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Posts Tagged ‘Vegan’

I really hate brag, but someone should give me my own show. This black bean soup is just awesome flavored awesome. I know, black bean soup isn’t the sexiest meal around. It is humble, cheap, and earthy. Well, what’s wrong with that?

Ingredients

  • 1 lb. black beans, rinsed and soaked
  • olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 can tomato sauce
  • 1 can diced green chiles
  • 1 dried red California chili, split with seeds removed
  • ½ c. cilantro leaves
  • 1 c. frozen kernel corn
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ½ tsp. ground coriander
  • ½ tsp. curry powder
  • Salt and pepper
  • For garnish: sour cream, cheese, avocado, scallions

Directions

  1. In a large pot, simmer black beans 1½-2 hours in about 6-8 cups water with the lid tilted. Add water as needed so the beans stay covered.
  2. In a small sautee pan (once the beans are done), sautee the onion, carrots, and celery 2-3 minutes in olive oil.
  3. Add contents of sautee pan, chiles, split red California pepper (leave split, but seeded), tomato sauce, and spices to the black beans. Cover and cook over very low heat about 30 minutes.
  4. Remove the whole chili pepper and add cilantro. Using an immersion blender, blend some of the soup to thicken it. Or you can transfer about half of the soup mixture to a blender or food processor and puree it. Stir in corn and cook about 5 minutes.
  5. Serve topped with cheese, sour cream, scallions, avocado, etc.

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Before I lose my carnivore readers, please, give tofu a chance. I believe tofu is an acquired taste, like coffee, olives, or stinky cheese. Sure, it is jiggly, white, and made of bean curd, but what’s to say it can’t be your new bff?

Tofu and buckwheat noodle salad is a perfect make-ahead brown bag lunch. The tofu will absorb the sesame and tamari vinaigrette and the salad’s flavor improves over time.

Ingredients

  • 4 oz. buckwheat noodles (rice noodles would be good too)
  • ½ pkg. extra firm tofu, cut into ½ inch cubes
  • 1-2 scallions, sliced thinly
  • ½ English cucumber, peeled, seeded, and diced
  • ¼ raw peanuts (almonds or cashews work good too)
  • 1 tsp. sesame oil (untoasted)
  • 2 tsp. peanut oil
  • 1 ½ Tb. rice vinegar
  • 1 ½ tsp. tamari
  • Pinch sugar
  • 2 tsp. sesame seeds
  • 1/8 c. chopped cilantro

Directions

  1. Boil noodles, strain, and allow to cool. Add scallions, cilantro, sesame seeds, peanuts, and cukes to noodles.
  2. In a small bowl, mix tamari, rice vinegar, and sugar. Whisk in sesame and peanut oil. Toss with noodles. Serve chilled.

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Summer is undoubtedly my favorite season. I am one of those people you will see wearing shorts and flip flops until the first frost. Summer foods own any other season – strawberries, tomatoes, zucchini, peaches, corn, blueberries, the ice cream man, coronas, flav r ice… oh, wait, I was talking about fruits and veggies in season. Anyways, one of the only things that get me excited for fall is butternut squash. It’s delicious roasted, in homemade raviolis, mashed, you name it. But I had never made it into a soup until now. It was great! The one thing I will do differently next time is not process it so much in the blender so it will have a little more texture.

Ingredients

  • 2 Tb. olive oil
  • 1 Tb. butter (optional)
  • ½ c. diced onion
  • ¾ c. diced carrots
  • 1 large apple, cored, peeled, and diced
  • 2 butternut squash, roasted
  • 4 c. vegetable stock
  • Salt and pepper to taste
  • Ground nutmeg to taste
  • Ground ginger to taste
  • 2 Tb. maple syrup

Directions

  1. Preheat oven to 450.°
  2. Cut each squash in half and scoop out seeds. Put 1 tablespoon olive oil in a large roasting pan. Sprinkle squash with salt and pepper then place cut side down in pan. Roast about 40 minutes, until squash is tender. Scoop out the insides when done.
  3. Heat 1 tablespoon olive oil and melt the butter (optional) in a large pot over medium heat. Sautee onions, carrots, and apples until softened.
  4. Add in squash and then pour in vegetable stock, and season with salt, pepper, ginger, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  5. In a blender or food processor, puree the soup mixture until smooth.
  6. Heat through and stir in maple syrup.

Post-puree, heating through

Viola!

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