Tomato-Rice Soup with Roasted Garlic and Navy Beans

Tomato-Rice Soup with Roasted Garlic and Navy Beans
Serves: 6
From: The Veganomicon (by the ladies of Post Punk Kitchen)

2 bulbs of garlic
1 Tbsp. of olive oil
1 medium sized yellow onion, diced as small as possible
1 c. long grain brown rice
2 bay leaves
2 tsp. dried thyme
1 tsp. dried marjoram
2 tsp. salt
Several pinches of ground black pepper
2 (28 oz.) cans crushed tomatoes
1 (15 oz.) can navy beans, drained and rinsed (about 1 ½ c.)


Preheat oven 425º. Remove as much of the papery skin from the garlic bulbs as possible and slice off about a ½ an inch from the top of the bulbs so the top of your cloves are visible. Drizzle the top with olive oil. Wrap in a sheet of foil and roast in oven about 40-45 minutes. I recommend placing your foil bundle on a pan just in case any olive oil leaks.

Heat oil in soup pot over medium heat. Sauté onions in oil about 5-7 minutes, until translucent.

Add the rice, and seasonings through pepper and cook, stirring for about 2 minutes. Add the crushed tomatoes, then fill up one of the cans with water twice (56 ounces) and add the water.

Bring to a boil, then lower heat to medium-low, cover, and simmer at least 45 minutes, or until rice is nearly tender.

While the soup is simmering, remove roasted garlic from foil. When it is cool enough to handle, squeeze the roasted garlic out of its skin into a small bowl and smash with a fork to a relatively smooth consistency. Add to the soup when the rice is nearly tender.

When the rice is completely cooked, add the beans and heat through.

Dal Palak

No witty post today. I am crunched for time. As always, serve this with a nice warm naan bread.

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Dal Palak
From: The Kitchn
Makes 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons red chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach (or more if desired!), cleaned and cut into ribbons
1 cup red lentils
3 cups of water or broth
1-2 Tablespoons salt
3-4 scallions, chopped

Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

Serve dal along with rice, naan, or chapatis.

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Black Bean Enchiladas

I was surprised with how easy this came together. I also believe possibilities could be endless if wanting to change up the flavor with different beans and vegetables. I adapted this from a slow cooker recipe at The Kitchn after that version didn't quite meet our expectations. I quite approve of our oven version though! Bonus? This recipe could easily be vegetarian, vegan, or omni with the know-how. We generally do the vegetarian version around here.

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Black Bean Enchiladas
Adapted From: The Kitchn
Serves 4-6

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
1-2 tablespoons of olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6”-8” tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

Heat saute pan or frying pan over medium heat with olive oil. Saute onions and peppers till softened with salt and black pepper. About 5-8 minutes.

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of a 9x13 baking pan and spread it around evenly.

Preheat oven at 400°.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the baking pan. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the backing dish is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Cover with aluminum foil and bake for about 20 minutes. Uncover, sprinkle with leftover cheese and bake uncovered for an additional 5-10 minutes.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

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Ethiopian Spicy Tomato Lentil Stew

I fell in love with this stew. It's hearty and full of fragrant, exotic flavor. I've used it with fresh tomatoes and canned diced tomatoes. With tomatoes in season, I'd go with that for the taste and canned for time saving. Definitely serve with naan bread.

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Ethiopian Spicy Tomato Lentil Stew
From: Post Punk Kitchen

1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas

Spice Blend
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

Directions
Boil the lentils for about 45 minutes or until tender.

In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

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Fava Beans with Tomatoes

I made this savory dip alongside a cold veggie salad, homemade hummus, and baked pita chips for a tapas inspired dinner. This was my fantastic discovery of fava beans. Before I had only knew fava beans as apart of a certain disturbing "Silence of the Lambs" movie quote. However, there is no cannibalism involved here so rejoice! It's just pure vegan goodness. If you have an international aisle at your supermarket that has a Mediterranean section or perhaps an Arab run market nearby, buy the cans of small fava beans. I know I could not find small fava beans at my grocery store in the non-international aisle.

If tomatoes are in season, you may want to follow the original blogger's advice about using a real tomato and tomato sauce. I have yet to try it this way because it was during late winter when I made this. I do recommend serving it with warm pitas or even pita chips.

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Fava Beans with Tomatoes
From: Cheap Healthy Good


1 1/2 cup fava beans, mashed
16 ounces crushed tomatoes
2 teaspoons extra virgin olive oil
1 small onion, chopped
6 cloves garlic, minced
1 teaspoon salt
1 tablespoon pepper
1/4 cup water
1 tablespoon lemon juice
1 tablespoon parsley, chopped

1) Drain and rinse fava beans; then mash and set aside.

2) In a medium sauce pan, heat olive oil over medium heat. Saute onion and garlic until onion is soft, about 5 minutes. Add crushed tomatoes, salt, and pepper. Simmer for 5 more minutes.

3) Mix in mashed beans with 1/4 cup water (and chopped tomato, if in season). Cook for 10 to 15 minutes, stirring until thick. Take care; this stuff is splattery.

4) When the mixture is the consistency you like for bean dip, remove from heat and stir in lemon juice and chopped parsley.

5) Serve with warm pita bread as part of tapas spread with other small bites, like hummus, baba ghanouj, wilted greens, and stewed chickpeas.

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