African-Inspired Quinoa Peanut Soup
by Lena Wood on Feb.01, 2010, under Uncategorized
924 NE 65th Avenue, Noon
Since we’ve done various breakfasty type things lately, I thought we’d mix it up and do more lunchy type things tomorrow…this is a great, easy, vegan and gluten free recipe that is designed to be vegetarian and does not involve tofu. This recipe is not from the internet, but from an actual book (gasp!), Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of the Year, by Nava Atlas.
I’ve got all the ingredients, and some oatmeal molasses bread from the other day…if others want to bring some fruit, or salad, or juice, or all of the above, that would be welcome.
2Tb olive oil
1 large red onion
2-4 cloves garlic, minced
1 medium red bell pepper
2 celery stalks
1 fresh jalapeno
handful celery leaves
1 large sweet potato, diced
5 cups vegetable stock
1tsp each cumin, oregano, fresh grated ginger
1/2 cup raw quinoa, rinsed
1/2 cup smooth or chunky natural peanut butter
salt, pepper and cayenne to taste
February 6th, 2010 on 9:59 pm
Hi. So I’m really late in RSVP’ing, but I plan to come tomorrow, and plan to bring pineapple-banana-orange juice. I’m new to Portland and class of 2001. Looking forward to meeting everyone.
February 7th, 2010 on 3:57 am
Sarah, no worries! We’re a pretty laid back crew here…
February 7th, 2010 on 10:49 am
I’ll either bring some juice or some fruit.
February 7th, 2010 on 11:47 am
See you folks there!
June 20th, 2010 on 12:10 pm
Thank you…
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