Vegetarian Gourmand

Sweet Potato and coconut soup

Ingredients:

1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 onion
2 sweet potatoes
2 carrots
1 (15 oz) can diced tomatoes
1 can red kidney beans, drained and rinsed
1 sachet unsweetened creamed coconut (or 1 can coconut milk, and subtract 1 cup broth)
2 cup vegetable broth
2 tsp curry powder
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper

Sauté the onions in the olive oil until soft, add garlic and saute for a further minute.
Add the remaining ingredients, stir, and allow to cook over the low for an hour.

As I don’t have a slow cooker, I began this soup in the morning, and kept it on low most of the day, only turning it off when needing to do some errands.

Cornbread

Ingredients:

1/2 onion, diced
1 tbsp butter
1 3/4 cup cornmeal
1 t baking powder
1 t baking soda
3/4 tsp salt
2 eggs
2 cups milk with 2 tsp lemon juice added to create buttermilk effects

Preheat the oven to 450F/230C

1. Sauté onion in the butter in a large non-stick skillet. Continue over low heat until onions are brown and caramelized
2. In one bowl, mix dry ingredients together, and in another, the wet ingredients.
3. Combine the wet ingredients to the dry ingredients, and stir in the onion.
4. Pour the mixture back into the skillet and bake in the oven for 15-20 minutes. (Pull it out after 15 minutes, give it a shake, and if its no longer jiggling, it should be done).