It is comfort food week on my youtube channel, and for todays recipe I made a warming and delicious Mexican quinoa soup. It is full of flavour and textures and honestly one of my favourites. Let me know if you try it out :) 



Ingredients (serves 1)
1 long red pepper
1/2 red onion
2 spring onions
1 clove of garlic
1/2 tin of crushed tomatoes (about 3/4 cup)
About 2 cups of water
2 tsp taco spice mix
30-40g quinoa
1 lime
Coriander/cilantro for topping

Method
Chop your veggies and add them to a pot with a little bit of olive oil. Cook for a few minutes on medium-high heat and then crush in the clove of garlic. Stirr while heating, make sure the garlic doesn't burn. Then add in the crushed tomatoes, taco spice mix, quinoa and water. Cook for about 15 minutes until the quinoa is done. Adjust the amount of liquid to your liking. Squeeze the juice of half a lime into the soup and slice the other half into wedges to use as topping. I also topped mine with some coriander and a few crusted tortilla chips. 

*This recipe is adapted from this one. It just looked too good not to recreate😋

This beetroot bowl was inspired by all the amazing root vegetables that are in season during fall, but it was also inspired by and adapted from this recipe. It just sounded so good that I had to make my own version of it!


Ingredients (serves 2)
150g white quinoa, washed well
2 large beetroots, peeled
2 teaspoons cumin seeds
2 tablespoons tahini

• 100ml white wine vinegar

100ml extra-virgin olive oil
3-4 cloves of garlic (not peeled)
2 sprigs fresh mint
1 big handful pomegranate seeds
1 handful smoked almonds, chopped

This is such a warming and delicious fall meal, but it is also super simple! You can enjoy this for lunch or dinner, and it is great as left-overs too! I have added green beans to this, but feel free to swap those out for any veggies that you prefer. I used frozen ones to keep this quick and easy, but you can of course use fresh as well. Just remember to cook them if you don't want to have them raw in the dish as the warmth from the sauce won't be enough to cook them all the way through. 

Ingredients (serves 1)
3 tbsp almond butter (or use peanut butter)
2 tbsp maple syrup
1 tbsp tomato paste
1 tbsp soy sauce
1-2 tbsp lemon juice
About 1/2 cup almond milk (or other plant milk)
Green beans or other veggies of your choice 
Your favourite pasta

Method
Cook, drain and rinse your pasta. Add all the other ingredients except the veggies to a pot and bring to a simmer while continuously stirring. Once it has thickened slightly add the veggies and let those heat through. Add in the pasta, mix everything together and enjoy! 

This has been my absolute favourite dinner lately! It is easy to make, healthy and absolutely delicious! I am not going to claim that this is the proper traditional way to make it, I honestly don't know how that is, but it is so delicious that I'm perfectly okay with that. 



Ingredients
1 tin chopped tomatoes
1 tin coconut milk
1 tin chickpeas
1 onion
2 cloves of garlic
1 tbsp garam masala
1 tbsp curry powder
3 cardamom pods
2-3 bay leaves
1 cinnamon stick
1 tsp chili flakes

Method
Finely chop the onion and garlic, and add them to a big saucepan with the cardamom pods, bay leaves and cinnamon stick. Add a drizzle of olive oil and cook until the onion is translucent. Add in the chopped tomatoes, coconut milk, chili, curry powder and garam masala, mix everything together and let that simmer for a few minutes minutes. Drain and rinse the chickpeas and add those in as well.  Cook for another 5 minutes. Serve with rice and an optional topping of fresh coriander.