Archive | April, 2013

Veggie Quinoa Soup (Vegan)

10 Apr

I’ve fallen in love with quinoa since I learned how to cook it last week. I had a bunch of veggies and leftover quinoa in the fridge after I had made that batch of chili, so I decided to throw everything together and see how it came out. I really like this recipe, it somehow reminds me of chicken noodle soup even though it doesn’t contain either of those ingredients. I think it only took about 30-45 minutes to throw together. If you already have leftover quinoa cooked, it will go much faster. Makes between 4-6 servings, which says a lot for me since I load up on those portions. 🙂

INGREDIENTS

  • 2-3 handfuls of Mushrooms, sliced
  • 2 Tbsp Olive Oil
  • 1 Green Bell Pepper, chopped
  • 2 Carrots, sliced
  • 1 Sweet Onion (brown or white), chopped
  • 4 Garlic Cloves, minced
  • Half pint of cherry tomatos, halfed
  • 1 cup Quinoa, cook and set aside
  • 2 cups water
  • 1 cube Vegetable Bouillon
  • 2/3 cup Almond Milk (approx)
  • Black Pepper, to taste

DIRECTIONS

  1. Start cooking the quinoa using this method here
  2. Sautee mushrooms using a splash of olive oil. Drain and set aside.
  3. Heat 2 Tbsp Olive Oil on medium heat. Add bell pepper, carrots, and onion. Cook for 8-10 minutes, 10 if possible but 8 if you’re having issues with the pot burning. Add garlic and cook another 2 minutes.
  4. Add water and bouillon cube to the mix, turn down heat a little lower and cook for 15 minutes uncovered. Carrots should be soft when you’re ready for the next step.
  5. Add in the cooked quinoa, tomatoes, and mushrooms. Add black pepper to taste. (Salt is unnecessary since the bouillon already contains a lot of sodium) Stir in the almond milk and add extra if the soup needs to be creamier. Remove from heat and serve.
Advertisements

Pinterest Challenge – 6 Pins, 1 Month

3 Apr

It’s been so crazy lately that I think I’ve lost track of why I started this blog. I want to get inspired, do crafty things, and pick up some skills along the way. I’ve been seeing bloggers do a 6 Pins Challenge, finding 6 pins off your Pinterest board and making an effort to tackle them. I found some good looking stuff and want to give it a try! I picked out several sewing/refashion DIYS because that’s something I’m not skilled in and I want to challenge myself and get better. Plus, I get new clothes out of the deal. Bonus!

These are the posts that inspired me, listed L to R:

  1. Peplum Top Refashion
  2. DIY Bow Necklace
  3. Caramel-Pecan Cheesecake Pie
  4. Cut Up an Old T-Shirt Into a Tie-Front Tank (no tutorial)
  5. How to make a skirt from a mens’ dress shirt
  6. Sweet Potato Burrito Smothered in Avocado Salsa Verde

Wish me luck!

Quinoa Veggie Chili (Vegan)

2 Apr

This month came and went and I didn’t really do any of my goals! The only one I actually stuck with was eating vegan for the month. Its been a challenge, but I’m so glad I did this. Giving up cheese, milk, and home-baked desserts was really tough for the first week, but I’ve noticed that I don’t have cravings for those things anymore. My skin looks healthier and although I only lost a couple pounds, it looks like more because my body isn’t retaining liquids and swollen. So going forward, I am not sure if I will be 100% vegan, but I think I’ll take 5-6 days a week to cut out dairy and then give myself either 1-2 weekend days to enjoy a melty slice of pizza or some cookies.

Meanwhile, I made this veggie chili last night and it was pretty tasty! I’ve never cooked quinoa before, so I was a little intimidated but turned out to be super simple. I used these directions to prepare the quinoa and then followed this recipe for the actual veggie chili. Above, my bowl is pictured with soy mozerella and some coconut milk yogurt. Below, Jericho went all out with cheddar and tortilla chips. Yum!