One of the best things about winter is having a hot bowl of soup on a snowy and cold day like today. This delicious Quinoa-Cream Broccoli soup recipe is simple and easy to prepare.

For chef Maria Amore, vegan cooking is premised on the concept of ahimsa, a way of life and a key tenet of many South Asian faiths and traditions. Stressing non-violence towards all living beings, respect and interconnectedness between all forms of life, vegan cooking is the culinary embodiment of ahimsa and is the true essence of cooking with love.

If you like with her love for cooking and her Italian origins, she put together a 100 vegan recipes; recipes for those who want to jump into the fully vegan diet or simply for a more flavourful plant-based diet. It is a cookbook for everyone. Cooking with Amore is available for purchase on Amazon

Whether you are looking to add more flavourful plant-based meals to your diet, or feel ready to take the leap into a fully vegan lifestyle, Cooking with Amore has everything you will need to nourish your body and soul. With many gluten-free options, both raw and cooked vegan recipes, this easy-to-follow guide makes vegan cooking effortless and pleasurable, allowing you to create irresistibly delicious homestyle vegan dishes.

We hope you enjoy it like we did!

Quinoa-Cream of Broccoli

Ingredients:

Makes approximately 5 to 6 servings
2 tablespoons (30 ml) grapeseed oil
4 cloves of garlic, minced
2 onions, chopped
5 cups (1L) of broccoli, chopped into small pieces
1 cup (125 ml) quinoa
6 cups (1L) of water
1 cup (250 ml) fresh parsley, chopped

Himalayan salt
Black pepper and chopped fresh parsley for garnish, if desired

Method:

1. In a large pot, heat grapeseed oil over medium heat. Add garlic and onions. Saut for about 3 or 4 minutes. Add broccoli. Sprinkle about a teaspoon (5 ml) of salt over vegetables. Cook for 10 minutes, covered, stirring frequently.

2. Add quinoa to vegetables and stir. Allow to cook together for about 5 minutes.

3.Add water, cover and bring to a boil.

4. Lower heat and simmer for 45 minutes to 1 hour, partially covered. Stir occasionally.

5. Turn heat off and add chopped parsley.

6. Let cool. Once cooled, blend in a blender. Taste test and add more salt if desired.

7. Transfer to pot and heat on low to serve. Garnish with more chopped fresh parsley and a dash of black pepper, if desired. Serve warm.

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About Maria

Former corporate lawyer, Maria Amore now feels she has found her true purpose in this life: vegan cooking. Driven by her desire to heal herself from a debilitating illness, Maria diligently researched nutrition and went vegan overnight based on what she learned about healthy eating and compassionate living. Her love of cooking exploded with her new-found plant-based way of life.

Before moving to Mexico in 2014, Maria taught vegan cooking at McGill University and various workshops in Montreal, Canada. She now teaches in Cabo San Lucas, Mexico where she lives and offers private in-home sessions. In addition, Maria is a coach to those wishing to transition to a vegan lifestyle and is working on future publications.

Maria received her certifications as a raw vegan chef and nutrition educator from Living Light Culinary Institute in California.

Having been an animal lover her whole life, Maria is an animal advocate, participating in fundraisers for animal causes and campaigning to spread the word about the many benefits of a vegan way of life. In addition, she rescues, fosters and finds families for abandoned animals. She is also devoted to her yoga and meditation practice

When people say, Be the change you wish to see in the world, she whole-heartedly responds, I am.

Maria can be contacted by email at: withamore@gmail.com

Cooking-With-Amore-Vegan-Recipes