Witty and informative, readers are presented with elegant and easy to prepare recipes for breakfast, breads, salads and sides, soups and stews, savory cakes, pasta, mains and sweets. Not all of the recipes are strictly vegetarian, but Ms. Speck does often offer substitutions for many of the dishes that contain meat or fowl that make her recipes perfectly suitable for vegetarian and vegans too.
I truly appreciate her no nonsense approach to healthy cooking. Raised by a Greek mom who always provided nourishment, and inspired by her German father, the author appreciates the value of eating whole grains, but she is no puritan. You can have your truffles and eat tasty grains too. "… I do not eat whole grains because they add so many nutritional benefits to my diet. Like all of the food spread out on my table, I eat whole grains simply because they taste amazingly good." That said, Ms. Speck does understand the value of adding whole grains to your diet and, indeed, what a taste delight to go along with your meals.
|Quinoa with Beets and Spices|
|Recipe by Lisa Turner|
Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More
Published on June 1, 2012
Colorful and zesty, this simple beet and quinoa pilaf is delicious, wholesome and very nourishing
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More quinoa dishes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Breakfast Quinoa Porridge
Quinoa with Mushrooms and Scallions
Parmesan Quinoa on Sautéed and Lemon-Braised Celery Root
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