#coconut black bean soup

[cranberryflavor]

Coconut Black Bean Soup

In this simple soup recipe that will keep you warm on even the coldest day, ginger, cumin, and turmeric are simmered with coconut milk, black beans, and tomatoes. 2 green onions chopped or more to taste, 1 can diced tomatoes, 2 cans black beans rinsed and drained, 2 cloves garlic minced or more to taste, 1 tablespoon ground cumin, 1 can coconut milk, 1 tablespoon ground turmeric, salt to taste, 1 cup vegetable broth, 1 tablespoon ground ginger

[winterswanderlust]

Coconut Black Bean Soup In this simple soup recipe that will keep you warm on even the coldest day, ginger, cumin, and turmeric are simmered with coconut milk, black beans, and tomatoes.

[baronsanders]

Soup - Coconut Black Bean Soup Coconut milk, black beans, and tomatoes are simmered with ginger, cumin, and turmeric in this easy soup recipe that will keep you warm on even the coldest day.

[dailyblakes]

Coconut Black Bean Soup Coconut milk, black beans, and tomatoes are simmered with ginger, cumin, and turmeric in this easy soup recipe that will keep you warm on even the coldest day.

[morethansalad]

Butternut Squash Coconut Orzo Soup (Vegan & Gluten-Free)

[billycaplans]

soup

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[tastesoftamriel]

Talviel's Tamrielic Anniversary Banquet

In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!

Summerset

Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes

Auridon Blue Monkfish, poached in Russafeld Heights chardonnay

Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling

Black Marsh

Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce

Stormhold jerk kagouti haunch, with guar fat vegetable fried rice

"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!

Valenwood

Wild venison Greenshade carpaccio, with whipped bacon-honey butter

Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze

Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk

High Rock

Alcaire smoked pea soup, with bacon lardons and fresh garden herbs

Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction

Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream

Morrowind

Smoked kwama egg yolk carbonara, with scrib bacon

Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace

"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers

Elsweyr

Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy

Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce

Frozen samar pekoe tea custard, with hot moon sugar fudge

Cyrodiil

Bruma barley soup, with homemade herbed sourdough foccacia

Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce

Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis

Skyrim

Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt

Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade

Snowberry panna cotta, with spiced Whiterun apple-akevitt compote

Wrothgar

Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe

Echalette steak, served medium-rare, in a ginger wine jus

Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy

Hammerfell

Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads

Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles

Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava

[shrikeseams]

idk black bean soup, for pressure or slow cooker

A few tablespoons of oil or butter, whatever you have or like

Diced trinity (onion, celery, bell pepper. I used pre-cut stuff from the grocery store because Milton wiped out my freezer contents. Honestly whatever aromatics you have on hand will serve.)

Minced garlic, like a spoonful-ish

Minced chipotle peppers in adobo, a spoonful or two (i like the jars, but sometimes can only get cans)

Stock or bullion however you like, or whatever you have. I used better than bullion mushroom because i had a jar in my pantry. If you have an open bottle of sub-par wine, a cup or so of that might be nice. Around 4 cups total, assuming you're making a half pound of beans.

A half pound of black beans, rinsed and checked for rocks. If you're doing this in a slow cooker, pre-soak them in cold water overnight first. Scale up if you like, I just cook for one.

Cumin, to taste

Garlic salt, to taste

Sour cream, if you like that kinda thing. Straight cream would be good too. Coconut milk might work if you don't do dairy fat.

Corn muffins or cornbread to serve with

For the pressure cooker:

Put it on saute mode. Add the fat and the veggies, and let cook until soft and aromatic, and they start to stick to the bottom a little

Mix in the chipotle and, if using, bullion concentrate, then add the beans and stock/water/whatever liquid you're using.

let cook on high pressure for 45 minutes. I let it depressurise naturally, but I don't think using quick release would hurt.

Mash up ay least some of the beans. An immersion blender is nice here, but a potato masher or a large spoon does fine.

Add cumin and garlic salt to taste. For me that's at least a tablespoon of cumin and a light shake or garlic salt, but it depends on what you like and how salty your liquid was.

Serve with a plop of sour cream and a hot corn muffin.

for the slow cooker:

If you're fancy, saute your veggies in the oil on the stovetop, then add to the slow cooker. If you're not fancy, just dump 'em in there as-is.

Mix in the chipotle and, if using, bullion concentrate, then add the beans and stock/water/whatever liquid you're using.

let cook on high for... probably ly at least four hours. Let's say most of the day to be sure? Idk, I always wind up letting g my slow cooker beans go for at least 8 hours. If you want them quicker, just make sure the beans are all cooked until fully soft. Nobody really likes crunchy black beans.

Mash up ay least some of the beans. An immersion blender is nice here, but a potato masher or a large spoon does fine.

Add cumin and garlic salt to taste. For me that's at least a tablespoon of cumin and a light shake or garlic salt, but it depends on what you like and how salty your liquid was.

Serve with a plop of sour cream and a hot corn muffin.

[alloftheveganfood]

Vegan Potato Soup (GF option/SF): I've made it without the toppings and it's still delicious!

Quinoa Stuffed Sweet Potatoes (GF/SF): I recommend adding black beans and corn!

Buffalo Tofu Wrap with Easy Vegan Ranch (GF option with these Lentil Wraps): I recommend marinading the tofu chunks for a few hours in the buffalo sauce and salt then tossing the cooked tofu in extra buffalo sauce; I've also used this vegan Caesar dressing in place of the ranch recipe OR used store bought vegan ranch for a quicker meal!

Vegan Lasagna with Tofu Ricotta (GF option with GF Noodles or Zoodles): I'm personally not a huge fan of mushrooms so I sub zucchini and bell pepper (or whatever else I have on hand)!

Easy Coconut Curry (GF): Subbing sweet potatoes for butternut squash has worked well... Don't forget to season with salt!

[vegautistic]

I wanted to share our vegetable soup recipe because we made some last night and I’m still reeling from how good it was

Adjust proportions as needed or desired :)

Ours made enough for roughly 5 or 6 people, so definitely adjust as needed.

3 medium-large sweet potatoes (skin removed)

3 carrots (you don’t need to peel them)

4 tomatoes (skin on! Good nutrients.)

3 stalks of celery

1/2 an onion

3 red and/or yellow bell peppers (also skin on)

1 1/2 containers of vegetable stock, or whatever necessary for the desired consistency

As many cloves of garlic as your heart desires (I used 2 because I don’t really like garlic that much… 🧛🏾)

As much coconut milk as desired, or a different nondairy milk or cream. If you don’t want those, I’ve heard of people blending white beans to add creamy flavor, so you could try that.

Seasonings of choice

Chop produce into chunks, keeping them roughly the same size so they cook evenly.

Place them on a baking tray and lightly cover and toss them in oil. Or don’t, if you’re worried about too much oil (though, it may not brown as well).

Bake as 400°F until they’re fully cooked and browned on top.

Get a large pot and proceed to cook your garlic until nice and fragrant. An optional step we did this time, we cooked a little bit of green mango with the garlic.

After they’re cooked, add your cooked veggies to the pot with some of the vegetable stock and blend with an immersion blender until smooth, or desired consistency - if you don’t have an immersion blender, a blender or food processor might work. Although please be careful with blending hot food! Maybe wait until it cools.

Continue adding your veggie stock until it’s slightly thicker than desired - enough to add some of the milk/cream.

Season to taste - I added a little bit of seasoning salt, dried thyme, basil, and oregano, garlic & onion powder, pepper, and a little bit of curry powder (I definitely recommend the curry powder it was so so good)

Adjust seasonings and broth to taste, and when serving feel free to crack some black pepper on top. I served it with some fresh sourdough bread… enjoy :)

This recipe if very easy to change around, the only requirement is that everything is cooked through, so don’t worry too much about specifics.

[deliciously-vegan]

Mexican-inspired Chowder

[[MORE]]

1 tbsp olive oil 1 onion, peeled and chopped

1 green pepper, cored and diced 1 tsp garlic paste 1/4 tsp chili flakes

3 cups small potatoes, chopped 4 cups vegetable bouillon 1 can (400 ml) coconut milk 1 tsp cumin 1 tsp chili powder 1 tsp oregano 1/2 tsp achiote (or paprika) 1/2 tsp turmeric

2 cups frozen corn kernels 2 cans (540 ml each) black beans, drained and rinsed

the juice of one lime 2 tbsp minced cilantro 1 tbsp pure maple syrup 1 tsp sea salt 1/4 tsp black pepper

Heat olive oil in a large saucepan over medium-low heat. Saute onion for several minutes. Add the green pepper, garlic paste and chili flakes and saute for another minute or two.

Stir in the; potatoes, vegetable bouillon, coconut milk, cumin, chili powder, oregano, achiote, and turmeric. Turn heat to high. As soon as soup comes to a boil, reduce to low heat and simmer about 10 minutes.

Stir in the corn kernels and black beans and cook for another few minutes. Remove from heat and stir in the; lime juice, minced cilantro, maple syrup, sea salt, and black pepper. Taste and adjust seasoning if needed.

Yields; about 6 servings.

[beautyandlifestyleblog86]

Meal prep recipes for soup -

1. Lentil and vegetable soup: In a large pot, combine lentils, chopped carrots, celery, onion, and garlic with vegetable broth and season with salt, pepper, and your favorite herbs. Bring to a boil, then simmer until lentils are tender. Divide into individual containers for easy lunches throughout the week.

2. Chicken and quinoa soup: In a slow cooker, combine diced chicken breast, quinoa, chopped bell peppers, onions, and garlic with chicken broth and season with cumin, paprika, and chili powder. Cook on low for 6-8 hours, then portion out into containers for a hearty and healthy meal prep option.

3. Butternut squash and coconut soup: Roast cubed butternut squash with olive oil, salt, and pepper until tender. In a blender, combine the roasted squash with coconut milk, vegetable broth, ginger, and curry powder. Blend until smooth, then divide into containers for a comforting and flavorful soup to enjoy throughout the week.

4. Minestrone soup: In a large pot, sauté diced onion, carrots, celery, and garlic in olive oil until softened. Add diced tomatoes, kidney beans, green beans, and vegetable broth, then season with Italian herbs and salt. Simmer until vegetables are tender, then portion out into containers for a classic and nutritious meal prep option.

5. Mexican black bean soup: In a slow cooker, combine black beans, diced tomatoes, corn, bell peppers, onions, and garlic with vegetable broth and season with cumin, chili powder, and oregano. Cook on low for 6-8 hours, then portion out into containers for a flavorful and filling soup to enjoy throughout the week.

[choicesmc]

Must know 1 and 6 for Fiona (detailed hc ask)

oh! thank you for the asks! referencing [this] ask game

1: What does their bedroom look like?

I liked this one! despite all the time i've been rotating Fiona in my mind, I've never really thought about what his bedroom looks like! It was fun ^^

Fiona’s bedroom is pretty intimate. It’s a lot larger than he can fill but the things in there are pretty significant to him. It’s the heart of his house –no one, not even lovers, are allowed in without express permission. 

Upon entering the room, the main attraction is the four-poster bed in the middle of the room. Beautifully dark green curtains hang off the canopy and serve as black-out curtains. (He doesn’t actually sleep in it that often. A lot of times he ends up asleep on the couch! But when he can… he sleeps in style –matching pajamas and everything!) 

To the left, a large vanity table with a mirror holds all the creams, powders, and lipsticks that Fiona could want. Most are neatly displayed and only the ones he regularly uses are on the countertop for easy access. 

To the right, he has a study table. A couple of physics and calculus textbooks (mixed with the odd law study guide here and there) litter the top of it. Most of them are holdovers from when he was a physics professor at a city university. (He adores that period of his life more than he’d let on. In the bottom right drawer are letters from former students, some thanking him, some drawings of him, and some pretty holiday cards addressed to him.) 

Like I said, it’s a large room. There isn’t much in it, but Fiona prefers it that way. Better to leave room from other stuff he’ll need than overcrowd it with meaningless ornaments now. 

6: Eating habits and sample daily menu?

time for me to dump all my foods in here too because Nigerian food rocks and I cannot be convinced otherwise <3

Fiona’s a very ethnic eater. A majority of food is Igbo/Nigerian food though he’s amenable to other cuisines. In addition, he doesn’t eat the same food twice in a week, skipping breakfast is fine (and maybe even lunch) but missing dinner is a crime, and coffee’s a no-go. Doesn’t like the taste. Doesn’t like the effects. Doesn’t like much of anything about it. 

He only drinks it socially and even then it’ll be decaf. 

Back to the daily menu, though! Coffee’s got me on a whole different tangent xD 

When he has breakfast, it’s something light: eggs and bread, pancakes, chicken nuggets, etc. Things that can be whipped up pretty quickly. He likes drinking hot chocolate in the morning, no matter the season –a holdover from childhood– though these days he’s more likely to start the day with cold milk rather than hot chocolate. 

For lunch, it’s more of a wild toss. When he decides on lunch, it can be yam and stew, lasagna, rice (coconut, jollof, or fried), or a handful of ethnic dishes he can make. Sometimes, the team goes out to eat and Fiona isn’t one to deny team-building opportunities. 

Dinner, however, is a requirement. His very favorite dish after a long day at work is: eba/pounded yam and soup. He likes to order it from Igbo restaurants but, on good days, he’ll make it himself. Alternatives for the rest of the week include: abacha, pepper soup, beans + plantain, and okpa. 

[friend-crow]

I now have much broth potion and must decide what manner of soup I will make tonight...

Help me decide what to put in my soup, based on what's in my pantry. If the winning combo doesn't suck I might make it.

Garlic and onion are kind of a given.

[morethansalad]

Thai Curry Brussel Sprout Soup (Vegan)