Curry Quinoa with Veggies

1 cup quinoa
2 1/4 cups veggie broth
3 Tbs curry powder
1 garlic clove, minced
1 Tbs olive oil
1 onion, chopped
1 head of broccoli or cauliflower
1 bell pepper, sliced thinly
8 Carrots, chopped
8 oz mushrooms, sliced
if you like it spicy you can add in sriracha to taste, or sprinkle with red pepper flakes
-In medium pot, cook quinoa in veggie broth. Bring to a boil and let simmer 15-20 minutes, until the broth is soaked up. Mix in the curry powder, (for a creamier and sweet flavor, use half coconut milk)
-In sauce pan with olive oil: sauté the onion, peppers, and mushrooms with garlic.
-In another pot steam the carrots and broccoli in about an inch of water, for about 7 minutes.
-Once everything is ready, mix together in bowl. If quinoa is too dry, add in a touch of water, or a bit more coconut milk
-Season with salt in pepper to taste
curryQUINOA, upclose


Easy Vegetable Soup

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chop ’em up and toss ’em in!

1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning

veg. soup2Heat oil in large soup pot.  Sauté onion and garlic for a couple of minutes until brown.  Lower heat to medium heat and add in the zucchini, carrots, celery.  Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.

Soup saves well in jars, and re heats nicely.  Can last about a week in refrigerator.