But once the month is up, we feel less sluggish, are more aware of what we put into our bodies, and have a renewed appreciation for all the delicious healthy, and sometimes not so healthy (see Salted Honey Pie, Flourless Triple Chocolate Cookies, etc.) foods and meals out there I love to make.
This is a dinner I whipped up one chilly evening recently, when I didn't want to go to the store, with items we already had on hand in our pantry. It has fast become one of our favorite meals whether we're on our cleanse or not. The soup is easy to make but complex in flavor -- spicy, creamy and totally satisfying -- It's hard to believe it's good for us and follows our cleanse rules!
This Vegan cornbread is sweet, crumbly and the perfect compliment to the richness of the soup. I've had my fair share of both, and it's honestly just as tasty as regular cornbread made with butter and eggs. I was introduced at a former job to the idea of baking cornbread in a madeleine mold, thought it was super cute, and have baked it this way ever since.
I hope this becomes a favorite in your household, too!
North African Spicy Potato & Bean Soup
Makes 6 servings
Printable recipe here
3 TBS olive oil
2 large yellow onions, chopped
4 potatoes, roughly chopped
About 1/4 tsp freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 tsp cocoa chili blend
1/2 tsp ground cardamom
1/2 tsp ancho chile pepper
1/4 tsp paprika
1/4 teaspoon cayenne pepper
2 heaping teaspoons curry powder
3 tablespoons low sodium soy sauce
6 cups water
1 TBS No Beef Base Better Than Bouillon
1 (15 ounce) can white kidney beans
3/4 cup raw cashew cream*
Flat Leaf Parsley, for garnish
In a large pot, heat olive oil over medium-high heat. Sauté onions until lightly brown.
Add in potatoes, black pepper, cinnamon, cocoa chili blend, cardamom, ancho chile pepper, paprika, cayenne, curry, soy sauce and sir to combine. Add water, Better Than Bouillon and white kidney beans and bring to a boil. Reduce heat and simmer for 15 minutes, and cook until potatoes are tender.
Stir in cashew cream, adjust seasonings to taste, and cook another 5 minutes, stirring often.
Ladle into large soup bowls, garnish with torn fresh parsley, a drizzle of cashew cream, if desired, and serve alongside 2 or 3 cornbread madeleines.
*For my cashew cream recipe, please visit my Pinterest Food board.
Sweet Cornbread Madeleines
Makes 24 madeleines
Printable recipe here
2 tablespoons ground flax seeds or flax meal
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup Turbinado sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soy or hemp milk
3 TBS agave nectar or honey
1/4 cup canola oil
1 cup whole sweet corn kernels, canned, rinsed & drained, or frozen & defrosted
Preheat oven to 425°F.
Spray a madeleine mold tin with nonstick cooking spray.
Bring the 6 TBS water to a boil in a small saucepan. Add in the ground flax, reduce the heat to medium-low, and simmer for 3 minutes or until thickened, stirring occasionally.
Set aside and allow to cool slightly.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add in the ground flax seed/water mixture, soy milk, honey, and canola oil to the flour mixture. Stir just until combined, and fold in whole corn kernels.
Scoop into prepared madeleine tin, filling each only 3/4 full.
Bake for 8-10 minutes, until they've puffed up nearly double size, and the edges turn slightly golden brown.
Cool slightly, then gently invert madelienes and serve immediately. Can be stored in an airtight container for up to one week.
Image sources | All photos taken by Remember when we lived in that castle...? |