Sweet Potato & Black Bean Soup

Taking advantage of the sweet potatoes in our CSA basket we tried making a sweet potato and black bean soup. This was yummy, quick and filling. It was cooler today and we enjoyed this warm, flavorful soup.

• water for sauteing vegetables
• 1 sweet onion, diced
• 5 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 medium jalapeno, minced (seeds and membrane removed)
• 1 smallish sweet potato, diced
• 1 cup butternut squash, diced
• 1 can (15 ounce) diced, fire-roasted tomatoes
• 1 can (4 ounces) green chiles
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon shili powder
• 1/2 teaspoon ground coriander
• 1 can coconut milk
• 1/2 cup canned pumpkin puree (mine was frozen in the pic)
• 1 can black beans, rinsed and drained
• 1 1/2 limes juiced

Heat water in a soup pot. Add onion and saute until translucent. Add more water as needed to keep from sticking

Add garlic, ginger and jalapeno and cook for about 1 minute longer. Add more water as needed to keep from sticking.

Add sweet potato and squash and cook 2-3 minutes.

Add tomatoes, broth, cumin, chili powder, coriander and bring to a low boil . Reduce heat to simmer, cover and cook about 10 minutes.

Add lime juice. Taste for spices and add more or one or another if you wish. I served with balsamic rice and a garnish of cilantro.

McDougall Beefless Stew

I really enjoy Dr. McDougall's website, books and YouTubes. I saw this recipe on his website and wanted to make it. I've made several vegan Beefless Stew's (look under the search option), but thought I wold give this one a try. No oil, no salt or sugar used. It's damned good. I'm putting a link to his recipe so I hope I'm okay with posting this. The one thing I did different, instead of blending 2 cups of the stew and adding it to the pot to thicken. I added 1 1/2 tablespoons cornstarch to a little water, then I added that to the pot to thicken it up.

• 1 1/2 large sweet onions, chopped into 3/4 inch pieces
• 3 medium carrots, sliced lengthwise and cut into 3/4 inch pieces
• 3 stalks celery, cut into 3/4 inch pieces
• 10 baby bellas, cut into thick slices
• 1 1/2 tablespoon finely chopped garlic
• 5 cups water
• 2 pounds white potatoes, cut into 3/4 inch chunks (I had baby potatoes and I quartered them)
• 1/3 cup tomato paste (half of a 6-ounce can)
• 1 tablespoon dried Italian seasoning
• 1 tablespoon smoked paprika
• 2 teaspoons finely chopped fresh rosemary
• 1 1/2 cups English peas

Heat a tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots and celery. Cook stirring frequently about 8 minutes, adding more water as needed. Stir in the mushrooms and garlic. Continue cooking for about 5 minutes, adding water as needed.

Add the water, potatoes, tomato paste, Italian Seasoning and papriks. Bring to a boil, uncovered. Reduce heat to medium-low and stir in the rosemary. Cover and cook for 25-30 minutes, stirring occasionally, or until carrots and potatoes are very tender.

Add the peas and cook about 5 more minutes.

I added a slurry of cornstarch and water (1 1/2 tablespoons cornstarch to enough water to stir easily) to thicken this stew.

Enjoy!

Skillet Enchiladas

These enchiladas, which require no rolling up, can be made in about 30 minutes. They flavor was delicious and leftovers reheated very well. I think this dish may be part of my new rotation. Don't let the long list of ingredients keep you from making this dish since many of them are seasonings.

• 1/2 sweet onion, chopped
• 1/2 poblano pepper, seeds removed and chopped
• 1 red bell pepper, seeds removed and chopped
• 1 small zucchini, chopped
• 4 cloves garlic, minced
• 1 cup frozen corn
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• juice from 1/2 a lime
• 20 ounces red enchilada sauce
• 8 corn tortillas, cut into thick strips
• 1 1/2 cups Daiya cheddar shreds
• 1 scallion, sliced for garnish
• chopped cilantro for garnish
• Other garnish ideas, chopped avocado, sliced radishes, pico, picked jalapenos

In a large skillet add the onion, poblano, red bell and zucchini. Add a splash of broth or water and saute for 4 to 5 minutes until veggies are soft.

Stir in garlic and cook 1 more minute.

Stir in corn, black beans, chili powder, cumin, paprika, pepper and lime juice.

Pour half of the enchilada sauce over veggies and stir.

Add tortilla strips and stir.

Add remaining sauce and stir until the tortilla strips are covered with the sauce.

Cook 2 to 3 minutes so it can thicken a bit. Add 1/2 cup cheese and give it another stir. Let cook about 2 more minutes.

top with the remaining cheese and place lid on the skillet so the cheese melts.

Serve with desired garnishes and enjoy!!