Black Bean Soup

Well soup de doo, would you look at that luscious black bean soup! Not to mention it’s naturally vegetarian and gluten free (vegan too if you skip the dairy-based toppings!) Starting with dried black beans produces a robust bean stock that is then pureed with the cooked beans, fire-roasted tomatoes, and other aromatics for a […]

Well soup de doo, would you look at that luscious black bean soup! Not to mention it’s naturally vegetarian and gluten free (vegan too if you skip the dairy-based toppings!)

Starting with dried black beans produces a robust bean stock that is then pureed with the cooked beans, fire-roasted tomatoes, and other aromatics for a thick and creamy soup without the need for additional stock.

Black bean soup in a bowl with bowls of toppings and spoons on the side.

I know, I know, it’s still like 800 degrees outside, but that doesn’t mean fall isn’t on my mind (and fall, of course, means soup). Clearly I don’t have an issue with enjoying soup for dinner during the summer months, and this recipe is no exception.

Made using dried black beans, this soup is thick and creamy and super satisfying. All that protein inherent in black beans makes for a hearty and filling soup that’s a satisfying meal in its own right.

Black Bean Soup in a ceramic bowl topped with cilantro microgreens

When topped with melty cheese and sour cream, it could also be called bean dip soup which really describes it perfectly. I love to eat it alongside a bowl of salty corn tortilla chips, adding an element of crunch to the otherwise smooth consistency.

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Pasta e Ceci (Pasta and Chickpea Stew)

Falling somewhere between a brothy stew and a saucy tomato pasta dish, Pasta e Ceci (pasta and chickpeas) is Italian comfort food at its finest. With a tomato based broth, chickpeas, ditalini pasta, and wilted escarole, this one-pot vegetarian stew is a hearty and satisfying meal in and of itself. Don’t forget to top it […]

Falling somewhere between a brothy stew and a saucy tomato pasta dish, Pasta e Ceci (pasta and chickpeas) is Italian comfort food at its finest.

With a tomato based broth, chickpeas, ditalini pasta, and wilted escarole, this one-pot vegetarian stew is a hearty and satisfying meal in and of itself. Don’t forget to top it with a pile of shaved pecorino cheese!

Ceramic bowl with pasta and chickpea stew on a ceramic plate with two spoons and a napkin.

Look, I know it’s officially summer and here I am posting a hearty stew recipe. We’ve been making this pasta e ceci stew or variations of it since March to use up all those canned beans in our pantry, and have finally perfected it to a point where it’s too good not to share. And who says you can’t eat stew in the summer? I mean, I certainly enjoy a nice scoop of ice cream no matter how cold it is, so why should hot stew be any different?

This classic Roman recipe falls somewhere in between a stew and a saucy tomato pasta, with a thick, saucy broth and satisfying bites of ditalini pasta and protein-rich chickpeas.

Overhead view of ceramic bowl with pasta e ceci stew and two spoons

While the roots of this recipe can be traced to a Roman peasant dish, there are myriad variations out there, the only thing they have in common is that they all have pasta and chickpeas (obviously). Some versions are more soup-like, some more tomato-heavy than others, and some feature heartier additions like greens or meat.

We loosely based our version on this recipe from Colu Henry (her book, Back Pocket Pasta, is one of our all-time favorite cookbooks).

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Whipped Almond Dip with Pickled Beets & Sourdough

Believe it or not, this creamy whipped almond dip is entirely vegan, and made with ingredients you already have in your pantry! A perfect starter or light lunch, we served this whipped almond dip with pickled beets and slices of fresh sourdough bread (but feel free to treat it like you would hummus, paired with […]

Believe it or not, this creamy whipped almond dip is entirely vegan, and made with ingredients you already have in your pantry!

A perfect starter or light lunch, we served this whipped almond dip with pickled beets and slices of fresh sourdough bread (but feel free to treat it like you would hummus, paired with fresh vegetables, soft pita, or even crispy chickpeas).

White bowl with whipped almond dip, topped with pickled beets and two slices of fresh sourdough.

This recipe was inspired by a dish we had in Sydney, Australia this past fall. On our last night there, we randomly found ourselves in an adorable restaurant down the street from our apartment called Dead Ringer.

One dish on the menu that immediately grabbed our attention was an appetizer of creamed almonds with beets and housemade sourdough. I’m a sucker for anything with beets, and so we ordered it not really knowing what exactly ‘creamed almonds’ would be.

Spreading whipped almond dip on a slice of fresh sourdough bread

Turns out creamed almonds are downright magical. Somehow, without any cream or dairy whatsoever, the almonds whip up into a creamy, fluffy dip with a texture falling somewhere in between hummus and whipped ricotta. With little more than a splash of lemon juice, a glug of olive oil and a garlic clove, it’s surprising just how flavorful this dip is.

In an effort to recreate the original as closely as possible, we topped ours with a drizzle of olive oil, pickled beets, fresh dill and and homemade sourdough.

The pretty pink powder is actually a mix of beet powder and sumac, which gives the dip a tart lemony twist (the beet powder is mainly for looks, so feel free to leave it out, though I’d argue the sumac is not optional since it adds so much flavor).

We realized after the fact that we forgot the black sesame seeds, which would have added another level of visual interest. Next time! (because we will certainly be making this again!)

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