a salad. good for picnics and potlucks.--read more >>

Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.

After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.

Steam the broccoli, and serve the quinoa in bowls with the florets on top.

2 adults and a kid

60

1 whole head of garlic

2 tsp coconut oil (or olive oil if that’s all you have)

1 cup dried quinoa (preferrably soaked over night)

2 cups water

1 tbsp butter

2 tbsp feta cheese

1 tbsp dried dill

1 roma tomato, diced

pinch sea salt

2-3 cups broccoli florets

--read more >>

Instructions
Preheat oven to 350º and lightly oil and flour a deep-dish pie plate.

For the filling, place a small amount of oil in a skillet, with garlic and onions.
Turn the heat to medium and when the onions begin to sizzle, add a pinch of salt
and saute for 1-2 minutes. Add pepper flakes and beans, stirring to combine
ingredients. Add diced tomatoes and bring to a low boil. Reduce heat to low
and cook for 20-30 minutes, uncovered, stirring frequently. The mixture will
naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl
and whisk briskly. Add olive oil and mix well. Slowly stir in soymilk until you achieve
a thick, spoonable batter. Finally, fold in chives. Spoon half the batter into the prepared
pie plate. Top with soybean mixture, covering the cornbread completely. Spoon
remaining batter over the beans, again, covering completely. Bake until the center
of the cornbread springs back to the touch, 35-40 minutes. Remove from oven and
allow to cool for at least 15 minutes before slicing into wedges. Makes 4-8 servings.

Christina Cooks on PBS

4-8

15

Filling:

extra virgin olive oil

1-2 cloves fresh garlic, thinly sliced

1/2 yellow onion, diced

sea salt

generous pinch red pepper flakes

1 1/2 cups cooked black soybeans

1 small can diced tomatoes, drained

Cornbread:

2 cups Bob’s Red Mill whole wheat pastry flour

1 cup Bob’s Red Mill yellow cornmeal

2 1/2 teaspoons baking powder

generous pinch sea salt

1/3 cup light olive oil

1/2 -1 cup Pearl Original or Green Tea Soymilk

2 tablespoons finely minced chives

--read more >>

1. Grate or chop cucumber over a bowl to catch any liquid
2. Finely chop white bulbs of spring onions and about 3� of green stalks
3. Mix all ingredients (including juice of cucumber), season to taste
4. Chill
5. Serve in 4 bowls, garnish with mint leaves and slices of cucumber.

some web site. but i read a bunch of them and chose the very best one. honest.

one

15

i have a tendsancy to bump up the garlic in most recipes, but with this one it was a mistake. stick to the recipe, it's great as is.

i don't know how many servings it supposedly was, but i can eat it all easily. great for hot summer days.

1 Medium cucumber, peeled

2 spring onions

1 clove garlic, crushed and very finely chopped

8 oz plain yogurt

2.5 oz sour cream

1 Tbsp fresh mint, chopped--read more >>