Tomato Basil Soup

Ingredients

• 5 cloves
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onions, finely chopped
• 2 lbs plum tomatoes, ripened and roughly chopped
• 2 cups vegetable stock
• 1/2 cup dry white wine
• 1/2 cup fresh basil, shredded and loosely packed
• Optional:  heavy cream 2 table spoons
• salt & freshly ground black pepper

Directions

1. Heat the oil and butter in a large saucepan until foaming.
   Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
   Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
   Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
   Process the soup with the shredded basil in a blender or food processor, add back to pan
   Add the cream and heat through, stirring to a hot eating temp
   Check the consistency and add more stock if necessary, then season with salt and pepper.

Stuffed Zucchini

Stuffed Zucchini

Ingredients:

1 tbsp sour cream or sour cream substitute
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C). Wash zucch and cut them in half.  Then soup out the seeds so they look like a boat.  Fry the onions in oil, then add the rest fill the Zucchs with filling and top with parm cheese (or not).  Put in oven for 20 minutes.  Eat. yum.

http://www.kayotic.nl/blog/stuffed-zucchini

Black Bean Taquitos

so they may be too spicy for my kids but I loved them, easy, meatless, and a pinterest find.  See the link below .http://naturallyella.com/2011/01/28/baked-black-bean-taquitos/
I only modified it slightly.  Could be vegan without the cheese and a nice pico for dipping

Baked Black Bean Taquitos

5.0 from 1 reviews

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Recipe type: Main Dishes

Author: Erin Alderson

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6 pieces

Ingredients

• 1/2 medium yellow onion
• 1 clove garlic
• 1/2 tablespoon sunflower oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup black beans
• 1/4 cup cilantro
• 6-8 corn tortillas
• 1/2 cup Colby Jack Cheese

Instructions

1. Preheat oven to 425˚ and bring a medium/large pot of water to a simmer.
2. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent. Stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
3. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top. Roll tight and place seam side down on a baking sheet covered in parchment paper. Repeat until all the filling is used. Brush each piece with oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, or sour cream.

Black Bean Brownies

Black Bean Brownies

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• ⅓ cup agave nectar
• ¼ cup unsweetened cocoa
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup raw sugar (optional)
• ¼ cup instant oats

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

Nutritional information

Nutrition Facts
Serving Size 1 Servings Per Batch 9
Amount Per Serving
Calories 112
Fat 0.90g
Carbohydrate 24.70g
Dietary Fiber 4.80g
Sugars 12.20g
Protein 3.50g