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.
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
- ~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
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.
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
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