VeganMofo: Vegetable Black Bean Soup

Veggie Black Bean

So, I am sitting at home today, waiting out Hurricane Sandy. The actual storm hasn’t really started, so we are thankful for the power. School and work are both closed and the family is getting restless. Instead of going completely bonkers indoors, we are trying to get things done.

Did a quick pantry clean-out to see what we have. I have no worries that we will ever go hungry during this storm. My kids might complain, but we’re good.
Came upon plenty of canned goods and decided to make this fantastic and easy black bean soup.
The smells were intoxicating pretty quickly, I didn’t want to wait to eat it, but it’s definitely worth it. It cooks up pretty quickly.

Vegetable Black Bean Soup
1 tbsp. vegetable oil
2 small onions, chopped
2 carrots, chopped
3 ribs of celery, chopped
1 red pepper, chopped
1/2 green pepper, chopped
5 cloves garlic, chopped
4 tsp. cumin
3 tsp. salt
2 tsp. ground pepper
2 cups vegetable broth
2 cans black beans
1 can chopped tomatoes
1.5 cups frozen corn
non-dairy sour cream (optional)
Heat up the vegetable oil in a large soup pot on medium-high.
Add in the onions, carrots, celery and chopped pepper. Cook for a few minutes.
Add in the garlic and the spices.  Cook another 5 minutes.
Add in the canned goods and vegetable broth.
Bring to a boil. Turn down the heat to medium low and cover the pot.
Cook for 30-40 minutes.

With a potato masher or an immersion blender, mash or puree some of the soup. You still want the chunks, but the pureed or mashed bits will help thicken the soup.

Cook another 10-15 minutes on low. Try it. Season with additional salt if necessary.

Serve with a dollop of sour cream.


Veggie Black Bean

VeganMoFo: Mushroom and White Bean Tart

After making the recent batch of mushroom soup for the holidays, I was left with over a pound of assorted mushrooms in the fridge. I had to use them up. I love mushrooms and would never want to waste them.

I wanted the mushrooms to be a part of a main dish, so I came up with this recipe – using ingredients I had on hand.

Mushroom and White Bean Tart (serves 4)

For the White Bean Puree
1 can small white beans, rinsed and drained
3 cloves garlic
2 tbsp. olive oil
juice of one lemon
1 tbsp. fresh thyme
2 tsp. salt
2 tsp. ground black pepper

For the Mushroom Mixture
1 tbsp. olive oil
1 large onion, sliced thinly
3 cloves garlic, chopped
1 pound assorted mushrooms, sliced (baby bella, shitake, white button)
1 tbsp. chopped fresh thyme
2 tsp. salt
2 tsp. ground pepper

1 sheet of puff pastry, defrosted
1/4 cup Daiya Cheese (I used Cheddar)


Preheat oven to 400.

Process the white bean puree ingredients in a Cuisinart or other food processor. Set to the side.

Heat up some olive oil in a large saute pan. Add in the sliced onion and cook for a few minutes.

Add in the chopped garlic, mushrooms and spices and cook for another 5-7 minutes, until soft.

Roll out your puff pastry dough. Lay on a parchment paper lined baking tray.

Prick the dough with a fork along the inside of the edges. Leave about 1/2 – inch of clearance. This will form your crust.

Spread the white bean puree on the inside area of the puff pastry. You don’t need to use all of it. I ended up using about 3/4 of the mixture and set aside the rest to use as a dip for later.

Layer the mushroom mixture over the bean mixture and sprinkle some Daiya Cheese on top.

Bake in the oven for about 15-20 minutes or until the crust is nicely browned and puffed up.

This tart is great when served with a salad.


Mushroom and White Bean Tart
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