So for the past few months a few of my church friends and I have been meeting monthly, cooking and enjoying lunch together. We call it Cook’s Lunch. We are a gourmet, health conscious, small group. We all have different things we would like to accomplish and learn from the group. Some of those desires are being met and others explored. But the best part is the company. Today’s menu was Black Bean Soup topped with Almond Mayo, Plantain Waffles with Mango Salsa.
Black Bean Soup
3 16 ounce cans of black beans drained, save the juice; or 6 cups of beans drained, save the juice
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cloves garlic, minced
1 teaspoon dry basil
2 tablespoons lemon juice
3 1/2 cups liquid; add water to the juice from the beans to make up the total amount
1 teaspoon salt
Put all the ingredients into your blender and blend until a smooth soup. Heat stirring often, so as not to scorch the bottom.
4 green plantains, peeled
1/2 teaspoon salt
2 tablespoons sunflower oil
Grate the plantains, add oil and salt. Cook 3/4 cup, or enough shredded plantains, 1/2 inch thick in waffle maker. Cook for 10 minutes or until the inside is soft and chewy, while the outside is toasty.
*Do not use a deep or Belgian waffle maker, or the waffle will be difficult to take out.
You can find this recipe in Satisfy Thy Mouth cookbook in our Market.
2 cups chopped fresh mango, about 1 medium sized mango
3 cups tomatoes, diced
1/4 cup minced onion
3 tablespoons fresh cilantro, minced
3 tablespoons fresh parsley, minced
1 tablespoon maple syrup or honey
1 tablespoon lemon juice
2 tablespoons olive oil.
* can add 1/2 minced jalepeño pepper for a spicy salsa.
3/4 cup blanched almonds
3/4 cup water
3 tablespoons lemon juice
3 tablespoons oil
1 teaspoon salt
Blend all ingredients for two full minutes. The mixture will thicken as it blends.
You can find this recipe and other 100 % plant based dishes on our Free Online Library.