anna brones

writer + artist + producer

Posts Tagged ‘vegetarian

Recipe: Summer Carrot and Date Quinoa Salad with Basil and Mustard Citrus Vinaigrette

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The arrival of summer means the arrival of bags of mixed salad greens at farmers market, or of course, your own from your garden. Instead of basing salad recipes off of them though, I like to throw them in as an extra addition to whatever I am making, a complement to the rest of the dish. That’s exactly what they are in this quinoa salad recipe.

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Written by Anna Brones

June 20, 2012 at 17:46

Recipe: Red Cabbage and Carrot Citrus Salad

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This colorful salad is a springtime staple in my kitchen. Light and fresh, it takes only a few minutes to put together, and the sweeter taste of orange is a perfect offset to the raw cabbage. It’s packed with vitamin C, but if you’re in the mood for a salad that is a little more substantial, add in some cubed avocado.

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Written by Anna Brones

May 3, 2012 at 20:54

Recipe: Spicy Roasted Chickpeas

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You could probably eat all of these in one sitting. I came up with these when I was in need of a super simple snack recipe that seemed fancy – which of course is sort of my cooking style in general. The result is easy and in my opinion, better (and healthier) than a bowl of popcorn.

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Written by Anna Brones

April 5, 2012 at 08:58

Kale and Hazelnut Quinoa Cakes

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I have a minor obsession with quinoa, as is evidenced by the fact that I keep it on hand at all times and I even make cake with it. It’s delicious I swear.

Last week I was trying to come up with a falafel alternative, and a mixture of quinoa and white beans seemed like the way to go. Here’s the final result, one packed with protein and easy to make ahead of time and fry up right before eating. I also found that the bean and kale mixture is also excellent as a spread or dip. Enjoy!

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Written by Anna Brones

March 13, 2012 at 11:27

Friday Photo: Quinoa Spring Rolls

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Quinoa spring rolls = amazing. Quinoa, carrots and other deliciousness wrapped in rice paper and sprinkled with brewer’s yeast and pumpkin seeds. Completed with ginger infused soy sauce.

Best vegetarian restaurant I’ve ever been to.

Written by Anna Brones

January 28, 2011 at 11:04

Foodie Blog to Check Out: Sprouted Kitchen

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Photo by Sprouted Kitchen

I wrote an article this week for EcoSalon on 10 delicious vegetarian soups. In doing so I came across an absolutely beautiful and well written blog, The Sprouted Kitchen. Somehow the talent at this blog makes whole grains look sexy… I’m not kidding. In fact I’ve never found anyone else that has an affinity for taking photos of quinoa, so when I came across it, I knew I’d be an instant addict.

Fantastic food photography and delicious sounding recipes, like this one for Mediterranean Quinoa Bowl. Go check it out!

Here’s the soup recipe I chose for EcoSalon: Lentil Soup with Chipotle Yogurt. Can’t wait to get this cooking in the kitchen.

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

Preparation:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

Written by Anna Brones

January 28, 2010 at 21:26