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try these recipes Fall Vegan Soups OCTOBER 21 - 28, 2018 WhaT's up! 47 Black Bean Taco Soup Prep time: 10 min Cook and serve time: 15 min Serves two Ingredients: • 1 teaspoon oil (any type) • 1/2 cup chopped onions • 2 cloves garlic, minced • 2 cups vegetable or stock • 1 cup salsa • 1 14-ounce can black beans • 1 red bell pepper, chopped • 1/2 teaspoon salt • 1 avocado, chopped • 1/2 cup loosely-packed cilantro Optional: • 1/2 cup crumbled corn tortilla chips Prep: 1. Chop onions and garlic. 2. Chop red bell pepper. Cook and Serve: 1. Add oil to a large saucepan on medium heat. 2. Add onions and garlic to saucepan, stirring until softened, 3 to 5 minutes. 3. Pour in stock, salsa, red peppers, black beans, and salt. 4. Over high heat, bring to a boil 5. Reduce heat to low, simmering until ingredients are heated through, about 5 minutes. 6. Serve topped with half of avocado, cilantro, and tortilla chips (optional). Carrot Chile and Cilantro Soup Ingredients: • 1 tablespoon olive oil • 1 teaspoon crushed garlic • 1 tablespoon chopped fresh cilantro • 1 teaspoon chile paste • 1 onion, chopped • 3 large carrots, peeled and sliced • 1 large potato, peeled and chopped • 5 cups vegetable broth Directions: 1. Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth. 2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth. Coconut Curry Soup Four Servings | Vegan Prep time: 30 min Cook and serve time: 30 min Ready in: 1 hour Ingredients: • 3 cloves garlic • 1/2 teaspoon minced ginger • 1/2 of a cauliflower • 1 red onion • 1 red bell pepper • 2 teaspoons olive oil, divided • 2 to 3 teaspoon red curry paste • 2 cups vegetable stock • 1 can coconut milk • 1 cup cashews • 1 cup chopped cilantro • 1 jalapeno pepper • 1 teaspoon salt, or to taste Prep: 1. Soak cashews in water for 30 minutes. 2. While cashews are soaking, chop cauliflower into 1 to 2-inch florets. (You'll want these to amount to about 2 cups.) 3. Slice red onion and chop red bell pepper. 4. Mince garlic and ginger. 5. Slice jalepeno. Cook and Serve: 1. Pour 1 teaspoon of oil into a large sauce pan on medium heat, then cook garlic and ginger until soft, 2 to 3 minutes. 2. Pour in vegetable stock and bring to a boil. 3. Add cauliflower, reduce heat, and continue cooking at a simmer for about 15 minutes. Remove from heat. 4. Spoon cauliflower into a blender, pour in stock, and add drained cashews. Process until smooth. 5. Return to saucepan and stir in coconut milk and red curry. Continue heating until warmed through. NOTE: I suggest adding red curry one teaspoon at a time and testing for heat as you go to make sure you don't set your mouth on fire. Also, spoon out about 1/4 cup soup into a small bowl and stir the curry into it each time. That way, when you pour it in the soup in blends easier. 6. Stir in salt, if needed. (Some stocks are saltier than others, so you may or may not already have a good amount— taste test it out.) 7. Pour remaining oil into a large skillet and add red peppers and onion. Cook until soft, about 3 to 5 minutes. 8. Serve soup garnished with red peppers, onions, cilantro, and slices of jalapeno. Allrecipes.com