Displaying items by tag: vegetarian
Friday, 03 October 2014 11:54

Three Bean Quinoa Chili (vegetarian)

Recipe courtesy of Eden Foods.


1 Tbls Extra Virgin Olive Oil
1 cup onion, diced
2 cloves garlic, minced
¼ cup green bell pepper, diced
½ cup carrots, diced
15-oz Eden Organic Chili Beans  
     (seasoned dark red kidney), do not drain
15-oz Small Red Beans, do not drain
15-oz Garbanzo Beans, do not drain
14 ½ oz Diced Tomatoes w/Green
Chilies, do not drain*
¼ cup quinoa
1 tsp Eden Ume Plum Vinegar, or to taste*
½ tsp chili powder, or to taste
or cayenne pepper


Heat oil in a soup pot, sauté onions, garlic and green pepper for 3 to 4 minutes.
Add all other ingredients, cover and simmer for 20 minutes.
Bulgar wheat may be substituted for quinoa in this recipe, if desired.
Published in Recipes
Wednesday, 16 November 2011 00:00

Potato Leek Soup

Potato Leek Soup

2 leeks, white parts only, cleaned well
1/2 medium onion
3 cloves garlic, smashed
1 Tablespoons butter
1/4 cup dry white wine
3-4 medium - large Yukon Gold potatoes, peeled and cubed
1-2 teaspoons Kosher salt (to taste)
15 turns of freshly ground white pepper
2 quarts chicken stock or vegetable stock (Imagine* brand preferred)
1/2 cup heavy cream
  • Cut leeks in half lengthwise, then chop into 1” pieces.
  • Sweat the first 4 ingredients in a stock pot for 10 minutes until translucent, making sure not to brown.
  • Add wine and cook until evaporated.
  • Add the remaining ingredients to the stock pot and let simmer, pot covered, over medium-low heat just until the potatoes are tender.
  • Add cream and bring to a boil.
  • Turn off the heat.
  • Using a stick blender or stand blender puree until smooth. 
  • Taste and adjust seasoning if needed.
  • Serve warm or chilled with garlic bread or crackers. Serves 4-6 dinner portions.
Published in Recipes