• 3 tomato large, roughly chopped
• 3 clove garlic
• 3 yellow onion small, chopped, divided
• 2 1/2 teaspoon extra virgin olive oil
• 3 teaspoon curry powder
• 3/4 teaspoon dry thyme
• 3 1/3 cup quinoa
• 3 teaspoon sea salt more or less to taste
• 3 1/3 cup low sodium vegetable broth

• 6 sweet onion sliced
• 1 cup extra virgin olive oil
• 8 cup vegetable broth
• 2 cup Madeira wine
• 48 ounce cremini mushroom sliced
• 2 cup dried morel mushroom soaked in warm water, sliced, and stock reserved
• 9 ounce fresh shiitake mushroom stems removed and sliced
• 2 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

• 2 tablespoon extra virgin olive oil
• 2 each yellow onion medium, chopped
• 6 clove garlic minced
• ½ cup canned chipotle in adobo sauce chopped, check ingredients for potential allergies
• 1 ½ cup quinoa rinsed and drained
• 8 cup vegetable broth
• 1 ½ teaspoon Kosher salt
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon freshly ground black pepper more or less to taste
• 3 pound sweet potato chopped into big chunks
• 3 cup frozen corn kernels
• 2 each yellow squash halved and sliced
• 8 ounce canned chopped green chilis
• 30 ounce canned whole peeled tomatoes drained and juice reserved for another use
• 30 ounce canned black beans rinsed and drained

Optional:

• 1 cup fresh cilantro chopped