Beer and chili are a classic flavour combination that is hard to beat. Smoky chipotle chilis in adobo sauce are available in the Latin section of better grocers. Because a little goes a long way, consider freezing leftover chipotles for future use.
1 1/2 cups (350 mL) dried black beans
4 medium tomatoes, chopped
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) minced chipotle chili pepper in adobo sauce or 1 tsp (5 mL) ancho chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) dried thyme
Salt and pepper to taste
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
1 large yellow onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 cup (250 mL) frozen corn
2 celery stalks, sliced
1 cup (250 mL) porter or stout beer
2 Tbsp (30 mL) tomato paste
1 ripe avocado, diced
1/3 cup (80 mL) fresh cilantro, chopped
Place beans in large bowl, cover with water, and let soak for several hours. Drain beans, place in saucepan, and add enough water to cover by 2 in (5 cm). Bring to boil, reduce heat, and simmer covered for 40 minutes, or until slightly tender. They will soften further in the chili.
Add tomatoes, cider vinegar, chipotle chili in adobo sauce, cumin, thyme, and salt and pepper to blender or food processor container and blend until smooth.
In large skillet, heat oil over medium heat. Add onion and carrot; cook for 5 minutes. Add garlic, red bell pepper, corn, and celery; cook 2 minutes. Add black beans, beer, tomato paste, and tomato mixture. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 30 minutes.
Serve garnished with avocado and cilantro.
Each serving contains: 329 calories; 14 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 51 g carbohydrates;
13 g fibre; 41 mg sodium
source: "Think Outside the Mug", alive #353, March 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.