My mother-in-law tried out this recipe from Mark Bittman and loved it. All I had to do was remove the oil to make it healthy. It is delicious with or without the piece of bread. Will be making this one again! Kid approved!
Ingredients
1 1/2 pounds fresh mushrooms
2 cups cooked white beans
1 tablespoon garlic, minced
1 teaspoon dried rosemary or thyme
Water, 1/2 cup + 1/4 cup
Salt & pepper to taste
Whole-grain toast
Directions
Heat mushrooms in large skillet, cooking until tender. Add small amounts of water as needed to prevent mushrooms from sticking to pan. Purée beans in a blender with 1/2 cup water until smooth. Once mushrooms are tender, add garlic and dried herbs with 1/4 cup water. Let bubble and evaporate down (about 1 minute). Add beans and stir mixture together until warm. Add small amounts of water if needed to keep from sticking to pan. Add salt & pepper to taste. Serve warm.
Friday, April 4, 2014
Tuesday, April 1, 2014
Sweet Potato Black Bean Chili (Vegan, No oil, WFPB)
This is one of our all time favorite soup recipes. We've been happily eating it all winter long!
Ingredients
2 pounds orange-fleshed sweet potatoes, peeled & cut into cubes
1/2 teaspoon chipotle powder
2 onions, diced
6 cloves garlic, minced
2 red bell peppers, diced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 (28 ounce) container diced tomatoes
1 cup water, or more as needed
1 teaspoon salt
1 teaspoon maple syrup
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained or 3 1/2 cups cooked
fresh cilantro or avocado, for garnish (optional)
Directions
1. Preheat oven to 400ºF. Combine sweet potatoes, chipotle powder in bowl and mix. Spread sweet potatoes on baking sheet lined with parchment paper. Roast until tend about 20-25 minutes. Allow to cool to room temperature.
2. Cook with water and stir onion, garlic, bell pepper, ancho chili powder, cumin and dried oregano in a large pot or Dutch oven over medium heat. Add water as needed to prevent vegetable from sticking. Stir and cook until softened. Poor tomatoes and water into onion mixture then bring to a simmer. Add salt, sugar, and cocoa powder. Reduce heat to low and simmer for 30 minutes.
3. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water to reach desired consistency. Simmer until heated through, about 15 minutes. Serve with cilantro or avocado.
Ingredients
2 pounds orange-fleshed sweet potatoes, peeled & cut into cubes
1/2 teaspoon chipotle powder
2 onions, diced
6 cloves garlic, minced
2 red bell peppers, diced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 (28 ounce) container diced tomatoes
1 cup water, or more as needed
1 teaspoon salt
1 teaspoon maple syrup
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained or 3 1/2 cups cooked
fresh cilantro or avocado, for garnish (optional)
Directions
1. Preheat oven to 400ºF. Combine sweet potatoes, chipotle powder in bowl and mix. Spread sweet potatoes on baking sheet lined with parchment paper. Roast until tend about 20-25 minutes. Allow to cool to room temperature.
2. Cook with water and stir onion, garlic, bell pepper, ancho chili powder, cumin and dried oregano in a large pot or Dutch oven over medium heat. Add water as needed to prevent vegetable from sticking. Stir and cook until softened. Poor tomatoes and water into onion mixture then bring to a simmer. Add salt, sugar, and cocoa powder. Reduce heat to low and simmer for 30 minutes.
3. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water to reach desired consistency. Simmer until heated through, about 15 minutes. Serve with cilantro or avocado.
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