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Couscous! The food so nice, they named it twice. Except this isn’t couscous. It’s cauliflower in a funny little disguise. From first glances this looks like a lovely grain salad with some chopped herbs, a bit of seasonal fruit and a sunny yellow curry dressing. But up close it’s a jumble of the teeniest cauliflower florets you could ever imagine mixed up with all of those great things. Neat, huh? I actually love eating cauliflower this way, it’s nice and crisp and kind of tricks me into eating more crucifers, the health all star of the veg world. Typically I roast it, but this dish is just too much fun

September is always a patchwork of undeniably summery days and cool, crisp fall previews around here. My schedule has been kind of wonky and irregular and we’ve been trying to soak up every last bit of enjoyable outdoor time. All of it has been having some unfortunate effects on my food habits. Skipping meals, nibbling on white bread here and there, indulging in sweet things, more coffee than I can usually handle, wine! and on and on. I’m not beating myself up for it at all. I’ve definitely been enjoying it but! I feel like some predictability is in order for my day to day lately.

So! Getting back down to it. I’ve adequately prepared myself in the food department. Lots of veggies, big bowls of grains, batches of soup and even bigger helpings of this non-grain-but-sort-of-grain-like salad in the fridge. Oh, and some Udo’s oil, a fresh jar of chocolate Vega and plenty of herbal tea. Seriously, it’s like a health food store in here!

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raw cauliflower couscous with curry vinaigrette, apples, grapes and herbs
inspired by Charlie Trotter and Roxanne Klein’s Raw
serves: 6-8
notes: I just break the florets up by hand and rough chop them, but if you trim most of the stem off, you could probably just blitz them in the food processor and get the same effect. Garam masala is in the salad ingredients because it is traditionally used as a finishing spice.

1.5 tbsp curry powder
1/4 cup white wine vinegar
1.5 tbsp agave nectar
salt and pepper
scant 1/2 cup grape seed oil

1 small head cauliflower, leaves trimmed off
2 green onions, white and green parts sliced thin
3 sprigs of parsley, leaves chopped fine
1 sprig of mint, leaves chopped fine
1 apple, small dice
1 cup grapes, halved (I used a concord-style grape)
1.5 tbsp poppy seeds
1 tsp garam masala
salt and pepper

Make the vinaigrette: place the curry powder, white wine vinegar, agave nectar salt and pepper in a blender. Blend that up for two seconds just to dissolve the salt. Add the oil all at once. Turn the blender on again to combine evereything into one homogenous mixture. Set aside.

Make the cauliflower couscous: break the cauliflower into florets. Trim off as much of the stem as you can. Break up the florets as small as you can and chop roughly to make pieces as uniformly sized as possible. Place into a large bowl. Alternatively, you could use the food processor method described above.

Add the vinaigrette, green onions, parsley, mint, apple, grapes, poppy seeds and garam masala to the cauliflower. Toss to combine. Season to taste with salt and pepper. Serve.

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  • marywornoff27/09/2011 - 6:29 pm

    Please tell me what garam masala is and where can I find it in the grocery store?ReplyCancel

  • Anna28/09/2011 - 10:36 pm

    The combination is exotic and not overpowering one another. Genius combination!ReplyCancel

  • LIVING LUCID03/10/2011 - 7:49 am

    […] I’d love to try this cauliflower couscous recipe […]ReplyCancel

  • gangy buffet13/10/2011 - 10:56 pm

    Made this tonight! SO good.. I replaced with Red Wine vinegar because I was out of white. Yummy! Will post to my website soon, with a link to yours!

    I love your recipes BTW, totally in the style of mine! Would you like to be on my blogroll, Because i’d love to have you there! Let me know!ReplyCancel

  • […] | cauliflower “couscous” salad + falling back inSep 26, 2011 … Couscous! The food so nice, they named it twice. Except this isn’t couscous. It’s cauliflower in a funny little disguise. From first glances this looks … […]ReplyCancel

  • happy little life15/08/2012 - 6:33 pm

    looks truly amazing!ReplyCancel

  • Nicole13/05/2013 - 9:54 pm

    Just made this tonight and it is oh-so-delicious! The spices, herbs and fruit make for a great combination. Thank you!!ReplyCancel

  • Yola28/06/2013 - 2:12 am

    I made it yesterday and I love it! It’s so yummy. However, I didn’t like the taste of grapes in the salad (everybody has their own taste ;) ) but so far this is my favourite recepie and I don’t longer miss cooked curry because of your salad ^^ thank you <3ReplyCancel

  • Sarah18/12/2013 - 11:36 pm

    Made this salad for dinner- it was very tasty! Thanks for the recipe! Didn’t have a few of the ingredients on hand so just worked with what I had, turned out great!ReplyCancel

  • Ella12/06/2014 - 11:32 pm

    We just made this for dinner and it was so delicious! This was our third try with cauliflower couscous and we’ve loved it each time! I really liked the grapes and garam masala here, what a delicious flavor fusion. Thank you so much for the recipe <3
    P.S. I have a recipe on my youtube channel (above) for no bake & almost vegan peanut butter energy bars that I think you would really enjoy. Just thought I'd let you know! They're really delicious and super easy :) Have a great day!ReplyCancel

  • […] Heavily adapted from The First Mess’ Cauliflower “Couscous” Salad. […]ReplyCancel

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Okay, what I’m about to lay on you here is a bit… Thanksgiving-y. I know that it’s so far away and it’s still summery in spots and you don’t even wanna think about telling the same stories to your relatives over and over… But! This dish is definitely appropriate for everyday celebrating. And it’s so easy. It just takes a teeny bit of planning.

But back to Thanksgiving (yes!). It’s definitely my favourite holiday. I love the sincere appreciation of harvest time and how it brings people together. It’s pretty special. We’re at a peak time where I live: all kinds of squash and vegetables and fruits are available. I’m so thankful for it all. It’s been brisk and mostly grey and well.., I wanted to eat some squash. Stuffed with delicious and maybe just slightly festive things. Not too festive, just a little bit. A taste even.

So I made a stuffing for some garlic-roasted acorn squash with wheat berries, a few veggies, some herbs, spices, dried fruit and toasted nuts. There’s a lot of flexibility with this recipe though! You can use any kind of rice, farro, millet, different vegetables and spices, leave out the dried fruit, maybe add some chopped olives etc; whatever you fancy. I was going for that sage-y, hearty, traditional stuffing-flavour thing and it worked out beautifully.

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stuffed acorn squash with pine nuts, sour cherries and sage
serves: 2
notes: Roasting the squash with the garlic clove underneath is totally optional but so, so tasty. I try not to use frou-frou and buzz-y terms here, but it totally aromatizes it to high level, game-changer deliciousness (I’m sorry, really).

1 acorn squash
2 cloves of garlic, lightly smashed
salt and pepper

1/2 cup wheat berries, soaked for at least a couple hours
1 tbsp grape seed oil
2 shallots, small dice (or 1 small-medium cooking onion)
1 celery stalk, small dice
1 medium carrot, peeled and small dice
1 bay leaf
1 tsp ground coriander
3 sprigs thyme, leaves chopped up fine
1 sprig sage, leaves chopped up fine
splash of white wine (alternatively you can squeeze a bit of lemon at the end or use a bit of white wine vinegar at the end too)
3/4 cup vegetable stock (or water)
1/2 cup dried sour cherries, chopped up roughly
salt and pepper
1/4 cup pine nuts, toasted (I just slide them into the oven for a bit while the squash is cooking)
3 sprigs parsley, leaves chopped fine

Start the grains: strain the wheat berries and place them in a small sauce pan with 1 cup of water and a pinch of salt. Bring to a boil, then lower to medium. Simmer for about 40 minutes or until they are still a bit chewy (they will absorb more liquid later when making the stuffing). Drain if necessary.

Cook the squash: preheat the oven to 350 degrees F. Cut the squash in half and scoop out the seeds. season the inside with salt and pepper. Place the smashed garlic cloves on a parchment lined baking sheet with a good amount of space in between. Put the seasoned squash halves over the garlic cloves so that the squash form upside down bowls over the garlic cloves. Place in the oven and cook until tender, about 30 minutes. Once cool enough to handle, scrape a bit of the cooked squash flesh out. It should amount to about a 1/4 cup. Set it all aside.

Make the stuffing: heat the oil over medium and add the shallots. Cook until they begin to soften (4 minutes), add carrots, celery and the bay leaf. When the carrots and celery have softened up a teeny bit (about 4-5 minutes), add ground coriander, thyme, sage and dried cherries. Add the splash of white wine and stir the mixture around, scraping any bits off the bottom.

Add the drained wheat berries to the saute pan and stir to coat them in the mixture. Add the vegetable stock and simmer until most of the liquid is evaporated. Add the squash flesh you scraped out earlier and stir it around, incorporating it into the mixture (this will act like glue for the stuffing). Add the parsley and pine nuts, reserving a bit of both to garnish with at the end. Take off the heat.

On the same lined baking sheet, fill the squash halves with the stuffing as much as you can (there may be some leftover). Slide them into the oven to heat through completely. Garnish with remaining pine nuts and parsley, serve.

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Can we talk about the weather for a second? How about those cool days and even cooler nights? It’s perfect, right?! We can wear cozy sweaters, drink hot beverages and eat some local brussels sprouts to our hearts content. Everyone wins! Perhaps eating brussels sprouts and winning isn’t an equation you’ve heard of quite yet, but maybe just go with it for a bit. They have plenty of healthy attributes, but I just love their slightly cabbage-y and completely robust flavour.

Worthy of note: This shredding and quick sauteing method is a fantastic way to eat these cruciferous veggies. You can really inject them with lots of flavour that permeates all through that tangle of vibrant, green confetti. They don’t even look like brussels sprouts when all is said and done; just a heap of lovely, warm, deep green shreds with crunchy pecans on top and little bright red flecks of smoky paprika, almost coleslaw-ish.You can mix in other greens too!

I used to make this all the time last winter when I wanted a light, quick and warming lunch. I would hurry home in the bleak city winters, chop up a few things, heat up the pan, toss it all in and finish up with some maple syrup and a splash of apple cider vinegar. I actually started to crave it regularly after a while… Brussels sprouts cravings! How about that.

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warm brussels sprouts toss with maple and paprika
serves: 4-5
notes: Keep your eye on the shreds once they turn bright green! Overcooked brussels sprouts in any form are actually the worst. And if you don’t have smoked paprika, use the regular stuff! It will still be delicious.

1 tbsp grape seed or other neutral-flavour oil
1 shallot, halved and sliced thinly
1 garlic clove, smashed
1/2 tsp smoked paprika
1 lb (454g) of brussels sprouts, trimmed of tough outer leaves, halved and sliced fine/shredded up to the little cores
salt and pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup (or dark agave)
1/3 cup pecans, toasted and roughly chopped

Heat the oil in a large saute pan over medium heat. Add the sliced shallot and smashed garlic clove. Stir around until fragrant. Add the smoked paprika. Stir the shallots here and there until they are quite soft, but not browned, about 5 minutes.

Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3 minutes), remove from the heat. Add the maple syrup and stir to combine.

Transfer warm mixture to a serving plate and garnish with chopped pecans.

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  • Genevieve22/09/2011 - 6:59 pm

    I just made this for dinner the last two nights in a row (topped with some caramelized tofu). It looked so good in your photos, and it tasted even better – a perfect Fall meal! This is only the second recipe I’ve ever tried with brussel sprouts, and I still can’t get over how good they can be!ReplyCancel

  • Tuesday Linkage27/09/2011 - 4:21 am

    […] wouldn’t be fall without brussel sprouts, and Laura’s warm brussel sprout toss looks absolutely perfect for the cooler days to […]ReplyCancel

  • Moira23/10/2011 - 8:58 pm

    This looks amazing – can’t wait to try it!ReplyCancel

  • […] greens, we’d beg to differ. Today’s recipe comes from Laura over at The First Mess and makes roughly four to five […]ReplyCancel

  • Jeanne @ www.saltinthecity.com17/11/2011 - 7:31 pm

    This looks too fun to pass up! I’ve been planning to do some Brussels sprouts experimenting in the kitchen these next few days before Thanksgiving…this recipe will now certainly be part of the experimentation and is in the running for a new dish at our table this year.ReplyCancel

    • Laura18/11/2011 - 7:29 am

      Brussels sprouts experimentation sounds way too yummy. Have fun :)ReplyCancel

  • […] salty crust on the outside contrasts the slightly tender leaves within just right. Aside from this method, it’s the only way I can really, sincerely enjoy them. I’ve specified a 1/4 cup […]ReplyCancel

  • […] seeing recipes for them all over the place! Here I am, seeing recipe after recipe involving the sprouts.  Bloggers adore […]ReplyCancel

  • […] Fennel & Apple Relish or Soy-Braised Kabocha Squash or Dashi Braised Kabocha Squash, Warm Brussels Sprouts, Cider Vinegar, and Maple Salad or Momofuku’s Roasted Brussels Sprouts with Fish Sauce […]ReplyCancel

  • chris14/01/2014 - 11:04 am

    How are you shredding the brussels?ReplyCancel

    • Laura Wright14/01/2014 - 2:47 pm

      Hi Chris, I just cut the brussels sprouts in half and then slice the halves finely into shreds.

  • […] Warm Brussels Sprouts Toss: view the full recipe and images here […]ReplyCancel

  • […] The thought of brussel sprouts makes me dance right now–like this Warm Brussel Sprout Toss. […]ReplyCancel

  • SG13/03/2015 - 3:48 pm

    How sweet does this end up? I tend to prefer bright acidic flavors for vegetables, rather than sweet ones. I’m wondering if I reduce or eliminate the maple syrup if this will still work? Thanks.ReplyCancel

    • Laura Wright13/03/2015 - 10:27 pm

      Hey SG, you can eliminate the maple syrup entirely if you want! Sometimes I find brussels sprouts have their own special “sweetness” when cooked, so you might not even need/want the maple syrup. You can always taste as you go and see what works for you :)

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So if you’ve read this blog before, you’ll know that I’m not a raw food person. I live in a mostly cold climate that requires the consumption of soups, stews, curries, roasted veggies and, ahem, certain hot beverages involving whiskey. I love experimenting with living food recipes and eating at raw restaurants for sure, but as a lifestyle it’s not for me. I am, without a doubt, a dessert-for-breakfast kind of person though. Like, for sure.

Enter raw desserts. These treats are generally made from fruit and nuts (or raw cacao, irish moss, coconut meat etc). Oh, and they’re free of refined sugars, gluten and animal products. That’s breakfast material right there! Insanely delicious, filling and healthy breakfast material to be specific.

There is so much local fruit available right now: berries, peaches, plums, first apples and pears, all at the same time! It’s a miracle really. I make a simple crumble mix from dates and nuts to scatter on top and a vanilla almond cream to make it seem a bit more indulgent. An initial word on the almond cream: it’s amazing. Some vanilla bean makes it so lovely. I have a high speed blender so I can whip this cream up pretty easily, but I’ll add instructions for food processor usage as well. It might not be as smooth, but the flavour will still be outstanding.

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raw fruit crumbles
serves: 4-6 (a week’s worth of undeniably fabulous breakfast)
notes: If you are using a food processor for the almond cream, pulse the soaked almonds until they’re about one stop short of becoming almond butter, then add the other ingredients and put it to high until the cream is as smooth as possible. Also, I painstakingly peeled all of the almonds once they were done soaking. You don’t have to do this! It will taste just as good.

almond cream:
1 cup raw almonds, soaked overnight
1/2 cup water (plus extra, I needed another tbsp, but this could vary)
1 tbsp extra virgin coconut oil
1 tbsp agave nectar (or maple syrup, raw honey etc)
seeds from 1/2 a vanilla bean (or 1 tsp extract)
teeny pinch of salt

1 cup nuts or seeds of your choice (I used a mix of pecans, walnuts, almonds and hemp seeds)
3/4 cup pitted medjool dates
1/2 tsp ground cinnamon
a smidgin of seeds from the vanilla bean (or 1/4 tsp vanilla extract)
pinch of sea salt

1-2 cups of sliced/chopped fruit per person
maple syrup, agave nectar or honey
ground cinnamon

Make the almond cream: place the soaked almonds and water in a blender. Turn the blender onto a low-medium speed to break up the nuts and stop when the pieces are starting to form a puree with the water. Add the coconut oil, agave nectar, vanilla bean seeds, salt and more water if necessary. Turn the blender to high until the mixture is as creamy and smooth as possible. This took a couple minutes for me. Scrape almond cream into a container and chill thoroughly.

For the crumble: Place all of the ingredients in a food processor and pule until the nuts become large crumbs and the mix holds together when you pinch it. Set aside or keep in the refrigerator if you’re making it ahead. Also, if you press this mix into a pan it’s like homemade Larabars! Awesome.

To assemble: Place sliced/chopped fruit into a bowl and drizzle lightly with maple syrup/agave/what have you. Sprinkle a teeny bit of cinnamon (or cardamom!) if you’re into that. Spoon some crumble mix evenly on top of the fruit and put a fat dollop of almond cream on there.

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  • Dawn13/09/2011 - 4:52 pm

    This is absolute perfection. I am all about dessert-y recipes for breakfast as well. I can’t wait to try this out!ReplyCancel

  • Elise13/09/2011 - 11:27 pm

    I only made the almond cream but it was amaaazing! My first nut “cream”. So easy to make too :) It was just a little gritty but I’m sure if I soak the almonds a little longer or blend them a little longer it’ll be perfect.ReplyCancel

  • Kelsey (Happyolks)14/09/2011 - 12:52 am

    yes, yes, and yes. I need to put this on my must-make-before-all-the-fruit-is-gone list. lovely.ReplyCancel

  • greenthyme20/10/2011 - 6:46 am

    This looks delicious. I just came across your blog through foodista. You have some amazing recipes here.ReplyCancel

  • Bhakti29/12/2011 - 11:46 am

    Simply delightful…. hope I can get my husband to eat fruits for breakfast in this way.ReplyCancel

  • […] carrot cake pancakes with tangy lime cashew cream serves: 4 special equipment: a blender or food processor notes: Grate the carrots on the fine side of the grater for a more refined textured pancake. Oh, and if you don’t have cashews, you can always make almond cream! […]ReplyCancel

  • […] Raw Breakfast Crumble. When you hear “crumble” the first words you probably think are butter-laden, sugary and fattening. But this dish is quite the opposite. It comes from The First Mess and is not only raw, but also completely clean in terms of natural, healthy ingredients. Try this recipe in place of your typical bowl of cereal and you’ll be kissing your breakfast blues goodbye. […]ReplyCancel

  • marla07/06/2012 - 10:19 am

    Such a great idea for healthy crumbles!ReplyCancel

  • krystal29/07/2012 - 10:57 pm

    Instead of peeling the almonds, an easy way to remove the skin is to blanche them in hot/boiling water for about 30 seconds, then dunk them in cold water. The skins slip right off after that, and they are in the hot water such a short time that it is not supposed to kill the enzymes, so the almonds remain raw. Do this before soaking them :)ReplyCancel

  • […] got this idea from The First Mess blog. She does a raw date and nut crumble over a raw almond cream fruit topping. Doesn’t that […]ReplyCancel

  • Penny06/11/2012 - 5:26 pm

    I made this for breakfast today – Seriously divine! Thank you :-)ReplyCancel

  • […] you a great base for a black forest cupcake – I’d fill it with a vegan butter-cream or an almond cream like this one, and decorate with black cherries and grated dark chocolate.  […]ReplyCancel

  • Ashley07/04/2013 - 3:25 pm

    I just made the almond cream, and it is SO good. Just a little bit of sweetness that goes so perfectly with fruit! Love!!ReplyCancel

  • […] Breaking the fast… It might be because I have breakfast on the mind but I want to veganize these and eat them all right now–> Roasted Blueberry Coconut Quinoa Parfaits, Raspberry Maple-Pecan Granola, Roasted Strawberry Parfaits and Raw Breakfast Crumble. […]ReplyCancel

  • Jayme08/05/2013 - 10:34 am

    I found your site through, when searching for “can I make my own protein powder”. I was thrilled to discover that I can. I like the sounds of your raw fruit crumble and almond cream. The almond cream sounds delightful, never would have thought of that. Beautiful website, thanks so much! ~JaymeReplyCancel

  • […] This dessert, which doubles as a breakfast food, is not only delicious, but also healthy because it is free of refined sugar, gluten, and of course animal products. Use whatever local fruit is available: berries, peaches, plums, apples and pears are all good. Then add a crumble made of dates and nuts and indulge your guests with a vanilla almond cream. You can find the recipe here. […]ReplyCancel

  • Anna03/08/2013 - 8:06 am

    I have loved your Càmping story (have you tried to sleep under the stars?), and the drink seems lovely to me! Regards from BarcelonaReplyCancel

  • Elizabeth Clarke17/10/2013 - 10:01 pm

    Great breakfast option. Love the idea of getting all your goodness in one bowl straight up.ReplyCancel

  • […] Was also quite tempted by this Raw Breakfast Crumble with homemade almond cream from The First […]ReplyCancel

  • […] first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the […]ReplyCancel

  • 23 Amazing Vegetarian Recipes26/01/2014 - 6:02 am

    […] Raw Breakfast Crumbles + Almond Cream – This dessert-for-breakfast style dish is a hit. You can even try it as a healthy snack, or for dessert too! […]ReplyCancel

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It’s chilly, tea-sipping, sweater-wearing, snuggle-all-the-time weather. No doubt we’ll get a little September heat flash soon, but right now I’m loving the coziness of these chilly days. The grey, heavy clouds and tall, swaying grasses looked so autumnal from my window on the weekend. I was ready for soup.

I had to make up some vegetable stock first, which was actually a bit exciting for me. I take huge pride in this task and have serious issues with people advising others to just throw scraps in the pot. Stock is essentially water flavoured with whatever you put into it, simmered down a bit and concentrated. Do you want your soup to taste like slightly concentrated water with the essence of… scraps? Mind you, some less-than-desirable bits are fine: onion skins, mushroom stems, something with decent flavour. But seriously, use some good stuff that you’d want to eat. Nice herbs, fresh root veggies, crisp celery, lovely alliums, you get the idea. If it’s worth doing in the first place (and it is), do it proper.

I will admit that soup-making was my nemesis for a while. I always made it too thick or too watery or too spicy and on and on. I kind of stopped working from recipes and they started turning out a lot better. I build on a general formula, work with what I have and taste as I go. I know cooking from intuition doesn’t exactly translate to… um, a recipe on a cooking blog. So! I’ve included a recipe that is full of options and really leans toward that recipe-as-a-guide thing. Hope you’ll give it a try and enjoy it with someone you like.

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tomato and white bean soup with quinoa or!
tomato and bean soup with whatever you like
serves: so many! it’s a big pot full
notes: I really take the time to cook out the tomato paste so that the raw, saltiness kind of dissipates. You should too! If you’re serving the soup right away, by all means add the finishing greens and herbs. When I freeze it or put some away for later, I usually add the greens and herbs as I’m heating up the portions to avoid icky, overcooked greens.

1 cup dry beans soaked for at least 2 hours and drained (I used navy beans)
2 tbsp grape seed oil
1 medium onion, diced (I added a small-diced shallot too)
1 rib celery, diced
1 bay leaf
2 cloves garlic, minced
3 sprigs thyme, leaves chopped fine
1 sprig rosemary, leaves chopped fine
1/4 cup tomato paste
2 cups halved grape tomatoes (or regular diced tomatoes or 1 can of diced tomatoes etc)
2 quarts vegetable stock
2 cups diced vegetables (I used zucchini and green beans)
1/2 cup quinoa, soaked (or rice or millet or small pasta etc etc)
1/2 bunch kale, leaves removed and chopped roughly
5 sprigs of parsley, leaves chopped fine
salt and pepper

Heat the oil in a big soup pot over medium. Add the onions and cook until they soften up just a bit, about 5 minutes. I kind of like to stew the onion in the oil for a while so that it gets really soft and blends right in with the soup. Add the celery and bay leaf and cook until the celery softens, another 5 minutes. Add the garlic, thyme and rosemary. Cook until fragrant, 1-2 minutes.

Add the tomato paste and stir continuously until paste is broken up and its flavour is cooked out, about 5-7 minutes. Add the beans and tomatoes and stir to coat in the tomato paste mixture. Add about 1/2 cup of the stock and scrape the bottom of the pot to get any browned bits up. Add the rest of the stock and bring to a boil. Simmer until the beans still have some bite, about 35 minutes.

Add the quinoa and stir. If you’re using rice, add it with the beans. If using pasta, add it after letting the beans cook for about 40 minutes since it doesn’t take as long as quinoa.

Add the vegetables and cook until tender, about 10 minutes. If using heartier vegetables like carrots or squash, add them sooner to allow adequate cooking time.

When the beans are a little soft (but still have some bite!), add the greens and parsley. Stir until greens are wilted a bit and serve.

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