African-Inspired Quinoa Peanut Soup

Reposting an old, o-l-d family favorite. I still get lots of requests for this recipe every time I make it.

This is another one of those rare recipes that everyone in the entire family actually likes, and I don't have to leave out the offending ____ (fill-in-the-blank; mushrooms, onions, green specks, funny vegetables, weird spices, black specks, brown stuff, WHATEVER!) to make everyone happy.

I made this soup long before I had Sprouts to cook for - (and long before quinoa was readily available. I had to mail order it... 'cause way back then, I thought it was so unique and "exotic").

I originally got the recipe from a college roommate (yes, THAT long ago) and gradually changed a few things to suit my tastes over the years - I like it 'cause it's fairly quick and easy (and healthy) - and my kids think the subtle jalapeno heat and mild peanut butter taste combo is great for soup!

OK, and I confess... especially when my Sprouts were little, they were very amused with the way the quinoa cooks up and it's little "tail" separates - they LOVED to say they had worms in their soup, which, I guess if you didn't know better, might make you wonder.

I know I said it was "fairly quick", I guess that depends on your interpretation - chopping the veggies takes a few minutes, sometimes I'll do them ahead of time so I can throw this together on a busy evening. Plus, it's gluten-free, if you need that. I don't specifically plan to make "gluten-free" recipes but do like to mention when they are.

Either way, it's good stuff.

As an aside, a little bit of bragging here: I originally posted this recipe a number of years ago, over at my favorite Vegetarian forums, Veggieboards.com.
Cookbook author Nava Atlas (yes, of cookbook fame) saw it there, tried it (and evidently liked it as much as we do!) and asked to include it in her cookbook "Vegetarian Soups for all Seasons". Woo!

Better yet, she also included it in the updated version: Vegan Soups and Hearty Stews for all Seasons.

So (shameless self-promotion) check out "Vegan Soups..."! It's awesome!!

Actually all the recipes I've tried from both books are great - (if you have either book, you already know this). I happen to LOVE soup anyway and this is an awesome collection.

But enough about that, here's my recipe (oh, it's on page 47 in the original book, I think? just in case you're interested):

Quinoa-Peanut Soup

• 2 Tb. margarine
• 1 chopped onion or 2 med. leeks sliced (I prefer leeks, use all of white and tender part of green)
• 2 garlic cloves, minced or pressed (I use more)
• 1 fresh jalapeno, minced (Again, I use more)
• 1 red bell pepper, diced
• 2 diced celery stalks, with leaves (I usually leave this out, cause I don't care for celery all that much)
• 2 small diced zucchini
• 1 large sweet potato, diced
• optional: any other veggies you'd like - we often add peas, green beans, corn, chick-peas, asparagus, okra or turnips.
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 4 cups vegetable stock (I use the "non-chicken" style broth)
• 1/2 cup quinoa, (some brands say to rinse and drain before using - I never have..)
• freshly ground black pepper, to taste
• 1 dash cayenne pepper or to taste (I use more!!)
• optional - 1 Tbsp finely grated fresh ginger
• 1/2 cup chunky organic peanut butter, no honey or sugar

Wear rubber gloves to prepare fresh jalapeno pepper if you need to - or just be careful.
In a large heavy-bottomed soup pot, melt margarine over medium-high heat. When margarine is hot and bubbly, add all veggies, and cumin and oregano.
Saute 10 -15 minutes, or until vegetables are softened.
Add stock, quinoa, black pepper and cayenne (and fresh ginger is using).

Bring to a boil, reduce heat and cover.
Simmer until quinoa is cooked and veggies are tender, about 10 to 15 minutes, adding more broth/water if needed to keep it from getting too thick.
Add peanut butter, using a wisk to blend in completely, and simmer another 10 minutes. Taste, and adjust seasonings.

Spicy Curried Cauliflower and Peas (Aloo Mutter Gobi)

Cauliflower is abundant and cheap in the winter farmer's markets around here, so we loaded up on it today - in fact, one of the market sellers told me our valley, here in the shadow of Mt. Rainier, grows cauliflower commercially for most of the grocery stores and produce vendors in the US!

Wow. I knew there were a lot of vegetable farms in the area but still found that fact interesting...
Fortunately, my kids all LOVE the stuff too, so I take advantage of that fact - and here's yet another reason I'm loading up on cauliflower:

"Cruciferous vegetables like cauliflower and brussels sprouts contain a compound called indole-3-carbinol (I3C), a potent antioxidant that breaks down estrogen in the body, that reduce the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and cervix." ~American Cancer Society

So... YAY! Great reasons to eat the stuff.

And when Lil' Sprout requested "Spicy Cauliflower and Peas" for supper tonight, how could I resist? So glad she LOVES all things curried and spicy (and most things "healthy").

I tend to like this with a lot more sauce than you might find at some Indian restaurants - the extra flavors soak into the rice with the vegetables and make a warm, cozy, winter supper. Don't be intimidated by the long list of spices, it's not overly "hot" and WAY easier than it appears, well worth it for the authentic taste.

This is also (I think?) gluten and soy-free, for those who need.

Aloo Mutter Gobi

(Spicy Cauliflower, Peas and Potatoes)

• 1/2 medium-large head of cauliflower, broken into bite-size florets
• 1 medium potato, cubed
• 1 small onion, sliced
• 1 cup water
• 2 tbsp oil
• 1 tsp cumin seeds
• 2 tsp. mustard seeds
• 1 tsp. fenugreek seeds (can be made without - though it does add flavor)
• 1/2 tsp turmeric powder
• 1/2 tsp red cayenne pepper
• 1/2 tsp cumin powder
• 1 tsp. fresh pressed garlic
• 2 tsp. curry powder
• 1 tsp garam masala
• 1 tsp salt (or to taste)
• 2 Tbsp minced or grated fresh ginger
• 1 cup frozen or fresh peas
• Aprox. 1 cup or 1 8 oz. can crushed tomatoes
• 1 cup canned coconut milk OR for less "coconut" flavor and a more gravy-like consistency use 1 cup So Delicious UNSWEETENED Coconut Milk.

Heat oil in a pan on medium heat. (I use a large, rather deep cast iron skillet.) Add the seeds and stir until they sizzle and "pop". This releases the spices flavor and infuses the oil with it.

Add the onion and ginger, stir-fry for a few minutes until onion is starting to brown at the edges.
Lower the heat and add in the spices from garlic to curry powder. Stir only a few seconds to get the spices coated with oil and just starting to heat.
Add the potato and cauliflower and stir well to mix in the spices.

Add the salt and garam masala.
Add the water and let the vegetables cook until tender. (I cover the pan here, and let the veggies cook in their own juices which are released due to the salt).
Stir every 5 minutes to evenly cook the vegetables.
When water has evaporated or vegetables are cooked, add green peas, garam masala, tomatoes and coconut milk.
Simmer for another 10 minutes, covered or uncovered, depending on how thick you want the sauce. Turn off heat and allow to sit for a few minutes. This really blends the flavors.
Serve with rice.

(OK, not a real pretty picture - again with the iPhone and no "real camera. And you'll notice I served it with quinoa today because we were OUT of rice. No one complained!)

Oatmeal-Blue-Corn Waffles

Well, I had lots of blue-corn meal and oats in my pantry so have been experimenting with our family's favorite breakfast food - Waffles!! I admit, these took a couple batches to "perfect". My sister is now gluten-free, so I'm experimenting in that arena sometimes too. I like that these turn out nice and crisp and not too heavy. If you try these, please let me know how they work for you.

Oatmeal-Blue-Corn Waffles

4 1/2 cups water

2 tbsp. ground flax

6 soft, pitted dates, chopped
2 1/2 cups old-fashioned oats
3/4 cup blue (or yellow) cornmeal
1/2 cup whole wheat flour (OR sorghum flour, I just tried this as a gluten-free version and they're GREAT!!)
1/4 cup chickpea flour
5 tsp baking powder
2 tsp vanilla extract (or pecan or butter-rum flavoring)
1 1/2 tsp salt

1 Tbsp oil (you can leave it out, but they tend to stick after the first one or so...)

Preheat waffle iron. Blend water, dates and flax until liquidy.

Add the rest of the ingredients and blend for several minutes until batter is smooth, light, and foamy - add a splash of soymilk if too thick.

Pour a generous amount into lightly greased waffle maker. (I use a Belgian waffle maker, these work with a regular waffle maker, just need less cooking time) Cook for about 4 - 6 minutes or until waffle is golden brown and crisp.

Serve with Butter-Pecan Syrup.

Butter-Pecan Syrup

1 tablespoon Earth Balance or other vegan margarine
1/4 cup finely chopped pecans
1 1/4 cups maple syrup

Toast pecans in margerine in a small skillet for a few moments, add syrup and warm through.