One of the things I love about vegan eating: I get excited over every meal.
Gone are the days where I have that dreaded feeling of shame. Where I stare down a plate of fried chicken or cheese pizza and promise myself that this will be an indulgence just-for-tonight, then back to healthy eating tomorrow. Nay. That doesn’t happen anymore. I just sit down to dinner, stare at my big fat bowls of awesomeness and think, “do I want seconds?” Because, when you’re cooking with plant-based diet foods, you can have seconds, sweetheart. And thirds, if you so desire. With this recipe? You might want the whole dang pot.
It’s yours, baby. It’s all yours.
So, this soup is insanely easy to pull together. It’s straight up gorgeous, too. Just bright orange with little specks of red and polka-dot black beans.
Aren’t those the new colors of spring?
The stuff takes about 20 minutes to make, from start to finish, and it looks pretty cute in a bowl, doesn’t it?
NO IT DOESN’T!
Come on, peeps. I expect more out of you. A basic bowl of soup on this here blog? Boo. Not gonna happen.
Let’s take this recipe to a whole new level.
With this stuff…..
A super basic corn and avocado salsa salad. No, that’s not an official name. I just don’t have an official name for it, so I’m squishing two unofficial names together to sound smart.
See? You toss that cold, sweet and creamy Salsa Salad over you steaming hot bowl of stew, and now you’re really onto something.
Might as well add a dollop of Chipotle Tofu Cream. ‘Cause that’s how we roll.
NOW you can call that a gorgeous bowl of soup.
Told you you’d want the whole pot for yerself.
Snappy Sweet Potato & Black Bean Stew with Avocado Corn Salsa & Chipotle Tofu Cream
For the Stew:
1 tablespoon olive oil
1/2 onion, diced
3 sweet potatoes, cubed
4 cups water
1/4 cup orange juice
1 teaspoon cumin
1 teaspoon chili powder
1 1/2-2 teaspoons salt
1 red pepper, finely diced
2 cans black beans, drained
For the Avocado-Corn Salsa:
2 avocados, diced
1 cup frozen white corn, thawed
fresh juice of 1 lime
pinch of salt and pepper
For the Tofu Cream:
1/2 block tofu
2 tablespoons vegenaise
1 chipotle pepper in adobo sauce
juice of 2 limes
Fresh chopped cilantro, if desired
Heat the olive oil and add the onion. Sweat the onion over medium-high heat for about a minute, then add the diced sweet potatoes, water, cumin, chili powder, and salt. Cook uncovered for about 15 minutes, or until the sweet potatoes are tender. Toss the red peppers in the pot, stir in the black beans, then turn off the heat, but leave the pot sitting on your hot stove.
While the stew in cooking, stir together the avocados, corn, juice, salt, and pepper.
In a blender or food processor, combine all ingredients for the tofu cream together until very smooth.
Serve the piping hot soup topped with the cold salsa, a dollop of tofu cream, and a bit of fresh cilantro. Enjoy!