Spicy Cholula Black Beans

These beans are my food rut. I’m almost ashamed to admit that I make this same bean recipe for weeks in a row, but they are so good eaten all on their own and even better stuffed into a taco with some fresh avocado slices and quinoa. Who cares, really? Beans are the vegetarian lifeblood and Cholula is the nectar of the gods.

Before you get on to the recipe, I have some news: It’s the first day of my Indiegogo campaign to make Hippie Eats better! I’m trying to raise funds for advertising, branding, and quality ingredients by my 24th birthday on June 30. If you’ve ever made one of these recipes, liked my photos on Instagram, or liked one of my posts, please take a minute to check it out. Thanks, y’all!

beans

Spicy Cholula Black Beans

Makes about 4 cups

Ingredients

2 15 oz. cans black beans, drained and rinsed
2 tsp. Cholula hot sauce (I used the original, but go nuts with the other flavors and let me know what you think!)
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. paprika (I used smoked paprika, which makes everything better.)
1/2 tsp. sea salt
1/4 tsp. white pepper
1 bay leaf
1/2 c. finely chopped red onion
1 c. water
2 tsp. olive oil

Directions

1. Heat olive oil in a saucepot. Add onion and cook until soft and fragrant.

2. Add drained beans, water, and spices; stir, and simmer on medium heat until most of the water is dissolved. It’s that easy!

Roasted Balsamic Brussels Sprouts

Hey y’all, its been a while! After a fervent post-grad job hunt, I finally got a new job writing at a software company after working at the most amazing bakery and cake shop in Austin for four years. I’m working there as a part-time contractor, so I’ll be filling my new-found spare time by continuing to write for local magazines and getting back to what I love most: food blogging!

Nick and I went to East Side King for our anniversary last month, and hot damn, did I fall in love with those fried brussels sprouts like everyone else in Austin has. Since then, I’ve incorporated them into my repertoire of vegetables and don’t know how I ever lived without them. Excluding ESK’s amazing veggie meshi, this is my favorite way to eat them, by far.

Roasted Brussels Sprouts with Balsamic Reduction

Serves 3-4

balsamic brussels sprouts

Ingredients

1 pound brussels sprouts
1 c. balsamic vinegar
1/4 c. granulated sugar
Salt and pepper
Olive oil

Directions

1. Preheat the oven to 400F.

2. In a small saucepan, bring 1 cup of balsamic vinegar to a simmer. Add 1/4 c. sugar and stir until the granules are dissolved. Keep at a slow simmer for 20-25 minutes, stirring occasionally, until the mixture has reduced to a syrup. When finished, turn off the burner but leave the pan sitting there so it keeps warm.

3. As the balsamic reduction is cooking, wash brussels sprouts and cut them into quarters (lengthwise.) Spread evenly on a foil-lined baking sheet and drizzle with olive oil. Toss to evenly coat the sprouts in oil, then sprinkle with salt and pepper. Cook for 15-20 minutes, until they are fully cooked and the outer leaves are crispy.

4. Lightly drizzle with the balsamic reduction and serve. You may have leftover reduction depending on how sweet you like your sprouts; it keeps well in the fridge for well over a month.

sometimes, it’s nice to pretend

I want so badly for it to be fall. I’ve opened my windows in the vain hope that a cool October breeze might flow through them, but the only thing coming through is some very loud Tejano music from my neighbor’s house. That’s okay, though, because dinner tonight tasted like fall and that’s really all that matters. Butternut squash soup is one of my all-time favorite cold weather soups, and anyway, I’ve been looking for an excuse to use my fancypants immersion blender my boyfriend’s mom gave me for my birthday back in June.

Roasted Butternut Squash Soup (Vegan, serves 4)

Ingredients

1 large butternut squash
1 can organic coconut milk
1 clove garlic
1/2 tsp cinnamon
1/2 tsp powdered ginger
1 tsp white pepper
Salt to taste
Optional: 3 tbsp mulling spices, 3 sachets ginger tea

1. Cut the butternut squash in half, lengthwise, and place on a sheet tray lined with foil. Scoop out the seeds and save them if you’d like toasted seeds on top of your soup as a garnish. Rub the squash halves with olive oil and put into the oven to roast at 400 degrees for about an hour.

2. Drizzle a whole clove of garlic with olive oil and wrap it up in a little foil pouch to roast along with the squash. Take it out after about 25 minutes, though!

*Optional: while your squash and garlic are roasting, you’ll prepare a spiced tea to add to the soup when you’re finishing it on the stove. I thought this was sort of a genius idea, but flavoring things with tea is always really difficult. The results were more subtle than I would have liked, but still noticeable. I bought mulling spices in bulk from Whole Foods, and simmered 3 tbsp in 1 cup of water along with 3 ginger teabags on the stove for about 30 minutes. It made the house smell amazing and produced a really strong spiced tea- yum!

2. When your squash is done roasting, remove it from the oven and let it cool. After it’s cooled, scoop out the meat and add it to a large soup pot along with the roasted garlic.

3. Add a can of coconut milk and use an immersion blender to combine the roasted squash, garlic, and coconut milk.

4. Heat the soup on medium-low and stir in the spiced tea, white pepper, cinnamon, ginger, and sea salt to taste.

5. In a small pan, toast the seeds you reserved earlier and season with salt. Once the soup is heated through, ladle into a bowl and garnish with toasted squash seeds.

Here’s to fall (and boots weather!)