Vegan Quinoa Corn Chowder

Quinoa Corn Chowder #vegan #recipe

Remember when I put together the 2013 Savvy Food Bucket List?  No?  That’s okay, because I apparently forgot, too.  I remembered only last week, as I was making plans and goals for the year. Despite my forgetting that the list even existed, I did still manage to complete quite a few things off the list – manicotti, stuffing, limoncello, peach and tomato salsas and both German chocolate and ice cream cakes made appearances in my kitchen last year. Still, over half the bucket went unfilled.  Oops!

So I don’t think I’m going to be creating a 2014 Savvy Food Bucket List for myself. Clearly, I didn’t find it quite as inspiring as I had hoped last year, given that I forgot about it entirely come February.  Isn’t that how a lot of resolutions go?

Instead, I’m going to focus on my new projects – on making Savvy Game Night come to life, and making the Best Life Ever podcast more awesome with each new episode. I’ve already neared completion of one project – the Savvy Eats redesign (hence the radio silence all week!).  What do you think? I’m now using the Foodie theme by Shay Bocks, and am so happy with the new, clean look.  I’m especially excited about the new recipe index!

As far as my blogging goes, I’m using my editorial calendar to keep myself focused.  Since this month is all about healthy comfort food, I’m starting with the healthiest dish of all: a hearty, creamy corn chowder… without the cream.  All it requires is some vegetables, a whole grain, some chicken or vegetable stock and about 20 minutes on the stovetop.  Then just puree half of it, and a comforting, thick chowder is ready for serving.  Dan and I are loving this soup and variations on it lately.  I don’t know about him, but I would happily eat this every day during this vicious cold snap!

 

Quinoa Corn Chowder #vegan #recipe

 

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Moroccan Pumpkin and Chickpea Stew

Moroccan Pumpkin Stew 2

My ever-growing cookbook collections is easily one of my favorite parts of my office.

When I’m struggling for recipe inspiration, or am feeling stressed about work, I pull out a cookbook and get myself a mug of tea.  I flip slowly through the pages, jotting down a list of the recipes I want to try, and sliding a bookmark between the pages of the recipes I want to try right-this-very-second.  Oftentimes, I come up with other ideas of recipe spin-offs I could try, and I write those down, too. I find it calming, to be disconnected from the internet for a little bit, to be reading and yet still feel productive.

Soon, I’ll have a window seat with a built-in bookcase in my office, so I suspect that will become my favorite spot in the room.  I can’t wait to sit by the window, cuddled under a quilt, flipping through cookbooks.

This recipe didn’t come from a cookbook, really.  But it was inspired by one.  As I was reading about the spice palates used in different cuisines, I wrote a note of the spices and ingredients often used in a few new-to-me cuisines. When I was flipping through my recipe notebook looking for inspiration for pumpkin month, I came across the note about Moroccan flavors, with a big star next to it.  It was the perfect cure for my how-do-I-make-pumpkin-soup-more-flavorful dilemma.

 

Moroccan Pumpkin Stew

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