Magical Healing Black Bean Soup

Wow, it's been a week since I last posted. Time flies, especially when you're busy and having (a little bit too much) fun. It was a crazy week, with working, singing and volunteering in a kitchen at a vegan dinner for 150 (!) people, which was amazing. But I'll post about that later. Also, seeing this amazing speech by Gary Yourofsky inspired me to work on a post that goes a bit deeper into my transition to vegan, my no-doubt-about-it keeping up of this lifestyle and the questions and comments I got in the last few months.

But, save it for another day, right now it's all about food. Yesterday I wasn't feeling too well, to say the least. My throat hurt and I just wanted to sleep all day and stay under my blanquet, waiting 'til everything got better. And I wanted magical healing soup. Coming from a Mexican father, I am a sucker for black beans (and cilantro, ofcourse) and I think this simple and classic dish really has magic powers. You know, I might put it up behind a mic in a candle-lit room and have a healing session. For an adequate entrance fee, ofcourse, that is how these things work. For all you believers, here's the recipe.

Magical Healing Black Bean Soup

1 can of black beans
1 can of peeled tomatoes OR
3/4 fresh tomatoes, chopped
1 large onion
2 cloves of garlic
1/2 red pepper
1 lime
1 tsp ground corianderseed
1 tsp dried epazote OR
1 tsp dried oregano
pinch of salt
1 ripe avocado
fresh cilantro
Chop up the onion, garlic and red pepper and sautée in some oil. Add the tomatoes, black beans, corianderseed, salt and epazote and let simmer on low heat for about 20 minutes. Mash it up (I used a hand-held blender) until soupy but still chunky. Sprinkle with limejuice, avocado and cilantro.

This afternoon I was feeling a lot better and I had two recipes to try out so I went to work in my tiny lil' kitchen. I made the baked pistachio falafel by Green Kitchen Stories and some creamy hummus using Vegangela's amazing tip (it's all about taking them skins off!). It was all very yummy and tasty, paired with steamed carrots with a drip of buttery canola oil, sundried tomatoes and slices of raw red beet in lemonjuice and vinegar. Just have a look and tell me you wouldn't be a happy camper when presented this rainbow platter.

Now, I'm off to work on my new blogpost, cleaning up the kitchen while listening to Amy Winehouse in preparation of an amazing tribute I'll be performing at this sunday together with about 14 other singers. Amy, I will not drink to you but I WILL sing to you.

1 comment:

Angela @ Vegangela.com said...

Hi! I was looking up black bean recipes and found your soup, which looks awesome. And then noticed your shout-out to me (thanks!) for the chickpea-peeling (Spabettie's tip). Soup looks great, bookmarked to try soon :)