Autumn Garlicky Tomato Soup with Quinoa & Kale

Happy October friends!
It has been a mild and beautiful autumn in Portland. One of our 4 maple trees has shed it's colorful leaves all over the yard. Some days are sunny & warm, and some are foggy, wet with a chill in the air. Its not too cold to harvest fresh herbs, greens, and even tomatoes from the garden. I love this time of year. It is the beginning of soup season!

I love a good tomato soup. Here are links to other soup recipes I've created. Today's recipe is just a variation on these others. Tomato soup is excellent on its own. Even better with a grilled cheese dipped in. I use quinoa and kale in this recipe. These could easily be substituted for barley, rice, couscous, or your favorite small pasta shape. Swiss chard or spinach could stand in for the kale. Garbanzo or cannellini beans would be equally at home in this savory soup.

You can use fresh tomatoes from your garden, your own tomatoes you've canned or frozen, or store bought tomatoes in a can. Fresh herbs from the garden make all the difference in this recipe. The intense fragrant flavors of garden grown & freshly snipped oregano and basil can not be matched by dried herbs.

This delicious soup is simple and quick to make in under 30 minutes. It is a favorite in our house and a staple in my recipe arsenal. I hope you enjoy it!

6 cloves of garlic, minced
extra virgin olive oil
a few sprigs fresh oregano, leaves finely minced
a few sprigs fresh basil, leaves finely minced
4 lacinato kale leaves, de-ribbed and thinly sliced
about 6 cups diced tomatoes (or 2-48oz cans)
1 vegan broth cube
1 cup COOKED quinoa
1 cup water
1 cup unsweetened plain soymilk
honey
optional: shredded parmesan cheese

1. Sauté over medium heat for a few minutes the garlic, basil and oregano in a splash of olive oil. Add the kale and continue to sauté a few minutes more until the leaves are wilted but still bright green.
2. Add the tomatoes, broth cube, quinoa and 1 cup water. Turn heat up to high and bring to a boil. At boil let cook a few minutes more. Check the flavors. Add honey to taste.
3. Turn off heat. Add the soy milk until consistency you desire. I used about 2 cups.
4. Optional-garnish with shredded parmesan cheese and basil leaves

Tomato-Fennel Soup with Garbanzo Beans & Quinoa

Dear Readers,
You may remember when I posted a tomato bisque with quinoa recipe in January. I decided to expand on that recipe as the base for this more complex soup. What I love about this recipe is how all the textures combine: the tomato puree, the slight crunch of the tiny quinoa grains, and the softness of the garbanzos. The fennel and tomato compliment each other with a sweet and tangy bite. Honey softens the acidity of the tomatoes, without being overly sugary. You could substitute for the quinoa: brown rice, barley or couscous. By now you should know how much I love quinoa. If you buy your quinoa in the bulk bin, at say Winco Foods, you will cut the cost in half! Plus I'm trying to increase the protein in my diet to accommodate for my recent increase in exercise. This soup is also easy on the budget and cooks up in a few simple steps in about 45 minutes, including prep time. The recipe is vegan, gluten-free and virtually fat-free. Yet it is substantial and satisfying. It's a big pot of soup, which lasts me all week as lunch to bring to work. Enjoy the recipe. I love hearing from you so please send me comments to let me know what you think.

In Health & Joy,
Miss Jolie Ann

p.s. I wrote this recipe while listening to Def Leppard "Love Bites" because sometime you just need a little old school Def Leppard, right Michelle?

Tomato-Fennel Soup with Garbanzo Beans & Quinoa
6 servings

1 yellow onion, minced
1 tbsp extra virgin olive oil
sea salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
1 bulb fennel, chopped
1 carrot, chopped
2-28 oz cans of chopped tomatoes in juice
2 cups water
1 tbsp honey
1 cup unsweetened plain soymilk
1 cup cooked garbanzo beans
1 cup cooked quinoa

1. Warm the olive oil over medium heat in a stock pot for a few minutes. Add the onions and the sea salt. Saute for about 10 minutes until onions are soft and started to become translucent. Add the basil, oregano, and marjoram. Stir and let cook for 1 minute until the herbs become fragrant. Add the fennel and carrot. Saute for 5 minutes more.
2. Add the tomatoes and water. Stir. Cover the pot and bring to a boil. Once boiling reduce heat to medium and simmer for 20 minutes.
3. Remove pot from heat. Add the honey and stir well. Let soup cool, uncovered, for approximately 15 minutes.
4. Once soup is cool you can puree it either in the pot with an immersion blender or in batches in your food processor. Before pureeing, reserve 1 cup of the soup. Once soup is pureed return it to the pot and back to the stove on medium heat. Add the reserved cup of un-pureed soup, and the soymilk. Stir well. Add the quinoa and garbanzo beans. Stir and cook briefly over medium heat until everything is warm & combined. Taste soup for flavors and add desired amount of sea salt to your taste. If soup is too acidic for your taste add another tsp of honey.

Quinoa-Lentil Salad with Greek Flavors

Quinoa-Lentil Salad with Greek Flavors

Hello! This main dish salad is packed with protein, fiber, and all kinds of colors, textures and flavors. The quinoa and lentils are combined with sundried tomatoes, kalamata olives, walnuts, and herbs used in Greek cuisine. You can add feta cheese or leave it vegan. It's delicious either way. Think taboulli without the wheat or summer veggies. This salad also keeps well all week, so I make a big batch on the weekend and take it to work for lunch each day. It would be perfect on a picnic. It's one of my favorite recipes and a staple for me during the Winter. While the quinoa and lentils cook (in under 30 minutes) you chop and prepare all the other ingredients. This meal is done & in your happy belly in a flash! Enjoy!

In Health & Love,
Miss Jolie Ann

Quinoa-Lentil Salad with Greek Flavors
Original Recipe by Miss Jolie Ann
makes 5-6 servings

1 cup quinoa
2 cups water
1 cup dry brown lentils
2 cups water
1/4 extra virgin olive oil
2 lemons, juiced
1 tsp sea salt
pinch of black pepper
1 tsp chopped fresh oregano
1 tsp chopped fresh dill
1 tsp chopped fresh thyme
1/4 cup packed chopped fresh flat-leaf parsley
3 cloves of garlic, pressed
1/4 cup minced red onion
4 stalks celery, minced
1/2 cup chopped walnuts
1 cup julienned sundried tomatoes (packed in olive oil)
1 cup whole pitted kalamata olives
Optional: 1/2 cup crumbled feta cheese

1. Place the quinoa and water in a sauce pan. Cover and bring to a boil. Reduce heat and let simmer for 15-20 minutes. Remove from heat and set aside. Let cool to room temperature.
2. Place lentils and water in a sauce pan. Cover and bring to a boil. Reduce heat and let cook for about 20 minutes. You want the lentils to be cooked, but not mushy. They should still be firm and hold their shape. Drain water from lentils and set aside. Let cool to room temperature.
3. In a large bowl combine the quinoa and lentils with all the remaining ingredients. Stir until well combined. Serve at room temperature.

Black Bean Soup with Kale Ribbons

Hello everyone & thanks for reading! I appreciate your support. Black bean soup recipes are a dime a dozen in vegetarian cookbooks, right? Well, what I love about this black bean soup recipe is it's economical for the budget conscious shopper, it's packed with nutrients & fiber, and it tastes divinely delicious. You get a lot of meals out of one batch. It's simple whole foods at it's best. Plus, I put it in the crockpot in the morning and when I come home it smells so delicious in my apartment! Mmm yummy! Pre-soak your dried beans over night or you can do it in the morning for evening cooking. As long as they can soak for a good 8 hours. Always get rid of the soaking water. This cuts down on the sugars in dried beans that cause you so much gas. And who wouldn't enjoy less gas? Ha! :) I like to use my crockpot, but you could easily adapt this recipe to the stove top and cut the cooking time down to about 1 hour over medium heat simmer. I've added some cooked quinoa to the soup to give it a little more texture. You could easily substitute another grain of your choice such as barley, millet, brown rice, or couscous. This week I am serving this soup with a side of curry roasted yams. It would also be delicious with corn tortillas, cornbread, or a salad. I use this recipe to take lunch to work for 5 days and I freeze the remaining soup for another time.

In Health,
Miss Jolie Ann

Black Bean Soup with Kale Ribbons
6-7 servings

2 cups dried black beans (presoaked)
1 tbsp olive oil
1 onion, peeled & diced
4 cloves garlic, peeled & minced
1 tbsp each--dried cumin, oregano & sage
1/2 tsp each--cayenne pepper & black pepper
1 tsp sea salt
14 oz can diced tomatoes
2 carrots, cleaned & diced
2 celery stalks, cleaned & diced
2 bay leaves
Water
1 cup cooked quinoa
1 tsp olive oil
1 bunch kale, sliced into thin ribbons
1 bunch cilantro, washed & chopped
Optional: sour cream or plain yogurt

1.) Place pre-soaked black beans in the crockpot and turn on heat to high. Set aside.
2.) Place olive oil in a skillet and warm over medium heat.
3.) Add the onions and saute for 8 minutes until starting to turn translucent.
4.) Add the garlic & the cumin, oregano, sage, cayenne pepper, black pepper and salt. Continue to saute for about 5 minutes more until the spices are fragrant. Turn off heat and remove the pan.
Add the onion spice mixture to the crockpot.
5.) Add the tomatoes, carrots, celery and bay leaves to the crockpot. Add enough water to cover the beans and vegetables. In my crockpot it's about 4 cups. Put the lid on and let cook for approximately 8 hours. I like the texture of this soup to be very creamy. So I either run it through the food processor or use my immersion blender once it's cooled slightly.
6.) Add the cooked quinoa and stir. Taste and adjust spices as needed.
7.) Warm the olive oil in a skillet over medium heat. Add the kale and cover. Let saute for about 5 minutes until the kale is slightly wilted but still bright green.
8.) Top each bowl of soup with kale ribbons and a pinch of fresh cilantro.
9.) Top with optional sour cream or yogurt.

Creamy Tomato Bisque with Quinoa

This is one of my favorite soups to warm up in the Fall or Winter. In the Fall you can use fresh tomatoes from your garden. During the Winter use tomatoes you've canned or buy some diced canned tomatoes. I like the Muir Glen and Trader Joe's brands. This soup is so creamy, yet it is vegan! Adding delicious quinoa boosts the protein and adds to the creamy texture. I guarantee you will be happy with this filling and decadent tasting soup. Plus it is very simple and quick to make. Enjoy!

Warmly,
Miss Jolie Ann

Creamy Tomato Bisque with Quinoa Recipe
4-6 servings depending on your appetite

1 tbsp extra virgin olive oil
1 medium yellow onion, peeled & diced
4 cloves garlic, peeled & crushed
1 tbsp dried basil
1 tbsp dried oregano
2 28 oz cans chopped tomatoes
1 tbsp honey
1 cup unsweetened soymilk
salt & pepper
1 cup cooked quinoa

1. In a stock pot over medium heat saute the onion in the olive oil until translucent and beginning to brown. Approximately 10 minutes.
2. Add the garlic, basil & oregano. Continue to saute for about 3 more minutes until garlic begins to soften and the spices become fragrant.
3. Add the tomatoes and their juice to the pot. Add the honey and just enough water to cover the tomatoes. Cover the pot and bring to a boil. Once boiling turn the heat down to a medium simmer. Let simmer covered for about 20 minutes.
4. Add the soymilk and let simmer for a few minutes until thoroughly heated. Taste and add salt and pepper, as much as desired.
5. Turn off heat and add the cooked quinoa. Stir until the quinoa is well combined into the soup.
6. Garnish with fresh basil leaves if they are in season or growing on your kitchen window sill. Devour! :)

Beet & Orange Salad with Cress & Quinoa

Beet and Orange Salad with Cress and Quinoa

original recipe by Miss Jolie Ann

This salad got RAVE reviews at the February 2nd Friday Suppers at Jolie's recipe tasting! Everyone loved it. I found the red onions to be a little much--I think I got a larger slice that was very strong. No one else seemed to mind. My friends licked the serving dish clean on this one! The quinoa adds nice substance to a light salad and provides a great source of vegan protein. Enjoy!

In Health,

Miss Jolie Ann

Beet & Orange Salad with Cress & Quinoa

Serves about 4 as main dish, 8 as side dish

5 medium sized beets

1 cup quinoa

2 medium oranges, peeled and segmented

2 bunches cress, washed & dried

1/2 small red onion, thinly sliced

5 radishes, thinly sliced

1/2 cup chopped walnuts, toasted

Dressing:

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 tsp prepared mustard

pinch each of: dried cumin, dried thyme, dried tarragon, sea salt, black pepper

1. Cook the beets. I have cooked them several ways including: peel them and thinly slice, place in a baking dish with a little water and cover, then bake on 375 degrees for about 1 hour. Or you can boil them by leaving them unpeeled, bring pot to a boil, lower to medium heat and simmer for about 30 minutes, remove from water and pull of the skins.

2. While beets are cooking prepare the quinoa by rinsing and placing in a saucepan with 2 cups water. Cover and bring to a boil. Once boiling, lower the heat to medium low and simmer covered for about 20-30 minutes until the water is absorbed and quinoa is light and fluffy. Turn off heat, leave pan covered on burner for 5 minutes. Remove from stove and fluff with a fork. Set aside.

3. Mix dressing ingredients by combining in a small mason jar, cover and shake. Once beets are done cooking, add dressing to them and place in the refrigerator to marinate for approximately 1 hour or more if you have the time.

4. When you are ready to serve, assemble your ingredients in layers on a large serving dish in this order: cress, quinoa, oranges, red onions, beets with dressing marinade, radishes and walnuts. Let come to room temperature and serve.

Quinoa Big Bowl with Garlic Spinach & Roasted Yams

Quinoa Big Bowl with Garlic Spinach & Roasted Yams
Recipe inspired by "Delicious Big Bowl-Quinoa Recipe" on 101 cookbooks

Last spring I discovered a simple, delicious, seasonal recipe for quinoa, potatoes and asparagus on Heidi Swanson's 101 cookbooks website. At that time local asparagus was in season and I enjoyed this recipe on several occasions. I was also inspired to create quinoa big bowls with different seasonal produce throughout the year. Thank you Heidi! Quinoa big bowls are another great way to get creative with what you have in your refrigerator or garden or what seasonal veggies are looking good to you at your market. Last week my big bowl involved a bag of organic baby spinach, a can of black-eyed peas and a lonely garnet yam.

In case you are unfamiliar with quinoa, it is a small seed that looks kind of like millet and is often mistakenly called a cereal or grain. Quinoa is not a true cereal because it's not a grass. It is actually a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds. Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means it takes less quinoa protein to meet one's needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. (Info gathered from various sources including wikipedia and my studies at the Australasian College of Health Sciences.)

Now that you know Quinoa is really a SUPER FOOD, here's the recipe!
In Health,
Miss Jolie Ann

Quinoa Big Bowl with Garlic Spinach & Roasted Yams

about 4 servings

1 cup quinoa

2 cups water

1 organic garnet yam, peeled and diced

organic extra virgin olive oil

2 cloves organic garlic, peeled and minced

1 bag or bunch of organic spinach

1 cup cooked organic black-eyed peas

sea salt & black pepper

1. Preheat oven to 375 degrees F.

2. Rinse well the quinoa is a wire mesh strainer (fine enough that the quinoa grains don't fall out).

3. Warm a tbsp of olive oil in a medium-sized pot over medium heat. Add the quinoa and toast for about 5 minutes. Add the water and cover the pot. Bring to a boil. Then reduce heat to medium-low and simmer for about 20 minutes. Once quinoa is cooked, leave the lid on pot and set aside.

4. While the quinoa is cooking place the diced yam on a cookie sheet with a splash of olive oil and sprinkle of salt and pepper. Bake for approximately 30 minutes until the pieces are soft and slightly crisp.

5. In a skillet warm about 1 tbsp of olive oil over medium heat. Add the garlic and lightly brown for a few minutes. Next add the spinach and cover the pan. Let cook for about 5 minutes until the spinach is wilted but still bright green. Remove from heat.

6. In each serving bowl combine a portion of the quinoa, roasted yam, garlic spinach, and black-eyed peas. Devour.