Since I didn’t have time to make my Dia de los Muertos meal yesterday, I made time to make it today. I made jalapeno cornbread “sugar skulls”, black bean soup, and a Mexican chocolate spice cake. The cake is something I haven’t tried yet, and will probably put off decorating it until tomorrow. But, for now, I’ll post dinner:
Black Bean Soup
1 TBSP olive oil
1 small onion, chopped
2 cloves garlic, minced
1 med. red bell pepper, chopped
1/2 small green bell pepper, chopped
2 cans black beans, drained and rinsed
2 C vegetable broth
1 C water
3/4 tsp cumin
1/2 tsp chili powder
Pinch cayenne pepper
1 tsp salt
Garnishes: 1 lime, cilantro, avocado, vegan sour cream
– In a medium saucepan, heat olive oil over medium-high and add onion, garlic, and peppers. Saute until onions are transluscent. Add remaining ingredients (except for garnishes), bring to a boil and then reduce heat to medium. Simmer for 30 minutes. Allow to cool slightly and transfer 3/4 of the soup to a blender. Pulse until no large pieces remain, and stir back into saucepan. Ladle into bowls and garnish with chopped avocado, cilantro, lime juice, and sour cream, if desired.
The jalapeno cornbread sugar skulls are from The Joy of Vegan Baking cornbread recipe, with the addition of 3/4 C corn kernals, 1 minced jalapeno, and 1/2 cup shredded Daiya cheddar cheese. They were baked in little skull pans I got a few months ago. I used (v) sour cream to pipe on the decorations, and used jalapeno slices for the eyes.
Kind of looks like that cute boy I’m friends with..
But, yeah. Totally tasty dinner! I’m pretty darn proud of that soup.