July 17, 2016

Nutrient-Packed Quinoa, Potato, and Greens Soup

SOUP! I make a LOT of soup. I have some go-to recipes (Lentil Spinach Soup, Asian Noodle SoupUltimate Vegetable Soup, etc.) but often I just toss in whatever sounds good. Soup is so forgiving, versatile, and fun to play around with! This particular combination happened a few times and we enjoyed it so much to keep making, so here it is :) I especially love the GIANT nutrient boost (shout out to the powerful greens trio of broccoli, kale, and spinach - yes!) Plant-power at it's finest ;) Plus it has awesome hearty texture from the quinoa and potato that leaves us feeling both satisfied and energized. Green beans and mushrooms are great additions as well - it's soup, so do your thing!

One last side note - I highly recommend checking out Cowspiracy on Netflix (executive produced by Leonardo DiCaprio). Very well done documentary with insights into the environmental impacts of animal agriculture. Definitely worth a watch for everyone and to share with others! <3

Vegan, gluten-free
Serves about 6-8

1 onion
3 cloves garlic
2 carrots
2 potatoes
1 small head broccoli (3-4 cups)
1 small bunch kale
4 oz. spinach (a couple handfuls)
15 oz. can diced tomatoes
4 cups vegetable broth (+4 cups water)
2/3 cup dry quinoa
2 tsp. dried basil
Salt to taste
Optional: green beans, mushrooms, peas, corn, etc.

Dice onion, carrots, and potatoes. Mince garlic.
In a large stockpot over med-high heat, saute onion for 6-7 minutes.
Meanwhile, cut broccoli into small florets.
When onion is translucent, add potato, carrot, and basil. Saute 3 minutes, stirring occasionally.
Add garlic, cook for 1 minute.
Add vegetable broth, 4 cups water, and diced tomatoes with juice. Increase heat, and bring to a light boil.
Once boiling, add rinsed quinoa and broccoli. Reduce heat to a light simmer and cover. Cook for about 25 minutes.
Meanwhile, tear kale into bite-sized pieces, stems removed.
In the last 5 minutes of cooking, stir in kale and spinach. Salt/season to taste.

*Note: we prefer soup more "dense" than brothy, so cut back on the quinoa/veggies a little if you like yours thinner!

{Printer Friendly Version}

Come join me on Instagram - I love to see what you're cooking up!

June 17, 2016

Quinoa Avocado Kale Power Salad

I LOVE plant-based power meals! Especially when it includes the magical combination of quinoa and avocado ;) Invite kale to the party and ohhh my - heaven in a bowl! If this recipe seems a little familiar, it's because I adapted it from one of our (and your!) favorites: the Quinoa Avocado Spinach Power Salad. For this updated version, I tweaked it a little and then replaced the spinach with another nutrient-packed combo of kale + hemp hearts! SO GOOD and incredibly energizing. It's also awesome for packed lunches, picnics, potlucks... you get the idea :) Feel free to use a fresh burst of lemon juice on top before serving, or in the dressing to replace the vinegar - it's a great substitute. Enjoy!

Vegan, gluten-free
Serves about 4 (or 8-10 as a side)

3/4 cup dry quinoa
2 cups kale (or more)
2 medium avocados
8 oz. cherry tomatoes
3 green onions
1/4 cup hemp hearts

{For the dressing}
1-2 cloves garlic, minced
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
1/8 tsp. salt, more to taste

Cook the quinoa according to package directions in 1 1/2 cups water (I often use a little less water to create fluffier quinoa).
Meanwhile, make the dressing: in a small bowl stir together ingredients and set aside.
Roughly chop or tear the kale into small pieces, stems removed, and place in a large bowl.
Slice the green onions, halve/quarter the tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with kale.
Add the green onions, tomatoes, hemp hearts, and dressing. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.

{Printer Friendly Version}

More mouth-watering salad favorites!

Come join me on Instagram - I love to see what you're cooking up!

June 16, 2016

Cucumber Tomato Salad

This salad has been a summer staple for years, with crisp cucumbers, juicy tomatoes, and a super easy tangy vinaigrette. It's a keeper because of how fast it comes together, and how totally refreshing it is - such a summer treat! I often use hothouse cucumbers, but it's a fantastic recipe for those garden-fresh cucumbers and tomatoes if you have them. It's incredibly versatile and works with any tomatoes you have on hand. Have fun experimenting with other herbs, especially fresh ones if you have them!

Vegan, gluten-free
Serves about 4-6 as a side

2 large cucumbers (I used English/hothouse)
1/2 small red onion
4 roma tomatoes (or other tomato)

{For the dressing}
3 Tbsp. white wine vinegar (or red)
1 Tbsp. olive oil
1 tsp. dried oregano*
1/8 tsp. salt

Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Chop tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat.
Best if refrigerated at least an hour to let the flavors combine. Stir before serving and add more salt/pepper/vinegar to taste if desired.

*Note: change it up with other herbs - especially fresh ones if you have them!

{Printer Friendly Version}

More salad favorites!