Black Bean Soup Recipe

From: https://therecipecritic.com/20-minute-black-bean-soup/

INGREDIENTS
1 small onion, diced
1/2 tsp minced garlic (Costco sells this in a bottle)
1 (14.5 ounce) can diced tomatoes (I use red gold brand)
2 (15 ounce cans) black beans, (drained and rinsed)
2 cups water
1 (4 ounce can) diced green chilies (I use old el paso, because they are super mild but flavorful)
1 can corn, drained (I use Del Monte)
1/2 teaspoons cumin
1/2 teaspoon chili powder (I use kashmiri chili powder)

Garnish:
1 tablespoon fresh squeezed lime juice
fresh chopped cilantro for serving, if desired

DIRECTIONS:

  1. Dump all of the above ingredients (except the garnish) into a pot (I use a cast iron enameled dutch oven) and let boil until flavors meld and taste is as you like it.
  2. I let it boil first on medium high for about a half hour, then let it simmer on low heat with the lid slightly off so it would not overflow for another half hour (or basically until I was done cooking and could serve the soup warm).

Entree I served it with: CF Tamale Cakes

Dessert I served it with: Tembleque (which can be made the night before, or at minimum four hours ahead because it has to refrigerate, like jello)[I made mine in a corningware glass pie plate, it worked super well][you can top with cinnamon, or nutmeg, or fresh fruit like raspberries, blueberries or strawberries for serving).

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Cheesecake Factory Tamale cakes

Original Recipe here: http://www.geniuskitchen.com/recipe/sweet-corn-tamale-cakes-the-cheesecake-factory-by-todd-wilbur-207220

Ingredients:

Herdez Salsa Verde

Whole Foods Pico de Gallo

Southwestern Sauce:

1/2 c just mayo
1 tsp white vinegar
1 tsp water
1/2 tsp chili powder
1/4 tsp paprika
1 pinch onion powder
1 dash salt
1 dash garlic powder

Tamale Cakes:

1.5 c frozen sweet corn
1/2 c earth balance butter (vegan) OR corn oil
1/2 c masa harina
2 tbsp gluten free all purpose flour OR gram flour (besan)
3 tbsp sugar
1 dash salt

Garnish:

1/2 avocado, chopped
2 tbsp fresh cilantro, chopped

Directions:

Cook the tamale cakes on the stove like you would pancakes.

 

Tofu Salad Dressing

INGREDIENTS:

2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
11/2 teaspoons white wine vinegar
11/2 teaspoon Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
1 cup silken soft tofu
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice

DIRECTIONS:

Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.

Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.  Add in the lemon juice.

NOTE: For vegan, omit parmesan.

NOTE2: Vegetarian/vegan worcestershire sauce is available.

Tofu Chocolate Silk Pie

Buy 1 graham cracker crust or chocolate graham cracker crust from the store.

OR

Follow directions for crust below to make the pie vegan.

NOTE: This has rave reviews on Minimalist Baker’s website, and the tofu is said to be undetectable. Nonvegans seem to like it too.

INGREDIENTS:

CRUST:

1 1/2 cups raw walnuts
1/3 cup unsweetened cocoa or cacao powder
1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained

FILLING:

12 ounces silken tofu, drained, patted dry
1 3/4 cups dairy-free semisweet chocolate chips
1/2 cup light or full fat coconut milk (or another dairy-free milk)

DIRECTIONS:

  1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
  2. Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
  3. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
  4. Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
  5. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
  6. Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.

Adapted from: https://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe-1938390

ALTON BROWN RECIPE:

INGREDIENTS:

FILLING:

ounces semisweet chocolate chips
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey
1 (9-inch) prepared chocolate wafer crust, recipe follows

CHOCOLATE WAFER CRUST:

6 1/2 ounces chocolate wafer cookies
1 tablespoon sugar
3 ounces unsalted butter, melted and slightly cooled

DIRECTIONS:

Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

CRUST:

Preheat the oven to 350 degrees F.

Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.

Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

NOTE: For vegan, replace butter with vegan alternative in pie crust.

Tofu Lemon Bars

Egg free, Protein Rich, Good reviews.
I have not made these but would like to try.

INGREDIENTS:

CRUST:

1/2 c coconut oil, melted
1/4 c sugar
1/4 c salt
1 tsp vanilla extract
1.5 c whole wheat pastry flour

FILLING:

1/2 c silken tofu
3/4 c cane sugar
1 tbsp grated lemon zest
1/4 c lemon juice
1/4 tsp baking powder
2 tbsp whole wheat pastry flour

DIRECTIONS

  1. Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
  2. Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
  3. Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners’ sugar and cut into squares.

Salsa Roja

This is a boiled salsa. It is super easy and so yum. I bottled mine after boiling to enjoy at a later date.

Ingredients
6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper

1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1/2 pound jalapeno peppers, chopped [optional]
1/3 bunch fresh cilantro, chopped

Directions
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.