The Last Vegan Supper

Well, folks, our 5-day Vegan challenge is up to its final day. And you know what, it has not been as challenging as expected. In honor of our last supper, we chose a fiery evening of Spicy Black Bean Soup and Mexican Hot Chocolate Snickerdoodles!

From Krisla’s overindulgence in spices to Bette Jane’s electric can-opener, this vegan dinner/dessert combo was one fabulous night. One fabulous fiesta.

Yeah.

P.S. thanks for your commentary and picture-taking, Riley. Sort of your commentary.

This hearty soup has the perfect blend of spices and textures, with healthy portions of veggies. We even added some Tofurkey sausages (they aren’t that bad, we swear – sun dried tomato and basil!) for protein. Bette Jane’s dad and brother even ate with enthusiasm!

Spicy Black Bean Soup

Adapted from my little celebration

Total time involved: 2 hours

Makes about 6 servings

Ingredients:

  • ~1 tbsp of olive oil
  • 5-6 cloves of garlic, minced
  • 1/2 red onion, diced
  • 15 baby carrots, sliced
  • 1/2 orange bell pepper, diced (we would prefer green, but we just worked with what we had)
  • 1 can of 15 oz. black beans, drained
  • 1 can of 15 oz. pinto beans, drained
  • 1 can of 14.5 oz. diced tomatoes
  • 1 Tofurkey Italian sausage, cubed
  • half of a 15 oz. can full of low-sodium vegetable broth
  • half a 15 oz. can full of water
  • 3 pinches of cumin, cayenne, red pepper flakes, chili powder, paprika, and black pepper
  • ~1 tsp. salt, to taste
  • some cilantro, green onions,avocado slices, and red pepper flakes, to top

Directions:
1. In a large pot, add a splash of olive oil and turn on medium heat. Add in the minced garlic and onions and cook until softened. Careful with the hotness of the oil. Our moms always told us not to turn it too hot or else your garlic will burn.
2. Add in the carrots and the bell pepper and the seasonings and stir to mix. The original recipe called for one pinch, but Krisla likes her spices. You can always start out with 1 pinch and add more of whatever flavors you prefer.
3. Add in the two types of beans and the diced tomatoes and stir.
4. Pour in the vegetable broth and the water. You can add more of each if you want a thinner soup.
5. Now add the salt to taste.
6. Turn to low heat, cover, and simmer for 1-2 hours. Stir occasionally. The longer you wait, the more flavorful your soup! The carrots and beans should soften.
7. Scoop some into a bowl and top with the cilantro, green onions, and avocado for prettiness and deliciousness.
This would also be delicious with some tortilla chips and cheese to top. But this is supposed to be vegan, so cheese was omitted. It takes some patience, but it’s definitely worth the wait. In the meantime, why not make some cookies!

Which is definitely what we did. And it was absolutely the best decision of our lives (Bette Jane’s new favorite cookie, for serious!)

Mexican Hot Chocolate Snickerdoodles

Adapted from: Culinary in the Desert 

Total time involved: 30-40 minutes

Makes about 24 cookies

Ingredients: (plus ‘accidental’ additions here and there)

  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon…roughly
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/2 scant cup canola oil (we used vegetable, it was there)
  • 2/3 cup granulated sugar
  • 1/4 cup agave syrup
  • 3 tbsp almond milk
  • 2 tsp vanilla
  • another 1/4 ish cup of sugar and 1 tsp cinnamon for the coating

Directions:

1. Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking soda, cinnamon, cayenne and salt in a large bowl.

2. In a separate more medium-like bowl, combine (whisk!) oil, sugar, almond milk, agave syrup and vanilla. The mixture with the oil, almond milk, agave and vanilla is pretty dang cool. Ours looked like a crescent moon!

3. Pour the medium bowl’s contents in with the dry ingredients. Make them friends with a wooden spoon (stir it, yo). The dough gradually becomes beautifully dark and soft to the touch. It’s unreal.

4. Scoop dough and roll into 1 tbsp-size balls. Flatten into fairly thick discs and press just one side down onto cinnamon sugar. Place sugarless side onto nonstick baking sheet, leaving about 1/2 inch in between each. They shouldn’t spread too much, just puff up a bit.

5. Bake about 9 minutes, though ours were deliciously chewy at 8. Then again, we undercook when we can!

…We don’t generally advise underbaking. Just sayin’. Food is great with a little chew to it when there’s no eggs or butter involved.

Oh and 6. Feed to your younger brother so he can finally appreciate a good vegan cookie. Then tell him it’s vegan after he compliments you.

-Krisla & Bette Jane

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2 thoughts on “The Last Vegan Supper

  1. I hope holy smagnolias is a good thing! Now you just have to convince Mike that vegan cookies can be delicious.

    -Krisla

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