Tag Archives: Hearty

Romano White Bean Vegetable Soup with Quinoa

Can you believe summer is just about over? Today is the last day of August and then it’s September! The month when school starts up again! Feels like the summer went by so quickly!

But that’s alright as I am not going to be going back to school anytime soon. I’ll just work work work my way to better money and a better position in the company!

As its Monday I decided to make it a meatless and delicious one! This recipe is absolutely fabulous! Actually, I think that is my word, you know the one word you use all the time? Well I am pretty sure “fabulous” is my word of choice. My youngest niece constantly says “seriously”, but the way she pronounces it is like the new Oxford Dictionary word “srsly” like all the vowels are knocked out and the acronyms flow together. My oldest niece however uses the word “literally” all the time.

So now you know the word I seem to utilize often!

Anyway I made the best meal ever. It was oddly easy and so delicious. Also super healthy and filling. Honestly just perfect.

I got the recipe from the cooking tab in the New York Times website. Here you can find the direct link to the recipe!

White Bean Vegetable Quinoa soup

My meal was your basic tomato base soup as most my soups are, but honestly just delicious.

Ingredients:

  • 2 Tablespoons olive oil
  • ½ yellow onion (40g), chopped
  • 2 small celery stalks (75g), sliced
  • 1 carrot(25g), peeled and sliced
  • 1 can (540ml) romano beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 can (411g) diced tomatoes
  • 3 cups (750ml) vegetable stock
  • ¼ cup (43g) quinoa
  • ¼ cup (5g) parsley, chopped
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a medium sized pot and sauté onion, celery, and carrot for about five minutes or until semi cooked. Add romano beans and garlic to vegetables and sauté for an additional two minutes.

  2. Mix in diced tomatoes and vegetable stock and allow mixture to simmer for about twenty minutes.

  3. Then add quinoa, parsley, herbs, and allow quinoa to cook for fifteen minutes with lid on pot.

  4. Once quinoa is cooked, remove bay leaf and add salt and pepper as desired.

  5. Serve and enjoy!

This is such a wonderful soup. If you like beans and quinoa this is honestly the soup for you!

Though I have something to ask you all… have any of you used shredded bay leaves for any of your dishes? I’ve not ever heard of shredded bay leaves and don’t even know how to add that to a soup or anything. Since I was taught to remove the bay leaves how does one remove shredded bay leaves?

Shredded Bay Leaves

For my soup I just added the leaves to a tea leaf strainer and let the leaves boil along with the metal in the pot. How odd is that right? Does anyone else do that?

Well regardless of how I used the bay leaves, this soup came out very well! I actually keep going back for a spoonful! So tasty!

I hope you all get to trying this. It is fabulous! Plus you will have it finished within a half hour!

So please everyone make this dish! You will love it

Happy eating

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Perfect Vegetable Soup for any Diet!

As of Monday, my parents decided to get back on the diet train to slim down some. So since then they’ve been nixing carbohydrates, fats, and mostly every beverage out there. With their diet, they end up running out vegetables to enjoy for their meal this means I am keeping an open eye on other meals that will spice up their lives. I’ve found a lovely shepherd’s pie with cauliflower mash instead of potato mash with the normal ground beef as one interesting meal.

However for this evening’s meal I thought I’d try to keep a normal dish but keeping it super healthy to follow their diet.

I went for a vegetable soup with a tuna salad sandwich. Except without the bread, but with lettuce. Making it into a wrap.

Vegetable Soup and Tuna Lettuce Wraps

That way mom got to have all her vegetables for her dinner AND her protein. So going into detail abuot their diet, for lunch and dinner they enjoy any veggies and a protein with whatever dressing for their veg.

Meal

Food

Beverage

Breakfast
2 eggs, 2 rashers bacon 1 cup grapefruit juice
Lunch
Any vegetable and protein 1 cup grapefruit juice
Dinner
Any vegetable and protein 1 cup grapefruit juice
Before bed

1 cup tomato juice OR low fat milk

If you do not want to have a cup of grapefruit juice, you can avoid it and have a half a grapefruit instead, though most people find it easier to pour juice out of a carton rather than halve a giant citrus fruit and cut out piece by piece. Also, when you are not drinking the above beverages you will be drinking water.

Anyway, I got the recipe from Cooking Classy, though as for the tuna wrap I didn’t follow a single recipe and just used my imagination and created! The direct link for the soup recipe can be found here.

Ingredients:

  • 1 Tablespoon olive oil
  • ½ cup (75g) yellow onion, chopped
  • 3 cloves (25g) garlic, crushed and chopped
  • ¾ bag (525g) mixed vegetables
  • 1 can (475ml) diced tomatoes, in juices
  • 1 ½ teaspoon dried parsley
  • 1 ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 3 cups (750ml) vegetable broth
  • 1 bay leaf
  • Chopped parsley as garnish

Instructions:

  1. In a medium pot, heat olive oil on medium heat and sauté onion and garlic until fragrant.

  2. Pour in vegetables and sauté until soft, then when ready pour in can of diced tomatoes and stir until it begins to simmer.

  3. Mix in parsley and thyme as well as salt and pepper before pouring in vegetable broth. Place bay leaf in contents and bring to a boil. Allow to simmer for 20-30 minutes or until vegetables are soft.

  4. Once ready, remove that single bay leaf and add any additional herbs to perfect the taste before you pour it into your bowl.

  5. Garnish with chopped parsley and enjoy!

Now I didn’t really follow the recipe I linked above, but I did get the idea to make it a tomato based soup from it! Plus I didn’t want to overdo it on vegetables if I already had a bag of pre-packed vegetables!

Pre-Packed Soup Vegetables
Pre-Packed Soup Vegetables

The wraps were literally leaves of lettuce with a tablespoon of tuna salad in the piece of lettuce. I made it with only 1 tablespoon of mayonnaise making it as healthy as possible but still a source of protein for mom!

At any rate, this is a fabulous soup! Dad even had a small bowl-full before he went out for supper with his work colleagues! He thoroughly enjoyed it too.

If you are interested in slimming down and need a good meal for that diet, this may be perfect for you! Just follow the diet I’ve written out above and you’ll be losing kilos as quickly as a day into the diet! Though remember, men lose weight quicker than women. It sucks, but it is a fact.

Anyway, happy eating!

Tofu Curry on a bed of Mash

I’ve been living life all wrong and I realized this today. Why eat mashed potatoes when everyone knows they are so filled with calories when you can have a wonderful substitute which is so much better for you and that much more delicious? I realized that potatoes are so not the way to the heart but cauliflower is.

For dinner tonight I’ve made cauliflower mash with a tofu curry. This meal is extremely easy and so good. Keep in mind that I did not even have all the spices needed, so if I find it good how it is then imagine what it would be like with the correct spices! Heaven!

Tofu curry on a bed of Cauliflower Mash

To make this I made the mash first but in reality I could have done it whilst the spices and tofu were combining in the pan. Alas I used the same pan for both the mash and the curry so I did the mash first then washed the pan and made the curry.

In light that one should make the curry before the mash I will provide you with the recipe for the curry first. With that the recipe I followed can be found here, while the recipe for the mashed cauliflower can be found here.

  • 2-3 Tablespoons olive oil
  • 1 large shallot, chopped
  • ½ Tablespoon ginger, chopped
  • 3 cloves garlic, chopped
  • 1 tomato, chopped
  • ½ cup green peas
  • ½ cup tofu, cut into small pieces
  • Water as needed
  • Cilantro leaves for garnish

Spices

  • 2 teaspoons Turmeric
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons curry powder
  • 1 teaspoon paprika powder

Directions:

  1. Heat oil in a pan and add onion, garlic, and ginger to oil and sauté until brown.

  2. Once fragrant, add spices and mix well. Then add chopped tomato and green peas and mix well. Next add tofu and mix.

  3. Add enough water to make a gravy and allow to simmer blending flavours together.

  4. As flavours bind make your cauliflower mash.

Cauliflower Mash

Ingredients:

  • 1 head of cauliflower, chopped
  • ¼ cup unsweetened almond milk
  • ½ teaspoon butter
  • 2 Tablespoons goat cheese
  • Salt and pepper to taste

Directions:

  1. In a medium pan pour water inside (an inch in depth) and add about ½ teaspoon of salt and bring to a boil. Once boiling add cauliflower and allow to steam for five minutes or so.

  2. Once soft, drain cauliflower of water and add milk, butter, and goat cheese to mix. Blend well with stick blender or place into food processor and mix until smooth.

  3. Add salt and pepper to taste and enjoy.

By the time the cauliflower mash is complete your curry should be finished as well. Now you can place enough of the mash in a bowl-plate and make a little hole in the centre to put more of the curry in. Add the curry to the cauliflower mash and enjoy.

Tofu Curry with Peas on a bed of Cauliflower Mash

Want to know a weird and funny fact about the stick blender? When I used to work in the kitchen upon getting my education in the hospitality industry my one teacher would call it a dildo. Because of that whenever I see this tool I have to hold back on calling it such an awful thing. Mr. Young if you’re reading this you’ve changed my view on such a simple thing like the stick blender for life!

Well this meal was completely filling. So much so that I actually couldn’t finish my plate. I tried, I really did, but I just couldn’t succeed.

Unable to FinishThat’s when you know it is truly too good that you want to finish but just can’t go through with it.  I would like to make this again, maybe with the correct herbs if that is possible. The cauliflower mash will be a must, that’s for sure.

I hope you also make this. You won’t regret it!

As they say in Hindi, कृपया भोजन का आनंद लीजिये !
(please enjoy your meal)

Vegetarian Lentil and Quinoa Chili

It is officially winter time! Today is the twenty-first of December, the first day of the winter solstice… however if you live below the equator it is the first day of the summer solstice! In Buenos Aires it has been between 32-40ᵒC (90-104ᵒF) so far, while in New York it has been mostly cold at between -9-1ᵒC (16-34ᵒF). Although, oddly enough it is currently 15ᵒC (59ᵒF)! It seriously fluctuates over there. While if you are up here in Europe (at least on the coast), we have yet to experience both snow and negatives. Which of course usually go hand in hand.

But to begin the winter season, I thought to make a nice vegetarian chili.

Vegetarian Chili

Daddy came home the other day from Angola and when that happens I need to kind of cut my type of cooking to a bit of a minimum. He loves food with a kick, but it is more standard than my style. So I thought of making my chili because to me this tastes like the beef chili mom used to make when I was a meat eater some three years ago.

This is a super hearty meal that hits all the right spots, keeps you warm, while makes you hot from enough spicy flavouring. Honestly truly delicious. The recipe I followed can be seen below:

  • 1 teaspoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup chopped onion
  • 1 bell pepper, diced
  • 2 cans stewed tomatoes
  • 1 teaspoon cumin
  • 4 teaspoons chili powder
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon curry powder
  • 1 tablespoon sea salt (or to taste)
  • 1/4 teaspoon black pepper
  • 3 cups chicken stock or 3 cups vegetable broth
  • 1 cup lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup cilantro
  • Avocado, if desired (to garnish)

Directions:

1.  Heat olive oil in large pot over medium-high heat. Once oil is hot, add garlic and cook for a minute or until fragrant and slightly golden.

2.  Add onion and pepper and cook for a few minutes or until onion is translucent.

3.  Add in tomatoes, cumin, chili, cinnamon, curry powder, and pepper; bring to a boil, then lower heat and simmer for 6-8 minutes or until tomatoes begin to break down.

4.  Add broth, quinoa, and lentils, and bring back to a boil. Cover, reduce heat, and simmer for 30-40 minutes or until lentils are tender and quinoa has expanded.

5.  Stir in black beans, kidney beans, salt and cilantro. Chili will continue to thicken.

6. Taste and adjust seasonings if needed. Simmer a few more minutes.

This recipe can be found here. If you go to that link you will see the first time I made this chili. I am so happy that they used my photo as their cover photo. Makes me almost feel like a real chef.

And yes, I know it looks like a lot of ingredients, but it is a quick make. Takes just an hour and ten minutes if made properly. The first time I made this recipe I used canned lentils, which obviously makes things go a lot quicker, while this time I allowed the tomato, lentil, and quinoa mixture to simmer on a higher heat than usual. This allowed everything to cook for 20 minutes. So depending on the elements you use, you can shorten your cooking time.

Regardless of how you make it, it is a delicious meal!

Flashless Photo

You know, the reason behind my making of it is rather cheeky. The reason for that is that Daddy is not a fan of quinoa. I am not quite sure why, but it is the truth. I thought that making a chili with lentils, beans, and the almost secret ingredient of quinoa would be perfect. I mean who honestly needs meat when you’ve got those three protein packed foods? And you know what? He loved it!

So for his first homemade meal back home I think this was a proper hit!

I really hope that you all try making this chili once. It could quite possibly be my favourite.

¡Que aproveche!

Lentil Soup for Sunday Dinner

Back to being healthy. Yesterday I made those amazing Black Forest Cheesecake Cups, but today I went for a healthy and super filling dinner. I love lentils, chickpeas, and quinoa so I tend to try and make something hearty with one of the three often. Tonight I went for a delightful soup. Because who dislikes soup? Those in my family know I love it.

I used to live off of Sapporo Ichiban soup, yes that’s right. I would eat at least one package a day. Now I know how bad that is for someones body, but it was just so good. Luckily, as the years passed I learnt how to eat those such soups with chopsticks which allowed me to take my time with food like that.

Now though, I do not eat that instant type of soup as often as I used to. I tend to prefer making homemade soups. Just like todays meal of Lentil soup with Cilantro and Cumin. I got the recipe from the fatfreevegan blog.

Bowl of Lentil Soup

Here is the recipe I followed:

  • 2 cups brown or green lentils, uncooked
  • 8 cups water or vegetable broth
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 large carrots, thickly sliced
  • 1 rib celery, chopped
  • 2 large gold or red potatoes, cut into large cubes
  • 2 bay leaves
  • 2 vegetable bouillon cubes (use if water is used instead of broth)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • freshly ground pepper, to taste
  • Additional seasonings: ¼ teaspoon coriander, ¼ teaspoon cumin
  • salt, to taste
  • 4 ounces fresh spinach (chopped if large leaves)
  • 2 teaspoons Red wine vinegar or lemon juice

Instructions

  1. Chop all vegetables and divide onions, garlic, and celery from other vegetables

  2. Add olive oil to a large pan and allow to heat at medium temperature. When hot enough, add chopped onions, celery, and garlic. Mix until translucent.

  3. Add chopped carrots and potatoes to onion and celery mix until all is coated. In this process rinse 2 cups of lentils until water is clear. Once done that add lentils to vegetable mix. As everything becomes coated, then add eight cups of water to pan.

  4. Turn heat to high, as the water heats up, add 2 bay leaves, bouillon cubes, dried cilantro, and ground cumin, and pepper and cover soup. Once soup begins to boil, turn heat down and allow to simmer for 30 minutes or when lentils are soft.

  5. If soup is too dry, add water as you see fit. If it is too weak, add additional seasonings to enhance taste. Once ready, chop spinach and add to soup. Add salt and stir in red wine vinegar or lemon juice and serve hot.

The recipe which I linked to you has a complete different step by step process, but in that recipe Susan, the author uses a pressure cooker. I do not have that so I just estimated how to go about her recipe in a large pot. This recipe makes for 8 portions. So we’ll be eating this soup for days on end. Fortunately, this soup is super good for you and will probably help with filling us up throughout the week and helping slim us down too.

If I am to make this recipe again I would add chopped tomatoes to the soup. I like soups that have a tomato base which this one does not have. Tomatoes also add a very full flavouring to such meals, but this definitely wasn’t a bad meal whatsoever.

Too much soup for one night

If you end up making this super hearty meal I would love to know how it goes for you.

¡Buen provecho!