Baja Black Bean, Corn & Tofu Medley over Brown Rice

After the New Year we were stuffed and sick of all the rich food we had been eating for the previous two months. Did I really say we were sick of the great food? Wait I have to go take my temperature. (Music playing while Kathy takes temperature.)

Ok, I'm back. Yes, we were in real need of some healthy food. So for the time being we are juicing, making green smoothies and eating as close to heart healthy Vegan diet as we can get. 

So here I sit with just a pantry of staples. So this is what I put together and it turned out great if I do say so myself.

3 Tbl. olive oil

2 med. onions, chopped

2 bell peppers, chopped

2 Spoon fulls of jarred, chopped garlic ( probably about 2 Tbl. Who knows how many cloves it would take.That is the nice thing about this recipe. You can put as much as you like.)

1 (10oz.) can of mild rotel tomatoes

3 (15oz.) cans black beans, drained

2-3 Cups frozen corn

1 package extra firm Tofu, drained, and cut into small cubes

1 (10oz) package frozen chop leaf spinach, thawed, drained and squeezed of all its moisture

3/4 tsp. Turmeric

1/2 tsp. cayenne (more or less to taste)

1 Tbl. Cumin (more or less to taste. I just shook it till it looked right.)

1 Tbl. Chili Powder (more or less to taste. I just shook it till it looked right.)

1/2 - 2 tsp. salt, to taste

Cooked brown rice, or Quinoa. 

In a large pan add olive oil. When oil is hot add onions, bell peppers and stir and cook till tender. Add garlic and continue to cook for a minute. Add Rotal tomatoes and stir to heat. Add corn, beans, tofu, and spinach, Stir to break up spinach. Add all the seasonings. Stir to coat and cook for a minute  then taste for seasoning and adjust to taste. Cook for about 20 minutes to blend flavors.

Serve over cooked brown rice or Quinoa

Roasted Garlic and Beet Soup

Ok, We are on this 21 day, post crazy holiday eating for two months cleanse. Meaning we are eating very restricted and healthy vegetarian foods. It has gone well and we have had many benefits from the process. One benefit was this soup. I have never made anything with fresh beets. I can kill some jarred pickled beets off, but never have I used fresh. This has been a learning process. I like regular cooked beets ok, I will eat  them if they are in front of me but have never gone out of my way for plain cooked beets. I was not looking forward to this soup. It was on the menu for our healthy cleanse, so I took the plunge. 

This is sooooo good. Not only is it super healthy but it tastes really rich and yummy. I think it is reminiscent of potato soup. I think mine turned out a little thinner than it was suppose to but I was working with having more beets than the recipe called for but not exact amounts. It was still wonderful. So here it is kids if your looking for a healthy, rich, very tasty soup. I think it would be killer with a great kicked up grilled cheese sandwich sitting next to it. But alas we can't do that right now. But I will!

Also, beet greens are DELICIOUS! I removed those the day before making the soup and cleaned them. Tore them from the center vain and chopped them up for a salad. They are sweet. Not bitter at all. They are very good. Try them out.

Roasted Garlic and Beet Soup: This is suppose to serve 4. On our cleanse it did. Real people may want more.

Makes 4 cups

3 med. beets, washed and ends trimmed.

2 Tbl. olive oil, plus more for drizzling to roast

6 unpeeled garlic cloves

1 large leek, thinly sliced and rinsed of all sand and dirt

1 tsp. fresh chopped thyme leaves

1 bay leaf

3 Cups water

Salt and pepper

Heat oven to 400

tear off big enough piece of foil and parchment paper to encase the beets. Place them on the parchment paper lined foil and drizzle with olive oil. Fold up into a tight package. Bake one hour. Place the garlic cloves on another piece of foil and drizzle with oil. Fold up tight. Put the garlic in the oven 30 minutes after the beets. When done open the packets and let cool. Remove the skin from the beets and cut into fourths and set aside. Squeeze the garlic out of the skin and set aside the garlic. Throw the skins away.

In pot heat 2 Tbl. of olive oil over med. heat. Add leeks and cook, stirring often till tender, 6-8 minutes. Add beets, garlic, thyme and bay leaf. Add 3 Cups of water. Season with salt and pepper.

Bring to a boil and then reduce heat and simmer 10 min. Discard bay leaf. Remove from heat and either ladle into blender and blend till smooth or use an immersion blender and blend till smooth. Season with lots of salt and pepper to taste.