Cauliflower & Spinach Soup

Cauliflower and Spinach Soup

I’ve been on a soup-kick lately, and this is the most recent concoction – Cauliflower & Spinach Soup. It warms my little, black heart when my Elflings ask me to make more yummy soup. ♥

Cauliflower & Spinach Soup
1 small onion*
1 head of cauliflower*
1 big bunch of spinach*
2-3 cloves of garlic*
salt and pepper*
splash of oil* for sauteing
water
* = Organic

∴ Chop the onion, and saute in a pan until the bits begin to turn translucent. Cut the cauliflower into smaller pieces, and add to the onions. Tear handfuls of the spinach and add the chunks to the pot, as well. Toss to incorporate. Add your minced garlic, salt and pepper, and stir together. Cover with water and allow to simmer until cauliflower is tender, approximately 45 minutes. Enjoy! ♥

Buckwheat Stir-fry

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Mixed Veg & Buckwheat Stir-fry
2011-Current © copyright veggiewitch, all rights reserved

I haven’t done a stir-fry in a while, so tonight I figured it was time to make one. Just to be a little different, I made savoury buckwheat groats instead of rice, noodles or quinoa. I think I’ve found a new fave! Normally, I prefer my buckwheat as porridge with maple syrup, but I’ll definitely be using it more with supper dishes. ♥

Savoury Buckwheat Groats
1 C buckwheat* groats
1 chopped onion*
½ tsp turmeric*
1-2 cloves minced garlic*
salt and pepper* to taste
1½ C water
* = Organic

 Heat oil over medium heat. Add onions and groats. Saute until onions begin to turn translucent. Add turmeric, garlic, salt and pepper, and toss to coat all. Add water and bring to a boil, stirring occasionally to avoid sticking/burning. Cover and reduce heat to simmer for 30 minutes. Fluff with a fork and enjoy. Serve with your favourite blend of veg for stir-fry, or in place of rice.

2011-Current © copyright veggiewitch, all rights reserved

Sauteing Buckwheat, Onions & Spices
2011-Current © copyright veggiewitch, all rights reserved

A quick saute with oil and chopped onions. Smells so good!

2011-Current © copyright veggiewitch, all rights reserved

Boiling Buckwheat
2011-Current © copyright veggiewitch, all rights reserved

Act 4. Scene 1 – Macbeth – William Shakespeare

Three Witches
Double, double toil and trouble;
Fire burn and cauldron bubble.

Hard Work and Good Eats = Happy Kids

It’s true! We had Tofu Tacos AGAIN! My kids love helping bring it all together so much, how the heck can I say no?

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Chopping tomatoes…

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2012 © copyright veggiewitch, all rights reserved

…threatening to eat it ALL!

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2012 © copyright veggiewitch, all rights reserved

I made a double-batch this time. Mom’s getting wise!

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Time to eat!

Feijão Preto e Arroz

Black Beans and Rice…

I used to live in Brazil (São José dos Campos, SP, then São Paulo, SP) when I was a teen. We ate beans and rice every single day. At the time, I didn’t appreciate the value of it, I only compared it to what I was used to from Canada and the fact that I wasn’t getting that. I do appreciate the experience now, and know that it shaped who I am today. I’m glad, and looking forward to eating Feijão e Arroz often again. Maybe not every single day, but often enough.

This is the pot of beans I started this morning…

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Really simple food: 2 C beans, water, salt and pepper, diced onion, garlic (I stirred in the minced garlic about an hour before we ate). Boil over medium heat for the better part of the day. Keep adding water as needed. Stir occasionally to avoid sticking/burning. Serve with rice or quinoa.

2012 © copyright veggiewitch, all rights reserved
2012 © copyright veggiewitch, all rights reserved

The rice is super-simple to make Brazilian-style, too: 1 C brown rice (rinsed), chopped onion, minced garlic, salt and pepper, EVOO, 1.5 C water.  Saute onion in EVOO over medium. Add rinsed rice and toss to coat. Continue to cook a few minutes, until onion and rice begin to look transparent. Add salt and pepper and minced garlic. Cook another minute or so. Do not burn garlic. Add water and bring to a boil. Reduce heat to minimum and cover for 30 minutes. Fluff with fork once done.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

How you eat your beans and rice is up to you. I like to put the beans in first, then top with rice.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

…or this way…

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

I’ll take my beans any way!