black bean

Quick and Easy Plant-Based Mexican Black Bean Corn Soup (Vegan)

January 6, 2014 by Veronica Grace 17 Comments

I hope you all had a wonderful holiday and happy new year! I cannot believe it’s 2014 now and it’s a new year here at Low Fat Vegan Chef. When the weather is cold and chilly I often like to make quick one pot meals as it’s not only warm and satisfying and makes for fewer dishes for me when all I really want to do is crawl under a blanket. This vegan black bean and corn soup recipe is SIMILAR to the one on my Comfort Soups To Keep You Warm ebook, but it is simpler and thus faster to make. Even if you have NEVER made soup before or feel like you are a novice in the kitchen (or even a terrible cook) I promise you can make this recipe.

I find it imperative to have simple hearty recipes like this on hand when I am low on ingredients or simply pressed for time and can’t make something more complicated from scratch.

Have you ever bought a store bought boxed or canned soup? Maybe now you choose those “organic” and “healthy” looking ones. Now have you ever tried them? I have to say unfortunately I have! While they may LOOK GOOD on the package, what’s inside is often so thin, watery, bland and boring it’s impossible to enjoy. In fact I usually end up tossing half of it because it’s so unappetizing.

My soup recipes are different! They have spices! Depth of flavor! Are heartier! And are actually something you’d want to make again and again. So that’s why I want to share this recipe with you, that even if you don’t have a lot of time, or money or know how to cook from scratch you CAN make something quickly that is infinitely better than what you’ll find at the store and it won’t cost you much to do so.

So check it out:

Quick and Easy Vegan Mexican Black Bean Corn Soup

This delicious soup is ready in no time and is packed full of flavour!

Serves 2

Ingredients:

1 medium onion, diced
4 cloves of garlic, minced
1 14.5 oz. can roasted diced tomatoes (I use Muir Glen Organics)
1 15 oz. can black beans, low sodium or 1 2/3 cup fresh cooked (I use Eden Organics)
1 11 oz. can whole corn (low sodium AND sugar free or 1 cup frozen corn)
2 1/2 cups vegetable broth (low sodium or homemade)
1 tsp roasted cumin
1/4 tsp chipotle chili powder
1 tsp Herbamare or sea salt
2 tsp lime juice (1/2 small lime)
Fresh ground pepper to taste
Fresh cilantro or coriander to garnish

Directions:

1. In a large non stick wok, sauté the onions for 6-7 minutes until soft. Add the garlic and sauté another minute or two. Add a little water if needed to prevent sticking.

2. Add the vegetable broth, canned tomatoes, drained corn and black beans and stir. Add the seasonings except the lime juice and taste test. Adjust seasonings if desired.

3. Bring to a boil and then reduce to medium heat and simmer for 5 minutes.

4. Add lime juice and stir.

5. Garnish with cilantro if desired and serve.

What’s your favorite pairing for plant-based black bean soup?

20 Minutes To The Table: Mexican Black Bean Corn Tacos & Costa Rican Cabbage Salad Video

July 21, 2013 by Veronica Grace 50 Comments

20 Minutes To The Table: Mexican Black Bean Corn Tacos & Costa Rican Cabbage Salad

Hi everyone! I had an idea the other day of putting together quick delicious meals for those of you short on time. This recipe is a great midweek recipe, if you can open a can and use a knife you can make this recipe very easily! I’ll start off by showing you how to make the raw Costa Rican Cabbage Salad recipe, and then the Mexican Black Bean Corn Tacos (this is a variation on my recipe in Vegan Comfort Foods From Around The World.)

If you’d like order one of my cooking aprons or my cookbook my store is here: http://lowfatveganchef.storenvy.com

I’d like to point out that I used canned ingredients in my first video to show how anyone, no matter where you are, can make this recipe. You can also use home cooked beans and fresh corn (or frozen) if desired and using organic foods is your choice as well. This new series is going to show easy plant based recipes that absolutely everyone can make with ease, when pressed for time. That’s why I list the short cuts. Most of the time I cook from scratch, but I know this is not feasible for everyone, especially on a week night after work. Please of course feel free to use fresh cooked beans, organic fresh corn and your own homemade corn tortillas if you are a scratch cooker, but of course this will add to the prep time and take much longer than 20 minutes. Enjoy 🙂

Recipes follow below.

Raw Vegan Costa Rican Cabbage Salad

Serves 4

Ingredients:

1/2 green cabbage shredded (or 5 cups bagged slaw mix)
1 medium (ripe) tomato, diced
1/2 white onion, chopped
1 glove garlic, pressed or minced
1 handful fresh cilantro/coriander roughly chopped (or to taste)
1 – 1 1/2 large limes juiced (use your discretion to balance with salt)
1/4-1/2 tsp Herbamare or salt (use your discretion to balance with the lime)
1/4 tsp fresh ground pepper (or to taste)

Directions:

1. Toss ingredients into a large salad bowl (mine was a little small but I used it as it was clear to show you) and massage well for a minute or two, scrunching the cabbage to help soften it.

2. Adjust lime, salt and pepper to your tastes. If it’s perfectly seasoned it should taste neither of just salt or lime, but a nice mix between the two.

3. Place in refrigerate to marinate until needed.

To spice things up: Add a sliced fresh jalapeno or chili pepper.

Based on my recipe in Vegan Comfort Foods From Around The World

Vegan Mexican Black Bean & Corn Tacos

Serves 2-4 (depending how ravenous you are!)

Ingredients:

19 oz. can no sodium black beans or pinto beans (or 2 1/3 cups cooked fresh)
12 oz. can no sodium/no sugar corn or 1.5 cups frozen or fresh cut
4 cloves of garlic, pressed or minced
3/4 tbsp maple syrup, maple sugar or honey – I don’t use agave (*optional to add flavor to the unsalted beans)
1.5 tsp roasted cumin (or regular, but roasted is much more flavorful)
1/4-1/2 tsp Herbamare or salt (or to taste)
Pinch of fresh ground pepper
1/4-1/2 lime juiced (or to taste)
8-12 corn tortillas (depends how full you load your tacos)
Salsa of choice (I always look for the lowest sodium on the shelves, you’d be surprised how much sodium is in salsa)

Directions:

1. Heat a pot over medium heat. Drain the corn (if applicable), add some black bean juice to the pot and the garlic and cook for 3-4 minutes.

2. Add the black beans, corn and seasonings (leave the lime juice until the end) and heat for 5-7 minutes to let the flavors meld together.

3. Meanwhile heat your corn tortillas over medium heat in a crepe pan, griddle or frying pan just until warm and place in a tortilla warmer, tinfoil or tea towel to insulate. Alternatively you can heat them over a gas flame until slightly charred or microwave just at the end all together for 30 seconds. (Any longer and it won’t be good…)

4. Add the lime juice to the beans and corn and taste test. Adjust seasonings to taste.

5. Assemble tacos, starting with a layer of black beans and corn, some salsa and then top with your marinated Costa Rican Cabbage Salad. Sometimes I like to add some fresh guacamole for variety as well.

6. Enjoy!

Make it spicy: add some chipotle chili powder, cayenne or a sliced jalapeno to the black bean and corns. Use your discretion.

Corn tortillas are fairly common in the USA and easy to find at most grocery stores and health food stores. I use corn tortillas because they usually have only 3-4 ingredients (but read the label to make sure there is no oil or lard) and are lower calorie than wheat tortillas. Wheat tortillas are more for burritos. If you’re in Canada check your health food store or google mexican/latin groceries in your area. I found several in my city of Calgary that had homemade corn tortillas. I will post a video later on show you how to make your own corn tortillas with masa (corn flour).

This makes a fairly light meal, if you’re family or dinner guests are ravenous I would recommend serving some fresh seasoned rice on the side to round it out, or double wrapping your tacos (use 2 tortillas) and load them up with beans and corn. 🙂

I hope you enjoyed my first episode of 20 minutes To The Table. I filmed this in my kitchen with a camera, a tripod and a lot of books lol. Let me know what you think by posting below!

Gluten Free Vegan (Flourless) Black Bean Brownies

December 19, 2012 by Veronica Grace 66 Comments

Ooh black bean brownies… Have you ever heard of them before? They’re gaining popularity in the vegan, gluten free and health food movement. It’s a completely flourless brownie and has very few ingredients.

This is my take on the black bean brownie inspired by Dr. Fuhrman’s recipe. If you’re looking for something that is vegan and gluten free and a “better for you” treat, check these out.

I promise you will not taste beans in this recipe! When they are pureed they act as the batter in brownies and plain unsalted black beans have little flavor anyway. This recipe is also sugar free! It gets its sweetness from whole pitted dates, so it has natural fibre and vitamins in it instead of plain old sugar.

The only thing really essential to making this recipe is having a food processor or a high powered blender with a tamper such as a Vita-Mix. You need to get these ingredients pureed into a batter/dough to press into the pan.

If you’re craving brownies you should give these a try!

Gluten Free Vegan Black Bean Brownies

(Inspired by Dr. Fuhrman’s Black Bean brownies)

Makes 12 brownies

Ingredients:

1 19 oz./793 g can black beans (salt free) or 2 cups fresh cooked black beans, drained
2 tsp vanilla extract
2 tbsp almond butter or peanut butter
12 large medjool dates, pitted (18-24 if using smaller dates)
1/2 cup cocoa powder
1 tbsp ceylon (sweet) cinnamon
2 tbsp quick/instant oats (optional, use only if mixture is too wet)

Directions:

1. Preheat oven to 350 F/ 177 C.

2. Chop the dates into small pieces. Combine black beans, dates, vanilla and almond butter in a food processor or Vita-Mix and blend until smooth. (Food processor preferred.)

3. Add cocoa and cinnamon and blend again. (Do NOT add cocoa until the previous ingredients are blended or it will be virtually impossible to mix)

4. If mixture is too dry, add another tablespoon of peanut butter. If mixture is too wet, add oats and process again.

5. Line a square baking pan with parchment paper leaving enough to fold up the sides.

6. Spoon mixture into pan and spread out with spatula or hands.

7. Bake for 30 minutes.

8. Allow to cool and then cool in the freezer for 2 hours to set up before slicing.

9. Top with frosting or fruit if desired and serve.

Nutritional Info: 12 Servings Amount Per Serving: Calories 134.0 Total Fat 2.3 g Saturated Fat 0.5 g Polyunsaturated Fat 0.4 g Monounsaturated Fat 1.2 g Cholesterol 0.0 mg Sodium 10.1 mg Potassium 349.4 mg Total Carbohydrate 28.3 g Dietary Fiber 5.8 g Sugars 16.0 g Protein 4.2 g

Have you ever had black bean brownies before? What’s your favorite way to use black beans?

Sneak Peek Recipe: Mexican Black Bean Corn Soup From Low Fat Vegan Comfort Soups To Keep You Warm

March 22, 2012 by Veronica Grace 36 Comments

And the winner of my first copy of Comfort Soups To Keep You Warm is….

….Meena Sharma! Congratulations Meena, I will be contacting you shortly to let you know you’ve won.

Thank you to everyone who entered! I really appreciate your support and excitement. My Comfort Soups To Keep You Warm recipe eBook is now ready so check it out!

After all of those tantalizing soup photos I showed you on Monday, I bet you are craving a delicious bowl of soup by now! So I wanted to share one of my soup recipes with you. This oil free vegan Mexican Black Bean Corn Soup is one of my favourites, it’s so hearty and filling and bursting with flavour. You’re going to want to make this soon!

An insider tip I have for you is to make your own vegetable broth (my recipe is here) and fresh black beans (instead of canned) for the absolute best taste. But if you’re in a hurry, you can always use canned black beans. For packaged vegetable broth the best substitute seems to be Pacific Natural Foods Organic Low Sodium Vegetable Broth. Roasted cumin and chipotle chili powder bring great flavour to this recipe. If you can find it over the regular versions it adds a really nice smokey flavour to the soup. I use McCormick roasted cumin, you can get it on Amazon or at places like Walmart or some grocery stores. This is probably my favourite seasoning and I go through more of it than any other spice. You’ll definitely use it a lot if you make my recipes. I also use Frontier organic chipotle powder in all of my Mexican dishes and it’s amazing in vegan chili too.

Now on to the recipe!

Low Fat Vegan Mexican Black Bean Corn Soup

Serves 8

Ingredients:

1 large onion, diced
6 cloves of garlic, minced
3 stalks of celery, diced
2 carrots, diced
5 cups/1.25 qts./1.2 L of vegetable broth (homemade or low sodium)
4 15 oz./425 g cans of black beans, low sodium (or 7 cups cooked) undrained
1 15 oz./425 g can of whole sweet corn, drained (salt free, unsweetened)
1 14.5 oz./411 g can of fire roasted tomatoes, diced (I use Muir Glen Organics)
1 tbsp. + 1 tsp. roasted ground cumin (or regular cumin)
1 to 1 1/2 tsp. chipotle chili powder or smoked paprika
1/2 tsp. Herbamare or salt (to taste)
1/2 tsp. sugar or sweetener (if needed)
Juice of 1 small lime
Fresh ground pepper to taste
1/2 bunch of cilantro, chopped to garnish

Directions:

1. In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.

2. Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.

3. Taste test. Add Herbamare or salt to taste and lime juice. If your soup is a little too tangy or bitter, you can add a little sugar to balance the flavor if desired.

4. Serve in bowls and garnish with fresh chopped cilantro

Nutrition Facts: 8 Servings Amount Per Serving: Calories 225.8 Total Fat 0.2 g Saturated Fat 0.0 g Sodium 485.5 mg Carbs 42.6 g Dietary Fiber 16.9 g Sugars 4.1 g Protein 13.6 g

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So now on to the contest for the second copy of my Comfort Soups To Keep You Warm eBook! This second contest entails a little more than the last one. If you complete it, your chances of winning are much much higher!

—–>How You Can Win The Second Copy of My eBook<—–

Contest is Closed

To be entered you need to post a comment on this article and let me know what you think of the Mexican Black Bean Corn Soup, AND you need to pick 4 other recipes on my blog and comment on them as well. If you can number your FIFTH (#5) comment (to show you are done) when you post it on another recipe, it will also help me track them. Comment #1 can be done here.

But, good new for those of you who have been following along and commenting on my recipes, your old comments on my recipes count too. So if you’ve already commented on one or two recipes, those count and you just have to comment on this one and make sure you have 5 comments total. If you number your 5th comment to let me know you’ve completed the challenge, it will be helpful for me to track.

I will take all of the commenters with 5 comments on recipe posts (including this one) and enter them into a random draw to win a second copy of my recipe eBook. The contest closes on Saturday March 24th at midnight EST/9pm PST and then I will announce the winner on Monday March 26th. Make sure you’re signed up to my newsletter to find out if you’ve won! (You can sign up on the top right of this page in the bright pink box.)

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The winner of the second copy of Comfort Soups To Keep You Warm is Vicky Johnston! Congratulations Vicky!

My recipe book is now available!