World Wide Vegan

This week we are at home enduring one of the worst winter storms we've seen in over 10 years. It's definitely soup weather, so for dinner I threw together this wonderfully satisfying black bean soup and my favorite cornbread recipe. Even my non-vegan husband went back for seconds.

The spice blend in the soup is just the perfect balance of heat and flavor. I would even rate it as kid-friendly. But if you like mouth burning, fire breathing foods you will want to add more chilies. Also, keep in mind that I tend to throw in everything I have in my refrigerator, so give yourself permission to tweak this recipe to suit yourself.

Quick & Tasty Black Bean Soup

1 large onion, chopped
4 cloves garlic, chopped
1/2 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained (or fresh cooked)
1 chopped carrot (opt.)
1 can whole corn
1 c. cooked wild rice or any leftover rice (opt.)
1 tbsp. oregano
1 tsp. cumin
1 tsp. sea salt
2 bay leaves
1 1/2 tsp. chile powder
a dash of red cayenne powder
1/2 tsp. dried, crushed red pepper
2 14-ounce cans diced tomatoes with juice
5 cups vegetable broth (or water)

In a large pot, water-saute the onions, garlic, and bell pepper for about 3 minutes. Add the beans, corn, carrots, rice, seasonings, and tomatoes and vegetable broth or water. Bring almost to a boil, then Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Remove bay leaves before serving.

While the soup is simmering make the cornbread.


Light as Air Cornbread
Adapted from Dr. Neal Barnards' book Food for Life

1-1/2 cup soymilk
1-1/2 tablespoons apple cider vinegar
1 cup fine cornmeal
1 cup whole wheat pastry flour
3 tablespoons raw sugar or other sweetener (adjust to taste)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil

Preheat oven to 425F.
Combine soymilk and vinegar and let stand while you mix dry ingredients.
Mix dry ingredients in a large bowl. Add the soymilk mixture, the oil, and stir until blended.

Pour the batter into a prepared 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Store leftovers in airtight zip-bag.

Labels: black bean soup, cornbread, Food for Life, Vegan