Quinoa, Sweet Potato, and Zucchini Soup. Easy, Filling, and Delicious! (And GF and Vegan!)

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Friends, today I’d like to share a tasty, easy, and hearty soup that’s been a a hit in my house. It’s easily made with whatever veggies you have a round the house and the quinoa makes it a great source of protein. Also, sweet potatoes are magical. Let’s just acknowledge that now.IMG_9223IMG_9229

What you need:

1 large onion, chopped

1-2 large carrots, chopped

1 large or 2 small sweet potatoes, chopped

4 cloves of garlic, chopped

1 inch piece of beautiful, gorgeous fresh ginger chopped

3 Tbsp Olive oil

1.5 cups quinoa

3 cups spinach, kale, chard, or whatever green you have on hand, cut into bite-sized pieces

1 large zucchini, chopped

1 can diced tomatoes (I used a 15 oz can)

8 cups of water or low-sodium veggie broth

1 Tbsp cumin

1 tsp thyme

A dash of paprika to taste is also luscious in here

salt and pepper to taste.IMG_9222What to do:

Put the olive oil, onion, garlic, ginger, carrot and sweet potato in a large soup pot on medium heat and sautee until soft and slightly brown. Once browned, add cumin and tomatoes. Stir for 1-2 minutes, then add water and bring to a boil.

Once the water is boiling, add the quinoa, cover and let cook for about 30 minutes until the quinoa is ready. Reduce heat and add the zucchini and let the pot simmer for a few minutes. Add greens and your salt and pepper just prior to serving. IMG_9219

This soup keeps very well in the fridge, but just remember that the quinoa will soak up some of the water during storage. I just add a little water right before reheating to keep it good and brothy. Eat up and enjoy! 🙂

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I’m Back! And With Chocolate Zucchini Bread (Gf, vegan, delicious!)

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Dear blogasphere, it has been waaaayyyy too long! I’ve been traveling, finishing up my degree (10 days to go!), leraning about the world of real estate, and getting  acquainted with my new clinic, and these last few months have flown. It’s been a trying summer in many ways, but a good one too.

So, now that life is finally settling a bit, I can get back to cooking and blogging. Hooray!

And with that, I present to you some lovely chocolate zucchini bread. Tasty, tasty, but not too sweet. And I won’t lie, it goes mighty nicely with a little vegan ice cream right on top. Or by itself. Really, whatever you do, as long as it involves eating zucchini bread, it won’t be a wrong decision. 🙂

What you need:

1 cup superfine brown rice flour

2/3 cup sweet sorghum flour

1/2 cup potato starch

3 Tbsp chia seeds (plus 6 tbsp water, all whisked into a gel)

1/2 cup maple syrup

1/4 cup coconut oil, melted

1/4 cup raw cacao

dash cinnamon

3/4 cup almond milk, unsweetened

11/2 cup grated zucchini

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IMG_9069What to do:

Preheat the oven to 375 degrees

Mix chia gel and let sit for about 10 minutes. While that’s setting, sift together dry ingredients in one bowl and mix together wet ingredients, including chia gel, in a separate bowl.

Pour wet into dry and mix thoroughly and mix in zucchini shreds, then transfer to a greased bread pan.IMG_9071Bake for about 45 minutes, maybe more, until the a knife inserted into the center comes out clean. IMG_9072IMG_9074

Glooooooorious Morning Everything Muffins – Vegan, Gf, quick and easy!

IMG_9058This week I found myself with an abundance of beautiful zucchini, apples, carrots (I know, it was a good week). While I totally love those fine veggies in their natural form, I also am a huge fan of the veggie+fruit+seed muffin, and so it only seemed right to make some of that magic happen.

Also, excitement! I have 3 weeks off from school and the end of my degree is in 3 months. WOOOOOO! Anyway, back to your regularly scheduled programming.IMG_9044What you need: Makes 12 muffins

1 cup of buckwheat flour

1 cup of oat flour (gf oats)

1 tsp baking powder

1/2 tsp baking soda

1/3 cup coconut sugar

1/3 cup unsweetened applesauce

1 cup almond milk

1 tsp vanilla extract

1/4 tsp cinnamon

1/3 cup cacao nibs

1/3 cups pumpkin seeds

1 zucchini, grated

2 carrots, grated

1 medium apple, chopped,

1 tbsp coconut oil, melted

2 tbsp chia seeds mixed with 6 tbsp water to form a gel (this is the egg replacer)IMG_9049Preheat to 350 degrees. Start by making your chia gel, it should take about 5 minutes to set. Continue by combining dry ingredients (I ground my own buckwheat flour and oat flour in my magic bullet) in one bowl. In another, combine the wet ingredients (including sugar, oil, and chia gel here).IMG_9053Add the wet ingredients to the dry, stir, and then add veggies, seeds, apple, and nibs. Stir until well combined.IMG_9054In a greased muffin tin, fill each cup.IMG_9057Place in oven and bake for about 20-30 min. When a fork comes out clean, your muffins are done!IMG_9061IMG_9060Enjoy! 🙂

VIRTUAL VEGAN POTLUCK!!!! Green and White and Delicious All Over: Spring Salad with Shaved Fennel, Zucchini, Cauliflower, Peas, and Avocodo

IMG_9015I’m so proud to be participating in this years Virtual Vegan Potluck with so many fantastic food bloggers! Over 170 bloggers around the world are uniting to bring the veggie-friendly foodlovers of the world some deIiciousness. I RSVP’d that I’d “bring” a salad to this interweb party, and here’s what I’ve created….a little dish that’s quick to throw together and full of spring veggie goodness and starring my good friend fennel.IMG_9011What you need:

1 bulb fennel, THINLY sliced

1 zucchini, thinly sliced (yes, this is a trend…when in doubt, slice even thinner)

1/2 head cauliflower, thinly sliced

1 bunch asparagus, lightly steamed and chopped

1.5 avocados, thinly sliced

1 cup snap peas, chopped

1 head green romaine lettuce, roughly chopped

3 Tbsp good-quality olive oil

Juice of 2 lemons

Salt and pepper to tasteIMG_9012Start by very gently steaming your asparagus so that it remains crisp, but turns bright, beautiful green.IMG_9013

After that, slice and chop your way to vegetable perfection and toss it all in a bowl.IMG_9016Add lemon juice and olive oil to your salad bowl, toss so that everything is lightly coated. The dressing should be SUPER light to show-off all them veggies in their glory, but you could also add a little whole grain mustard to kick it up a notch. Salt and pepper to taste, and bam! You have a beautiful green salad for your potluck and your belly!IMG_9019Just look how happy this salad made Lori of Crown Hill Day by Day. (I won’t lie, the joy was also due to some incredibly fuzzy socks).

Happy potlucking friends!

For more tasty salad ideas go back to Emmy Cooks and forward to Veg Bon Vivant. To see the rest of the Virtual Vegan Potluck participants, click here. vvplogo