1 cup black beans, rinsed and soaked overnight (I usually used canned beans)
2 bay leaves
1 tsp olive oil
1 cup chopped leeks or onion
1 cup chopped celery
1 tsp black pepper
2 Tbs tamari
1 pinch red chili flakes (or more if you have Liberian taste buds!)
1 tsp cinnamon
1 tsp oregano
2 tsp cumin
1 large sweet potato
1 cup cubed carrots
1 cup chopped or diced tomatoes
4 cups veggie stock
2 cups coarsely torn greens, spinach or kale
1/2 cup cilantro
Drain soaked beans and place in a large soup pot. Add water to 3 inches above the beans, add bay leaves and bring to a boil. Reduce the heat and let the beans simmer until soft, about 1-2 hours. Drain the beans, reserving 1 cup of the liquid bean stock, and set aside. Discard bay leaves. In the same soup pot, heat the oil. Add the leeks, celery, pepper and tamari. Simmer for 3 minutes, then add the next 6 ingredients (chili flakes through carrots). Saute for 5 minutes, stirring until well coated. Allow the mixture to brown slightly. Add the beans and the tomatoes. Simmer for 2-3 mins, then add the veggie stock and reserved cup of liquid bean stock to cover the contents in the pot. Simmer soup until sweet potatoes are soft. Add the greens until wilted.
I think the soup is best when pureed, but it can also be left chunky. Garnish with cilantro before serving.
(From: The Chopra Center Cookbook)
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Indian-Spiced Roasted Squash Soup
1 cup chopped yellow onion
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1- lb) butternut squash, peeled and cut into 1/2 inch cubes
1 (8-ounce) acorn squash, quartered
1 tablespoon olive oil
1/2 teaspoon black pepper
2 cups water
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
1/4 teaspoon ground red pepper
2 (14-ounce) cans fat-free, lower sodium chicken broth
1/4 teaspoon kosher salt
6 tablespoons Greek yogurt
6 teaspoons honey
Preheat oven to 500 degrees. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500 degrees for 30 minutes or until vegetables are tender, tuning once. Cool for 10 minutes. Peel acorn squash; discard skin. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 1o minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.
(From Cooking Light)
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Spicy Enchiladas with Pumpkin Sauce
Spicy Enchiladas with Pumpkin Sauce
- 4 boneless, skinless chicken breasts, cooked (I like to spice them up a little with Emril's special seasoning) and shredded
- 6 scallions thinly sliced or chopped cilantro
- Coarse salt and ground pepper
- 1 can (15 ounces) pumpkin puree
- 1 small can of diced tomatoes, drained
- 4 cloves garlic peeled
- 1 jalapeno chile quartered (remove ribs and seeds for less heat, if desired)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups chicken stock or water
- 8 corn tortillas (6-inch)
- black beans
- 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
- 1. Preheat oven to 425 degrees.
- 2. In a blender, puree pumpkin, tomatoes, garlic, jalapeno, chili powder, 1 1/2 cups chicken stock (or water), 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- 3. Lay tortillas on work surface; mound chicken and some black beans and chopped cilantro (or scallions) on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
- 4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
- (From: Martha Stewart)
