happy mothers day, everybody
raisin toast with tofutti cream cheese. last of the sweet potato crepe filling with sauce.
last of the ginger miso soup. sauteed chard with tamari.
cinnamon rhubarb muffins (i used fresh rhubarb and raspberry soy yogurt this time; see previous post for the recipe)
black bean soup with fried tortilla strips
- about 1.5 c. cooked black beans (if you’re cooking from dry, use a bay leaf)
- 3 stalks of celery, sliced
- 1 onion, diced
- oregano
- chile flakes
- cumin
- canned diced tomatoes (i like fire roasted, no salt)
- s/p
- green onions, sliced
- fresh cilantro, chopped
- 3 tortillas (i used trader joes whole wheat)
i used the cooking liquid from the black beans, but you could also just add water or, better yet, broth. saute the onion and celery with the herbs and spices for about 5 minutes. when the veggies are softened a bit but still a little crunchy, add the canned tomatoes and then throw the whole thing in with the beans and whatever liquid. bring to a simmer. salt and pepper to taste. while the soup is simmering, cut the tortillas into short thin strips and fry them in canola or veggie oil (you’ll need quite a bit of oil). when they are brown, lift them out of the pan with a spatula, put them on a paper towel to soak up excess oil, and salt them. when the veggies are soft, take the soup off of the stove and let it cool for however long it needs in order to not explode in your blender. blend the soup until smooth (the best way is to blend the solid parts first and add liquid slowly). stir in the cilantro and green onions. garnish with the fried tortilla strips.
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