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Baked Quinoa (keen-‘wah) Cakes

Baked Quinoa CakesIngredients:

•    1 cup quinoa, rinsed and drained
•    1 tbsp olive oil
•    ½ yellow onion, finely chopped
•    ½ cup grated carrots
•    ½ cup red bell pepper, finely chopped
•    1 cup baby spinach, finely sliced
•    6 cloves garlic, minced
•    2 tbsp ground flaxseed mixed with 6 tbsp water
•    ½ cup whole wheat spelt flour mixture
•    3 tsp red pepper flakes
•    1 tsp cumin
•    ½ Celtic sea salt
•    ¼ tsp ground black pepper


Preheat oven to 350°F.  Cook quinoa in 2 cups water, bring to boil and let simmer on medium-low heat for 10-15 minutes until all water is absorbed.

Heat oil in skillet.  Sauté onions, carrots, pepper and garlic for 8 – 10 minutes.  Add spinach when 3 minutes remain.  Place sautéed vegetables in a large bowl and set aside.

Add cooked quinoa and all remaining ingredients to vegetables and mix well.

Form mixture into balls and place on a baking sheet lined with parchment paper.  Press the balls into patties before baking.

Bake for 15 – 18 minutes on each side.



Vegetarian Bean Soup

This soup mirrors the beautiful colors of the autumn season.  It is a hearty, filling soup that warms the tummy and the soul.Vegetarian Bean Soup


  • 1/4 cup dried organic black beans
  • 1/4 cup dried organic kidney beans
  • 1/4 cup dried organic great northern beans
  • 1/4 cup dried organic pinto beans
  • 1/4 cup dried organic navy beans
  • 1/4 cup organic lentils
  • 1/4 cup organic split peas
  • 1/4 cup organic barley
  • 2 organic yellow onions, chopped
  • 6 stalks organic celery hearts, chopped
  • 4 large organic carrots, scrubbed and chopped
  • 10 cups organic no salt vegetable stock
  • 28 oz can organic no salt crushed tomatoes
  • 1 organic bay leaf
  • 1/2 tsp organic crushed thyme leaves
  • 1/2 tsp organic ground black pepper
  • 1 organic red bell pepper, seeded and chopped
  • 4 cloves roasted organic garlic


Soak beans, lentils, peas, and barley in large saucepan and cover with water.  Bring to a boil over high heat.  Remove from heat, cover and let ingredients sit for one hour.  Drain, rinse and drain again.  Set to the side.  In a large pan, sauté onions, celery, and carrots.  Add sautéed vegetables, vegetable broth, tomatoes,  bay leaf, thyme and black pepper to the bean mixture and bring to a boil.  Cover and reduce to low heat.  Stir occasionally and cook for approximately 2 hours until beans and vegetables are tender.  Remove bay leaf.  Add chopped bell pepper and roasted garlic.  Simmer for an additional 5 minutes.  Serve as a main dish or pair with a salad.


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