Sofrito: onions, garlic, peppers and tomatoes chopped small and sauteed in oil until very soft

 

I have been trying a few recipes from Viva Vegan by Terry Hope Romero. Today’s feature is the Cuban Black Bean Soup and Yellow Rice. I made the soup nice and thick so it’s more like a stew – very tasty. The rice is made yellow by annatto infused oil which is easy to make by simmering annatto seeds in a light cooking oil for a few minutes.

Tonight, having made a quick and easy pasta for supper, I whipped up some chocolate chip cookies (made with whole white flour from Speerville Mills)

Gingerbread biscotti from Vegan Cookies Invade Your Cookie Jar

and banana-blueberry wheat germ muffins, modified from the Veganomicon recipe

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2 comments on “

  1. cseneque says:

    Ooh gingerbread biscotti sounds awesome!
    I love Viva Vegan and would like to try more of its recipes.

  2. Candy Beans says:

    I made the Savory Orange Rice and Portobello Feijoada the other day and the picture I took looks just like yours above! I love Viva Vegan, everything from it is magical.

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