December 21, 2009
Nurturing Foods for the Winter Solstice 12-21-2009
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Becky
Happy Winter Solstice! Here is a recipe for a nurturing meal.
With the extreme cold weather that we had recently in the Pacific Northwest, and my turning to eating a more vegetarian/vegan diet, I've been trying out many new recipes from www.vegweb.com.!
Below is one of my favorites. Enjoy. :o)
Black Bean Sweet Potato Chili
www.vegweb.com
Ingredients (use vegan versions):
2 onions, chopped
5 cloves garlic, chopped
2-3 tablespoon olive oil (more if onions start to burn)
2 cans (4 oz) diced green chiles
2 tablespoon spices (cumin, chile powder, cinnamon, cocoa powder to taste)
1 large lime (or 2 small), zest and juice
2 large sweet potatoes, peeled and chopped into 1/2 cubes
28 oz can whole tomatoes, chopped
4 cans (15 oz) black beans, rinsed
2 chipotle chiles (canned chipotle in adobo sauce), chopped
1 bunch cilantro, chopped leaves
1/2 - 1 cup water as needed
Buy organic when possible!
Directions:
Saute garlic and onions in olive oil on low-medium heat till limp. Add lime zest, squash, 1/2 lime juice, and spices and cook covered for 15 min (add a little water or olive oil if the mixture starts to stick to the bottom). Add tomatoes, black beans, chipotle chiles, cilantro and cook until sweet potatoes are tender. Add remaining lime juice and more spices to taste if necessary, and simmer covered for 10 min, adding more water if needed.
Serve with brown basmati rice and vegan sour cream!!!
Serves: 8
Preparation time: 1hr