September 17, 2020 / Lyn Jones / 0 Comments
Spiced to perfection – to make them even spicier, add jalapeno soy cheese and top with salsa
Ingredients
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1 small hot or jalapeno pepper, minced
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed
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2 tbsp parsley, minced (optional)
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.
2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.
3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.
Makes 6 patties.
September 17, 2020 / Lyn Jones / 0 Comments
Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper. Servings: 4
Ingredients
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1/2 medium onion, chopped fine
Celery – medium bunch chopped
Scallions – small bunch chopped (use spring onion)
3 cups low sodium vegetable stock
15oz can of solid pack pumpkin
4 Tbsp Peanut Butter brand Thai Ginger and Red Pepper chunky style peanut butter
Sweat down onions, celery and scallions in a small amount of olive oil
Add 3 cups of vegetable stock, bring to a boil
Add 1 can of pumpkin (plain pumpkin, not pie-seasoned pumpkin)
Stir well to incorporate the pumpkin
Process the pumpkin-vegetable soup in a blender to a smooth consistency
Return the soup to the stove
Stir in 4 Tbsp of flavoured peanut butter.
NOTES: You can add plain chunky peanut butter, natural preferrably.
Add some grated ginger and red pepper and roasted garlic to spice up the soup to your taste.
I’ll serve this with toasted slices of polenta on top, sprinkled with smoky paprika.
Stir in fat-free sour cream or greek yogurt before serving to make it extra-rich
I couldn’t find Thai PB so I used regular,some chopped peanuts & some ground ginger – fantastic!
Absolutely delicious served with rice. I used:
pumpkin pie filling
lime-to counteract sweetness
carrots
crunchy peanut butter
thai seasoning
ginger
curry
pepper flakes
garlic
onion
water
LOVED this! I made a lot of adjustments…more peanut butter, added some garlic powder, ground ginger, red pepper flakes (we couldn’t find the flavored PB), lime juice, and some Greek yogurt on top. Served it with a little crusty bread and it was just perfect!
I used fresh pumpkin and chili peppers and regular peanut butter. Good the day you make it, fantastic the next day after the flavors blend. What a treat!!