We used an herb called Chaga Mushrooms. Chaga mushroom is a type of fungus that grows mainly on the bark of birch trees in cold climates. They are considered to be a nutrient-dense superfood, slows down the aging process, helps lower cholesterol, helps prevent and fight cancer, lowers blood pressure, supports the immune system, fights inflammation, and lowers blood sugar. This ingredient is optional in our recipe however it’s health benefits prove to be worth a try!

You can find Chaga mushrooms at this website here.

Ingredients:

• 5 cups Kale (de-stemmed)
• 1 white onion (chopped)
• 2 cups mushrooms (use your favorite kind!)
• 1 yellow bell pepper (chopped)
• ¼ of an inch of ginger (minced)
• 1 tbs curry
• 1 tbs garlic powder
• 1 tbs oregano
• 1 tbs rosemary
• 1 tbs thyme
• 1 tbs garam masala
• 1 13 oz jar of chickpeas (we used Jovial Organic)
• 1 13.5oz can organic coconut milk (we used the brand Fair Trade)
• Splash of veggie broth (to cook your veggies in)
• 2 pinches blended chaga mushroom (optional)

Directions:

1. Start sautéing mushrooms in a pan on medium-low heat for about 4-5 minutes
2. Add onions to the pan and start sautéing until it’s caramelized (almost burnt, but not quite!) We cooked ours for about 6 minutes. You might need to add more vegetable broth.
3. Add your coconut milk and cook for 2 minutes
4. Mix peppers, ginger, Chaga, curry, and garlic. Cook for about another minute and then add the chickpeas
5. Turn the heat up to high and then add the rest of your spices and kale.
6. Cook for about 1 minute. When you see the kale turning a really pretty green then you know it’s done!
7. Wa-la. Enjoy 🙂 This dish is best served right away however you can still keep it in the fridge to eat later.

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Quinoa Surprise 

Dairy Free, Gluten Free, Oil Free

For this month’s Cooking Day I wanted to show you all my usual routine. I love making fun new recipes and experimenting in the kitchen but when life gets busy, it is important to have a go to routine!

My Grandma used to make us “keilbasa surprise” which was essentially keilbasa and what ever else she had in the fridge. Nowadays, no keilbasa for me but I love the freedom of cooking with whatever you have in the fridge. Here is the Quinoa Surprise I made in class, but feel free to make it your own! This recipe will give you a big batch to use throughout the week! I also made a soup and few other recipes with the quinoa surprise so that you don’t have to eat the same thing all week.

Ingredients: 

• 3-6 Garlic cloves
• 1 16 oz bag of quinoa
• 3 containers of mushrooms
• 2 Shallots 
• 1 bunch of Kale
• 1 container of spinach
• 2 cans Chickpeas (drained and rinsed)
• Red pepper flakes (to taste)
• Nutritional Yeast (to taste)

Directions: 

1) Chop up your garlic (let it sit for 10 minutes before heating)

2) Start your quinoa (cook about 15 minutes) I cook with a little extra water than what is required. ***be sure to rinse the quinoa before cooking***

3) In a separate pan add your mushrooms, garlic, and shallots and sautee in veggie broth

4) When the quinoa is finished, set aside.

5) Steam your kale and spinach.

6) Add everything together in a large pot

7) Lastly, heat your chickpeas in pan and add Red Pepper Flakes and Nutritional Yeast and then add to quinoa mix. (I only put spices on the chickpeas so that you can spice it up and add to it throughout the week for different recipes)

Check out 3 other ways you can make Quinoa Surprise by clicking the links below: 

– Quinoa Stuffed Portobello Mushrooms

–Creamy Coconut Soup

–Quinoa Romaine Boats

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