African Bean Soup

I got this recipe from my store manager at Starbucks and it has quickly become a family favorite.  Thanks Emily!  I really enjoy the complex spicy and creamy flavors and velvety textures.   Equally delicious over a bed of quinoa or by itself.


Ingredients

• 8 cups vegetable stock/broth
• 2-3 Zucchini chopped into bite sized pieces
• 2 sweet potatoes or 2 summer squash chopped into bite sized pieces.
• 1 medium onion chopped
• 2 cloves garlic or 2 teaspoons garlic salt
• 2 cans garbanzo beans rinsed well
• 1 tsp thyme
• 1/2 tsp cumin
• 3 cups salsa (or a 24 oz jar)
• 1 cup creamy peanut butter
• cayenne pepper to taste
• 2 1/2 cups quinoa (optional)

Instructions
If you decide to eat your soup with quinoa (I love it) start with cooking the quinoa.  Then place the vegetable stock in very large pot or crock pot over medium heat.  Chop vegetables and add to stock.  Add the rest of the ingredients.  Heat until your sweet potatoes are cooked through or squash is the desired texture.  Serve and enjoy!  At my house we leave the cayenne pepper on the side for those who enjoy it a little hotter.

Spaghetti

This is easy, tasty and quick.  What more could you ask for?

Ingredients

• 2 cans organic diced tomatoes
• 1 can organic tomato paste
• 3/4 cup water
• 1/4 cup Italian seasoning
• 1/4 cup brown sugar
• 1 can black olives
• 1 package whole wheat spaghetti noodles
• 2-4 cups of your favorite fresh vegetables cut up in bite size pieces.  I enjoy zucchini, broccoli, brussel sprouts, and spinach and my kids love peas.

Instructions

In a large pot get your water to boiling for the whole wheat noodles.  Cook the noodles per instructions on package.  In a pot over medium heat combine diced tomatoes, tomato paste, water, brown sugar and Italian seasoning, then stir.  While this is heating up start slicing your olives and preparing your vegetables.  How many and what kinds are up to you to decide as everyone enjoys something different.  Have fun with it!  Add the vegetables once the sauce starts to simmer.  Only leave over the heat for a few minutes once the vegetables are in just to warm them up.  The fresh taste and texture of the vegetables is important to the overall flavor.  Once the noodles are done strain and rinse under hot water.  Serve and enjoy!  

Feeds 6-8

Sweet and Spicy Veggie Quinoa

This is one of my favorites!  At my house we simply call this "Chinese".  It's also very easy to fix.  Let's get to it!

Ingredients

• 2 1/2 cups quinoa
• 10 cups of your favorite vegetables chopped in bite sized pieces fresh or frozen (I like broccoli, cauliflower, sugar snap peas, chestnuts, and baby corn)
• 3 cups juice  (Apple for sweeter, lighter flavor, orange for more tart, or try something exotic!)
• 1/2 cup soy sauce
• 1/8 cup corn starch
• 1/2 cup molasses
• 4 teaspoons hot sauce (I use Frank's Red Hot)
• 2 teaspoons seasoning organic seasoning mix (I use an organic blend that is mostly dried onion and garlic)

Instructions
Start cooking the quinoa first in 5 cups of water, I use a rice cooker with the setting on white rice though it's easy to use a stove top as well.  Start stir frying the vegetables over medium heat in either a wok if you have one or a non-stick frying pan with just a little extra virgin olive oil.  Keep watching the vegetables and stir as needed while you start on the sauce.  In a separate pan or shallow pot over medium heat combine the juice and the soy sauce.  In a small bowl mix the corn starch with just enough water to completely dissolve it stirring with a fork vigorously.   This prevents you from getting lumpy sauce.  Add this to the juice and soy sauce and mix well.  Next add the molasses and the hot sauce continuing to mix well.  Then add the seasoning.  As soon as your sauce starts to bubble turn to simmer and stir occasionally until thick.  When your vegetables are done turn heat to simmer and drain any excess water.  Add the sauce.  Usually by this time your quinoa is done.  Enjoy!

Serves 4-6