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Spicy Vegan Black Bean Stew January 19 2018
I’m sure there is no need to point out the obvious, but it is cold outside. Blisteringly cold. Oh, the joys of a New York winter. I, as I’m sure many of you are, am feeling pretty heavy and lethargic after the Holidays -- and the cold weather outside isn’t helping matters. But if you are trying to start your New Year on a lighter note, this Spicy Vegan Black Bean Stew is my warming midwinter comfort food go to -- try saying that three times in a row :) Simple. Warm. Light, yet filling. Delicious! Serve over cilantro brown rice, or with a chunk of crusty sourdough bread. Enjoy! And stay warm.Spicy Black Bean Stew
Serves 6
Ingredients:
1.5 cups dried black beans, rinsed, soaked overnight or 2 (15 oz) cans black beans
1 tsp salt
1 tbs + ¼ tsp cumin, divided
1 bay leaf
1 tbs olive oil
1 medium red onion, finely diced
3 medium carrots, washed, peeled, cut into thin slices
3 stalks celery, washed, cut into thin slices
3 cloves garlic, minced
1 tsp chili powder
½ tsp cayenne pepper
1 28oz can crushed tomatoes
1 cup filtered water
salt and pepper to taste
1 bundle fresh cilantro (chop only what is needed right before serving)
avocado slices (for garnish, optional, although pairs nicely with spiciness of stew)
Method:
1) Rinse soaked beans, combine with enough water to cover by 3 inches, then add salt, ¼ tsp of the cumin, and bay leaf in 1-gallon pot, bring to a boil, simmer for 35 minutes (beans should still have a slight bite at this point, as they will continue cooking in the stew). Drain beans, set aside
2) Heat olive oil in a 1-gallon pot, once shimmering, add onions, carrots, and celery and sweat until onions are translucent (approx. 5 minutes). Add garlic, remaining 1tbs cumin, chili powder, cayenne and continue to cook (approx. 3 minutes)
3) Add tomatoes, water, and beans to the pot, bring to a boil, and reduce to simmer. Simmer for 45 minutes, or until vegetables are tender
4) Season with salt and pepper to taste
5) Garnish with chopped cilantro and sliced avocado
Vegan Eating During the Holidays January 05 2018
Although it may seem like a daunting task, with a little preparation and planning, remaining vegan during the holiday season is really quite easy. With so many amazing vegan products on the market, and hundreds of quality vegan recipe blogs on the internet, creating a bountiful and satisfying holiday spread has never been easier. I think it's fun to create vegan versions of traditional holiday recipes and share with my non vegan friends and family -- and in most instances with baked goods and foods where meat isn't the main ingredient, many cannot distinguish the difference between the traditional recipe and the vegan recipe. As for almost everything, preparation is key, and making sure that you have the correct supplies and ingredients on hand is essential. Experiment with new recipes and ingredients, and ask your loved ones to help you with preparation -- this makes cooking more fun and highlights the magic of the holiday season.
Wishing you all a happy and healthy 2018!
Payton