This hearty soup makes a perfect cold weather lunch or light dinner paired with a kale salad.
1 lb (450 g) dried black beans (about 2 cups/500 mL)
1 Tbsp (15 mL) coconut oil
1 cup (250 mL) diced onion
1 red bell pepper, diced
2 large celery stalks, thinly sliced across the stalk
1/2 cup (125 mL) carrot, diced
1 jalapeno pepper, seeded and finely diced
3 garlic cloves, minced
2 tsp (10 mL) ground cumin
1 tsp (5 mL) smoked paprika
1 bay leaf
4 cups (1 L) water
2 cups (500 mL) brewed coffee
2 cups (500 mL) butternut squash, cut into 1/2 in (1.25 cm) cubes
1/2 tsp (2 mL) salt
2 green onions, trimmed and thinly sliced
6 Tbsp (90 mL) reduced-fat sour cream
1/4 cup (60 mL) fresh cilantro leaves
Pick over beans, making sure to discard any stones or broken beans. Rinse well, place in large bowl or container, and cover with 2 in (5 cm) cold water. Let beans soak overnight.
Heat oil in large pot over medium heat for 2 minutes. Add onion, pepper, celery, carrot, jalapeno, and garlic. Cook, stirring frequently, until vegetables begin to soften, about 8 minutes. Stir in cumin, smoked paprika, and bay leaf, cooking for another minute. Pour in water and coffee.
Drain beans, rinse well, and stir into soup base. Turn heat up to high and bring soup to a boil. Reduce heat to a simmer and skim off any foam that accumulates on surface. Cover pot and simmer, stirring occasionally, until beans are very tender, about 1 hour.
Meanwhile, steam squash until just cooked, about 5 minutes.
Once beans are cooked, remove pot from heat. Remove bay leaf from soup and stir in salt. Purée about half the soup in blender until smooth. Return purée to pot and stir until incorporated.
When ready to serve, warm soup gently over medium heat, stirring often, until warm. Ladle into bowls and garnish with cooked squash, a sprinkle of green onion, a dollop of sour cream, and a few torn cilantro leaves.
Each serving contains: 329 calories; 18 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 60 g total carbohydrates (6 g sugars, 21 g fibre); 239 mg sodium
source: "Cooking with Coffee", alive #373, November 2013
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.