I like soup, regardless of the weather, but this is a nice transitional soup for the seasons. It’s not heavy like a winter soup, but the spices give it a warming kick. This makes a TON of soup, so you may want to half it or prepare to freeze a bunch.
Instructions below are for doing this in a pressure cooker. If you don’t wish to cook it that way, presoak the beans overnight and then the rest is the same except cook on stovetop until beans are done.
1 lb dry pinto beans
1 onion, diced
1 red pepper, diced
5 stalks celery, chopped
3 carrots (or a couple of handfuls of baby carrots), chopped
5 potatoes, chopped
1 lb fresh green beans, cleaned and ends removed (or frozen)
12 oz bag of frozen corn
2 large cans diced tomatoes
3 cups V-8 or tomato juice
6 cups vegetable broth
4 TBSP dried cilantro
3 TBSP cumin
1 TBSP chili powder
2 TBSP red pepper flakes
salt and pepper to taste
lime wedges (1 per bowl)
tortilla chips crushed or tortilla strips (optional)
avocado sliced or diced (optional)
vegan sour cream
Place everything but the frozen corn (and green beans if you use frozen) in a large pressure cooker. If it will be too much liquid for your cooker to be safe, leave out some of the veg broth to add in the second stage. Bring to high pressure and cook 20 minutes. Turn off and allow to depressurize.
Check the pinto beans. If they aren’t done, return to a boil for a little longer without re-pressurizing until done. Once the beans are done bring to a low boil, add the frozen corn (and green beans if you didn’t use fresh) and any remaining veg broth, and simmer for an additional 10-15 minutes.
If it isn’t broth-y enough (I have to admit that I’m not 100% sure how much veg broth I used), you can definitely add more. Salt and pepper to taste.
Serve with tortilla chips/strips, diced avocado, sour cream, hot sauce, and the juice from a lime wedge. Yum!
2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil
Process Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.
I have another recipe for these use-all-the-stuff cookies that is titled “Dawes Cookies” (because they have a little bit of everything, get it?) if this one doesn’t quite suit your fancy. They are mostly the same other than swapping out of bananas for applesauce and garbanzo flour and a few other minor tweaks. These are rather cakey cookies, just FYI.
2 tsp vanilla extract 1 ½ cups applesauce 2 T tahini or peanut butter 3 T almond, coconut, or soy milk 3 T garbanzo/chickpea flour 1 cup whole wheat pastry flour (can sub with gluten free all purpose) 1 ½ cups oats (either quick or regular, can use gluten free oats) ½ cup vegan protein powder (I used Sunwarrior Warrior Blend) ⅔ cup raw sugar 1 tsp baking powder 1 tsp baking soda ⅔ cup shredded coconut 1 cup vegan chocolate chips 1 ⅓ cup dried cranberries ⅔ cup walnuts Brown sugar for sprinkling on top
Mix first 4 ingredients until smooth. In a separate container mix all dried ingredients except the brown sugar thoroughly. Combine.
Spoon by large dollops onto a baking pan or stone and flatten slightly (they will rise little but won’t spread out much). Sprinkle lightly with brown sugar.
Bake for 13 minutes and check. Bake additionally as needed until bottoms are lightly browned. They may not seem quite done on top but will firm up as they cool.
Allow to cool and enjoy. I like to store cookies like this in the refrigerator, so that I don’t need to worry about dampness from the condensation.