Black Bean-Pineapple Soup Stew Chili

I seem to have a thing for pineapple and black beans.  It just sounds so good AND tastes so good together.  Recently I discovered a new recipe from http://blog.fatfreevegan.com/ and I absolutely had to try it.  It was delicious!  For those of you who think pineapple would be weird in a bean soup - you can't really taste it - the pineapple just adds a nice sweetness.  My kids didn't even notice it.  It is a fun way to make chili, soup or stew - you chose!  Mine turned out like chili and was very good.  Be brave and give it a try, you won't be sorry!  More recipes with black beans and pineapple to come in the future!

Black Bean Pineapple Soup Stew Chili

Cooking time (duration): 40 

Number of servings (yield): 6

Ingredients

1 large onion, diced

1 large red bell pepper, seeded and diced

4 cloves garlic, minced or pressed

1 to 2 jalapeno chiles, stemmed, seeded and finely diced

1 15-ounce can diced tomatoes, preferably fire-roasted

2 16-ounce cans black beans, rinsed and drained

2 cups vegetable broth (or water plus bouillon cubes)

1 tablespoon Ancho chili powder (or other pure, mild chili powder)

1 teaspoon ground cumin

1/4 teaspoon chipotle chile powder (or to taste)

2 teaspoons Mexican oregano (optional)

generous grating black pepper

1/2 teaspoon salt (or to taste)

1 pound yellow squash or zucchini

1 cup crushed pineapple and juice

Instructions

Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.

While the beans are cooking, trim the squash and cut into small cubes.

Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.

Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips

 

Pad Thai

Have you ever eaten something so good the whole world just melts away and it is just you and this delicious food?  This is it for me.  I love Thai, so if you don't - this might not be your thing.  For me, I could eat this every night.  It is a little piece of heaven.  I got it from a book that helped me with the transition to become vegan.  This is one of many great recipes, my favorite recipe!  The book is Skinny Bitch in the Kitch.  (I apologize to those who might take offense of the title.)  Great book if you are flirting with the whole vegan idea, but can be offense to some.  If you love Thai food - this is a great recipe to try!  We buy the spring rolls from Costco to eat along with it!  So delicious!  A couple of notes:  If you don't like or don't eat tofu - just leave out the tofu - we do it all the time.  Also you can find mirin and sriracha in the Asian section of your grocery store.  Sriracha can be pretty spicy though - so if you are one who doesn't like the heat, use only about half, maybe even just a quarter of what the recipe calls for.

Pad Thai

Recipe courtesy Skinny Bitch in the Kitch

Makes:      3 to 4 servings

Ingredients

6 ounces rice stick noodles

¼ cup agave nectar

¼ cup mirin

3 Tbsp ketchup

3 Tbsp tamari or soy sauce

1 ½ Tbsp lime juice

1 Tbsp sriracha or other chili sauce

2 Tbsp refined coconut oil

14 to 16 ounces extra-firm tofu, cubed

½ red onion, cut into ¼-inch slices

2 cloves garlic, minced

3 scallions, halved lengthwise and cut into 2-inch pieces

2 cups bean sprouts

1 carrot, shredded

¼ cup chopped fresh cilantro, mint, or a combination

¼ cup chopped roasted peanuts

4 to 8 lime wedges                 

Directions

Cook the noodles according to package directions.  Drain and set aside.

Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha; set aside.

Heat the coconut oil in a 12 to 14 inch wok or skillet over high.  Add the tofu and stir-fry for 4 minutes.  Add the red onion and stir-fry for 30 seconds.  Add the garlic and stir-fry for 30 seconds.  Add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce.  Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.

Transfer the pad thai to plates or a platter, garnish with cilantro or mint, peanuts and lime wedges, and serve.

                             

           

Asian Noodle Soup

This has to be one of my family's favorite soups.  It is a little like ramen made from scratch with yummy vegetables.  Only it is way better than any ramen I have ever had!  It is really simple to make also!  For those of you who are meat lovers, you can add a couple of chicken breasts sliced into 1/4-inch strips along with the soy sauce, ginger, garlic, rice wine vinegar and sesame oil.  Once it starts simmering add the broth and bring to a gentle boil, cook at least 10 minutes or until the chicken is no longer pink.  Then just follow the rest of the recipe as is.  You may also want to have fun and put some of your own favorite vegetables in the soup along with or in place of what I have suggested.  This soup is so easy to make and so delicious - you just have to try it for yourself!

Asian Noodle Soup

Prep time:     10 minutes

Cook time:     15 minutes

Makes:           4-6 servings

Ingredients

2 Tbsp low-sodium soy sauce

2 tsp fresh ginger, minced

2 cloves garlic, minced

2 Tbsp rice wine vinegar

2 Tbsp toasted sesame oil

8 cups vegetable broth

1 pkg. (6 oz.) soba noodles

¾ cup frozen peas

2-3 cups broccoli spears

1/3 cup red pepper thinly sliced and chopped

1 medium carrot, peeled and grated

4 green onions, thinly sliced on the diagonal

4 generous handfuls spinach

¼ cup dry roasted, lightly salted peanuts, chopped (optional)

Directions

Combine soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in large pot.  Over medium high heat begin to heat mixture.  Heat until simmering.

Add broth and bring to a gentle boil. 

Add noodles, peas, broccoli and red pepper.  Cook until broccoli turns bright green and noodles are soft.  Turn off heat.

Stir in carrot and green onion.

Divide spinach among four bowls.  Ladles soup over the spinach in each bowl.  Garnish with peanuts (optional).