Cam’s Vegan Quinoa Salad (DF, GF)

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Cameron is brilliant with a grain salad. He makes one almost every week for a quick plant based lunch. I’ve been craving quinoa and this salad is crazy good - so different than anything I’d make or think of. It’s gluten free, too. 

It’s good served warm or cold.  

Serves 4.  

Cam’s Quinoa Salad 

1 cup uncooked quinoa (red or white)  

juice of one lemon  

1 apple, cored, diced (try Fuji or Gala)

1 shallot, minced

1 tablespoon maple syrup  

3/4 cup pecans, raw and toasted or roasted 

1 14oz tin black beans, drained and rinsed

1/2 cup chopped fresh parsley

2 tablespoons olive oil  

1/2 teaspoon sesame seed oil

s + p, to taste  

In a medium sauce pan, bring quinoa and 2 cups water to a boil. Cover, reduce to low and cook about 15 minutes or until quinoa is tender and water has been absorbed. Set aside.

In a medium sized bowl, toss apples and shallot in lemon juice and pinch of salt. Let sit for 5 minutes. Add maple syrup. Add cooked quinoa, pecans, black beans and parsley. Drizzle with olive oil, sesame oil and toss. Season with salt and pepper. 

Cameron's Daikon + Mushroom Soup (AIP, Paleo, GF, DF, Vegan)

I love when Cameron gets a cooking idea like a soup or a salad  - whatever it is will always be delicious, healthy and well made. This soup is no different. Savory, brothy and full of daikon. I secretly think he was trying to make a fish free, Mea-friendly version of this Oden he used to get in the winter at a place near his old work but he might not agree. (We'll see.) 

Daikon + Mushroom Soup

to make the stock:

2 leeks, halved

fennel tops

2 inches ginger root, peeled, sliced

4 garlic cloves, smashed

4 dried shitakes

1 bay leaf

1 kafir lime leaf

1 teaspoon peppercorns (black and pink)

Place everything in a large pot. Cover and simmer for 1 hour. Strain and discard solids. 

for the soup

splash olive oil

1 celeriac, peeled and diced

1 fennel bulb, cored and sliced

2 daikon, peeled and chopped

6 oz chopped mini portobello mushrooms

2 cups baby bok choy, sliced in half

juice of 1 lime

Saute celeriac and fennel until, softened and glossy, about 5 minutes. Add stock and daikon. Bring to a boil, add mushrooms and simmer. Cook about 40 minutes until all vegetables are soft. Add bokchoy. Season with lime juice and salt. 

Cam's Green Soup

Healthy Healthy Healthy!  We really needed this: a delicious dose of green veggies in a flavorful broth.  It's very flavorful and different from what we normally cook.  We made a big pot of rice to ladle the soup over in our dinner bowls.  

Makes about 4 servings.

Cam's Green Soup

2" ginger, large slices

4 green onions, roughly chopped

3 garlic cloves, sliced

1 large shallot, sliced

3 sprigs thyme

1 bay leaf

2 tablespoons mirin

1 kafir leaf, dried or fresh

2 cups quartered brussels sprouts

1 small bunch broccolini, chopped

1 1/2 cup chopped green beans

1/3 cup shelled edamame

1 small bunch chard, or other greens, chopped

1 tablespoon rice wine vinegar

1 teaspoon oyster sauce

1/2 teaspoon sesame oil

salt, to taste

white pepper, to taste

lemon juice, to taste

Make the broth by simmering ginger, green onions, garlic, shallot, thyme, bay, mirin, and kafir leaf for 30 minutes.  Strain and discard solids.  Return broth to pot, bring to a boil.  Add brussels sprouts and broccolini, cooking until crisp tender, about 3 minutes.  Add green beans, edamame and chard.  Cook 1 minute.. Turn off heat.  Stir in oyster sauce, rice wine vinegar, and sesame oil.  Season with salt, white pepper and lemon juice. 

Cam's Sour Soup

I have happy associations with this soup.  Cam made it for the first time, almost to the date, 3 years ago.  I left work early, not feeling well, trudged through freezing cold winter weather and came home to a warm apartment filled with the smell of this perfect soup.  

It's an unusual soup, unlike the ones we usually make.  It's perky with sour notes of lime and lemon grass, spicy with chiles and ginger, and full of comforting root vegetables.  

Serves 4.

Sour Soup

about 1.5 lbs of daikon, peeled, chopped

3 bay leaves

2 lemon grass stalks, 3" pieces, crushed

3" fresh ginger, peeled - half cut into coins, half minced

4 1/2 cups water

1 tablespoon soy sauce

dash sesame oil

dash olive oil

4 cloves garlic, minced

1 red fresno chile, seeded, minced

3 carrots, peeled, diced 

1 leek, white part only, thinly sliced

1 celery root, peeled, diced

1/2 teaspoon dried thyme

1 quart chicken stock

zest + juice of 1 lime

8 oz mushrooms, halved, sliced

1 bunch collard greens, stems discarded, chopped

s + p

chopped fresh cilantro leaves

In a small pot, bring daikon, bay, lemon grass, ginger coins, water, soy and sesame oil to a boil. Lower to a simmer.  Cover and simmer until daikon is tender, about 50 minutes.  Remove leaves, lemon grass and ginger coins.  Set aside.

(While the daikon stock is simmering - prep the remaining vegetables.)

Heat a dash of olive oil in a large pot over medium heat.  Once hot, add minced ginger, garlic, chile, carrots, leek, celery root and thyme.  Saute until glossy and aromatic, about 5 minutes. Add chicken stock, lime zest, daikon and daikon stock.  Bring to a boil, add mushrooms, simmer until vegetables are soft, about 20 minutes.  Stir in collard greens, cook 2 minutes more.  Season with lime juice, salt and pepper.  Garnish with cilantro.