Minestrone

Ingredients
Veggies
1 onion (yellow), chopped
4 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
3 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
2 cups baby spinach, chopped (or sub kale or collard greens)

Canned/Dry Goods
¼ cup tomato paste
1 can diced tomatoes (15 oz)
6 cups vegetable broth
2 cups dry pasta (ditalini, orecchiette, elbow, or small shells)
1 can great northern beans (15oz) (or sub cannellini beans or kidney beans)

Spices
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Pinch of red pepper flakes
Freshly ground black pepper
1 teaspoon fine sea salt
2 teaspoons lemon juice
2 cups water
4 tablespoons extra-virgin olive oil, divided

Quarantine Quinoa Chili

Ingredients
1 onion, sweet or yellow, diced
3 cloves of garlic, minced
2 poblano peppers, diced
2 bell peppers, diced (any color)
1 can great northern beans (15 oz) (see note 2)
1 can navy beans (15 oz) (see note 2)
1 can pinto beans (15 oz) (see note 2)
1 can diced green chilies (optional)
6 cups vegetable broth
1/3 cup dry quinoa (or up to 1 cup) (see note 1)
1 1/4 cup salsa verde (optional)
3/4 cup frozen corn (optional) (see note 3)

Directions
Heat a large saucepan or soup pot over medium heat. Add some oil or non-stick spray. Once the pan is hot, add the diced onions. Saute for about 5 minutes, until the onions become slightly translucent. Stir in the minced garlic. Saute for another 5 minutes, until the onions and garlic become fragrant and slightly browned. Add the diced peppers to the pot. Stir everything together. Sautee for 5 minutes, until peppers start to soften.

Add the rest of the ingredients to the pot. Stir until everything is nicely combined. Cover the pot and simmer over low for about 15 minutes, until the quinoa is cooked through. Turn off the heat, and allow to sit, covered, for another 5-10 minutes. This will let the quinoa soak up some more broth and get fluffy.

Notes
Note 1: I usually make this with 1 cup of quinoa, for more of a thick stew, but you can make it with less if you prefer a thinner soup.

Note 2: The beans listed here are just a recommendation. I've also used light red kidney beans, cannellini beans, or black-eyed peas.

Note 3: The corn is optional, though the photo shown here is with corn. I usually don't add it.

Adapted from
http://recipes88.com/p/quinoa-chili-verde-noming-thru-life

Chocolate Rice Pudding

Also known as: champorado

Ingredients
1-1/4 cup dry rice (use sushi rice, if possible)
2 cups water
1 can coconut milk
1 cup oat milk (or other plant milk)
1/4 cup cocoa powder
1/2 cup cane sugar
1/4 cup brown sugar

Directions
Mix the cocoa powder with approximately 1 tablespoon water. It should form a thin paste. Add some extra water, if needed.

In a medium saucepan, bring the rice and water to a simmer. Add the coconut milk, oat milk, and cocoa paste. Simmer for 15 minutes. Stir every minute or two, to keep from sticking. Eventually the mixture will become thicker, but still a bit saucy.

Stir in the sugar. Simmer for another 10-15 minutes, until the mixture has thickened to something closer to oatmeal texture. Let stand for several minutes. Optional: serve with cream and/or sugar.

Adapted from
https://pinchofyum.com/champorado-chocolate-coconut-sticky-rice