Saturday, January 26, 2013

Savory Quinoa & Vegetable Soup

I can't wait to try this one!

We usually think of quinoa as a grain, but it is actually the seed of a plant and as its scientific
name Chenopodium quinoa reflects, it is related to beets, chard and spinach. Quinoa is a
protein powerhouse. This delicious soup is both packed with nutrition and satisfying and rich
in flavor.

Ingredients: (Serves 6)
1 clove garlic (minced)
1 yellow onion (diced into small pieces)
1 Tbsp. olive oil
3 very large red potatoes (about 14 oz.) (diced into small squares)
2/3 cup quinoa (uncooked)
3 vine ripened tomatoes (diced) (or I use one can diced tomatoes)
2 carrots (diced into small squares)
1 yellow squash (diced into small pieces)
9 cups unsalted vegetable broth
1/2 tsp. oregano
1/2 tsp. coriander
1/8 - 1/4 tsp. cayenne pepper
2 tsp. sea salt
pepper to taste
1/4 tsp. stevia powder (I use about 1 tsp agave)
1 Tbsp. nutrtional yeast
1/4 cup fresh parsley (chopped)
4 fresh basil leaves (sliced)

1.) Add olive oil to a large stock pot and add minced garlic & onion. Season by sprinkling
some salt and pepper while cooking.

2.) Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt &
pepper. Continue to cook, stirring frequently, Cook for about 5 minutes.

3.) Add vegetable broth and yellow squash. Bring to a boil and then turn to low and simmer
for 20 minutes.

4.) Add nutritional yeast and stir well. Turn burner off and add in chopped parsley and basil

5.) Serve with crusty bread and a green leafy salad. ENJOY!!

Raw Ranch Dressing

Loved this dressing at the Silly Witch's house! 

1 ¼ cup cashews

¾ cup water

5 Tablespoons lemon juice

1/3 cup vinegar

1/3 cup olive oil

4 cloves garlic (or 1-2 Tablespoons granulated garlic)

5 teaspoons onion powder

1 Tablespoon parsley

3 teaspoons sea salt

1 huge handful cilantro (optional, for cilantro flavor)

For Mexican flavor, can also add:

1 jalepeno

2 tomatillos

Mix all ingredients in blender except cilantro until smooth. Add cilantro and pulse until

green bits are chopped, but visible.

Taste and make changes as necessary.

Stir-fried Cauliflower with Thai Red Curry Sauce

Here's a yummy curry recipe the Silly Witch fed us at her house! Could you please post the source Silly Witch?


1 Cup coconut milk
3 T fish sauce
1 teaspoon grateed lim zest plus 1 T juice
1 T light brown sugar
2 teaspoons red curry paste
1/8 teaspoon red pepper flakes


1 Tablespoon plus 1 teaspoon vegetable oil
1 large head cauliflower (3 pounds), cored and cut into 3/4-inch florets
2 garlic cloves
1 teaspoon grated fresh ginger
6 ounces snow peas, strings remioved
 2 Tablespoons minced fresh basil

1. FOR THE SAUCE:  Whisk all ingredients together in small bowl until smooth.

2. FOR THE CAULIFLOWER:  Heat 1 Tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add cauliflower and cook,  stirring occasionally, until just barely tender,  about 3 minutes.  CLear center of skillet; add remaining 1 teaspoon oil, garlic, and genger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into cauliflower.  Reduce heat to medium-high and stir in sauce mixture.  Simmer, stirring occasionally, until cauliflower is just tender, about 2 minutes.  Add snow peas and continue to simmer until cauliflower is fully tender, about 3 minutes longer.  Sprinkle with basil. Serve immediately.