This super easy vegan quinoa carrot cake makes a delicious and healthy choice for the family. It’s super light and tasty and is full of protein, vitamins and antioxidants.

Ingredients:

3 cups quinoa flour
2 cups grated carrots (peeled)
½ cup unsweetened apple sauce
½ cup vegetable milk
1 cup raw cane sugar
1 cup vegan butter substitute, softened
2 tsp baking powder
1 tbsp ground cinnamon
1 tbsp vanilla extract
1 tsp kosher salt
1 cup chopped walnuts (optional)

Vegan Cream Cheese Frosting:

1 ½ cup confectioner’s sugar
½ cup vegan butter substitute
½ cup vegan cream cheese
½ tsp vanilla extract
2 tsp soy or almond milk Place butter substitute and vegan cream cheese in a large bowl and mix until smooth. Add vanilla extract, milk, and confectioner’s sugar slowly and continue mixing until all ingredients are well blended.
Yields: 12 servings
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes

Step by step:

Pre-heat oven to 350 degrees.
In a large bowl combine flour, butter substitute, apple sauce, sugar, milk, salt, vanilla extract, baking powder and cinnamon and mix well. Then add the grated carrots and walnuts (if desired) and mix, folding in gently until well combined.

Pour the batter in a baking pan previously greased and lightly floured and spread evenly. Bake for 45 minutes or until a cake tester or knife comes out clean. Remove from oven and allow to cool completely.

Frost with vegan cream cheese frosting if desired, or dust cake using powdered sugar.

By: Alexandra England, Holistic Educator

It’s time for chili. Just step outside and feel the cold….. it yells: CHILI! How about adding a superfood to your chili? This recipe is heart-warming and will feed many.

INGREDIENTS

1 cup of Miski Organics Tricolor Quinoa Grains
1 ½ cup red kidney beans
1 cup black beans
1 green pepper
2 carrots
1 can of plum tomatoes
2 teaspoons of chili powder
1 teaspoon of salt
2 teaspoons “aji panca” or Peruvian red chili (you can find it on Amazon)
1 onion, diced
1 teaspoon of “aji amarillo” or Peruvian yellow chili pepper (you can find it on Amazon)

PREPAPRATION

In a big pot, cook onions and pepper with the “aji amarillo” and olive oil. When warm, add quinoa and 3 cups of water to cook. Next, add beans, tomatoes and let everything cook for 1 hour on low temperature.

Recipe courtesy of: Alexandra England, Holistic Educator @peru.flow

Enjoy this super boost of seasonal energy to keep you warm.

INGREDIENTS

2 cups of pumpkin puree 🎃
1 teaspoon of Miski Organics Gelatinized Red Maca Powder
1 inch piece of ginger
2 cloves of garlic
1/2 cup of ricotta cheese or almond milk
Coconut oil
Salt and pepper to taste

PREPARATION

Add one teaspoon of coconut oil, ginger, and garlic into a medium sized pot. Let them simmer and add pumpkin, maca, milk or cheese. Add salt and pepper to taste. It serves 4 people. Wonderful for this cold!