A pretty delicious weekend

cookies, soups and stews, Spring, Summer, Vegan, vegetarian

Sometimes it’s nice to just be with Jeff and Auralee on Shabbat. And make special things, like Jeff’s favorite Brazilian stew

and challahs that are round instead of straight

and fudgey, gooey, chocolatey cookies that are healthy (made with goat yogurt from the Shomron)

And then, get together with long-lost friends (who are no longer quite so lost at all), and have a picnic at the zoo with Shabbat leftovers and other yummy treats.

Here’s to a good week. שבוע טוב

Brazilian Black Bean Stew, remixed.

This recipe is something I used to make back in our Allston days. It came from a magazine that I clipped, pasting the recipe into one of my cooking notebooks. Although I can’t be sure, I believe is was Vegetarian Times circa ~ 2000 ish. The picture above is of the soup in progress, before adding the cooked black beans. Also, since it is stone-fruit season here, I used nectarines instead of the called-for mangoes, with excellent results.

1 Tbs vegetable oil

1 large onion, chopped

2 medium garlic cloves, minced

2 medium sweet potatoes, peeled and diced

1 red bell pepper

5 tomatoes, chopped

1.5- 2 cups cooked black beans (I soak mine for 1 day and then slow cook in the crockpot overnight)

1 small hot green chili, diced

1 ripe mango, peeled and diced, or 2-3 nectarines diced

1/4 cup fresh cilantro

salt to taste

In a large pot, heat oil over medium heat. Add the onion and cook, stirring often until softened, about 5 minutes. Stir in garlic and cook for a minute before adding sweet potato, tomatoes (with their liquid), bell pepper, chili and about 1 1/2 cups of water. Reduce heat to low, cover and simmer until potatoes are tender but firm, 10-15 minutes.

Stir in beans and simmer gently uncovered, until heated through ~5 minutes. Stir in the mango (or nectarine) and cook until heated though, about 1 minute. Stir in cilantro and salt. Serve hot.

Chocolate Walnut Cookies, heavily adapted from Veganomicon

1 cup all purpose flour

1 cup whole wheat flour

2/3 cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil

1/3 cup goat yogurt

3/4 cup sugar (I like the brown, cane sugar)

1 egg

1/2 cup soy milk

2 tsp vanilla

2 tsp amaretto

4 oz bar dark chocolate, chopped small

1/2 cup walnut, chopped small

Preheat the oven to 350°F

In a large bowl, sift together flours, cocoa powder, baking soda and salt.

In a separate bowl, whisk together the egg, milk, sugar, oil, yogurt, vanilla extract, and amaretto. Fold the dry ingredients into the wet, in batches. Add chocolate and walnuts. When the batter starts to get too stiff to mix with a spoon, use your hands. The batter is sticky and and thick and your hands will get very messy and chocolate-covered, but as Isa and Terry say ,”worse things have happened”.

Wash your hands and line 2 baking sheets with parchment or grease with a little oil. Roll the dough into 1-inch balls and press to flatten (it helps prevent sticking, if your hands are a bit damp). Place about an inch apart on the cookie sheets.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

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