CooksBooksandFoodieLooks,

Here is the result of a Friday night panic cook! I looked in the fridge and realized there was a lot of vegetables near turning point. I had this Smoky Black Bean and Quinoa soup recipe stuck to the cupboard door. It’s more of a fall recipe I think, but it tastes great and all my veg worked with it! I also got to try a new type of squash!

A bowl of black bean quinoa soup with lots of vegetables.
The recipe for the Smoky Black Bean and Quinoa soup ripped out of Good Housekeeping magazine.

Leisureguy,

@CooksBooksandFoodieLooks

That Smoky Black Bean and Quinoa Soup recipe also looks excellent. Here is the full recipe for those interested:

https://archive.ph/hbcwz

@vegancooking @wfpb

CooksBooksandFoodieLooks,

@Leisureguy @vegancooking @wfpb Yes, those canned chipotle in adobo were amazing. Definitely adding those to my regular shop. Lots of uses!

Leisureguy,

@CooksBooksandFoodieLooks @vegancooking @wfpb

I agree. I also use dried chipotles often. I have a spicee & nut grinder — https://www.amazon.com/Cuisinart-Spice-Nut-Grinder-SG10C/dp/B002H0QMG2/ref=sr_1_2 — and I cut off the stems and grind them up in that.

Other uses: fresh rosemary needles (reduces them to a green powder full of flavor), thinly sliced ginger root (easier than grating), flaxseed (rapid grind), and so on. I also often use it for coffee beans. Stainless steel cup is removable for cleaning.

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