Soups

Vegan Quinoa and White Bean Chili

November 8, 2013 by Erica

Vegan Quinoa and White Bean Chili

When I say chili, something meaty and tomato-based probably comes to mind. Or, if you like veggie chilis, you at least probably think of something tomato-y and darker in color than this. Wellll, I love that type of chili, but I decided it would be fun to make a semi-albino variation – no tomatoes here! – featuring white beans and (naturally) quinoa.

Quinoa chili has been on my to-cook list for quite some time, and now the weather is finally cool enough to make it. And as anticipated, I love the texture of the quinoa mixed in here! It thickens up this chili quite a bit, soaking up all that cumin-y broth. Along with the beans, it makes this dish super filling, not to mention being fun and chewy (which of course I have to mention anyway, because that is always what I love about quinoa). But the quinoa doesn’t take center stage like it did in Monday’s recipe – that is reserved for the veggies and spices.

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Lebanese Lentil-Spinach Soup

October 30, 2013 by Erica

Lebanese Lentil-Spinach Soup

So yesterday I asked on Facebook whether you guys would prefer a soup or muffin recipe today… and somehow soup won. What?! You guys are crazy. But soup it is. Rest assured we’ll do muffins on Friday.

Speaking of choosing soup over pastries… I just found out that a donut shop is going in below my yoga studio. And I’m conflicted.

On the one hand, I like donuts. I can’t say I’m opposed to donut-y aromas wafting up into the studio as I lie in shavasana.

On the other hand, I don’t feel like yoga and donuts really go together. I can’t imagine I’ll want to pick up a donut on my way out of my power class at 8 pm… which is probably a good thing. Just cancel all those chaturangas right out, will ya?

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Potato-Cheese Soup with Pumpernickel Croutons

October 25, 2013 by Erica

Potato-Cheese Soup with Pumpernickel Croutons

It’s time for another Foulser family soup recipe!

Like Mexican zucchini soup, I grew up slurping potato-cheese soup. And crunching these croutons along with it. Allllways with croutons.

To me, this is the most amazing soup in the world. It may not seem all that exciting, but trust me, these flavors are meant to be together. Potatoes, onions, carrots? Dill? Cheddar? Um, yes. Just add the pumpernickel croutons with their crunch and caraway, and you have my all-time favorite belly-warming fall soup. I guess I shouldn’t underestimate the sway that childhood memories hold over my taste buds, but I think you’ll be sold on this soup the moment you try it, too.

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Mexican Zucchini Soup

October 7, 2013 by Erica

Mexican Zucchini Soup

In her Good Food Book, Jane Brody files this soup under the section “Recipes I Have Known and Loved.” If I had a section like that on this blog, this soup would most definitely live in it. But it would be something more like “Recipes I Love Because My Mom Cooked Them.”

OK, false. That is a horrible name for a blog category. But you get the idea… this is a meal I love because my mom used to cook it for us.

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Classic Gazpacho

August 26, 2013 by Erica

Classic Gazpacho from Coffee & Quinoa

Can we all take a moment to celebrate tomato season?

There’s not much that can top a fresh-picked tomato. If I didn’t kill everything I ever tried to grow, tomatoes would be on my short list for a garden – tomatoes and basil! As it is, I don’t seem to have any sort of green thumb, so I’ll let someone else grow them for me. I think everyone’s happier that way, especially my would-be tomato plants.

Classic Gazpacho from Coffee & Quinoa

The tomatoes we’ve been getting recently have been amazing, and I love dishes that really highlight them. Caprese salad is always a favorite, and when I’m in the mood for a hydrating tomato-y dish, I looove gazpacho.

There are a lot of gazpacho recipes out there, it’s true – everything from strawberry peach to yellow tomato and corn (yum!). But this here isn’t as fancy as all that. It’s just the classic gazpacho recipe I’ve been making for the past few summers.

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