Archive for the ‘Uncategorized’ Category

African Sweet Potato Soup with Peanut Butter and Black Beans

This soup is amazing: hearty, comforting, and DELICIOUS. It also happens to be both vegetarian and vegan, although you could certainly add meat to this dish (chicken and beef would go well here). This soup honors fall flavors while paying homage to both Thai and African culinary traditions. I would say the addition of the Thai curry paste, lime, and brown sugar makes this soup Thai-African fusion.

Time: 1 hour

Serves 4-5, adapted from Gluten-Free Goddess

1 tbsp olive oil
1 tbsp Thai red curry paste
1/2 tsp cinnamon
1 medium red onion, peeled and diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
1 large yellow bell pepper, seeded and diced
1 jalapeno, seeded and diced very finely
1/2 lb dried black beans, soaked overnight and cooked until tender
1 quart vegetable broth (or chicken broth)
1/2 cup all-natural peanut butter (or sunbutter for those allergic!)
1/2 cup boiling water
1/2 tsp red pepper flakes
2 tbsp chopped fresh cilantro
1 lime
3 tsp brown sugar
salt and black pepper, to taste


1. Heat the olive oil in a large soup pot.  Add the curry paste and cinnamon.  Stir for a minute so that the olive oil gets infused with spice.  Add the onion, garlic, sweet potato, bell pepper, and jalapeno.  Stir and cook the veggies for 5-7 minutes, until softened.


2. Add the beans and broth.   Add the peanut butter to the mix.  Add the red pepper flakes.

3. Bring the soup to a boil, then cover and simmer.  Cook until veggies are tender, about 25 minutes.


4. Stir in the lime juice and brown sugar.  Season with salt and black pepper, if needed. Top with chopped cilantro.

Baked Sweet Potatoes

Another fall recipe.

Time: 1 hr 5 minutes, largely unattended

Prep: 5 minutes

Cook: 1 hr

Serves 4

  1. Heat oven to 400° F. Wash each sweet potato and then rub each sweet potato with a little olive oil. Pierce each sweet potato several times with a fork. Place the sweet potatoes on a baking tray. Bake until tender, about 1 hour. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with salt and pepper, cinnamon, maple syrup, however you like!
Happy Eating!
Love,
Yang

My Perfect Bowl of Oatmeal

You can make this oatmeal ahead of time in a big batch and refrigerate the rest; simply microwave it for a minute or two to reheat it. You can make a large batch or a small one, just make sure the oats to water ratio is about 1:4. A batch of cooked steel cut oatmeal will last for about a week in the fridge. You can use rolled oats (which take less time to cook), but steel cut oats are preferred due to their nutty flavor, chewy texture, and higher nutritional content. Dates are easier to chop when they’ve been refrigerated. To pit a date, slice a date in half lengthwise and the pit will come out easily. If you’re watching your sugar intake, omit the maple syrup, as the banana and dates provide enough natural sweetness. Oatmeal is incredibly versatile: you can top a bowl with fresh or dried fruit, nuts, spices, cocoa powder, Nutella, nut butters, ground flax seed, etc. Enjoy!

Serves 4

Time: 45 minutes

1 cup of steel cut oatmeal (cheapest in the bulk section at Whole Foods. You can also get a bag from Bob’s Red Mill or a tin of McCann’s)

4 cups of water

1 ripe banana, sliced

Chopped pecans (as many as you like)

3-4 Fresh dates, pitted and chopped (international produce section at Safeway)

Cinnamon (to taste)

Vanilla extract (to taste)

Maple Syrup or honey (optional)

Greek yogurt (optional)

1. Boil the water in a medium sized pot.

2.  Dump the steel cut oats into the water, reduce heat to low.

3.  Cook for 45 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

 

4. While the oatmeal is cooking, slice the banana and remove the pits from the dates and roughly chop them.

5. In the last several minutes of cooking, add in a small amount of vanilla extract and cinnamon and stir. The oatmeal will be done when it is not too watery and has a thick nutty texture.

6. Pour the oatmeal into a bowl, top it with the sliced banana, chopped pecans, chopped dates, a dollop of Greek yogurt, and a drizzle of maple syrup or honey.

 

Happy eating!

 

Love,

Yang

First Pilot Market- SUCCESS!

Bre Donald and Angela Pontes- Co-Directors of the Pilot market

Pilot Market

Announcing our Pilot Market!

When: Wednesday, April 27th from 2pm – 6pm

Where: Healy Circle (Georgetown University)

Click Here to See a List of Confirmed Vendors!