South American Black Bean Soup

This recipe is modified from "125 Best Vegetarian Slow Cooker Recipes". So good!










1 TBS EVOO
2 onions, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cloves garlic, minced
1 jalepeno, finely chopped
1 TBS oregeno
2 TBS cumin
1 tsp salt
1 tsp pepper
1 tsp chipotle crushed red pepper flakes
1 28 oz can tomatoes, pureed
2-3 cups veggie stock
2 cans black beans, rinsed and drained

In soup pot, sautee onions, celery and carrots until tender. Add garlic, jalepeno, oregeno, cumin, salt, pepper and chipotle flakes. Add pureed tomatos and veggie stock. Simmer for 30-45 min. With a submersion blender, puree about half the soup.

Vegan Shepards Pie

This is another version of Karin's Shepard's Pie. It makes enough for 2 pie size dinners. I just froze one and am pretty happy about that. (I didn't add sweet potato topping to frozen pie so not sure how that would work out - probably fine).





2 cups lentils
cooked in 4 cups veggie broth (or water) with a bay leaf

Sautee
1 diced onion
2-4 diced garlic cloves

Add cooked lentils to onion and garlic mixture
Add 2 cans diced tomatos
1 TBS cumin
Salt and pepper

Pour mixture into 2 pie plates
add a layer of frozen corn and peas
(Trader Joe's fire roasted frozen corn)

Sweet Potato topping:
Bake or microwave 1 sweet potato per pie.
Add 1 TBS of vegan butter and milk substitute and mash.

Top pie with sweet potatoe mixture.

Bake at 350 for about 30 min.