Spicy corn and black soup (vegan)

After a long day of working in the office and then at home, so that the bathroom ceiling could be replastered, we were ready for margaritas. I’d planned to make a sambar, but decided that something southwestern would be more appropriate. Bobby Flay has a recipe for Spicy Corn Soup that was sort of an inspiration. I’m sure ours is much better and it’s vegan! Alas, I wish we had fresh corn as I’m sure this would have been even more insanely delicious. Le sigh.

1 package frozen organic corn or 4 cups fresh

12 oz. light coconut milk

1 onion, diced

1 TBL garlic, minced

2 serrano peppers, diced

1 TBL cayenne

4 cups faux chicken bouillon

1 can black beans drained

1 tsp olive oil

Heat 1 tsp olive oil in a dutch oven. Add onions and cook 4-5 minutes until very soft. Add serrano peppers, garlic, and cayenne and cook 1-2 minutes until garlic is fragrant. Add corn and bouillion. Bring to a boil and cook 5-6 minutes. Reduce heat to low. Remove about 2/3 of the kernals and blend with the coconut milk until smooth. Return mixture to the dutch oven and stir. Add in drained black beans. Turn up the heat to a low boil, then cover and cook on medium low 20 minutes.

Serve with a perfect salad.

Mango salsa, vegan cheesy beans, and baked rice

Mango salsa adapted from Ellie Krieger

1 mango, chopped

1 cup grape tomatoes, diced

1 shallot, diced

1/2 c. cilantro, finely chopped

2 TBL jalapeno, diced

1 TBL lime juice

salt and pepper to taste

Chop everything up, mix, refrigerate. Our jalapeno was SPICY, deseed yours if you don’t like the heat.

Vegan cheesy beans and baked rice

1 batch easy vegan cheese sauce (We only used 1 tsp or so of tahini)

1 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

2 cans beans (black and pinto)

1 cup cooked rice

1 cup frozen corn

Blend the sauce with the spices. For the rice, pour the cooked rice into an 8 inch cake pan. Pour sauce over it until it is just barely covered. Add corn on top and bake at 400 for 20 mminutes, or until most of the liquid has evaporated.

For the beans, open the cans of beans. Drain the liquid from one can (we drained the pintos, but do whatever) and bring to a boil in a pot. Season with garlic, salt, and pepper. Add in cheese sauce and bring to a boil. Reduce heat to low and cook at least 15 minutes. Stir to prevent the cornstarch from hardening too quickly.

Avocado and corn salsa, with black beans and rice

I would like to say I invented this most amazing of salads all by myself, but the truth is that there are lots of variations of this incredibly delicious concoction. Stef made her signature black beans and rice, which I can’t fully reveal here, but I will say that part of why it’s so good is that there is a very good proportion of beans to rice and that the texture is still fluffy, never gluey or gummy.


Avocado and corn salsa

1 avocado

1 large tomato

1 cup of corn (thawed if using frozen corn)

2 jalapenos

4 green onions

2 TBL lemon juice

salt and pepper to taste

Chop up the vegetables, stir everything together in a bowl. Let it sit in the fridge while the beans and rice cook. Serve and enjoy.


Mexicali soup

As a child I loved the book Mexicali Soup, in which the mother of a large family makes a soup, but leaves out the ingredient that each child dislikes. When she serves dinner, everyone gets a big bowl of water. Fortunately, our mexicali soup is stuffed with ingredients and even gets a tasty garnish. Today it turned cold again, so I’m eager to heat and eat!

1 can tomato sauce

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 cup corn kernels

1 onion, diced

4 garlic cloves, minced

1/2 bell pepper (or 4 mini bell peppers)

1 jalapeno, sliced

1 zucchini

2 red potatoes

1 cup mushrooms

1/2 TBL cumin

1/2 TBL oregano

1/s TBL red pepper flakes

4-5 cups water (to cover and a little extra)

2 large handfuls arugula

2 TBL cilantro (fresh or frozen)

2-3 TBL lime juice

salt and pepper to taste

Optional: garnish with avocado and vegan cheddar

In a large pot, heat a small amount of olive oil and saute onion, pepper, garlic, zucchini, potatoes, and corn for about 5 minutes, until the onion becomes translucent. Stir in spices and cook another minute, stir to prevent sticking. Add tomato sauce, beans, water; bring to a boil. Add cilantro and arugula. Reduce heat and cook partially covered for 30 minutes, until potatoes are done. Add in chopped mushrooms and lime juice, salt and pepper to taste. Continue cooking on low another 10-15 minutes.

mexicali1Top with avocado and grated vegan cheese.

Serves 3-4

Pumpkin and black bean soup

This recipe, as I mentioned in the previous post, is a veganized version, loosely based on this one. Ours is more of a stew, so add more liquid if you prefer an actual soup. black bean pumpkin

PS Roasting pumpkins is fun!

1 pound bag of black beans, quick boiled or soaked overnight
1 15 oz. can fire roasted tomatoes with chilies
1 onion, diced
1/2 cup green onions, chopped
1 cup frozen corn
5 garlic cloves minced
1/2 TBL cumin
1 tsp paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 TBL vegan margarine (we used Earth Balance)
4 cups low-sodium (or homemade) vegetable stock
2-2.5 cups pumpkin puree
1/2 cup dry sherry
1/3 cup apple cider vinegar

In a large pot, melt the margarine and add onions, green onions, and garlic. Cook until fragrant and then add tomatoes, sherry, and vinegar. Cook about 5 minutes. Add spices and stir. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover the pot most of the way, and cook for 30-45 minutes, or until beans are soft. Reserve 2-3 cups of soup and blend with a hand blender or in a food processor. Stir in puree to the soup. Cook another 10 minutes or so and serve. (We made this late, late, late at night, so actually I’d recommend making this soup ahead of time so it has time to set up.)

Garnish with green onions, jalapenos, and vegan cheeze.
6-8 large servings

Serve with a salad, with homemade pumpkin seeds.salad with pumpkin seeds

Jalapeno Corn Cornbread

Adapted from here

1 cup yellow corn meal
2 tsp. baking powder
1/3 tsp. baking soda
3 Tbsp. olive oil
1/2 cup canned jalapeno peppers, minced
1/2 cup frozen sweet corn
1/3 cup sorghum
1/2 cup plain yogurt
1/2 cup rice milk
1 slice of lime, squeezed
1 (generous) Tbsp. lemon juice (the yogurt and juice mixture was a substitute for buttermilk)
1 egg

Preheat oven to 400° F. Combine the flour, corn meal, baking powder and baking soda. Mix very well. In another bowl, combine the oil, sorghum, yogurt/juice and egg. Whisk for 2 minutes. Pour the liquid into the dry ingredients and stir until combined. Bake in a greased bread pan until the top is lightly golden brown and a toothpick comes out clean.

We served this with chili!

Southwestern Vegetable and Bean Soup

1/2 red onion
1 1/2 red bell pepper
4 pickled jalapeno peppers
2 celery stalks
8 oz frozen corn
1 head broccoli
2 carrots
2 small yukon potatoes
4 garlic cloves
1 can black beans
1 can pinto beans
28 oz diced tomatoes
4 cups vegatable broth
1/2 tbl. cumin
1 tsp cayenne (or more!)
salt and pepper
1 tsp. olive oil

Chop all vegetables into bite sized pieces.

Saute onion, red bell pepper and garlic until soft and fragrant, in a large stock pot. Add in celery and carrots, stirring frequently. Add corn, jalapenos, spices, salt and pepper, cook for about 5 minutes. Add in canned tomatoes (do not drain). Bring to a boil. Add in vegetable broth, bring to a boil. Add in broccoli and potatoes, and beans, reduce heat to low and cover. Cook covered for about 30 minutes. Check to see if the potatoes are tender. Cook for about 5 minutes uncovered. Serve as soup, or over rice as a stew.