Vegan Sweet Potato Black Bean Soup

After a quick trip to the East Coast, I returned to Ottawa with a suitcase twice the size of the one I left with. Why? Because my family decided it would be a culinary-themed Christmas. Am I opposed? No. Did I hide my face in my hands when my boyfriend unwrapped a deep fryer? Maybe.

Now, I can't say I'm not excited about the prospect of tofu parcels and perfecting gluten-free tempura. Plus, it says right on the box that it's "healthier" than your average deep fryer because the element is in the oil, keeping the temperature constant and preventing the food from absorbing more oil than it needs to.

...Let's go with that.

Before we dive into those experiments- which I foresee will largely involve some kind of chicken, chocolate bar or pickle- I warmed myself up with a soup today. Mildly influenced by the weather appropriate Cuban-themed family dinner we had last night, it was the perfect welcome home.

Sweet Potato Black Bean Soup   

Ingredients     

1 large sweet potato, peeled and chopped
1 medium white onion, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, crushed and minced
1 cup black bean
1/2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp red pepper flakes
3 cups gluten-free vegetable stock (corn-free, tomato-free if necessary)
1 tbsp chopped fresh cilantro
Salt and pepper, to taste

Directions   

In a large saucepan on medium heat, sauté the oil, onion and garlic for 1-3 minutes until soft. Add the sweet potato, celery and all spices but cilantro. Stir together and cook for 2-4 minutes.

Add the vegetable stock and black beans. Increase the heat and let it come to a boil. Reduce to simmer and cook for 10 - 15 minutes. When the sweet potato is softened and can be easily penetrated with a fork, blend all ingredients together with a food processor or hand blender.

Let simmer for 10 minutes or so, add salt and pepper to taste. Stir in the chopped cilantro and serve hot. Garnish with fresh herbs and preferred cheese. Serves 3-4.

Rosemary and Garlic Roasted Winter Root Vegetables

The tell-tale signs of Christmas are in the air: people have been driving around with reindeer horns and Rudolph noses on their cars for a solid 3 weeks now, they are out of cinnamon in every brand in the grocery store, and we have giant bags of barely used cranberries and popcorn kernels from stringing our tiny Christmas tree. In addition, an epic snowstorm is pending for the one weekend of the entire season we will be embarking on a 14-hour road trip.

So, before I end up in a giant snowball with a car full of Maritimers and Christmas presents somewhere between Ontario and Nova Scotia, a little winter vegetable roasting is in order. Feel free to toss in or substitute a beet or sweet potato; I just used what happened to be in my cupboard. There is nothing unique about this recipe- except maybe the anise which I mistook for fennel until spotting fennel in a different area of my poorly organized spice box- but I believe in complimenting natural flavours once in a while. I'll hold off on putting a spin on traditional recipes until the gluten-free vegan cheese and baguette fondue night comes around.

Rosemary and Garlic Roasted Winter Root Vegetables 

Ingredients 

1 rutabaga (aka yellow turnip), peeled and chopped
2 large carrots, peeled and chopped
1 large golden potato (peeling optional), washed well and chopped
2 tbsp olive oil
2 cloves garlic
1 - 2 tbsp fresh rosemary
1 tsp anise
1/4 tsp coarse-ground sea salt
1/2 tsp freshly ground black pepper

Directions

Pre-heat oven to 425 degrees Fahrenheit. While it's heating, prepare the vegetables.

Toss vegetables with oil and spices in a large bowl. Transfer into a baking dish, and roast for approximately 50 minutes, stirring occasionally.

When vegetables are soft, turn oven on broil for 3-5 minutes until the edges are crispy. Serves 4 - 6 as a side.

Second Generation Mulled Hot Apple Cider

A major obligation that has consumed me for months has just been lifted from my shoulders. So, when chunky, soft snowflakes began falling over the weekend, and a wonderful friend showed up with a bag full of branches for crafts, I knew I could actually embrace December. And what better accompaniment to a snowy day full of projects than hot apple cider?

My mom gave me this recipe from her university days when it was a highlight over her holiday parties. I made a few adjustments to the first pot, and then a few more to the second. As it turns out, coconut oil does not actually prove to be a good replacement for butter in warm beverages. Oh, and I added more rum.

Here is the final recipe, to warm you from the inside out. Happy December.

Mulled Hot Apple Cider 

Ingredients 

5 cups (approximately 1L) unsweetened apple juice
2 cups dry white wine (we used our homemade wine which was a bit on the sweet side, so we took the sugar down a notch)
3/4 cup spiced rum
1/8 cup brown sugar
3 cinnamon sticks
6 whole cloves

Directions

Combine all ingredients in a large pot, and slowly heat on the stove. Generally, you should let it heat to almost a boil, and then turn it to low for at least 30 minutes. We had time, so we let it gently heat for a couple of hours until it was just under a boil before turning it to the lowest setting. Serve hot.