Portland observer., June 03, 2015, Image 16

Page 16
June 3, 2015
F ood
Black Bean Soup with Forbidden Rice
Ingredients:
• 2 Tbsp extra virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 cups cooked black beans (of using canned, be
sure to rinse and drain well)
• 1 to 2 cups vegetable stock
• 1/2 cup canned, undrained fire roasted diced
tomatoes
• 2 Tbsp braggs liquid aminos or gluten free tamari
or soy sauce
• 1 Tbsp chili powder
• 2 cups cooked forbidden rice or brown rice
This hearty soup is vegan, gluten free, dairy free; serves 4, 1/2
cup beans and 1/2 cup rice.
Garnish Ingrediants:
• 1 avocado, seeded and
cubed
• Fresh diced tomatoes
(from KYV farm)or extra fire
roasted tomatoes
• Lost of fresh cilantro (from
KYV farm)
• Fresh lime juice (about one
lime)
Directions:
1. Heat olive oil in a small pot, sauté onion about five minutes; add
garlic, sauté an additional minute. Add black beans, vegetable stock,
tomatoes, liquid aminos and chili powder. Bring to a boil, reduce heat
and simmer about 10 minutes, or thickened to your taste.
2. Serve black beans over rice; top with 1/4 avocado, a dollop of diced
tomatoes, fresh cilantro and a squeeze of lime.
Mexican Chopped Salad
Dressing Ingredients:
• 2 tablespoons extra virgin olive oil
• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic
• ½ teaspoon salt
• 2 tablespoons canola oil
• freshly ground black pepper
• taste and add salt if needed
Tortilla StripsIngredients:
• 6 6-inch corn tortillas
• 1 ½ tablespoons canola oil
• ½ teaspoon sea salt
Salad Ingredients:
• 1 medium head romaine lettuce , chopped in approximately ½ inch
pieces
• 1 medium bell pepper, diced in ¼-inch pieces, or feel free to use
whichever color you want.
• ½ medium red onion, diced in ¼-inch pieces
• ½ medium jicama, peeled and diced in ¼-inch pieces
• 1 medium zucchini, diced in ¼-inch dice
• 4 medium tomatoes, seeded and diced into ¼-inch dice
• 4 ears corn (if fresh corn is not in season, substitute 1½ cups of
sweet, tiny frozen corn)
• 1½ cups canned black beans, drained and rinsed
• ½ cup finely chopped cilantro, plus whole cilantro leaves for gar-
nish, if desired.
Directions:
1. For the dressing, combine lime juice, honey, cumin garlic and salt.
Stir to combine. In a slow, steady stream, add the oils, stirring contin-
uously with a fork or small whisk. Taste and add more salt and pepper,
if needed. Set aside.
2. For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas
on a cutting board. Cut in half. Cut each stack of halves into thin strips,
crosswise, about ¼ inch thick.
3. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with
salt and toss to coat.
4. Bake for 15-20 minutes, stirring every 5 minutes, or until light gold-
en brown and crisp. Set aside to cool.
5. For the salad, place corn, two ears at a time, in the microwave and
cook for 3½ minutes. Remove from microwave with a hot pad and
allow to cool for 5 minutes. After cooling, cut bottom end of corn off,
about 1½ inches from end. Pull back husk and silks (almost all of the
silk should easily pull away). Cut kernels from husks and set aside.
6. Combine corn and other salad ingredients in a large bowl. Stir to
combine. Add dressing and stir to coat all ingredients. Garnish with
cilantro leaves, if desired.
7. Serve with tortilla strips on top or place a bowl on the side and let
guests help themselves.