Ingredients
- 1 tbsp coconut oil, or your choice of oil
- 1 medium onion, chopped
- 4 large cloves garlic, minced or pressed
- 2 tsp ground cumin
- 1/2 tsp Aleppo chile flakes
- 4 cups vegetable broth
- 3 cups cooked black beans
- 3/4 cup carrot, diced
- 3/4 cup orange or red bell pepper, seeded and diced
- 1 cup fresh or frozen corn
- zest from 1 orange
- 1/4 cup freshly squeezed orange juice
- 1 tsp salt, or to taste
- dash of smoked paprika
- dash of liquid smoke
- 2 tbsp finely chopped cilantro
Directions
- 1. If making the plantain chips, see below. Start by preheating your oven at 375F. Prepare your plantain chips and start baking them before you begin the soup.
- 2. In a large soup pot over medium heat, add oil. Once hot, add onion and saute for 3 minutes until softened. Add garlic, cumin and chile flakes and stir until fragrant, around 1 minute. Deglaze with the vegetable broth.
- 3. Stir in the black beans and carrot. Cover and bring to a boil by turning heat to high. Once boiling, reduce heat and simmer for 15 minutes. Add bell pepper and corn and cook 5 minutes more. Add orange zest, orange juice, salt to taste, and a dash of smoked paprika and liquid smoke. Simmer for 5 minutes more. Stir in a portion of the cilantro. Top with fresh cilantro prior to serving.
Brazilian-Spiced Baked Plantains
- 1 large plantain, peeled and sliced on a diagonal into 1/4-inch slices
- 1 tbsp maple syrup or sweetener of choice
- 1 tbsp freshly squeezed orange juice
- 2 tsp melted oil
- pinch cinnamon
- salt, to taste
Directions
- 1. Preheat oven to 375F. Place all ingredients in a large bowl and stir to make sure all the sauce coats each slice of plantain. Transfer to a silpat-lined (or well greased) baking tray and lay in a single layer. Bake until golden brown, flipping after 6 minutes. (Mark suggests this will take only 10 minutes, but I needed 20-22 minutes, and bumped the temperature up to 400F). Carefully remove from the baking tray after they cool slightly.
