Predictably unpredictable as always, springtime in San Francisco meaning blazing hot days of sunshine, followed immediately by the shock of hail, and endless vacillation between floods and droughts. Winter is usually the rainy season, but all bets are off as weather across the globe grows more extreme.
Though fleeting, each sudden downpour puts a serious damper on business as usual. If you’re on foot, you’re liable to drown before reaching your destination, even if it’s just across the street. If you’re lucky enough to have a car, get cozy because traffic will be at a standstill as hapless motorists try to contend with the unmanageable conditions. A real rainy day like this calls for staying in by all means possible, for the sake of safety and sanity.
That means you had better stock your pantry and be prepared to make a meal of whatever you have on hand. Soups and stews are my go-to solutions for just such an occasion; anything in the fridge, freezer, and pantry can meld together in some sort of harmonious fusion, and with an ample spice rack, you’ll never risk flavor fatigue. Cook once, eat twice, thrice- or as many times as you can stand it.
Contending with another drenching rain one recent afternoon, sheer luck and serendipity yielded one of the most brilliant, prismatic brews I’ve had simmering on the stove in many months. Boldly magenta, or perhaps violently violet, purple potatoes, black quinoa, and red cabbage join forces to create a stew of a different hue.
Delicious as it is visually stunning, I knew right away that this was no average stone soup, setting to work recording my recipe for future reference. Only in hindsight to I see the uncanny connection to Prince, whom we remember for his untimely passing exactly two years ago tomorrow.
I’d like to think that this simple bowl of comfort might be a small way to celebrate, rather than mourn such a vibrant life. It doesn’t need to be raining out to enjoy such a blend, but it certainly does make for a comforting complement to the weather. As Prince has said, “Honey I know, I know, I know times are changing.”
It’s time we all reach out for something new,” so go ahead, shake up the usual routine and give it a try.
- 2 Tablespoons Olive Oil
- 1 Medium Red Onion, Diced
- 4 Cloves Garlic, Minced
- 4 Cups Shredded Red Cabbage
- 1/3 Cup Black Quinoa
- 2 Medium Purple Potatoes, Peeled and Diced (About 1 Pound)
- 1 Bay Leaf
- 4 Cups Vegetable Stock
- 2 Tablespoons Red Miso Paste
- 1/2 Teaspoon Ground Black Pepper
- 1/2 Teaspoon Dried Rosemary, Crushed
- 1 Tablespoon Sherry Vinegar
- 1/2 Cup Frozen Green Peas
- Place the olive oil in a large stock pot and set it over medium heat on the stove. Saute for about 5 minutes, until translucent. Add in the garlic and continue cooking for another 5 – 10 minutes, until aromatic and lightly browned. Incorporate the shredded cabbage in handfuls, allowing it to wilt down slightly before adding more. Follow that with the dry quinoa, potatoes, and bay leaf.
- Whisk the miso paste into the stock until smooth before pouring the mixture into the pot. Bring the mixture up to a boil, reduce the heat, and cover. Simmer for 25 – 30 minutes until the potatoes are fork-tender and the quinoa is fully cooked. Season with black pepper, rosemary, and vinegar, adjusting to taste if needed.
- Toss in the frozen peas and simmer just until thawed and hot all the way through. Serve right away while piping hot!
- Makes 4 – 6 Servings
Amount Per Serving: Calories: 177 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 693mg Carbohydrates: 29g Fiber: 6g Sugar: 7g Protein: 6g