Red Beans and Quinoa

Southern-style comfort food that just happens to also be high in protein, gluten-free and vegan!  Served alongside Beer Braised Collard Greens, here, and a slice of cornbread, you've got a hearty, delicious meal:

1 TBSP olive oil

2 TBSP yellow onion, chopped

1/3c green pepper, chopped

1 stalk celery, chopped

3 cloves garlic, minced

1 1/2 tsp. dried thyme

1 (15-oz.) can kidney beans, rinsed and drained

2c vegetable broth

1c quinoa, rinsed

1/2 tsp. red pepper flakes, or to taste

1/2 tsp. Creole seasoning, or to taste

salt and pepper, to taste

1.  Heat olive oil in a large saucepan over Medium heat.

2.  Add the onion, green pepper, and celery.  Cook, stirring occasionally, for 3-5 minutes or until vegetables have softened a bit.  Add the garlic and continue cooking another 1-2 minutes.

3.  Add the thyme, kidney beans, and vegetable broth.  Increase heat and bring to a boil, then reduce heat to Low, cover, and allow to simmer 10 minutes.

4.  Stir in the quinoa and season to taste.

Beer Cheese Soup

This is what we had for dinner last night.  It was a simple, filling, and delicious cold weather meal.  For the beer, I used a pale ale and feel like anything darker would have been way too overpowering.

3/4c carrots, diced
1/2c onion, diced
2 stalks celery, diced
1 clove garlic, minced
3/4 tsp. cayenne pepper sauce
1/4 tsp. sea salt
1/8 tsp. black pepper
1/2c vegetable broth
3/4c light beer
2 TBSP butter
2 1/2 TBSP all-purpose flour
2c milk
3c sharp Cheddar cheese, shredded
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 1/2 tsp. yellow mustard

1.  In a medium saucepan, combine the carrots, onion, celery, garlic, cayenne papper sauce, sea salt, black pepper, vegetable broth, and beer.  Bring to a boil and reduce to simmer about 15 minutes, or until the vegetables are tender.

2.  Add the Dijon mustard, Worcestershire sauce, and yellow mustard; stir to combine and set aside.

2.  In a separate large pot, melt the butter and add the flour, stirring until thickened.  Whisk in the milk and continue stirring until thickened again.  Add the cheese and stir until melted.

3.  Add in vegetable mixture and simmer to heat through, about 10-15 minutes.

                                   

Homemade soft pretzels also pair really well with this soup!