Today I’m thrilled to be sharing with you a sneak peek from the amazing new e-cookbook from Dreena Burton of Plant Powered Kitchen called Plant-Powered 15.
Dreena is an amazing writer and recipe creator. Her previous cookbooks are all available at Chapters and include, Everyday Vegan (a staple in my kitchen); Eat, Drink and Be Vegan; and Let Them Eat Vegan.
This beautiful new e-book she’s created offers 15 simple, healthy and delicious plant-powered recipes that anyone would love – even the meat eaters in your life! Think Almond Zen Granola, Coconut “Pillows,” Green Goddess Dressing, and Sun-Dried Tomato and Almond Burgers.
In order to make your mouth water and give you a small taste of what you’ll find in the book, Dreena has allowed me to share her recipe for Black Bean Soup with Sweet Potatoes which is included in the book and is deliciously sweet, hearty and packed with protein, fibre and vitamin A.
Black Bean Soup with Sweet Potatoes
1-2 tbsp water
1 1/2 – 1 3/4 cups chopped onions (one large onion)
1 1/2 cups combination of chopped red peppers and green peppers
1 1/4 tsp sea salt
freshly ground black pepper to taste (generous is good)
2 tsp cumin seeds
2 tsp dried oregano leaves
1/4 tsp allspice (rounded)
1/4 tsp (or less/more, to taste) red pepper flakes
4 medium-large cloves garlic, minced or grated
4 1/2 – 5 cups black beans (reserve 1 cup; this is three 14 or 15 oz cans)
3 cups water
2 tbsp tomato paste
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lime juice
1/2 – 1 tsp pure maple syrup
1 bay leaf
1 1/2 cups cubed (in small chunks, about 1/2”) yellow sweet potato (or can substitute white potato)
Chopped cilantro for serving
Extra lime wedges for serving
Chopped avocado tossed with lemon juice and dash of salt, for serving
- In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes.
- Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic – if sticking/burning, add another splash of water.
- After a few minutes of cooking, add 3 1/2 cups beans (reserving one cup of beans), water, tomato paste, vinegar, lime juice, and maple syrup (start with 1/2 tsp). Using an immersion blender, puree soup until fairly smooth. Increase heat to bring to boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let simmer for 20-30 minutes.
- Add remaining cup of black beans and extra maple syrup if desired (taste test). Stir through, let simmer for another few minutes, then serve, topping with cilantro if desired and with lime wedges.
- Also delicious to top soup with some chopped seasoned avocado or a simple guacamole.
- Serves 4-5 as main course.
Dreena has also generously offered to give one of my readers a free copy of Plant-Powered 15. You can enter by doing one or all of the following:
1. “Like” my Facebook page and then come back and leave a comment below letting me know that you did that.
2. Follow me on Twitter and then come back and leave a comment below letting me know you did that.
3. Leave a comment below letting me know what your favourite plant-powered meal is.
You can do one, or all three for more chances to win!
The contest ends Tuesday, May 7 when a winner will be picked at random.