Photo: Vegan Fusion
V is for Vegan
Brazilian Black Bean Soup with Baked Plantain.
Serves 6 to 8.
- 1 large ripe plantain, ¼ inch diagonal slices
- 1 Tbsp. pure maple syrup or sweetener
- 1 Tbsp. fresh squeezed orange juice
- 2 tsp. coconut oil
- Pinch of sea salt; chili powder; cinnamon
Black Bean Soup
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1 ¼ cups diced yellow onion
- 4 large garlic cloves, pressed or minced
- 1 tsp. seeded and diced jalapeño pepper
- 4 cups vegetable stock or water
- 2 (15-ounce) cans black beans, rinsed and drained well, or 3 cups cooked
- ¾ cup diced carrot
- ½ cup seeded and diced red bell pepper
- 1 cup fresh or frozen corn
- ½ tsp. orange zest
- ¼ cup freshly squeezed orange juice
- 1 tsp. sea salt, or to taste
- ¼ tsp. chipotle chili powder (optional)
- ⅛ tsp. ground cloves (optional)
- ¼ tsp. liquid smoke (optional)
- 2 Tbsp. finely chopped fresh cilantro
Preheat the oven to 375F. Prepare the plantains: Place the plantain ingredients in a small bowl and mix well. Transfer to a well-oiled baking sheet and bake until golden brown, about 10 minutes, flipping once after 6 minutes. Carefully transfer to a serving plate so the plantains do not stick to the pan as they cool down.
Meanwhile, place a 3-quart pot over high heat. Place the cumin and chili powder in the pot and cook for 1 minute, stirring constantly. Add onion, garlic, jalapeño and stir well. Lower heat to medium-high, add the vegetable stock, black beans and carrot and cook for 15 minutes, stirring occasionally. Add the red bell pepper and corn and cook for 5 minutes, stirring occasionally. Add all the remaining ingredients, except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well.
Top each serving with a few pieces of plantain and enjoy.
Vegan and raw food chef Mark Reinfeld is author of seven cookbooks and teaches at the Vegan Fusion Academy in Miami, Fla.