I'm Online In SELF Magazine!

Question. Did I almost die with excitement when SELF Magazine contacted me to have my Kale, Quinoa and Black Bean Soup with Italian Sausage recipe featured? Yes. Am I overly excited about this? No. Absolutely not, this is too cool! I've been reading SELF with my two BFFs on quilts outside, in the Alaskan sun since I was ten years old!  Click on the image to go to the feature! Or you can see it on the SELF main page in the Superfood Stews slideshow.

Pretty thrilling stuff for a little blog like this! I was too buzzed not to share. 

And of course, I love the Alaska shout out. Heh heh.

Also, I'm sorry but this was way, way too crazy and horrendous not to share. You have to watch this video, BOLD Indeed: Beef Lowers Cholesterol? from Nutrition Facts. No wonder people are so confused about good nutrition! Gah. It's madness I tell you! Madness! Also, if the news about the recent Salmonella outbreak of Foster Farms chicken isn't enough to totally disgust you into not eating chicken, I feel bad for you son...I got 99 problems but eating infected chicken ain't one. Just one more reason to go vegan.

Kale and Red Potato Soup with Grain Sausage

Yikes, it's getting a little cray cray up here in Alaska! There's all sorts of wind and rain and just straight up craziness. I guess the weather experts are calling it a storm. Listening to the news, you'd think we'd better build a bomb shelter with all this talk of emergency preparedness. I'm sorry lady news anchor, but I'm not stalking up on two gallons of water per day for potential emergencies. I'm just not. Who has that kind of space? It's crazy. I have a water filter in my backpack and a lake that's a three minute walk from my house. Who doesn't have a water filter anyway?! People, that shit's important. I feel like having a way to source potable water is much more along the lines of good emergency preparedness than just having gallon jugs of water around.

What if it's the zombie apocalypse!? Are you really going to go running through the woods from zombies with gallons of water? No. However, our water filter weighs like 5 oz. and is about the size of my hand, so...also, it's already in my backpack! I guess the moral of this post is to go buy a water filter? I don't know. 

Whoa, no. This post is about this soup! Sorry, I guess I got a little off track there. Anyways, needless to say that today is just kind of a soup type of day. And what goes better with stormy weather than soup? Not much. Also, soup is kind of my main man when I don't feel like cooking. Hello beautiful.

This Kale and Red Potato Soup with Grain Sausage is so savory and delicious. There's something about a potato and sausage soup that just wraps you up in rustic comfort! It's perfect for these chilly stormy nights. 

Kale and Red Potato Soup with Grain Sausage

Inspired by Skinny Taste

Serves 6-8

• 1 tsp. olive oil
• 2 (6 oz. total) vegan sausage links (I used Field Roast Smoked Apple Sage Grain Sausage)
• 1 tsp. olive oil
• 1 medium onion, diced
• 2 large carrots, sliced thinly
• 4 large garlic cloves, minced
• 5 cups water
• 5 cups vegetable broth
• 4 medium red potatoes, unpeeled and diced
• 1 tsp. dried Italian herb seasoning
• 1/4 tsp. fresh ground pepper
• sprinkling of red pepper flakes
• pinch of kosher salt
• 1-2 bunches of kale, de-stemmed and chopped
• fresh thyme, for garnish (optional)

--A Few Notes-- 

I like a lot of kale in my soup so I use two bunches, but feel free to use only one.  I like to split the liquid in half and use 5 cups water and 5 cups broth, but you can certainly use 10 cups of vegetable broth if you wish.

In a large soup pot, heat 1 tsp. of olive oil. Add the sausage links whole and allow them to brown for about 5 minutes, turning occasionally. Once browned, remove from the pot and set aside for later.

Add 1 tsp. more of olive oil and heat. Saute the diced onion and sliced carrots for about 5 minutes or until the onions have started to turn translucent. Now, add in the minced garlic and saute for a couple more minutes.

Slice the sausage now that it has cooled. Add in the remaining ingredients to the pot, including the sausage but not yet the kale. Bring to a boil over high heat. Meanwhile, de-stem and chop the kale. Once boiling, reduce to a simmer and allow to cook for about 5 minutes, covered. 

Now, uncover, add the chopped kale, and allow to cook over high heat for about 5 more minutes, or until the kale has reached your desired texture. 

I like mine to still have a little bit of sustenance but if you like to boil it into submission that's okay with me, if you like it that way. I have been accused of liking my kale a bit tough.

Serve hot and topped with fresh thyme!

I think this is a very appropriate song for today with regards to our windstorm, snowbird – The North Wind Doth Blow

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Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Last Fall, I was all about pumpkin recipes. Everything pumpkin. And I've decided to continue that kick this Fall. I know, I know...everyone is all up on the pumpkin. Don't worry, I'll try to keep the pumpkin recipes to a sane and acceptable level. But I ask, why not be crazy about pumpkin?! It is most amazing. I love it's ability to be sweet or savory. Bonus! Pumpkin evokes imagery of family togetherness, pajamas, rainy days, good books and cuddling. At least...that's what pumpkin means to me. It's neck and neck with hot cocoa for that special type of goodness. That special type of goodness has a name. In Danish culture, it's called "hygge". Which, I am to learn kind of means "coziness" but more specifically in regards to relaxing with loved ones, often while enjoying good food in a wonderfully comforting atmosphere. Todd, Bob and I eating this pumpkin dinner, then getting all snuggled up in bed reading our books and drinking coconut chai tea while the rain poured outside was definitely hygge. It could've only been made better with more candles...and sweets! Candles and sweets make everything better...even the best!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Inspired by Veg News

Serves 4

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.

Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.

Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.

I get my vegan Field Roast sausage from Costco. It's so good and Todd absolutely loves it! I buy it in bulk and then just freeze it until I need!

Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.

Serve the pumpkin quinoa warm with the roasted broccoli as a side. Then lights some candles, make some tea, get a good book and find your hygge.

Bob update! He isn't too pleased to have to wear his special collar. If you check out Produce On Parade's facebook page, you'll know what I'm talking about. 2 weeks people! Dear lord, it's going to be a long and sad two weeks! He was happy enough to have it off, even if it was only for a short while...poor Little Bear!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Creamy pumpkin quinoa with fresh sage and browned Smoked Apple Sausage side with roasted broccoli to make for one cozy and delicious Fall meal.

Ingredients

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Instructions

1. Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
2. Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
3. Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
4. Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
5. Serve the pumpkin quinoa warm with the roasted broccoli as a side.

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