Parsnip Quinoa with Enoki

Quinoa is a versatile material for absorbing flavor and the texture is also flexible enough to replace a risotto as a main course. This was a variation that invoked cooking chopped vegetables with the quinoa-- adding more flavor and textural elements at the very end. It went beautifully with a lemon-ume plum treated broccoli and a quick anything goes miso soup! Here's the plan:

Parsnip Enoki Quinoa

1.5 c white quinoa

4 c water 

2 small sweet parsnips chopped small

1 medium onion finely chopped

3 cloves garlic minced

1 poblano pepper finely chopped & set aside

1 package Enoki mushrooms (chopped & set aside)

2 tsp fresh thyme, chopped or 1 tsp dry

.5 tsp white pepper or to taste (black pepper is on too but you will see it...)

.5-1 tsp sea salt

Put quinoa, parsnips, onion, garlic, salt & water in a good sized saucepan. Bring to boil uncovered and then turn way down to simmer with lid on for about 15-20 minutes.

Check on the absorption if water but don't stir. When water is all absorbed add the chopped poblano, white pepper, chopped enoki and stir in until the green flecks of pepper for the whole thing. Cover and let sit while you get everything else organized, and serve!

Lemon-Ume Plum Broccoli

Large bunch broccoli 

Half a lemon

Tsp ume plum vinegar

2 tsp Braggs liquid amino

5 cloves minced garlic 

2 tsp mirin

Steam the broccoli in medium sized branch pieces until just tender.

Put the lemon juice and garlic together and microwave 1-2 minutes or sauté just long enough to heat and soften the garlic.

Add all the other seasonings/sauces to lemon garlic and mix in with broccoli in a large bowl. 

Add seasoned tofu or mushrooms! 

Broccoli Soup, with Almonds & Marmite

Marmite is something that I had never heard of until quite recently. Someone mentioned it casually in a radio interview, then I saw it at my food coop, and once it got into my shopping basket it seemed I attracted anyone with a British accent! Several people mentioned that they grew up eating it on toast. This I have not yet done. Someone else mentioned it was a nice addition to soups and stews. It sat on my shelf barely two weeks waiting for me to discover it. But when a good friend shared a very simple broccoli soup recipe with me, I found I just couldn't put enough salt into it without making it taste, well, salty. So I tested out a little marmite and shazaam! The depth of flavor in that broccoli reinvented itself without that "salty" quality. If you don't have marmite, you can always add a little spice - perhaps a bit of thyme or dash of tamari would do the same trick.

Broccoli Soup, with Almonds & Marmite

2 stalks of broccoli
1/4 cup slivered and chopped roasted almonds
6 cups or so of water
salt
pepper
marmite

1. Wash the broccoli and cut it up.
2. Put the broccoli in a pot with salted water to cover
3. Boil and then simmer for about 10-15 minutes until soft.
4. Over a large bowl, strain out water. Take out the tough stems, then add back just enough water so you can puree the broccoli.
5.  Stir in the almonds, add a bit more broth and blenderize just another moment if you need it before you add the marmite. Mix that marmite in and serve!

You can offer this with a sprig of tarragon, or thyme, or a sprinkle of slivered toasted almonds. A lovely light soup. Makes about a quart with two stalks of broccoli.

Broccoli Soup Nutrition Facts Serving Size: 1 Serving (240g) figuring 4 per quart Amount Per Serving % Daily Value* Calories 70 3% Total Fat 5g 8% Saturated Fat 0g 2% Trans Fat 0g Cholesterol 0% Sodium 245mg 10% Total Carbohydrate 4g 1% Dietary Fiber 2g 6% Sugars 1g 0% Protein 3g 6% Vitamin A 0% • Vitamin C 27% Calcium 4% • Iron 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.