Tag Archives: quinoa

Potato Kale Soup with Sizzling Chorizo

Potato Kale Soup

This simple weeknight soup is full of Latin flavour and comfort, another winner from Viva Vegan! by Terry Hope Romero. Somehow, the combination of potato and quinoa isn’t heavy at all and transcends all seasons. Blizzard outside? A cosy night in with this soup is what the doctor ordered. Blistering hot, humid, and you begin to sweat just thinking about turning on any sort of heating element? This soup is delicious cold, and with additional greens could easily be transformed into a “bowl”. This soup is flavoured primarily with thyme and oregano, with a dash of vinegar for some acid. The soup itself is composed of onions, quinoa, potato, and kale. Chorizo sausage, also from Viva Vegan! is sliced and stirred in at the end, like a Latin version of Pizza Soup. I am amazed at how flavourful this soup is with such simple ingredients!

The chorizo sausage is quite quick to prepare, and very similar to the Italian Sausage found at The PPK. Instead of Italian seasonings however, annatto powder (this is the spice responsible for chorizo’s distinctive red hue), paprika, chili powder, cayenne, and cumin are all used to round out the spice profile. The sausages themselves take less than 1h to make, so to make this a quick weeknight meal you could make the sausages first, then while they are steaming prep all the veggies for the soup. By the time the soup is done simmering, the sausages will be ready to go. The sausages can also be made well in advance, and frozen – I had some leftover chorizo sausage waiting for me in the freezer, and it worked wonderfully. If that seems like too much work/thinking ahead, no worries! This soup would be delicious without, and for that extra protein punch and texture large beans such as kidney beans, pinto beans, fava beans, or even lima beans could be easily substituted. To round out the soup flavour, add some of the same seasonings as the sausage, all to taste.

Another excellent recipe from Viva Vegan, it made me look at the combination of potatoes, quinoa, and kale in a whole new delicious way!

The Potato Kale Soup with Sizzling Chorizo recipe can be found on pg. 159-160 of Viva Vegan!, or on Google Books here.


Quinoa Corn Chowder

The best corn chowder you will ever eat!
(Potentially the most unconventional as well)

This hearty, warm soup is like a hug in a bowl. It was the creative inspiration of some potatoes, an ear of corn, one bell pepper, some hot chili peppers, and a glut of tomatoes which I received in my CSA one week. I immediately went online to do some research as to what one could create with such a grab-bag of materials, and decided on corn chowder. This would come to a shock to many, as I loathe creamy soups and have an aversion to hot purees (sorry, potato bisques!). But this is not just any corn chowder – this chunky, scrumptious version loads on the spice and is easy on the crème. Compliments of Viva Vegan! by Terry Hope Romero, this soup is definitely another winner from that tomb of excellence!

The soup base provides a solid backdrop for your fresh produce. The clear broth is simple in its spice composure, and would let any vegetables shine through. I tried to stick as close to the recipe as possible, but I made the following changes with fantastic results:

1) As I had no Aij dried peppers, I added 1T. ancho chili powder, 1t. chipotle chili powder,  and 3 small diced hot chilis
2) Since I only had one ear of corn, I also added bell peppers, zucchini, and extra tomatoes to bulk the soup up
3) I used fava beans instead of lima beans, as they were the closest to a toothsome bean in my pantry

The quinoa adds an extra source of protein and a grain, and soaks up the broth the longer it sits, resulting in a stew when reheated. I used fava beans instead of lima beans as that is what I had on hand, and the fava beans added a nice toothsome quality to the soup. I happily slurped up the whole bowl of delicious late-summer produce, wishing I had enough to make another vat … or three!

The recipe can be found in Viva Vegan! on page 156-157. If you don’t own the cookbook, the recipe can be found on Google Books here: Quinoa Corn Chowder with Lima’s and Aji


Veggie Burgers: A Formula

The “Salsa” Veggie Burger

The burger is quite possibly the most recognized American contribution to the culinary scene. McDonalds has done a formidable job infiltrating every corner of the globe, so you can get your McD’s made the exact same way from Japan to Italy to Topeka, Kansas. I am not a fast-food fan, and had my last fast food experience on a Junior High field trip. I have nothing against homemade burgers however, and love them’ deconstructed’ (aka. no bun!).

I have experimented with various permutations and combinations of veggie burger. I’ve changed up the protein (from beans to almonds to sunflower seeds), the grain, how to cook them, what vegetables to add (if any), baked vs. pan cooked … you name it, I’ve tried it. I came across this burger recipe and am now convinced that it is the best burger recipe to date. Unaltered it results in delicious curry burgers, but it’s easily customizable to whatever mood you’re in. Above is this recipe tweaked for a “salsa” burger. I’ve also used this as a base for beet burgers, zucchini burgers, and lentil burgers – all delicious! The recipe can be found on Food Network Canada here: Boon Burger’s Buddah PattyIt is compliments of Boon Burger, a restaurant in Winnipeg, Canada which serves the best vegan burgers I have ever had. The restaurant was featured on Food Network’s You Gotta Eat Here, which is the Canadian version of Diners, Drive-ins, and Dives. If you are ever in Winnipeg, be sure to check out Boon Burger. But until then, satisfy your burger craving with this toothsome, filling patty that surpasses all others!

Tips to Change Flavours:

The Legume: You can use whatever cooked bean you wish in this recipe. Black beans lend a more ‘southern’ flair; lentils and black-eyed peas are a neutral background that let your other flavours shine through; chickpeas add a middle-eastern or Indian flair; edamame for an Asian burger; or you could substitute the beans for the same volume of mushroom/walnut/almond meal!

The Vegetables: The best way to add vegetables to burgers is to grate them first. Squeeze out any excess water if they are particularly watery, like zucchini. Vegetables that I have had amazing success with include beets, carrots, zucchini, squash (butternut or acorn), sweet potato, or diced mushrooms.

The Binder: If tomato paste doesn’t match your spice flavour profile, tahini, 1-2 tbsp. chickpea flour, or more beans/grains also work. The binder helps hold the burger together, but I have found that if you use the food processing technique in this recipe the burgers hold well with or without the binder.

The Grains: Rice, buckwheat, millet, quinoa, barley, bulgur wheat … really any grain you want! Don’t be afraid to mix and match! Instead of potato flakes/bread crumbs, I usually increase the amount of grain and add 1/4 cup cornmeal or sprouted grains. The cornmeal/sprouts helps act as a binder while giving the burger a bit of texture.

The Seasonings: Season to your mood! Put in as much or as little as you want. These burgers are infinitely adaptable, so whatever strikes your fancy just throw it in! I really like the combination of thyme and beets, chili spices with black beans, curry spices with lentils/chickpeas and carrots, wasabi ginger burgers with edamame, and fresh herbs with zucchini. That’s the beauty of food processor recipes – virtually everything tastes delicious!

These burgers freeze really well, and don’t turn crumbly when you reheat them. They are excellent hand-held on-the-go meals, sure to satisfy your appetite for a while. If the thought of eating a patty straight doesn’t appeal to you, instead of forming burgers spread the burger mixture on a parchment-lined cookie sheet and top with standard pizza toppings. Bake the ‘pizza’ to the burger specifications, and now you have portable all-dressed burgers! So get creative and enjoy these burgers!

Note: Above I have the “salsa” burger with black beans, tomato paste, cornmeal, and chili spices. I served it over a fresh salsa salad, made of diced tomatoes, green bell pepper, jalapeno, and chopped cilantro sprinkled with lime juice. Delicious!


Curried Quinoa and Adzuki Bean Salad

A light, refreshing summer meal!

(Please excuse the picture background – taken on my apartment deep freeze)

Feeling creative in the kitchen, I created this recipe for a change to my standard stews and salads. I love Adzuki beans, which are small red beans used most often in Asian dishes. From their dried state they take marginally longer to cook than lentils, but if you prep your veggies while the beans are simmering they’ll be ready before you know it. Adzuki beans when cooked are little gems of creamy goodness – they are slightly sweeter than black beans, and are the perfect texture for stir-frys and salads. They both hold their shape and become creamy with slight pressure with the back of a spoon. The result is an added dimension to the sauce of your choice, but without compromising the joy of eating whole beans!

This salad is one potential combination of many for the classic Big Bowl. Grain + Bean + Greens = infinitely adaptable meals that could provide variation in your diet for months. The recipe below results in an interesting taste sensation – the Adzuki beans add an Asian flair to the traditional Indian curry spices. The quinoa adds a nutty flavour, and when served over spinach a whole meal salad that is light, filling, and delicious results. A perfect weekday meal for when you don’t really feel like cooking but can’t stand to eat another container of leftovers!

Curried Quinoa and Adzuki Bean Salad

Dressing:
1 tsp. extra-virgin olive oil
2 tbsp. lemon juice
1 tbsp. white wine vinegar
1½ tsp. dried oregano
1½ tsp. curry powder
½ tsp. mustard seeds
salt and pepper to taste

Directions:
1) In glass jar or small cup whisk together all ingredients. Set aside.

Salad:
¾ cups quinoa
½ cup dry adzuki beans (1½ cups cooked)
3 tbsp. green onions, chopped
1 tsp. garlic, minced
⅓ cup carrot, diced
⅓ cup cucumber, diced
⅓ cup zucchini, diced
¾ cup tomato, diced
⅓ cup green pepper, diced
¼ cup fresh cilantro, chopped

Directions:
1) In medium saucepan, cook quinoa in 1½ cups water (~20min). Set aside.
2) If required, cook adzuki beans. Drain and set aside.
3) In large bowl, toss together cooked quinoa, beans, and all remaining ingredients.
4) Gradually pour in dressing, tossing to coat.
5) Serve over bed of spinach, kale, or other greens.


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