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Saturday, October 19

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Recipe Thu Dec 05 2013

Post Thanksgiving Pie Rehab

beansoup.jpgReturning to work after last week's pie eating extravaganza (i.e. Thanksgiving) was a bit of a struggle. I decided that I would give myself a few new eating rules in order rein in my spastic holiday food habits. Naturally I ran very far in the opposite direction. I bought a vegan cookbook and made plans for a cleansing of the soul. This is pretty hilarious given my inability to set food limits. Not to mention my very best friend cheese.

I was nearly convinced that I was suffering from some sort of turkey hysteria, but then I read the news that Jay Z and Beyoncé are doing a 22-day vegan cleanse. Jay and Bey have decided to take the challenge at the suggestion of the world's most hated person and their BFF Gwyneth Paltrow. All judgement aside it seems that everyone is going vegan these days. The list of famous plant based dieters is growing daily. There's Bill Clinton, Al Gore, Portia de Rossi and Ellen just to name a few.

Like most of you I spent last week in an eating contest with myself. After preparing a meal to feed 15 people, which, by the way, all came out perfectly on time; I ate my feelings. Cooking for a group is stressful after all. When you couple stress eating with a holiday that is in large part about showing thankfulness through stuffing your face full of turkey? Well, let's just say it's a shame sweat pants aren't considered business casual and allowed in the workplace. Yes, friends, I might have gained a few pounds.

Last week's eating schedule included a slice of pumpkin pie for breakfast, a slice cherry pie with lunch and a bit of pecan pie for dinner. I was out of control, but that's what Thanksgiving is, right? It's an out of control food binge. It's all about the pie in my family. Surely we aren't alone.

There isn't any pie within my reach this week. I want to pretend that there won't be any meat either. I'm not sure I'm as strong as Mr & Mrs Beyonce or if going vegan for a hot minute is anything other than my guilt at work. What I do know is that I discovered a great black bean soup recipe in my new cookbook. The only thing that would make it better is a slice of pie, or maybe a touch of bacon.

Ingredients
1 tsp olive oil
1 large yellow onion, finely chopped
3 garlic cloves minced
1 tsp dried oregano
1 tbsp ground cumin
3 large tomatoes, chopped
3 15-oz cans black beans, drained
5 cups vegetable broth
salt and black pepper to taste

Directions
Heat olive oil in large sauce pan or skillet on medium high. Add onions and garlic and saute for 5-7 minutes or until onions become translucent. Add oregano and cumin. Saute for 2 more minutes. Add chopped tomatoes, black beans, and vegetable broth. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat.

Transfer half of soup mixture to blender. Puree until smooth. Transfer back to remaining soup. Keep warm.

I added a little pico de gallo and chipotle cream (ie chipotle mayo) to mine to kick it up a notch. Mayo. See? I can't be vegan. At least I'm not having pie three times a day.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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