Spanish Quinoa

Cool early autumn evenings call for a heart-warming dish packed with nutrition, and quinoa fits the bill. This version is a savory take on Spanish-style rice that tastes better the next day. Your heart will thank you.

Serves: 4
Takes: 25 minutes

Ingredients

  • 1 cup quinoa
  • 1/2 cup onion chopped
  • 2 cups vegetable broth
  • 2 tomatoes
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 dash red pepper flakes
  • Garnish Sea salt Avocado

Directions

  • In a food processor, process tomatoes until they create a sauce.
  • Add all ingredients (excluding garnish) to a large sauce pan and bring to a boil.
  • Cover, reduce heat and continue cooking for 20 minutes, until all the liquid is absorbed.
  • Remove from heat, fluff with fork.
  • Add a dash of sea salt and top with sliced avocados.

Black Eyed Pea Cornbread

Comfort food re-imagined with heart-healthy black-eyed peas that are a good source of calcium. Crumble this cornbread under ice cream, serve with chili or top with a dollop of butter and enjoy.

Serves: 8
Takes: 45 minutes

Ingredients

  • 1 cup cooked black eye peas
  • 2 cups cornmeal
  • 1 cup brown rice flour
  • 2 tsp. baking powder
  • 2 Tbsp. coconut oil
  • 2 cups non-dairy milk
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. raw honey :

Directions

  1. Preheat oven to 350 degree F
  2. line a 9×13 baking pan with parchment paper
  3. In a medium bowl, wisk together the milk and the vinegar and set aside.
  4. In a large bowl, sift together the dry ingredients.
  5. Add the oil and honey to the milk mixture. Wisk with a fork until it starts to bubble.
  6. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.
  7. Next stir in the beans.
  8. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

Sweet Vegetable Juice

Sweet-Vegetable-Juice
Recipe & Photo by Sarah O’Toole of Cooking with CSA

Ingredients:
  • 3 leaves of kale
  • 2 cups of spinach
  • 3 stalks of celery
  • 4 carrots
  • 1 beet
  • 2 apples
  • 1 lemon
  • 3 leaves of mint (reserve for garnish)

 

Directions:
  1. Wash and chop all produce.
  2. Place all ingredients, leaving out the mint in an electric juicier.
  3. After juice is made add mint and mix well.
  4. Drink immediately.

Autumn Pumpkin Chili

pumpkin-chiliThere is a crispness in the morning air, and the colors at the market begin to shift into golds and greens. this signals to me that it’s time for chili. I use a 7-quart dutch oven, which makes about 8 meals. The chili freezes well.

Ingredients:
2 pounds of ground beef (or other red meat), preferably grass-fed
1/4 cup cooking oil of choice (olive, coconut, ghee, etc)
4 cups of beef or vegetable stock
1 medium onion, diced
12 small-to-medium carrots, diced
2 small beets, peeled and diced
6 young stalks of fennel, diced
6 in-season mushrooms, sliced
1 small pumpkin, seeded and roasted
1 butternut squash, seeded and roasted
1 quart roasted tomatoes
2 tbsp paprika
2 tbsp cumin
1-2 tbsp sea salt (to taste)
Garnish: basil sprouts, thyme or toasted pumpkin seeds; and a dash of balsamic vinegar

Preparation
Warm the oil and then brown the beef. Add onions, carrots, beets and broth, and then cover and simmer on med-high until carrots are soft. Then add the rest of the veggies, cover again and simmer for another 10 minutes. Add the spices, stir thoroughly, garnish and enjoy. Makes 8 full bowls.