Caribbean Black Bean Soup

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 jalapeno pepper or 1/2 scotch bonnet pepper, minced
2 cloves garlic, minced
1/2 teaspoon allspice
1 teaspoon thyme, minced
1 teaspoon ginger, minced
1-1/2 teaspoon paprika
2 bay leaves
1/2 teaspoon cayenne pepper
1 tomato, chopped
4 cups black beans
4 cups vegetable stock
1 cup sweet potatoes, diced
salt, to taste
cilantro and parsley, chopped

Heat oil in a saucepan and add onion, pepper, and garlic. Cook until tender and add all the seasonings. Add tomato, black beans, stock, and potatoes. Bring to a simmer, cover, and allow to cook until potatoes are tender and soup is thickened. Season with salt. Garnish with cilantro and parsley (and avocado, if desired).

Serve with cornbread.

Thai Hot and Sour Soup

Ingredients:

3 cups vegetable stock
1 tablespoon tom yum paste
1/2 clove garlic, minced
2 stalks lemongrass, minced
2 kaffir lime leaves
4 ounces mushrooms (shiitake, oyster, straw, etc.)
imitation shredded chicken (optional)
1/2 tablespoon soy sauce
juice of 1/2 lime
1 green chili pepper, chopped
1/4 cup cilantro
1 tablespoon thai basil

Bring stock to a simmer and add tom yum, garlic, lemongrass, and lime leaves. Add mushrooms, imitation chicken, soy sauce, and chili pepper.

Add lime juice before removing from heat and remove lime leaves. Ladle into bowls and garnish with cilantro and basil.

Strozzapreti

Ingredients:

1/2 lb kale or chard, ribs removed
2 tablespoons breadcrumbs
1 egg
1/2 cup ricotta cheese
1/2 cup parmesan, grated
nutmeg
salt and pepper
flour

Blanch greens in hot water and place in ice bath. Squeeze and finely chop.

In a food processor, combine greens, breadcrumbs, egg, ricotta, parmesan, nutmeg, salt, and pepper.

Scoop mixture with a spoon and use flour to roll into disks. Place onto floured plate.

To cook boil water and toss in the dumplings, making sure they do not touch. Remove and strain when they float to the top.

Serve with butter and more parmesan.

Creole Okra Stew

Ingredients:

1 teaspoon oil
1 jalapeno pepper, minced
2 cloves garlic, minced
1 bay leaf
1/2 medium onion, diced
1 teaspoon smoked paprika
1/2 tablespoon thyme, chopped
1/2 poblano or green bell pepper, diced
2/3 cup corn
2 tomatoes, chopped
2 cups okra, cut into 1 inch slices
vegetable stock
salt, to taste
a pinch of cayenne pepper
2 tablespoons green onion, chopped
1 tablespoons parsley, chopped

Cook onion, jalapeno, garlic, and bay leaf in the oil until onion is softened. Add paprika and thyme then pepper, corn, tomato, okra, and stock. Cover and allow to simmer until vegetables are tender. Season with salt and cayenne pepper. Remove from heat and garnish with green onion and parsley.

Serve with long grain rice.

Florentine Pasta

Ingredients:

spaghetti noodles
1 package imitation chicken
2 tablespoons butter
2 pints cherry or grape tomatoes
salt and black pepper, to taste
1 teaspoon olive oil
1/2 cup vegetable stock
1/4 cup heavy cream
1/4 cup parmesan, grated
2 bunches spinach, roughly chopped
zest of one lemon
1/2 cup basil leaves, half of them chopped
8 ounces buffalo mozzarella
1/4 cup panko
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
red pepper, to taste
olive oil, to taste


Cook noodles until almost al dente.

Cook imitation chicken according to packaging instructions. Set aside.

In a skillet, melt the butter and add the tomatoes. Do not move them until they are charred. Turn heat to high and char on the other side. Season with salt and pepper. Remove from heat and place them in a bowl.

Place more oil in the skillet and add the garlic then the stock. Bring to a simmer, allow liquid to reduce, and add the cream and parmesan. Season with salt and pepper.

Stir in the pasta and continue cooking in the liquid. Stir in spinach and allow to wilt. Add in the blistered tomatoes and imitation chicken. Cook until heated through. Remove from heat. Stir in lemon zest and half the basil leaves.

In a frying pan, cook panko and herbs with a teaspoon of butter and set aside.

Divide pasta between dishes and garnish with remaining chopped basil, mozzarella, panko, red pepper flakes, and a drizzle of olive oil.

Yemisir Wot

Ingredients:

2 tablespoons oil
1 onion, finely chopped
berbere spice, to taste
1 tablespoon ginger, minced
2 cloves garlic, minced
1 cup red lentils
salt, to taste

Cook onion in the oil and add berbere, ginger, and garlic. Stir until aromatic. Add lentils and water. Cover and cook until lentils are tender and stew is thickened, about half an hour. Season with salt.

Serve with injera.

Cilantro Soup

Ingredients:

2 bunches cilantro, trimmed
2 cups vegetable stock
1 teaspoon oil
1 cup blanched almonds, slivered
2 tablespoons butter
1/3 cup onion, chopped
1 leek, chopped (white part only)
1 clove garlic, minced
2 tablespoons flour
1-1/2 cup milk
salt
cream

Boil some water in a saucepan and blanch the cilantro. Remove with slotted spoon and place in ice water bath. Squeeze out water and transfer to a blender with vegetable stock. Puree until smooth.

Discard the water from the saucepan and add butter and almonds. Toast the almonds until they are golden. Add to the blender.

Add oil, onion, leek, and garlic to the pan and cook until tender. Stir in flour. Add to the blender.

Blend the mixture for about 4 minutes until smooth. Strain through a sieve if needed as adding the mixture back into the saucepan. Bring to a simmer and add the milk and season with salt. Ladle into bowls and garnish with cream.