Soups
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Brazilian Black Beans
- ½ c water
- 1 onion chopped
- 3 garlic cloves minced
- 1 carrot thinly sliced
- 1 celery stalk sliced
- 1 yam diced (about 2 cups)
- 1 red bell pepper diced
- 1 c fresh cilantro chopped
- 1 c tomatoes chopped
- 2 oranges peeled and finely chopped (For diabetics, use 1 orange)
- 2 quarts (or 2 large cans) black beans, undrained
- 1 t coriander
- 1 t cumin
Heat water in large pan, add onion, garlic, carrot, celery, and yam. Cook over high heat until onion is soft, stirring often. Add pepper and cilantro and cook 3 more minutes, stirring often. Add tomatoes, oranges, beans, coriander and cumin. Cover loosely and simmer 15-20 minutes. Serve with brown rice.
Yam and Corn Chowder
- 1 large or 2 small yams
- 2 T coconut milk
- 1 onion chopped
- 2 garlic cloves minced
- 1 t curry powder (without ginger and pepper)
- ½ t coriander
- ½ t salt
- 1 t sweetener
- 2 c water or vege stock
- 2 c soymilk
- 1 15 oz can corn, undrained
- 1 T lemon juice
Scrub yam and cut into ½ in cubes. Heat coconut milk in large pan, add onion and garlic, cook till soft. Add curry powder, coriander, and salt. Cook 2 min, stirring constantly. Add sweetener, water and yams, simmer till yams are done, about 15 min. Blend in small batches, adding soymilk to each batch. Return to pot and add corn and liquid, cook over med heat till hot—do not boil. Add lemon juice.