QUINOA CHILI VERDE

Here I am again with another recipe for the Soups, Stews & Chilis collection (I just can't help myself!). This recipe has been in the works since December and I'm finally getting around to adding it to the collection. The poblanos and tomatillos have been sitting in my refrigerator for long enough (not since December though lol). So without further ado, I share with you my recipe for Quinoa Chili Verde. It's a hearty and brightly flavored chili. The tomatillos are what brighten this chili with their citrus notes. I've added just enough herbs and spices to be noticed, I didn't want to overpower it, but you can add more if you like. I used a flavorful vegetable broth so if using water you'll most likely want to up the amounts to suit your taste. My first attempt at this I added tempeh but for this recipe I've left it out. It wouldn't hurt to add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and its an excellent soy product for most!). I also added some corn which adds color and a nice sweetness. For the beans, you can use any mix. I would stick with any mix of cannellini, kidney, pinto or black. This chili is a one pot wonder and will be ready in under an hour from start to finish. You can be sure this green quinoa chili is going to be a nice departure from the usual chili routine. Round up your ingredients and give it a try!  

I know tomatillos and poblanos are in season and abundant during the summer months, but here in California we have them year round tempting me every time I see them to take them home and make something wonderful. Corn is the only ingredient in the recipe that isn't fresh year round so I used 1 cup frozen. Hopefully you can find all the produce in the winter months with ease or you'll have to wait for the warmer season.

The only thing you have to chop and dice are the onion, peppers and tomatillos. I left my tomatillos on the chunky side, they will soften and fall apart, but you can dice them up as small as you like. 

Get ready, gather your ingredients and start cooking!

QUINOA CHILI VERDE

Ingredients

• 1 tablespoon olive oil or 3 tablespoons water 
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 heaping teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
• 2 poblano or Anaheim peppers, de-seeded and diced
• 1 corn off the cob or 1 cup frozen or canned sweet corn
• 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup dry quinoa
• 4 cups vegetable broth
• salt to taste

optional garnish

• avocado, diced
• bunch cilantro, roughly chopped
• tortilla strips
• cashew sour cream or cilantro-lime cashew sour cream

In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too, either on the side or broken up in your chili!

Serves 4 - 6.

Notes:

Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.

You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.

Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.

This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Hello September! The weather here is still in the upper 90's so I have another salad to share with you. Not much cooking going on here. I've been opting for throw together salads that meet my needs and keep me coming back for more. The inspiration for this salad came about by a recent visit to El Pollo Loco, a local fast food chain. I'm the only vegan in the house and can usually find suitable meals for myself when dining out. Fast food is a little more difficult than sit down dining but I can rework a menu item most of the time. In this case, I ordered their Avocado Salad, omitting the cheese and replacing the chicken with extra black beans (it already came with some). Instead of using their dairy based creamy cilantro dressing, I ordered a couple extra sides of pico de gallo and had myself a great meal. I enjoyed it enough that I wanted to recreate it at home using a creamy cumin lime tahini dressing and it's really quite wonderful! I love the tender steamed broccoli and the creaminess the avocado adds along with the cool crisp romaine lettuce. Black beans complete the salad adding a nice dose of protein. I used my beans at room temperature but you can heat them if you prefer. The salad is easy to throw together and is full of great flavor and texture. A great lunch or dinner salad that's nutrient dense and will fill you up perfectly!

Need a salad inspiration, this is it!

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Ingredients

• 2 romaine hearts, chopped
• 1 can (15oz.) black beans, drained and rinsed
• 1 1/4 cup broccoli florets, steamed
• 1 avocado, sliced
• 1/3 cup pico de gallo
• cilantro sprigs
• 1 jalapeno or serrano chili, sliced and most seeds removed

Dressing

• 3 heaping tablespoons tahini
• 1/3 cup water
• juice of 1 lime
• 1/8 teaspoon cumin 
• pinch of salt
• 2 teaspoons finely chopped cilantro

In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler or preferred method.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs cilantro and slices of chili peppers. Top with dressing and enjoy!

Serves 2.

Notes:

This is a great place to add a sprinkle of seeds. Try using pepito's (pumpkin seeds), sunflower seeds or hemp hearts.

If you don't have tahini on hand, try using extra pico de gallo and a squeeze of lime. I find it works great! You may even opt to use a dollop of hummus.

Use spinach or any leafy green of choice.

BLACK BEAN FAJITAS + GUACAMOLE

Happy Friday to you all! For most of you, your work week is ending and you’re ready for some days off. Today I hope to inspire something wonderful for you to eat on your time off. I've always loved fajitas and if you’re like me you love them too. Finally, they have arrived to the recipe collection and I'm so happy to share them with you!

 I was so excited the day I was going to put this together, trying to do my full workout at the gym, just knowing I would be coming home to put this recipe together. I imagined a flavorful fajita mix with a big helping of guacamole on top. At last minute I added some shredded cabbage I had on hand, but that is optional. They are everything I wanted them to be and more! These are 'Eat like you mean it' tacos! I loaded mine and ate them just as you see here with no problem at all, hardly any mess either. Although the next couple tacos I had were a bit messier, just because I was at the bottom of the fajita mix where all the juiciness is. Not a bad thing at all, just be sure to have a couple extra napkins handy, and just like your mom might have told you, 'Eat over your plate'. I especially love making tacos, mainly because I love corn tortillas, but if you prefer flour tortillas, your options are open for making tacos or burritos (see notes). However you like, gather your ingredients and get ready to enjoy some of the best darn black bean fajitas you've ever had! At least I think they're pretty darn good. :)

Just simple, colorful ingredients that come together in the best way. If you're lucky enough, you may even find a prepared fajita mix where you just add your spice and protein. That's exactly what I have here, 2 packages, but the ingredients will reflect buying and slices your own bell peppers and onion. The tortillas I used are homemade tortillas from Trader Joe's. They are thick and can withstand a large helping.



Start with your guacamole. This is a very simple, classic chunky guacamole. I added chopped cilantro just before serving. Feel free to omit/add anything you like!



Cook up your fajita mix and warm up the tortillas...



  Layer your tacos and serve you & yours some hearty black bean fajita tacos!

BLACK BEAN FAJITAS + GUACAMOLE

Ingredients

• 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
• 1 red bell pepper, cored and sliced
• 1 yellow bell pepper, cored and sliced
• 1 green bell pepper, cored and sliced
• 1 small white onion, sliced
• 1 tablespoon grapeseed or olive oil or 3 tablespoon water (for water saute)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne powder, optional
• 1/2 teaspoon mineral salt
• corn or flour tortillas
• 1/4 head of cabbage, shredded (optional), to serve
• lime wedges, to serve

Guacamole

• 2 - 3 avocados
• 1 small jalapeno, most seeds removed and diced
• 1/4 red onion, diced
• small handful cherry tomatoes, quartered or 1 small tomato, diced
• 1/2 teaspoon mineral salt, or to taste
• few sprigs cilantro leaves, diced
• 1 lime, squeezed

Start with your guacamole. Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 - 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 - 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation. 

In a large wok/skillet, heat oil or water over medium high heat. Add bell peppers, onions, and spices, cook for about 3 minutes, stirring occasionally. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.

Warm your tortillas. I like to heat mine carefully over the open flame of the stove top.

Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Add a squeeze of lime to each taco if you like.

Serves 3 generously.

Notes:

These can easily double as burritos by simply using large flour tortillas. Layer just as you would the taco leaving about 2 inches at one end, fold up the end over the mixture, take one side of the burrito, fold over and roll. This style will leave you with one open end at the top. It's the way I usually make my burritos. For a completely closed burrito, take a look at this tutorial from the Kitchn: How To Wrap A Burrito (So It Doesn't Fall Apart When You Eat It!)

I read about the water trick for the guacamole from an article at Huff Post Taste: How To Make The Best Guacamole: Tips and Mistakes To Avoid

Enjoy!

Spicy Lentil & Quinoa Wraps with Spicy Tahini Sauce

You may be familiar with the Spicy Lentil Wraps from Trader Joe's. They are one of four vegan wraps available at the moment, the other's being a Veggie Wrap, Falafel Wrap and Eggplant Wrap. I love all of these wraps with the Spicy Lentil Wrap and Falafel Wrap being my favorites. Out of them all the Spicy Lentil Wrap has the highest protein amount with 14 grams and is the one I usually grab for. Lentils are an excellent addition to your diet. Not only are they a great source of protein but also fiber, vitamin B and a few essential trace minerals your body needs to function well, all of this with very low fat. If you have a local Trader Joe's near you, check out the lentil wrap and the other wraps too. Also, take a look at this list of vegan products they have to offer. Items do change from time to time but this is a great list to get you started. A few other favorite grab-n-go items I love at Trader Joe's are the Lentil Soup with Ancient Grains, Black Bean and Corn Enchilada's, Tofu Spring Rolls and a few various salads.

I've wanted to do my own version of their Spicy Lentil Wrap and finally got around to it. I started with the ingredient list using lentils and bulgur wheat but really wanted to create a recipe that was gluten free. I was going to try an all lentil mix but once I shared my testing on Instagram, someone suggested that I use quinoa. Brilliant idea! Why didn't I think of that? ;) After trying a few batches with and without the quinoa, the quinoa was a keeper as it had the preferred texture. The mix is super versatile, easy to put together and can be stored in the fridge for up to a week or frozen if needed. I'm very happy to say that even my 'picky eater' daughter loved this. I actually made her a wrap using flour tortillas with no greens, only avocado, which she ate with no complaints. That is something of a miracle around here as we tend to be very different eaters!

As for the tahini sauce and chili paste, the sauce is pretty straight forward and is meant to be on the thin side. It can be used as a drizzle for each bite. It can also double as a salad dressing, or drizzled on steamed or roasted vegetables! The Trader Joe's chili paste uses a recipe that is made up of red pepper flakes that I just didn't get around to recreating, maybe I'll come back to it later, but rather decided to use ready made chili paste that I've been loving lately. I use the Huy Fong, Garlic Chili Paste or their plain Chili Paste. I love this stuff and have been steaming vegetables topping it with either of the chili paste as all the flavoring I need, maybe a dash of pink salt too. I definitely love my spicy food! If you haven't given it a try, I highly recommend it. It can be found in the Asian section of your grocery store or bought online. There's more to love about chili peppers than just the flavor, they are good for clearing congestion, fighting inflammation, boosting immunity, act as a topical pain reliever, help with weight loss and can stop cancer cells. If you can take the heat, get your spicy on!

Make yourself a wrap using lavash bread or go gluten free using warmed corn tortillas for tacos.

 Both are super hearty and filling!

Spicy Lentil & Quinoa Wraps with Spicy Tahini Sauce

Ingredients

Lentil & Quinoa Mix

• 3/4 cup red lentils, sorted and rinsed 
• 1/2 cup quinoa, rinsed
• 2 1/2 cups water, + more as needed
• 1 tablespoon grapeseed oil, optional
• 2 heaping teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pink salt, or to taste
• 1 teaspoon red pepper flakes, optional
• 2 tablespoons chopped parsley
• 1 scallion, sliced

Spicy Tahini Sauce

• 1/4 cup tahini
• 1/2 cup water, + more as needed 
• juice of 1/2 lemon or 1 tablespoon
• pinch of pink salt
• pinch of red pepper flakes
• 1 tablespoon finely chopped parsley

to serve

• shredded cabbage or micro greens
• lavash bread or corn tortillas (flour tortillas work too)
• chili paste or sriracha (may fav chili paste)
• sliced avocado, for tacos (optional)

In a medium sauce pan, bring water, lentils, quinoa and oil to a boil, reduce heat to low, add in cumin, garlic & onion powder, salt and optional red pepper flakes, stir to combine, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it's too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste.

While lentil & quinoa mix is cooking, combine all the ingredients for the sauce in a small bowl. Set aside.

For the wrap, lay your lavash bread on a flat surface. Spread a tablespoon or so of chili paste about 1 1/2 inches from the edge on the first 1/3 portion from top to bottom, leaving an inch on both ends. Layer with about 1/4 cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite.

For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado.

Notes:

Feel free to use all cabbage, or any greens that you like. I have used micro greens here because I had them on hand and for variation.

Lentil & quinoa mix makes about 3 cups. Refrigerate for up to a week or freeze for longer.

Tahini sauce makes about 3/4 cup. Store in refrigerator for up to a week. Great on salads, steamed or roasted vegetables too! If you prefer it to be thicker, use less water.

If you don't have quinoa available you can still pull this together using all lentils. 1 cup lentils to 2 1/4 cups water. If using brown/green lentils, cook at least 40-45 minutes.

Enjoy!

Smoky Lentil & Quinoa Soup

I happen to pick up a soup from Trader Joe's a couple weeks ago called, 'Lentils with Ancient Grains'. It's a great ready-made soup to pick up when you're on the go. The flavor was so wonderful I could eat two containers full. Since then, I have been trying to recreate this same soup with it's deep flavors in my kitchen without much luck. But I did manage to come up with this recipe for a smoky lentil and quinoa soup that is pretty darn good in my book. I've made several versions of this soup and have finally settled on the recipe you see here. 

Lentils rank #3 in the legume and nut family for protein content by weight, soy and hemp come in ahead. Per 1/4 cup dried, about 1/2 cup cooked, lentils you will find 12 grams of protein, 156 calories and 14 grams of fiber. While lentils are not a complete protein, the addition of quinoa, a complete protein, is a great way to round this soup out perfectly making sure all essential proteins are covered. Like lentils, quinoa is not only a great source of protein but also has plenty of fiber containing 7 grams per 1/4 cup and is low in fat. Together they are a great source of iron, magnesium and vitamin B-6. 

Feel free to use either French, beluga, green or brown lentils. I haven't used beluga lentils (aka black lentils) yet which is why they aren't pictured here but they cook just like the others mentioned. I used French lentils, otherwise known as lentilles du Puy, for this batch of soup but have used green/brown lentils as well. Both work well and are delicious in the recipe. As for the quinoa, use your favorite. I love using the tri-colored in my cooking. I like the different characteristics of each color. 

The produce for this soup is simple staple items that you may already have on hand. Not a lot of chopping either making it an easy soup to put together quickly. Dice the onion and carrot on the smaller side as shown in the picture above or cut on the chunky side if you prefer as in the first picture. I especially enjoy sauteing these ingredients together...smells so good from the get go! 

Smoky Lentil & Quinoa Soup

Ingredients

• 1 cup lentils (french, beluga or green/brown)
• 1/2 cup quinoa
• 2 large carrots, diced 1/4"
• 2 stalks celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons grapeseed or olive oil or 1/4 cup water for water saute
• 1 can (15 oz) diced tomatoes (I used fire roasted) or 2 fresh tomatoes, diced
• 6-7 cups vegetable broth or water
• 2 - 3 bay leafs
• 2 teaspoons smoked sweet paprika (if using hot use 1 teaspoon or to taste)
• 1 teaspoon cumin
• 1 teaspoon dried thyme or 1 tablespoon fresh 
• 1 teaspoon dried basil
• 1/8 teaspoon nutmeg
• mineral salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• chopped parsley for garnish

Rinse your lentils well and pick through removing any oddly shaped or colored lentils. Rinse quinoa using a fine mesh strainer to remove any powdery residue.

In a large pot/dutch oven, heat olive oil over medium-high heat. Add onions, celery, carrots and garlic, saute for 5 minutes, until onions are tender. Add smoked paprika, cumin, thyme and nutmeg, cook until fragrant, about 1 - 2 minutes. Add in tomatoes, broth, lentils, quinoa, bay leaves, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes, stirring occasionally and tasting for flavor as you go. Once done, remove from heat, add balsamic vinegar and stir. Remove bay leaves before serving.

Spoon soup into serving dishes and top with chopped parsley.

You may like to serve this with some fresh homemade naan bread, like this one from Vegan Richa or this gluten free one from Golubka Kitchen

Soup serves 4 - 6

Notes:

Feel free to add 1 cup of quinoa instead of 1/2 cup. Just be sure to add the full 7 cups of liquids when cooking, adding more at the end if needed. You can also try using 1 1/2 cup lentils and 1/2 cup quinoa if you like.

For me, using a good vegetable broth in this soup was key to flavor. I used 4 cups of broth and 2 1/2 cups water.

Use 2 teaspoons of thyme if you don't have any dried basil on hand.

If you're a tomato lover, try using 1 can (28 oz) of diced tomatoes or 3-4 fresh tomatoes.

If you feel the soup is on the sweet side, add the juice of one lemon to cut the sweetness.

Enjoy!

White Bean + Tomatillo Soup

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

Ingredients

• 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
• 1 onion, diced
• 2 - 3 garlic cloves, diced
• 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 pieces
• 1 jalapeno, seeds removed and diced
• 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
• 2 cups water
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• mineral salt to taste
• pinch or two red pepper flakes (I like it for a little color)
• small glug of olive oil
• 1/4 cup cilantro, chopped
• avocado, diced, to serve
• lime wedges, to serve
• corn or flour tortillas, to serve (organic tortilla chips would be great too)

If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.

Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalapeno, and dice. Dice your onion and garlic.

In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillos, jalapeno, cumin, coriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.

Serve with diced avocado, cilantro, lime wedges and tortillas. Serves 4 - 6

Notes:

Make this fat free by opting to add all the ingredients to the pot without sauteing the vegetables in oil. I did this on my first batch of this soup and it was still very delicious without any added oils.

I used dried northern beans for this recipe. If you have the time I recommend using dried beans but canned beans are great too.

Add more cumin if you like, or none at all. I just wanted a hint of the spice but if you're a cumin lover by all means add more to your liking.

Add an ear or two of chucked corn to the soup to make it even heartier. It will add a touch of sweetness and more color.

This soup could also benefit from a dollop of Lime Cilantro Cashew Cream

Enjoy!


This recipe was first inspired by photographer/photo stylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.

Curry Tomato Soup + Zucchini Noodles

Growing up I was a Campbell's tomato soup girl, thanks to my mom who introduced me to this soup while pairing it with spaghetti noodles. For a teenager it was easy, fast, filling and I just plain loved it! Sometimes I would add milk making it a creamy version but most of the time I just simply added water. Now that I'm a little more grown up, I decided to take my old favorite and give it a much deserved homemade redo with a grown up flair. My inspiration comes from this recipe at 101 Cookbooks and also the recipe from Love & Lemons (I liked the zucchini noodles in place of pasta...how perfect for this redo!)

For this soup you can either use fresh or canned tomatoes (preferably fire roasted if using canned). Add to that some sweet onion, curry, basil, a bit of salt, red pepper flakes, lime and some coconut milk/cream and you have yourself a very wonderful tomato soup that pairs well with zucchini noodles, or any noodle of your choice! You can also use farro, rice or some other grain instead of noodles like Heidi suggests in her recipe at 101 Cookbooks.

Simple, flavorful and good to the very last bite, or sip if you will. Once the zucchini noodles are gone you will be tilting the bowl to finish! I do recommend using a non rimmed bowl for this soup unless you want to finish with a spoon.

Curry Tomato Soup + Zucchini Noodles

Ingredients (serves four)

• 4 small/medium zucchini
• 1 large sweet onion, thinly sliced
• 1 tablespoon coconut oil or olive oil
• 3 cups tomatoes (about 5 large), diced or 1 can (28oz) tomatoes + juices (pref. fired roasted)
• 2 cups water or vegetable broth
• 1 tablespoon curry (red curry paste or yellow curry powder)
• 1/4 teaspoon cumin, or to taste
• 1/4 cup fresh basil, loosely packed
• 1/2 teaspoon red pepper flakes, or to taste
• salt to taste
• 1 can (14oz) coconut milk or cream or 1 cup unsweetened almond milk
• limes, to serve

In a large pot, heat oil on medium, add onions and saute for five minutes, or until softened. Add tomatoes, water, curry, basil, red pepper flakes and salt, turn heat to medium high, bring to boil, reduce heat, cover and simmer for 15 minutes. If you want a creamy soup, add the coconut milk/cream after 10 minutes of simmering, continue to simmer for five more minutes. Or you can do as I did and add a few spoonfuls to your serving bowl. Once done, taste for flavor adding extra spices as needed. 

Once soup is done, remove from heat, let cool a few minutes and puree using a submersion blender or food processor (if using a food processor you may have to puree in a couple batches). 

While soup is cooking or cooling, julienne or spiralize your zucchini. No need to cook as these will be served raw and warm a bit once the soup is served over top. 

Serve with lime wedges, fresh basil and/or oregano and coconut milk/cream. 

Notes: 

Replace the coconut milk/cream with one cup unsweetened almond milk if your watching you're fat intake, or use lite coconut milk instead of full fat. I tried with the almond milk and loved it but the coconut milk is my personal favorite.

Also, try using soba noodles, brown rice, farro, quinoa or rice noodles in place of the zucchini noodles for something different.

• • •

For the spiralizer, I personally use this one. I have also seen this one recommended by Gena Hamshaw of Choosing Raw. 

For the julienne tool, I use one like this. It will create the noodles you see below and store nicely in your utensil drawer.

Enjoy!

Cowboy Caviar Quinoa Salad

I love quinoa salads and this version is as simple as can be. It's full of protein, fiber and many other nutrients to keep you feeling at your best. I hope you all have come to love quinoa and can find it at a reasonable price. I happen to see it today in the store for $12 a pound and was stunned. I buy mine from a bulk bin for just under $4 a pound at my local health conscious store. If you can't find it for a decent price in your local stores, check online for the best possible prices and have it delivered to you. I have had great success with Vitacost.com, they have decent prices and ship fast! For a reasonably priced fair trade quinoa that ranges from $6 to $10 a pouch (depending on the color), check Alter Eco. They also have other fair trade items. Also, be sure to tell your grocery store manager to carry these items in the future. Quinoa is such a versatile grain, is full of protein and fiber and should be a staple in your healthy kitchen. 

Ok, back to this cowboy caviar. Usually cowboy caviar is made without quinoa and is served as a dip of sorts along with tortilla chips to scoop. Here we are going to serve it along with some scooping leafy greens making this a super healthy meal or snack. This salad has just the right amount of flavor and I know you will enjoy it as much as I have. It's also a one pot meal making it an easy dish to put together. You can find the inspiration for this recipe here. 

I love not using spoons or forks with this but of course depending on the style of lettuce you choose you may need a little help from your utensils. The endive worked like a charm for scooping up this salad all the way to the end. You can also try romaine, radicchio, bibb lettuce. It's makes for extra freshness to this dish...a perfect match!

Cowboy Caviar Quinoa Salad

Ingredients

• 1 cup dried quinoa
• 1 3/4 cup water
• 1 can (15oz.) black beans, drained and rinsed
• 1 fresh corn off the cob (I used a white corn)
• 1 red bell pepper, cored, seeded and diced
• 1/2 red onion, diced
• 1 avocado, diced
• cilantro, chopped and added to taste
• 1/2 teaspoon cumin, or to taste
• himalayan salt, to taste
• cracked pepper, to taste
• 2-3 limes
• scooping greens like endive, romaine or bibb lettuce

In a medium size pot, add water and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.

While your quinoa is cooking, prepare your veggies. Once quinoa is done, add the black beans, corn, red bell pepper and onion. Season to taste with cumin, salt and pepper. Add the juice of one or two limes. Just before serving add in the diced avocado and chopped cilantro.

Serve with lime wedges and scooping leafy greens. Serves four.

As with all my recipes, add more or less of any ingredient to suit your tastes...

Enjoy!

Savory Chickpea Pancake/Flatbread (Gluten Free)

The chickpea pancake is a great way to enjoy a savory and filling pancake any time of day. Filled with vegetables and spices of your choice, this pancake will leave you satisfied and able to concentrate on your day. Except you may be thinking about how wonderful it was and when you're going to make it next. It is that good and so easy to make. I know you will add this to your meal rotation somewhere!

You can eat this like a pancake or pull it apart like flat bread. I especially love eating this with hummus, either spread on top or pulling it apart for dipping. For the photos I decided to serve it like a pancake topped with cilantro, avocado and sriracha. And you can bet this way was delicious too!

The base of the pancake, garbanzo bean flour (aka, besan, gram flour, chana flour, chickpea or cici flour ), is a great source of protein and fiber. It contains 110 calories per 1/4 cup of flour and boosts 6 grams of protein while offering 5 grams of fiber. One of these pancakes uses 1/3 cup flour so you're getting 9 grams of protein and about 7 grams of fiber per serving. Not bad at all! This is one of those vegan dishes that will stay with you for awhile making it great to start your day, or eat whenever you need to be fueled for a few extra hours. Fill your pancake with whatever you have handy or plan on picking up some special ingredients to make this extra special for yourself, friends and family. Some of the ingredients you may like to use are roasted garlic & bell peppers along with some dandelion greens. I used these ingredients the first time I made this and it was delicious. I'll break it down in a list...that'll be much easier...try mixing and matching any of the following.

Greens...kale, spinach, arugula, chard, dandelions, parsley or cilantro.

Other veggies...(slice, dice or grate any of the following)...scallions, onion, shallots, garlic, tomatoes or sun-dried tomatoes, mushrooms, zucchini, bell peppers, carrots, jalapenos, asparagus, broccoli, peas, green chilies, etc...

Spices...garam masala, cayenne, garlic powder, cumin, red pepper flakes, thyme, nutritional yeast, cracked pepper, curry, coriander, ground chipotle, summer savory, etc...

Toppings...hummus, salsa, avocado, harrisa, sweet chili sauce or hot sauce all come to mind.

I'm sure you will come up with some great versions of this pancake!

Add spices and vegetables of choice, mix to combine. I used kale, mushrooms, shallots and grape tomatoes.

Pour 1/2 of the mixture onto preheated griddle or skillet. Use your spatula to spread the veggies around and flatten as needed. Also, you can help make your pancake round by gently pushing in the edges where needed. There may be times when it appears that you have more veggies than batter, don't panic....in a few minutes the batter will puff up from the baking soda and fill in making it look fluffy and full. Cook for 5 minutes.

Flip and cook another 5 - 7 minutes making sure the center gets nice and cooked. I've had a few times of not letting it cook thoroughly enough and have had a center that was too mushy. Leave it on the heat a couple extra minutes if in doubt. Serve with your choice of condiments and topping. As shown  below, I used avocado, cilantro and sriracha to garnish. You can also add a nice dollop of your favorite hummus like the first photo in which I used an avocado hummus. Both ways are delicious!

Savory Chickpea Pancake/Flatbread

Ingredients (makes two/serves two)

• 2/3 cup garbanzo bean flour
• 2/3 cup water
• 1/2 heaping teaspoon baking soda
• pinch of turmeric (will give it a yellow color), optional
• 1/2 teaspoon cumin, or to taste
• 1/4 teaspoon garlic powder
• mineral salt, to taste
• juice of 1/2 small lemon or 1 teaspoon apple cider vinegar
• 2/3 cup lacinato kale (aka: Tuscan/dinosaur) or spinach, julienned and loosely packed
• small handful sliced mushrooms
• 1/2 shallot, diced
• 7 grape tomatoes, halved or quartered depending on the size

Preheat griddle on medium.

In a medium size bowl, combine flour, water, baking soda, optional turmeric, cumin, garlic powder and salt to taste. Mix well ensuring all the flour lumps are gone. Add in lemon, stir and you will notice the batter rise and foam a bit. Add in veggies and combine thoroughly. (Note: I don't really measure the vegetables, so this is an approximation)

Pour 1/2 of the mixture onto preheated griddle or skillet. You can use your spatula to move the veggies around and flatten as needed if they are piled up in areas. Also you can help make your pancake round by gently pushing in the edges where needed. There may be times when it appears that you have more veggies than batter, don't panic....in a few minutes the batter will puff up from the baking soda and fill in making it look fluffy and full. Let cook for 5 minutes. Flip and cook another 5 - 7 minutes, making sure the batter cooks throughout nicely. 

Serve with your choice of condiments. A thinned hummus would also be great! Pairs well with fresh fruit on the side.

Enjoy!

Inspired and adapted from Cake Maker To The Stars. She has various versions on her blog, check it out for more inspiration!