Looking for a warming, healthy, delicious vegan recipe that even meat lovers will like? Try this! It calls for quinoa (keenwah), which you can find at any health food store and most chain grocery stores carry it now as well. It is the only grain that contains all essential amino acids, making it a phenomenal source of protein!
Ingredients:
• 3/4 cup uncooked quinoa
• 2 cups cooked black beans (2 cans, drained & rinsed)
• 1 cup hominy (1 can, drained and rinsed)
• 2 1/2 cups low sodium vegetable broth
(I use Pacific Organic)
• 1 Tbsp olive oil
• 1 large sweet potato or yam, peeled, chopped in bite size pieces
• 2 stalks celery, trimmed and diced
• 1 cup chopped red bell pepper
• 1 Tbsp (2 - 3 cloves) garlic, peeled and minced
• 1 Tbsp fresh ginger, peeled and minced
• 1 can chopped green chilies (for spicier, use 1 chopped jalapeño)
• 1 tsp ground coriander
• 1tsp ground cumin
• 1 tsp paprika
• 1/8 - 1/4 tsp cayenne pepper
• More Heat: Add more cayenne
• 1 tsp dried basil leaf
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 2 bay leafs
• 2 Tbsp Braggs Liquid Aminos or soy sauce
• Fresh ground black pepper to taste
• ½ cup fresh cilantro or parsley, chopped
Directions:
1. Peel & mince the garlic, jalapeno (if using) and ginger
2. Wash and trim the celery, slice lengthwise, then crosswise to dice
3. Seed and dice the bell pepper
4. Peel and chop the sweet potato in bite sized pieces
5. Heat the olive oil on medium low in a large dutch oven
6. Sauté the garlic, ginger, celery, & chilies/jalapeno 5 minutes
7. Add the sweet potatoes and bell pepper, sauté 5 minutes
8. Add the herbs and spices, stir for a minute
9. Add the beans, quinoa, soup stock or water, salt. Bring to a boil, cover and simmer 30 minutes
10. Add Braggs or soy sauce, pepper, cilantro or parsley just before serving
