spicy black bean soup

adapted from Cookie and Kate. ingredients 2 Tbsp extra-virgin olive oil 2 medium yellow onions, chopped 3 celery ribs, finely chopped 1 large carrot, peeled and sliced into thin rounds 6 garlic cloves, pressed or minced 4 ½ tsp ground cumin ½ tsp red pepper flakes (use ¼ teaspoon if you’re sensitive to spice) 3-4 cans (15 oz each) black beans (about 6-7 cups), rinsed... Continue Reading →

mississippi slow cooked jack fruit

adapted from New York Times. ingredients 3- 15 oz cans young green jackfruit in water, drained and rinsed 2 oz (1/2 stick) butter 1 packet Ranch dressing mix 1 packet onion soup mix 12 pepperoncini vegetable stock, as needed method Put all ingredients in a crock pot on low and cook for 5-6 hours. Check... Continue Reading →

tofu chorizo

From NYT. ingredients 2 Tbsp olive oil 1 small onion, chopped 1 Tbsp garlic, chopped  Salt and ground black pepper 2 blocks firm tofu 1 Tbsp chili powder 1 tsp cumin ⅛ tsp cinnamon 1 tsp cider vinegar  Chopped fresh cilantro for garnish  Chopped scallions for garnish method Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally,... Continue Reading →

black bean and corn salsa

From Food and Wine. Ingredients 2 medium ears of corn, kernels cut off (1 1/2 cups) One 15-ounce can black beans, drained and rinsed 3/4 cup tomatoes (I used 2 roma tomatoes), seeded and finely chopped 1 small red onion, finely chopped 1/2 cup cilantro, finely chopped 1 jalapeño, seeded and finely chopped 1/4 cup... Continue Reading →

roasted red pepper pasta

From Minimalist Baker. Ingredients PASTA 2 (~119 g each) red bell peppers 2-3 Tbsp olive oil 2 medium shallots, finely chopped 4 cloves garlic, finely chopped Sea salt and ground black pepper (to taste) 1 1/2 cups unsweetened almond milk 2 Tbsp nutritional yeast 1 1/2 Tbsp cornstarch or arrowroot powder 1 pinch red pepper flake, optional 12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice) FOR SERVING optional vegan (or not) parmesan... Continue Reading →

misir wat and kik alicha

Recipes from Veggies by Candlelight and A Soulful Appetite. These recipes make a lot (serve like 12). For the misir wat: Ingredients: 1.5 cups dry split red lentils 3-4 Tbsp olive oil 1 heaping Tbsp Berbere spice 1 medium onion 3 cloves fresh garlic 2.5 cups water 5.27 oz tomato paste Salt as needed Method:... Continue Reading →

vegetable enchiladas

Recipe adapted  from Wegmans. Ingredients: For the veggies: 1 cup frozen corn 1/4 cup olive oil 2 cups chopped red onion 4 cloves garlic, minced 2 cups diced carrots 4 bay leaves 1 tsp cumin 1/2 tsp oregano 1 cup frozen cut green beans 4 oz (about 1 cup) fire roasted portabella mushrooms 1 cup... Continue Reading →

Create a website or blog at WordPress.com

Up ↑