Brazilian Black Bean Soup & Brazilian Cheese Breads (vegan and gluten free)

I’m not sure if either Nick or I has mentioned it before, but Nick travels to Brazil from time to time for work. A month or so ago, I received an email from VegNews with a recipe for Vegan Brazilian Cheese Breads. I yelled to Nick from the office and asked if he’d ever had such a thing. I kid you not, he came running and yelled, “YES! THEY ARE SO GOOD!” Needless to say, he was excited to make them the vegan way. They are crispy on the outside and squidgy and elastic inside. Lil Sis likens them to Chebe. They were delicious paired with Brazilian Black Soup and a caipirinha. We went all Brazil the other night, and it was GOOD. Want to enjoy a festive, south-of-the-equator meal? Then this is it.

Brazilian Black Bean Soup
recipe adapted from Venturesome Vegan Cooking
2 T extra virgin olive oil
1 green bell pepper, seeded and chopped
4 cloves garlic, minced
1/2 tsp ground cloves
1 bay leaf
2 yellow onions, chopped
2 stalks celery, chopped
1 medium carrot, peeled and chopped
1 15-ounce can spicy black beans, drained
1 15-ounce can pinto beans, drained
3 1/2 cups water
1/2 cup orange juice
1 cup frozen corn kernels
1/4 cup mirin
1 T rice vinegar
1 tsp ground cumin seed
1 tsp ground coriander
2 tsp red pepper flakes
1 tsp dried oregano
1 tsp kosher salt
vegan sour cream, for serving
cilantro, for serving

Heat the oil in a large stock pot over medium-high heat. Add pepper, garlic, bay leaf, onion, celery and carrot. Cook for about 5 minutes, until vegetables are just tender. Add remaining ingredients and bring to a simmer. Reduce heat to low, and simmer for 15 minutes. Discard the bay leaf. Using a immersion blender, puree until chunky smooth. Simmer an additional 5 minutes. Top with vegan sour cream and cilantro.

Brazilian black bean soup


Vegan Brazilian Cheese Bread
recipe courtesy of VegNews
2 tsp kosher salt, divided
1 pound yellow fleshed potatoes, peeled and chopped
2 cups tapioca flour
1/4 cup nutritional yeast
1/2 tsp baking powder
1 T dried oregano, optional
1/2 vegan mozzarella cheese (we used Teese)
1/3 cup canola oil

Preheat oven to 350. Line a baking sheet with parchment or silpat. In a saucepan over medium-high heat, boil the potatoes with 1 tsp of kosher salt until tender. Drain and mash. In a small bowl whisk together tapioca flour, nutritional yeast, baking powder, oregano (if using – we did) and remaining 1 tsp of kosher salt. In a large bowl add cheese, 1/3 cup water, and oil. Add mashed potatoes and mix well. Let cool. Combine wet and dry ingredients until they form a soft, smooth dough. Roll dough into 1 1/4-inch balls and place on prepared baking sheet. Bake for 30-35 minutes until puffed up and slightly golden. Serve hot.
*note: you can keep the dough in the fridge for 2 days or freeze dough balls before baking for up to 3 months.

Brazilian cheese bread