Sorry for the unexpected blog break in the middle of Vegan Mofo! Here are my excuses. Choose one:
a.) My husband and sons went camping and took the camera with them.
b.) I stayed home alone with the sick dog and did zero cooking.
c.) I pulled a muscle in my back and spent 3 days on the sofa watching the entire season 15 of The Bachelor back-to-back while spooning peanut butter into my mouth right from the jar and whining miserably to myself in self-pity.
d.) All of the above.
It’s D, sadly the answer is D as in Depressing. But it’s a new week and they’re all home and hungry and my back is better, so on we go…
P.S. the potatoes in the picture below are Samosa Stuffed Twice Baked Potatoes and I will write about those tomorrow!
This recipe comes from Kathy Patalsky, an amazing vegan chef, who writes a vegan family food column here: http://blogs.babble.com/family-kitchen/author/kathypatalsky/
- 1 Tbsp oil (can omit and just use broth)
- 1 large onion, chopped
- 2 bay leaves
- 1 1/2 cups fire-roasted diced tomatoes (1 can)
- 4 cups vegetable broth
- 1 cup water
- 5 cloves of garlic, crushed
- 1 1/2 cups red beans of choice
- 1 white potato, diced
- 1 carrot, diced
- 1 Tbsp chili powder
- 3 Tbsp apple cider vinegar
- cayenne (to taste for added spiciness)
- Spinach or other greens, if desired
- Saute the onions in your soup pan until they are translucent.
- Then add in all the remaining ingredients except for the greens. You can add these just before serving to slightly wilt them into the soup.
- Bring soup to a boil, cover and simmer on low for about an hour.
- Add in the greens just before serving. Don’t forget to watch out for those bay leaves when serving. Serve and store leftovers for even yummier soup the next day when it reduces overnight.