Book to store to table to blog. The fastest turnover in amateur vegan blog history. That's because I freaking love this stew! I had originally planned on posting the recipe for a, coincidentally, quinoa vegetable soup, but we made this tonight for the first time, and I just loved it, and I wanted to share immediately!
This comes from Isa's just released book Appetite for Reduction, and I finally received my copy from the library hold line. I've only had it for a week, and we've already cooked up 4 recipes, and I have every intention of having it for my own. It's awesome. The idea is to provide healthy, low fat, vegan recipes.. oh, and they're incredibly tasty, and so far, super easy. This lady just never disappoints.
Anyways, back to the rock your tastebuds stew. Joe and I ventured out to the Akron area today in search of the bakery that supplies the treats for the restaurant Vegitteranean. Sadly, our 40 minute trek lead us to a "closed for vacation" sign. What are the chances?! Don't they realize people NEED their delightful bakery fix?! Oh, the humanity! Fortunately, just down the street, there is a Breadsmith bakery. They have amazing bread. There is one in Lakewood just a block away from Nature's Bin, and it's oh-so yummy. We picked up a nice, cracked wheat french boucle, and headed a little further down the street to Mustard Seed Market to get our goods. If you live in that direction, check them out for all your vegan groceries. They got what you need!
One of the things I love the most about this recipe is the inclusion of kale. This is such a super veg, and I admittedly don't eat it enough. Adding it to a soup is a really easy way to incorporate it into a diet. Kale is packed with Vitamins A, C and K plus dietary fiber and protein, just to name a few benefits.
Without further ado, I present Isa's Quinoa, White Bean & Kale Stew!
Also, since I have them available from the book, some nutrition facts for you: only 300 calories per serving, 14 grams of protein, 9 grams of fiber, 210% of your DV of Vitamin A, and 150% of your DV of Vitamin C. pretty awesome, huh?
Quinoa, White Bean & Kale Stew
1 tsp. dried marjoram
1 tsp. dried thyme
1/2 tsp. dried rosemary
Freshly ground pepper
1 tsp. olive oil
2 cups thinly sliced leeks (about 1 average sized leek)
1 tsp. salt
4 cloves garlic, minced
1 large carrot, peeled, cut into medium dice
1 large parsnip, peeled, cut into medium dice
8 cups veg broth
1 1/2 lbs. Yukon Gold potatoes, cut into medium dice
1 cup dried quinoa
1 (15 ounce) can white beans, drained and rinsed
1 bunch kale, coarse stems removed, torn into bite-sized pieces
First, prepare the herb blend by stirring all the ingredients together in a small bowl.
Preheat a 4-quart pot over medium-high heat. Saute the leeks and garlic in oil with the salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add the carrot and parsnip, along with the herb blend, turn the heat to high, and saute for a few seconds.
Add the veg broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, lower the heat to medium and cook for 15 minutes, until the potatoes and quinoa are tender. Add the kale and beans, and cook, stirring frequently, until the kale is wilted. Cover and simmer over low heat for 5 more minutes. Taste for salt.