Black Bean Soup

Nothing like a little nip in the air to have you craving a bowl of warm, comforting soup. I used canned beans and made this over the weekend. All of the flavors are spot on, delicious. This  made 4 servings and could easily be doubled for a crowd.

• 1 cup diced sweet yellow onion
• 5 cloves garlic, minced
• 2 15-ounce cans black beans, slightly drained
• 2 cups water mixed with 2 teaspoons Better Than Bouillon no-chicken base
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon ground coriander
• 1-2 chipotle peppers in adobo sauce (these are hot)
• 1 tablespoon dark cocoa powder
• Garnish: lime, avocado, cilantro, hot sauce, diced onion, whatever you like

Saute onion in large pot with 1-2 tablespoons water until translucent. Add more water if needed.

Add black beans, broth, cumin, chili powder, coriander, chipotle peppers, cocoa and black pepper.

Simmer over medium heat, then reduce to low. Add lid, slightly ajar and cook 20-30 minutes. The longer it simmers the tastier the soup. Taste and adjust any spices that you wish. 

I cooked white rice while the soup was cooking and served the soup with the rice. I garnished with lime juice, avocado and a shot of Frank's hot sauce.

Enjoy!!!

Broccoli & Cauliflower Casserole

This is so good. I didn't have any homemade compliant cheese and I caved and used Daiya. I only used 1/2 cup so I'm not beating myself up over it. But I know the compliant cheese sauce mixed in with the "sauce" and then some on top would have been amazing. Next time!

• 2 cups broccoli, cut into bite-sized pieces
• 2 cups cauliflower, cut into bite-sized pieces
• 2 cups un-sweet almond milk
• 1/4 cup unbleached all purpose flour
• 2 tablespoons nutritional yeast flakes
• 1/4 teaspoon ground nutmeg
• 3/4 cup panko
• 1/2 cup vegan cheese, shredded
• 3/4 tablespoon paprika
• 3/4 tablespoon dried parsley

Preheat oven to 400F. Cook broccoli and cauliflower in boiling water for 3 minutes. Drain and set aside.

Blend together milk, flour, nutritional yeast and nutmeg until smooth. Cook stirring well, over medium heat until thickened. Remove from heat.

Add broccoli and cauliflower to a bowl.

Add the sauce and mix well.

Pour into sprayed casserole dish.

Sprinkle with panko, cheese, paprika and parsley.

Cook 15 minutes until nice and bubbly.

We had this with mashed potatoes and gravy and a thick sliced tomato.

Enjoy!!!

 

Taco Soup (WFPBNO)

We made this soup last winter at work and I had forgotten all about it. I found this last week and it needs to go into rotation this fall.  This is based on a recipe that uses chicken, which of course I didn't use. I did throw in a handful of soy curls (they aren't in the picture) as an after though. As long as you buy salt free or reduced sodium canned goods you will keep a handle on the amount of sodium involved.

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can petite diced tomatoes
• 1 heaping cup frozen corn
• a handful of soy curls
• 3 (10 ounce) cans green enchilada sauce
• 1 1/2 cups vegetable broth
• 1 package taco seasoning
• Garnish: fresh sliced jalapeno, lime, tortilla chips, cilantro

Add all the ingredients, except for garnishes into soup pot. Give it a good stir and bring to a boil.

Then, lower heat to a simmer and cook 20-25 minutes. 

Serve warm with garnishes.

Makes about 6 large servings. Enjoy!!