Fall seems to have officially arrived in Colorado – the air is crisp in the morning and remains cooler throughout the days. I love it! I’ve already pulled out my pumpkin decorations and bought my Jack O’ Lantern at Costco. … Continue reading
I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I … Continue reading
Plant-based cooking seems to leave a lot of people perplexed – what is plant-based cooking? How boring is a soup with just plants in it!? What about THE MEAT!?!?!?!?!
Well, let me tell you, plants and veggies are so much more than boring! Vibrant, nutritious, scrumptious, spicy, crunchy, flavorful, bright, tasty…I could go on and on.
My girlfriend invited me to a soup swap a few years back, where people brought homemade soup, told a bit about how they made it, then exchanged them with friends. Brilliant! Last year, I put my own veggie twist on it and held my first plant-based soup swap.
Last year’s Plant-Based Soup swap was such a hit, I knew I had to have another one. This year I threw the invite out to new friends, family and I myself whipped up two delicious soups for the occasion.
This year, we had 4 beautiful ladies, 5 beautiful, home-made, plant-based soups. Below are the recipes. Enjoy!
4 Bean Veggie Chili
1 onion chopped
1 cup celery chopped
1 cup carrots chopped
Saute’ olive oil till onions are are clear
4 cans trio of kidney beans
2 LG cans roasted tomatoes
2 caned green chilies
2 cans drained black beans
1 can chick peas
2 tabs dark chili powder
1 can diced tomatoes
Heat and enjoy!
I used this recipe – but altered it to make it plant-based by using homegrown tomatoes, coconut milk and veggie broth.
This soup turned out great, just not as thick as I thought. I bet if you added another can of coconut milk with some sriracha, it would pop! It was still delicious though – only thing I altered was not adding the sprouts.
Quinoa Peanut Soup
2 tsp canola oil
3/4 cup chopped onion
2 cloves of garlic, minced
1 cup sliced carrots
1 cup diced sweet potatoes
1/2 cup of quinoa
4 cups of veggie broth
2 cups of water
1/2 cup of chopped red bell pepper
1/4 cup of natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon Tabasco
Ground pepper to taste
- Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring until soft. Stir in garlic & cook for 30 seconds. Stir in carrots, potatoes, and quinoa, then add broth and water. Bring to a boil over high heat.
- Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the veggies are tender (about 18 minutes). Stir in red pepper and cook, stirring for about 3 minutes. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.