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.

CREAMY BROCCOLI + RED LENTIL SOUP

I had a bunch of broccoli that needed to be used up and thought this would be a perfect time to add a broccoli soup to the recipe collection. Seeing that my last soup, Butternut Squash + Red Lentil Soup, was so good with the addition of lentils, I decided to add them to this soup as well. Lentils add bulk, heartiness and boost the nutritional profile by adding protein and good carbohydrates. They cook fast too so you can pull this recipe together in about 40 minutes from start to finish. It's also a one-pot meal which I love (less dishes is always a plus)! I was inspired by both these recipes from 101 Cookbooks and Green Kitchen Stories. Both simple and delicious! I especially love the Savory Corn Biscuit recipe included in the GK Stories recipe, which I had a chance to make. I made half a batch and used different shapes, a flower and a circle. Because I didn't have the non-dairy yogurt on hand, I subbed unsweetened almond milk. They were still delicious without the yogurt, so easy to make and a perfect accompaniment to the soup! 

On a side note... 

Time is flying and the holidays are almost here. If you haven't finished your holiday menus, take a peek at my Vegan Thanksgiving & Christmas Recipe ideas on pinterest and follow along if you like. During mid-October through December of every year you'll find this link at the top of every page. All handpicked and include a note about the recipe or suggestions when needed. Check the board often, it will continue to grow as I find new recipes. Happy holidays and happy pinning! :)

I also updated a couple soup recipes over the last week or so. If you need some more soup inspiration take a look at these: Roasted Fennel & Potato Soup, Roasted Butternut Squash Soup, Parsnip & Split Pea Soup: Slow Cooker or Stove Top and this Curry Lentil & Greens Soup. Each one is delicious...check em out!

We know broccoli is a nutrient dense vegetable. Rich in fiber, vitamin k & C and folate, its deep color holds many health benefits. I often eat it simply steamed with a dollop of hummus and a little sambal oelek. Once mixed, the combination is creamy, slightly spicy and delicious! Having it here in a soup is a nice change up, especially with soup season under way.

I love red lentils and their ability to blend easily in pureed soups. They add fiber, protein and cook up very light as to not alter the color of the soup as much as if using green/brown lentils. I would suggest sourcing and keeping red lentils in your pantry at all times. They are reasonable at about $2 to $3 a pound and will make dishes more nutrient dense when added. 

CREAMY BROCCOLI + RED LENTIL SOUP

Ingredients

• 1 tablespoon coconut, grapeseed or olive oil or 3 Tbsps water for water saute
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 cup red lentils
• 2 - 3 large heads broccoli, cut into florets (stalks chopped ok too)
• 6 - 7 cups water or vegetable broth (or combo)
• 1 can coconut milk, optional
• mineral salt, to taste

to serve

• mustard seeds, crushed (I used black)
• 1 - 2 scallions, sliced
• slivered almonds

In a large dutch oven or stock pot, heat oil/water over medium heat, add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes, cook another minute or until fragrant. Add lentils, broccoli, broth/water and optional coconut milk. Turn heat to high and bring to a boil, using the back of a fork or spoon press the broccoli down as much as you can to cover with liquids. Cover pot with lid, reduce heat to low and simmer for 15 - 20 minutes. Soup is done when lentils are tender. Taste soup, add salt as needed. Using an immersion blender puree until desired consistency. Or once cooled a few minutes, use a food processor/blender to puree (this method may take two batches to complete).

Serve in individual bowls topped with mustard seeds, scallions and almonds. Pairs great with crusty bread or biscuits of choice. If you have one on hand, a squeeze of lemon will add some brightness. 

Notes: 

If using pre-cut packaged broccoli, use about 1 1/2 - 2 pounds or 8 - 10 cups.

You may feel there is not enough water, and most likely all the broccoli won't be covered by the liquids at first. As it cooks it will soften and sink down, and any that doesn't will steam and become soft. If you like you can push the broccoli down half way through cooking. If adding a while can of coconut milk, start with the lower amount of liquids adding more as needed.

If you don't use veggie broth or have run out of an onion and/or garlic. Try adding 1 teaspoon each of garlic and/or onion powder.

I recommend sticking with red lentils but you can use green/brown lentils if needed. Cook same as above but simmer for 30 - 35 minutes, or until lentils are tender. Your soup may look a bit muddy but flavor will be good.

Use full-fat or light coconut milk. If you'd prefer, use up to 1 cup or so of unsweetened almond milk. 

BUTTERNUT SQUASH + RED LENTIL SOUP

First off, let me say this soup was so much better than I expected! I thought it was going to be completely ho-hum, especially with such minimal ingredients, but I was pleasantly surprised. It was delicious! I should have remembered butternut squash doesn't need much from my last recipe Roasted Butternut Squash Soup. It's been awhile since I've made butternut squash soup and unlike my last one, this is very filling on it's own.

I began this recipe with thoughts of adding it to pasta as a sauce. It could be used as that, although it's hearty enough on its own and honestly doesn't need it. If you do decide to add a grain, a serving of pasta or rice would be perfect. It's also fabulous with artisan bread (you already guessed that I'm sure). This soup is meant to be thick but feel free to add a tad more water if you like. This truly is a simple recipe from the ingredients to prepping and cooking. Peeling the squash is the hardest part...and really it's not so bad. No need to roast your butternut squash either, simply make make your soup in one big pot. All together, the flavors are perfect for fall. This would be a colorful and delicious starter soup for the holiday table! 

Butternut squash with its sweet flavored, brightly colored flesh is a great source of omega 3s and beta-carotene. It's also an excellent source of various vitamins like vitamin A, C & B-6 and trace elements such as manganese, copper, potassium and folate. When available, enjoy the winter squash often!

As a vegan, ethical vegan in my case,  I'm always doing my best to add in high protein plant-based sources when I can, the addition of lentils are perfect for that while adding extra thickness to the overall soup. Lentils of all color should be a part of any heart healthy diet.

The addition of sage is perfect for the fall season and holds its own health benefits, like boosting brain function and working as an anti-inflammatory. Two great reasons to add this herb wherever you can!

Colorful, hearty and delicious!

BUTTERNUT SQUASH + LENTIL SOUP

Ingredients

• 2 tablespoons olive oil or 1/4 cup water (for water saute)
• 1 medium yellow onion, diced
• 1 large butternut squash, cubed (about 8 cups)
• 1 1/2 cups red lentils 
• 2 teaspoons dried sage or 2 tablespoons fresh minced
• 7 cups vegetable broth or water 
• himalayan salt & white or fresh cracked pepper, to taste

Cook soup: In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook a few minutes stirring occasionally. Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft. 

Puree: Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.

Serve topped with pine nuts and chopped sage if you like, fresh cracked pepper would also be great. 

Serves 4 - 6. 

Notes:

I used half water, half broth for this recipe. I use Better Than Bouillon paste, about 1 heaping teaspoon with 3 1/2 cups water. I find that's plenty of flavor and my soup was great. If not using vegetable broth, I might suggest adding a half teaspoon or so of garlic powder, onion powder and maybe a smidge of coriander to bring some extra flavors to the soup.

Keep in mind the smaller you chop your butternut squash, the quicker it will cook. Try to keep them around 3/4" or smaller. 

Add in chopped carrots, about 2 large, if you like.

You may just as well enjoy this soup without blending. Or you may like to use a potato masher instead, this will add some creaminess while still leaving some chunkiness.

Only red lentils will work with this recipe. For one, the color would be altered making it look muddied. Secondly, other lentils take longer longer to cook. If you can't find red lentils at your local grocery store, try ordering them online. 

Try using this as a pasta sauce or serve with a serving of rice.

This can be made a day or two ahead and reheated when ready to serve.

Zucchini & Sweet Potato Vichyssoise

This was such a beautiful and easy soup to make. It's so basic, yet packs tons of flavor. Simple and delicious...it's a welcome addition to the recipe collection. Traditionally Vichyssoise is made with regular potatoes, but once I starting researching for this recipe I came across a few recipes using sweet potatoes and that was that! This recipe is largely adapted from Ina Garten. Vichyssoise, pronounced vish-e-swaz, is traditionally served chilled but I found this to be amazing warmed or at room temp. Every time I've made this it has been gone before it could ever be refrigerated. I encourage you to enjoy this soup however you prefer. It's lovely with a slice of toasted crusty bread for dipping and a nice glass of lemon water.

Sweet potatoes with its bright orange flesh, some varieties have purple, are highly nutritious, full of anti-oxidants, vitamins A & C and trace minerals. They fit in perfectly with the other ingredients while giving this soup a warm golden color. You can either peel your sweet potatoes or leave the peel on for added fiber. 

Zucchini is a vegetable found year round here in California and I hope you find it just as easily wherever you're located. It's an easy and nutritious addition to the soup. 

I love leeks with their mellow onion flavor and will use them wherever I can. Leeks are also highly beneficial to the human body and should be enjoyed often. They do tend to trap dirt in their stalks so be sure to rinse well after slicing removing any debris. Place them in a bowl of cool water, swish them around separating the rings and rinsing well. Or simply use cool running water and a colander. 

Cups and cups, and cups of simple ingredients to be made into a soup you can enjoy warm or chilled.

At this point, your leeks are cooked down, the remaining ingredients have been added to the pot and you're ready to simmer. Once complete you'll have yourself a comforting, velvety soup that's packed full of nutrition and a home that smells divine!

Zucchini & Sweet Potato Vichyssoise

Ingredients

• 5 cups leeks (about 2-3 large or 4-5 small), sliced
• 4 cups sweet potatoes (about 2 small), diced
• 3 cups zucchini (about 2 small), chopped
• 6 cups vegetable broth 
• mineral salt & fresh cracked pepper to taste
• 2 teaspoons turmeric or curry powder, optional
• 2 tablespoons basic cashew sour cream, optional
• chopped fresh chives or scallions, for garnish

Chop and prepare your vegetables. For the leeks, once sliced place them in a bowl of cool water swishing them around to rinse away any dirt that is trapped, drain in a colander giving another good rinse, or simply use a colander making sure to break up the rings releasing any dirt in between. The sweet potatoes can either be peeled or left unpeeled.

In a large dutch oven or stock pot, heat oil over medium, add leeks and saute until softened, about five minutes. Add the sweet potatoes, zucchini, vegetable broth, salt, pepper and optional turmeric, bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Let cool about 10 - 15 minutes. Using a hand held submersion blender, blend until creamy. Add the cream and blend again. Or you may opt to use a blender or food processor to blend your soup (this will most likely take two batches to complete).

Serve hot or chilled (I especially liked this warm or at room temp). Makes about 4 servings.

Notes:

Feel free to add in some unsweetened non-dairy milk if your soup is super thick, about 1/4 - 1/2 cup.

This soup is wonderful on it's own without the optional turmeric or curry powder. I have them here in case you would like to vary the recipe up from time to time. Turmeric is noted for it's ability as an anti-inflammatory and cancer inhibitor, adding to the soup will enhance the nutritional profile. As for the curry, if you love it, it will also complement the soup nicely!

This would be great with some spiralized or julienned zucchini noodles.

For some spiciness, try adding a sprinkle of ground cayenne or chipotle powder when serving.

If you're not a fan of sweet potatoes, sub in regular potatoes instead.

Enjoy!

Roasted Vegetables + Chickpeas with Lemon-Cannellini Sauce

This recipe is adapted from one of the very first vegan meals I used to make on a regular basis when starting my new lifestyle. This was before I started blogging and then was off trying everything else I could. Nice to come back to this recipe once again. I have only slightly changed it from the original by adding chickpeas for boost of protein and texture, as well as mixing up the veggies a bit. The original recipe can be found here on One Green Planet by its author Robin Robertson. I love this recipe because of the versatility and ease. The vegetables can be pretty much anything you like. Use red or Yukon gold potatoes in place the sweet potato, just be sure to use about 2 cups worth. You can add, or sub in, butternut squash, pumpkin or any other winter squash you might like. You may like to add earthiness by using cubed beets. Try cauliflower florets in place of broccoli. Really anything goes here. As for the sauce, I find it's not something to write home about on its own but that changes once added like gravy to the top of your vegetables and grain, all the flavors come together and you'll be in comfort food heaven! This recipe is easy to pull together and makes for a great hearty meal in these cooler months. It's full of protein and fiber, is low in fat and has plenty of essential nutrients needed to maintain a healthy plant based diet! 

Clean, vibrant, healthy and satisfying!

By all means load your plate with two to three times the vegetables you see here. Enjoy freely!

Roasted Vegetables + Chickpeas with Lemon-Cannellini Sauce

Ingredients (serves 4-6)

• 1 large sweet potato, cut into 1 inch cubes
• 2 cups broccoli florets
• 2 large carrots, sliced
• 2 cups brussels sprouts, halved lengthwise
• 1 onion, sliced (use your favorite onion or what you have on hand)
• 1 can (15 oz.) garbanzo beans (chickpeas), drained  and rinsed
• 1 tablespoon olive oil
• mineral salt & fresh cracked pepper or lemon-pepper, to taste
• 2 -3 cups cooked quinoa or grain of choice (about 1/2 cup per person)

Sauce

• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 3/4 - 1 cup vegetable broth (start low and add as needed)
• juice of 1 good size lemon
• generous pinch of red pepper flakes
• mineral salt, to taste
• 1 tablespoon fresh chopped basil, thyme, parsley, chives, sage, tarragon 

Preheat oven to 425 degrees F.

Line roasting pan/baking dish with silpat, parchment paper or grease lightly with neutral oil. Add vegetables to roasting pan and toss to coat with olive oil. Arrange vegetables in a single layer (as much as possible), sprinkle with salt and pepper to taste. Roast vegetables until tender and lightly browned, about 45 minutes, mixing once halfway through.

Start your grain of choice while vegetables are cooking. Quinoa will take about 30 minutes.

Prepare your sauce by placing all the ingredients into your food processor/blender, except for the herbs, and process until smooth. Add extra broth as needed to thin. Add in herbs and pulse once or twice. Place sauce in a small saucepan and heat over low heat, uncovered, until warm, stirring occasionally.

Serve vegetables over grain of choice with a nice helping of sauce over top. Serve warm.

Serves 4 generously.

Store leftovers in refrigerator for up to a week. Leftovers are just as delicious!

Enjoy!

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!

PASTA AND BEAN SOUP WITH KALE

I awoke from my slumber this morning and felt it was a soup kind of day. I don't know about you, but I love my soups! They can be so hearty and filling. This is one of those soups you can count on to leave you feeling satisfied. All the ingredients come together for a flavorful and hearty soup that you will come back to again and again. The recipe will make enough to feed a large family, or if not feeding a large family you will have leftovers to easily reheat and enjoy. I highly recommend using a stock pot since it will yield a lot of soup. You'll be happy to have leftovers as it's gets better as it sets!

I chose to use black eyed peas here but you can use whatever beans you prefer, just be sure to take a look at the bean cooking guide for your cooking times if using dried beans. Black eyed peas are a high protein and fiber bean, containing 11 grams of protein per serving and 5 grams of fiber. After soaking overnight, they took just under 1 1/2 hours to finish up. For the pasta I have used this quinoa & brown rice fusilli pasta from Trader Joe's. Again, use whatever paste you prefer. The pasta adds more protein and fiber making this a great hearty soup full of all the nutritious essentials to keep you healthy and feeling your best.



Kale is king of the leafy greens and is packed full of goodness! We all know by now that it's a powerhouse of vital nutrients like vitamin K, A & C. It also has high levels of manganese, copper, fiber and calcium. Plus it has a good amount of protein for a leafy green. I used Tuscan kale (aka, lacinato or dinosaur kale) for this recipe and it was delicious. It has such a rich deep green color and is one of my favorite kale varieties.

Warm and hearty, it's an all-around wonderful soup to enjoy throughout the year!

PASTA AND BEAN SOUP WITH KALE

Ingredients

• 1 pound dried  beans (black eyed peas, cranberry or great northern beans) or 3 cans (15 oz) various beans, drained and rinsed
• 1 tablespoon grapeseed or olive oil or 3 tablespoons water (for water saute)
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 1 bunch Tuscan kale (about 4 loose cups),  center stems removed and roughly chopped
• 2 large organic tomatoes, diced (I leave the skin on) or 1 can (15oz) crushed canned tomatoes with juice
• 8 cups vegetable broth, water or combo
• 1 tablespoon dried thyme or 2 tablespoons fresh 
• 2 teaspoons dried sage or 3 -5 leaves, chopped
• 2 -3 teaspoons smoked paprika, optional
• 3 bay leaves
• a pinch or two of red pepper flakes
• himalayan salt & cracked pepper, to taste
• 8 oz of pasta of choice, cooked
• almond parmesan and lemon, for serving

1. If starting with dried beans. Pre-soak your beans overnight, or at least 8 hours, in a large pot of water filled two to three inches above the beans. Drain and rinse well, set aside. After pre-soaking, different beans will need to cook and simmer for different times. Cranberry beans need 45 minutes or so cooking time, while northern beans & black eyed peas need about 1 - 2 hours. Follow this guide for further cooking times depending on your beans of choice: Cooking Beans

2. In same pot you pre-soaked your beans in, add oil/water and heat over medium heat. Add onion and cook until translucent, about 5 minutes. Add in garlic, carrots, thyme and sage cook another minute or so. Add in broth/water, beans, bay leaves, tomatoes, kale and red pepper flakes, bring to a boil, cover, reduce heat to low and simmer until beans are done (time varies depending on beans...my black eyed peas took just under 1 1/2 hours), stirring occasionally. If using canned beans, add in when beans are called for and cook for 30 - 40 minutes, stirring occasionally.

3. While the soup is simmering cook your pasta according to package, set aside. Once soup is ready, remove bay leaves, add in pasta and cook 5 more minutes, taste for seasoning adding salt and pepper to taste. Serve with a dusting of almond parmesan and a squeeze of lemon for brightness. Pairs great with crusty artisan bread or warmed corn tortillas.

Serves 6 generously.

Notes:

Feel free to use 3 cans (15oz) beans such as kidney, cannellini, pinto or northern in place of dried beans. Just be sure to drain and rinse them. Skip the first step and go right into step 2 instead. 

I've made this and added the smoked paprika and it was delicious! It is now an option in the recipe. I've also used a mix of canned kidney beans, pinto beans and black beans, and have even added in some mushrooms and used quinoa pasta...just goes to show this a very versatile recipe...almost anything goes and it's still delicious...gotta love it!

Use any pasta type you like from shells, macaroni, penne, bowtie, ditalini, etc. My pasta grain of choice is spelt, quinoa or rice pasta. The latter two being gluten free. If you're not gluten intolerant you can use spelt and whole wheat. If you're not following any sort of diet, use whatever pasta you prefer. 

If you don't have garlic on hand, use 1/2 teaspoon garlic powder when adding the other herbs and spices.

Enjoy!

MUSHROOM BOURGUIGNON + VEGAN WINE

If you love mushrooms and cooking with red wine, this is the dish for you! It's comforting, warm, savory and hearty. Perfect for the fall and winter nights ahead. Cozy up to a nice bowl of this mushroom stew. This is a great stew to make when entertaining friends and family. Pair it with a nice full-bodied red wine and you'll surely please your guests. Recipe adapted from Food 52 Deb Perelman's (Smitten Kitchen) Mushroom Bourguignon.

Mushrooms hold many health benefits and should be an important part of your healthy lifestyle. They keep your immune system healthy and certain types of mushrooms, like crimini, can be a good source of vitamin B 12. They also contain 15 different mineral, vitamins and antioxidant phytonutrients that are essential to good health. Don't underestimate the power of mushrooms, if stored and cared for properly they will take care of you!

I decided to use farro as a bed for this bourguignon. This was my first time having farro and I must say it is really delicious. It has a texture that reminds of barley with a nutty flavor like brown rice. Farro is a grain that's rich in protein (7 grams per serving), fiber (5 grams per serving), along with magnesium and vitamins A, B, C and E. Although it has a low gluten count, it's not gluten free. If your looking to keep this a gluten free dish use brown rice or quinoa pasta instead. I'm happy to have this as a new addition to my grains and will be using it here and there in place of quinoa. I used Italian pearled farro which is hulled and cooks within 15 minutes, where as whole grain farro takes a bit longer.

I'm not much of a wine drinker these days but this was a treat. Red wine is very good for you and I could probably stand to have a glass every now and then. It has anti-oxidant, cardiovascular and anti-inflammatory benefits. It also has anti-aging and longevity benefits. These are all good things as I want to be around and healthy for at least another 50 years! Did you know it's one of a few recommended food/drinks for the prevention of prostate cancer, one of the leading causes of cancer among men. A glass or two daily can be good for you, although for myself I prefer every now and then. And cooking with red wine takes your dishes to another level of deliciousness. 

I also discovered that some wines are processed using animal materials. During the winemaking process, the wine is filtered through 'fining agents' to remove protein, yeast, cloudiness and 'off' flavorings. Many winemakers use blood, bone marrow, casein (milk protein), parts of eggs and crustacean shells to as a filter. Not so tasty right?! There a few winemakers, and growing, who use plant based filters like carbon, bentonite clay, plant casein, silica gel and vegetable plaques in their filtering process. So needless to say with all this information I set out to hunt down a few vegan brands that are locally accessible.

Our Daily Red is an organic vegan wine I picked up at my local Sprout's here in California. It was reasonably priced around $8 and paired beautifully in this mushroom bourguignon. Trader Joe's also carries a few varieties from this winery with about the same price tag. I purchased the label, WELL REaD, from TJ's for around $5 but haven't tried it yet. Wondering if your wine is vegan? Check out Barnivore or EcoVine Wine, a database of vegan wines, and give your favorite wine label the test and find new labels to enjoy. With the holiday's upon us, I will be stocking up on some of these wines for family gatherings. Looking forward to the days ahead.

MUSHROOM BOURGUIGNON

Ingredients

• 4 tablespoons olive oil, divided
• 2 pounds portobello, shiitake or crimini mushrooms, sliced
• 1 cup pearl onions, peeled and ends trimmed (thawed if frozen)
• 1 large carrot, diced
• 1 yellow onion, diced
• 1 heaping teaspoon fresh thyme leaves or 1/2 teaspoon dried
• sea salt & cracked pepper, to taste
• 2 or 3 cloves garlic, minced
• 1 cup full-bodied red wine
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 1/2 tablespoons flour

To serve

• Farro (I used pearled farro), pasta of choice or roasted/mashed potatoes

In a large dutch oven or heavy pot, heat oil over high heat, add mushrooms and pearl onions, sear until they begin to take on a little coloring, about 3 to 4 minutes. Carefully remove from pot and set aside.

Reduce heat to medium, add one tablespoon of oil. Add the carrots, onions, thyme, salt and pepper, saute for 5 to 7 minutes, stirring occasionally, until onions are lightly browned. Toss in the garlic and cook for another minute.

Slowly add the wine to the pot and scrap any bits that are stuck to the bottom or sides. Turn heat to high and reduce wine by half. Stir in tomato paste and broth, mix. Add in mushrooms and pearl onions, including any juices that have collected, back to the pot, bring to a boil, reduce heat to low and simmer for 20 minutes, or until mushrooms are very tender. Let simmer, covered or cover askewed, stirring occasionally and enjoy the wonderful aroma.

In a small bowl, mix together the remaining tablespoon oil, or water, with flour to make a paste, stir into the stew. Simmer for 10 minutes. If the sauce is too thin, boil it down to the right consistency. Season to taste.

Serve spooned over a bed of farro, pasta of choice, roasted or mashed potatoes.

Serves 4-6

ROASTED BUTTERNUT SQUASH SOUP

I'm a little embarrassed to say, but this is my first time ever having butternut squash soup. I've been missing out on something wonderful all these years. This soup is truly amazing with its simple flavors. The sweetness of the roasted squash is the center piece with a light hint of garlic and shallot. I found this soup to be very light on its own, so pairing it with a sandwich or crackers will make this a filling, healthy and tasty meal. You may also try this over pasta as a butternut squash pasta sauce. Double this recipe and you'll be sure to have some leftovers to use in various ways. It's a welcome addition to the recipe collection and I look forward to making this recipe many more times in the future. Its bright and cheery colors will be welcome on those dark, grey days of the winter ahead. Bring on the warm, colorful soup and beanies!

This is so easy to make, simply roast your squash, shallots and garlic. Once done, puree the vegetables with vegetable broth and serve with garnish of choice.

Here I paired it with half an avocado, tomato & hummus sandwich using my Simple White Bean Hummus, you could also use my Favorite Hummus. Nothing fancy, just good simple foods that taste amazing. This was a perfect combo and hit the spot completely! 

 ROASTED BUTTERNUT SQUASH SOUP

Ingredients

• 1 butternut squash, peeled, seeded and cubed into 3/4' inch pieces (approx. 4 cups)
• 3 garlic cloves, peeled
• 2 small shallots or 1/2 sweet onion, peeled and halved
• 1 tablespoon olive or coconut oil
• 1/2 teaspoon sea salt
• 2 1/2 cups water or vegetable broth

Preheat oven to 400 degrees.

Prepare vegetables, toss with olive oil right on the roasting pan or rimmed cookie sheet (line with parchment paper or use a silpat if you rather but tossing with oil on the cookie sheet with also grease your pan). Roast for 40 minutes, stirring once or twice, cooking until squash is fork tender. Remove any onion or garlic that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 min.

Make your soup one of two ways:

One: Place roasted vegetables, liquids and salt in large pot, use submersion blender to blend until smooth. Depending on how much squash you actually used, add more liquid as needed for desired consistency. Cook on medium low until heated through. Taste for seasoning.

or...

Two: Place squash and shallots in blender/food processor and blend until creamy. In large pot place blended mix and add water and salt. Cook on medium low until heated through adding more liquid as needed and taste for seasoning.

Serve as you like topped with seeds, herbs and spices or leave it simple as is. I topped mine with pepitas (pumpkin seeds), a few rosemary leaves and a dash of cayenne pepper for some heat. Fresh chopped sage or thyme, even a sprinkle of caraway seeds would be great too if you have it on hand. A little Coconut Bacon on top may be a nice variation too.

Serves 2 - 3.

Enjoy!