Thursday, December 8, 2011

Indian Spiced Garbanzos and Greens

(recipe from Whole Foods Market)

1/2 cup vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tsp. grated fresh ginger
1 jalapeno pepper, seeded and finely chopped
1 tsp. curry powder
1/2 tsp. garam masala
1 (15 oz.) can diced tomatoes
2 (15 oz.) cans garbanzo beans, rinsed and drained
1 bunch collard greens, stems removed and leaves thinly sliced
1/4 cup chopped fresh cilantro leaves
1 Tbsp. fresh lemon juice

Heat broth to a simmer in a large, high-sided skillet over medium-high heat.  Add onion, garlic, ginger, and jalapeno and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally.  Stir in curry and garam masala and cook 1 minute.  Add tomatoes, garbanzos, and 1 cup water and bring to a simmer.  Reduce heat to medium and simmer 15 minutes.  Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender.  Stir in cilantro and lemon juice and serve.

So good!

Tuesday, December 6, 2011

Eat The Rainbow Black Bean Soup

(recipe from Fat Free Vegan Kitchen)

1 large onion, chopped
1 jalapeno chile, stemmed, seeded and finely diced
1 yellow or red pepper, chopped
2 medium carrots, diced
3 cloves garlic, minced
1 small red cabbage, chopped
6 ounces mushrooms, quartered
2 cans (or 3 cups) cooked black beans, rinsed and drained
1 Tbsp. oregano
1 tsp. cumin
1/4 to 1/2 tsp. chipotle chile powder (or for smokiness without heat, use smoked paprika)
1 Tbsp. regular chile powder
generous grating of black pepper
1 15-oz. can diced tomatoes
5 cups vegetable broth
2 Tbsp. tomato paste
4 cups chopped spinach
salt to taste

In a large pot, saute the onion until soft.  Add the peppers and carrots and cook for another two minutes. Add the garlic, cabbage, mushrooms, and beans and cook for another two minutes.

Add all remaining ingredients except spinach and salt.  Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes, adding additional water or broth as needed to keep a soupy consistency.  Just before serving, stir in the spinach and salt.