external enzyme supplementation would be required, however, you can always opt for the flaked version, which I did in this beer.
Good psot
Good psot
All your food photos are like high-class-magazine-quality food porn!
Hahaha you’re so sweet!
All your food photos are like high-class-magazine-quality food porn!
Hahaha you’re so sweet!
Another week of delicious recipes, thank you! The chickpea bowl sounds and looks so hearty! ?
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Another week of delicious recipes, thank you! The chickpea bowl sounds and looks so hearty! ?
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com