happy belly. never hangry.
You can tell our household enjoys any bowl of soup at any given time. I grew up being fed by my grandma all sorts of soup whenever I get sick or just when I craved for it. Here is a twist to a classic dish, chili soup! Of course you can cook and season your way but if you’re looking to spice it up, why not make it creamy? I mean cashew-creamy.
One of the mainstays in vegan food as far as cream goes are cashews. Milky when blended, you can whip hundred and one ways to make your dish as creamy as you desire. I’ve made cheesecakes, alfredo sauce, cream of mushroom, to name a few out of these humble and nutrition-packed nuts (read: a beginner’s guide on how to shop vegan groceries).
Comfort food with a twist. This chili is packed with flavor. Leftovers can be frozen and ready to heat during colder days ahead!
- 1 cup black beans optional (soaked overnight, cook until tender)
- 1 cup red beans optional (soaked overnight, cook until tender)
- 2 cups vegetable broth
- 1 can tomato sauce
- 1/2 cup cashews (raw, unsalted)
- 1 cup water
- 1/2 cup green peas
- 1/2 cup black olives, sliced
- 2 tbsp cumin powder
- 2 tbsp dry basil
- 1 tbsp everyday seasonings
- 1 cup rotini pasta gluten-free (optional)
- salt and pepper to taste
- chili flakes for extra heat optional
In a blender, blend cashews and 1 cup water.
If thicker consistency is desired, add more cashews. Note that when it’s heated and mixed with other ingredients, cashew cream will thicken
In a pan, mix red and black beans, tomato sauce, vegetable broth and black olives.
Once it simmers, add rotini pasta. Stir.
Add cumin powder, seasonings, dry basil, salt and pepper to taste.
Add cashew cream.
Cook until pasta is al dente. For extra heat, top with chili flakes (optional)
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