Corn-free Marshmallows -- no thermometer needed!

I've made this recipe a couple of times and have been very pleased with it, especially since my candy thermometer broke.  I found it here: http://www.food.com/recipe/homemade-marshmallows-no-corn-syrup-384069

2 tablespoons gelatin (I buy mine in bulk at the health food store, sorry it's not really vegan)
8 tablespoons cold water
2 cups granulated sugar
1/2 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract

1 Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
2 In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
3 Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
4 Cook and stir over medium heat until dissolved.
5 Add gelatin and bring to a boil.
6 Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
7 Add salt and vanilla extract.
8 Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
9 Pour into prepared pan to about 1/2 inch thick.
10 Set to cool until it will not stick to your finger.
11 Cut into 1.5 inch pieces and roll in powdered sugar.
12 Variation: toasted coconut can be substituted for powdered sugar.
13 Variation: other flavorings can be substituted for vanilla extract.

Warm Quinoa Salad

The original recipe developed by Kelly at (http://www.eat-yourself-skinny.com/2013/06/summer-quinoa-salad-2.html) was meant to be served cold, but we started making it in the winter months and preferred it warm.  This is our version:

1 cup quinoa, cooked in scant 2 cups water or broth according to directions
(or add rinsed quinoa to the boiling water and simmer ~17 minutes)
1-2 Tbsp olive oil
1/2 medium red onion, diced
1/4 red bell pepper, diced
2 cloves garlic, minced
1 generous cup broccoli florets
1 1/2 cups or 1 can black beans
vinaigrette dressing of choice (I use Drew's)

While the quinoa is cooking, saute the onion and bell pepper till soft, then add the garlic and continue to saute a couple of minutes.  Add cooked quinoa, broccoli and beans.  Mix well and top with desired amount of dressing.  Stir together and serve warm.  It's probably also good cold, but there are never left overs.

1 cup uncooked quinoa

1 red onion, chopped

7-8 sweet peppers, chopped

1 cup broccoli

1 cup corn

1 can black beans, rinsed

- See more at: http://www.eat-yourself-skinny.com/2013/06/summer-quinoa-salad-2.html#sthash.ZgKyCMPH.dpuf

1 cup uncooked quinoa

1 red onion, chopped

7-8 sweet peppers, chopped

1 cup broccoli

1 cup corn

1 can black beans, rinsed

- See more at: http://www.eat-yourself-skinny.com/2013/06/summer-quinoa-salad-2.html#sthash.ZgKyCMPH.dpuf

Spinach Avocado Guacamole

Inspired by this post: http://kblog.lunchboxbunch.com/2013/01/bow-tie-pasta-primavera-avocado-pesto.html

1/2 cup raw brazil nuts
1 small avocado
1/2 cup water, more as needed
1/2 tsp chopped garlic or roasted garlic
1 tbsp extra virgin olive oil
1 cup baby spinach (1 large handful)
sea salt and freshly ground pepper to taste

I like to presoak the nuts, then blend them in a high speed blender till mostly smooth, then add the remaining ingredients and blend till desired smoothness.  We use this like guacamole, on Mexican dishes or as a veggie dip or slightly thinned as a salad dressing.