Serves 6
This hearty soup makes a perfect cold weather lunch or light dinner paired with a kale salad.
450 g dried black beans (about 2 cups/500 ml)
1 Tbsp (20 ml) coconut oil
1 cup (250 ml) diced onion
1 red capsicum, diced
2 large celery stalks, thinly sliced across the stalk
1/2 cup (125 ml) carrot, diced
1 jalapeño 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 pumpkin, cut into 1/2 in (1.25 cm) cubes
1/2 tsp (2 ml) salt
2 spring onions, trimmed and thinly sliced
4 1/2 Tbsp (90 ml) light sour cream
1/4 cup (60 ml) fresh coriander 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, capsicum, celery, carrot, jalapeño 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 pumpkin 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 pumpkin, a sprinkle of spring onion, a dollop of sour cream and a few torn coriander leaves.
Each serving contains: 1377 kilojoules; 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 Australia #19, Autumn 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.