Posted on

Quinoa Vegetable Soup

Soup season is here!

This is a new recipe my daughter and I have been tweaking. Vegan, DELICIOUS, and high in protein, thank you quinoa. And the best part is it’s sooo EASY! Pretty much perfect. Enjoy!

Quinoa Vegetable Soup

QUINOA VEGETABLE SOUP

* 1 onion chopped

* 6-8 celery ribs chopped

* 3-4 large carrots chopped

*2-3 Tablespoons extra virgin olive oil (or 1/4 cup broth if you’re avoiding oil)

* 15 ounce can stewed or diced tomatoes

* 15 ounce can tomato sauce or use more broth, if you want a thinner soup

* 1 quart vegetable broth

* 1 cup dry quinoa, rinsed well

1. Sauté onions, celery, and carrots in the olive oil for 5 minutes.

2. Add diced or stewed tomatoes, tomato sauce, and vegetable broth. Stir.

3. Add quinoa and bring soup to a low boil, then simmer for 20 minutes.

4. Drizzle each serving with with a little extra virgin olive oil and sprinkle with a little garlic salt.

(If you’re feeling daring try a sprinkle of cayenne pepper.)

ENJOY!

Up Close Quinoa Vegetable Soup

Posted on

Chipotle Tamale Pie

For a vegan version top it with a thick layer of chopped avocado or make it vegetarian and top it with grated cheese.

Either way it’s delicious!

GREASE a 9×13 casserole dish.

PREHEAT oven to 425*.

CRUST

Mix together the following ingredients in a medium sauce pan:

  • 2 1/4 cups corn meal
  • 2 cups water
  • 1 1/2 cups almond (or your unsweetened milk of choice
  • 1 teaspoon salt

STIR over medium-high until mixture is thickened, about 6 minutes.

FOLD IN

  • 4 ounces canned diced green chiles

SET ASIDE 2 cups of the cornmeal mixture, cover.

SPREAD remaining cornmeal mixture into baking dish and up sides.

BAKE for 10 minutes.

While the crust is baking prepare the filling.

FILLING

SAUTÉ

  • 1/2 Tablespoon coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced

ADD

  • 3 cups cooked Pinto beans
  • 2 cups tomato sauce
  • 1/2 teaspoon Chipotle chili powder
  • 1 cup corn kernels
  • 1/3 cup of sliced olives
  • 1 teaspoon salt

Stir until warm through.

Spoon filling into baked cornmeal crust. Spread remaining cornmeal mixture over filling.

BAKE 20 minutes.

VEGAN OPTION:

After baking garnish with 1 cup chopped avocado and 2 tablespoons sliced olives. Serve.

OR

VEGETARIAN OPTION:

After baking, sprinkle with cheese, bake 5-10 minutes or until cheese melts. Garnish with 2 tablespoons sliced olives. Serve.

Posted on

Veggie Fajita Salad

Serves 2-4

So simple, so easy and so delicious!
  • 3 sweet bell peppers (red, orange and yellow) remove seeds and slice
  • 1 yellow onion sliced
  • 2 cloves crushed garlic
Sauté in a drizzle of olive oil over medium low to medium heat.
Stir in:
  • 2 cups of black beans
  • 1 teaspoon Chili powder
Serve over a bed of greens, with a corn tortilla and salsa. Sprinkle a little grated cheese on top.
Optional, squeeze lime juice on top or use a Chipotle Ranch.