Sweet Potato Black Bean Soup

This has been our another go-to recipe each week. It's SO easy and super delicious! The soup includes a great combo of sweet and savory flavors, and my toddler is obsessed. Here is my modified recipe based on The Forks Over Knives one (http://www.forksoverknives.com/recipes/black-bean-soup-with-sweet-potatoes/)

Ingredients:

• 4 cans of beans, rinsed and drained (home cooked beans are even better! No BPA)
• 1 chopped onion
• 2 tablespoons tomato paste
• 2 tablespoons real maple syrup (TOTALLY worth the healthy-eating investment, but if you don't have it, then you can use a little brown sugar or opt out) 
• 1/8 cup balsamic vinegar
• 3 cloves of crushed garlic
• 1 sweet potato, peeled and cubed 
• 3 cups vegetable broth
• 1/2 tsp allspice 
• cumin 
• crushed red peppers and salt to taste 
• Mixed dark greens (spinach, kale, chard, etc.)

  

Directions:   

1. In a large pot, sautée the onion and sweet potato chunks until soft 
2. Add garlic, cumin, and allspice. Sautée for another minute 
3. Add the rest of the ingredients, stir, and puree in blender (I like mine a little chunky, still) 
4. Return to pot and then simmer for 20-30 minutes 
5. Dish over a bed of greens into soup bowls 
6. Add crushed red pepper flakes and salt to taste  
7. Serve with toasted tortillas and enjoy! 

Lemony Lentil Arugula Salad

Oh my heart! This looks gross but tastes amazing! It comes from the Forks Over Knives Cookbook, but here's the basic idea:

Lentils cooked in vegetable broth then mixed with lemon zest, lemon juice, chopped mint, chopped cilantro, and garlic then spooned on top of a bed of arugula.  Yum! 

Sweet Autumn Squash Soup

I have been playing around with a lot of fall soups lately, and this one turned out the best.  It has some great fall spices and a little bit of sweet, tangy kick.  

Ingredients:

1 yellow onion peeled and diced

1 butternut squash peeled and diced

1-2 sweet potatoes peeled and diced 

1-2 Granny Smith apples (depending on how sweet you want it) peeled and diced

1 tablespoon curry powder

1/2 teaspoon allspice

1 teaspoon cinnamon

3 cups vegetable broth

salt to taste

1. Saute the onion in olive oil or water (10 min)

2. Add diced squash, sweet potato, apple, spices, broth and bring to a boil. Reduce heat and simmer for 20+ minutes

3. Puree in blender and season with just a sprinkle of sea salt 

Let me know what you think and if you made any yummy improvements!

Sweet Potato Black Bean Chili

This is my new favorite vegan chili! It's perfect for fall cooking.  I seriously can't get enough of it.  Thanks, Gaby!

http://whatsgabycooking.com/black-bean-sweet-potato-chili/