Over the weekend, I discovered this super simple recipe for creamy black bean soup. Thanks, Allrecipes! Spicy, rich, and full of black beans, this recipe is a keeper. I served mine with a simple buttery, cheesy grilled cheese.
Black Bean Soup
- 1 can black beans (15 oz), rinsed and drained
- 3/4 cup vegetable broth or water with salt
- 1/2 cup chunky salsa
- 1 tsp ground cumin
- 1 tsp minced garlic
- lime juice, as much as you’d like
- cayenne pepper, as much as you’d like
- Combine half the beans, broth, salsa, garlic, and cumin. Blend until fairly smooth. Add the rest of the beans.
- Heat in saucepan over medium heat until thoroughly reheated. Stir in lime and cayenne pepper.
- Ladle into bowls and top with desired toppings.
I’ve been into quinoa porridge recently, blending up a whole overripe banana with some milk and cocoa powder, then cooking it up with cooked quinoa and topping it with peanut butter. The PB becomes gloriously melty, and tastes awesome with yogurt and granola.
I also created the BEST banana chocolate almond cake! Pictures to come, but here’s the recipe. This will be made again soon!
Banana Chocolate Almond Cake
Makes an 8×8 pan. I cut mine into 16.
- 2 cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- sea salt
- 2 eggs
- 2 overripe bananas
- 1/3 cup avocado oil
- 1/2 cup maple syrup or honey
- Preheat oven to 350.
- Place all ingredients except flour in a blender.
- Mash bananas. Whisk in eggs. Beat well, then add oil and syrup or honey.
- Add dry ingredients and use a whisk to stir until fully combined.
- Grease baking pan with oil or line with parchment.
- Bake 40 minutes. Remove and cool completely before tilting out of the pan.
Toronto is such a lovely city. I walked around the touristy Nathan Philips square on Sunday, when there was lots of sunshine.
On the same day, I had a tasty brunch at the Pow Wow Cafe in Kensington Market. The Pow Wow Cafe serves indigenous food. I had a fry bread (literally deep-fried dough) topped with two poached eggs, smoked salmon, goat cheese, and dill sauce. Potatoes, fruit, and a fresh beet salad on the side.
After that, I stuffed my face with frozen greek yogurt from Grk Ygrt, also in the Kensington Market. While this concoction with Callebaut white chocolate, toasted coconut, and peach preserve was tasty, this was the “mini” size which cost over $5. It was called the Maui Wowie!
Finally, I made a simple pasta with leftover sliced carrots, mushrooms, and spinach, with a creamy tomato vodka sauce and topped with feta cheese. Cleaning the fridge and the pantry!
That is really all I have to say for this foggy Tuesday morning. Have a lovely week, friends 🙂