I just assumed they lost their minds but when they made it through sitting shiva without diving into the pastry trays or smearing cream cheese on a bagel (I on the other hand ate everything in sight and may or may not have self medicated with dark chocolate covered potato chips) it was clear they were committed.
Their plant based diet has inspired a new world of cooking and holy broccoli, they aren’t messing around. Not only is every dish delicious (I’m talking Real Food Daily delightful) but many of the recipes are embarrassingly simple and inexpensive. Take this black bean soup they “threw together in a pinch” – ready in 6 minutes, approximately $10, low-ish in cals AND mouth watering good.
Watch out Mark Bittman!
How to: Black Bean Soup
You will need (all bought at Trader Joe’s except the sherry):
1 or 2 tablespoons of olive oil
16 oz. container of fresh salsa
1 16 oz. can of organic refried beans
1 or 2 (depending on how hearty you like it) 16 oz. cans of organic black beans, rinsed well and drained
1 cup of water (more or less) or vegetable stock
Optional: 1 or 2 tablespoons of sherry
Optional: sour cream for garnish
1. Heat olive oil into a large pot. Pour your fresh salsa into the olive oil, stir. Add refried and black beans into the salsa mixture and stir until the lumps are removed.
2. Add as much water ( or vegetable stock) as needed to get the texture you want. Warm slowly (so the beans don’t stick to the pot).
Optional: add the sherry just before serving.
Also optional: Add a dollop of sour cream to the bowls just before serving.
Note: I think this is sufficiently salty as is but feel free to add salt if you think it needs it.