It's almost Friday, which means the weekend will be here soon, and that's generally a good thing. However, my classes begin again on Saturday and I work on Sundays now, so Thursday is actually my weekend. I've spent the day doing yoga, baking apple pie (following the elimination diet guidelines of course), and generally being a happy hermit in my apartment. I'm at a bit of a standstill with my diet, as many of my symptoms (headaches, fatigue, flushed cheeks) came back yesterday and I can't figure out what triggered it. Is it something I ate? Is it a delayed sign of detoxification? Since I haven't figured it out, I'm holding off on adding any more foods to my diet until the symptoms go away. Right now I'm in phase two, and I've added lemons, but am waiting before I add in tamari. In the meantime, I want to thank you all for your support. The truth is, if I wasn't blogging about this, I would have given up and bought a hunk of cheese days ago! Just by reading, you're all keeping me honest, and helping me to get healthier.
Now, today's post is NOT an elimination diet recipe. I made this soup weeks ago, but never had a chance to post it. Since today's the last day to post my recipe for Go Ahead Honey, It's Gluten Free, I decided I'd take a break from elimination diet recipes to give you my Tofu and Pinto Bean Soup. The theme this month is stews from around the world, so I'm not sure this really counts. Personally when I think of anything with tofu, I think of my hometown of Northampton in Massachusetts. But this was inspired by my recipe for Spanish Rice and Beans, so if I'm reaching, I could say this is from Spain. In a roundabout way. Well, either way, this is a hearty vegetarian soup that's good for cold nights and would go great with a warm hunk of bread and a salad.
Tofu and Pinto Bean Soup
7 oz tofu (1/2 container), crumbled into pieces
1 1/4 cups dried pinto beans, soaked overnight, then simmered in water with the top on for 4 hours - save the cooking liquid (for a faster version, use canned beans)
1 14.5 oz. can diced tomatoes
2 carrots, chopped
1 zucchini, chopped
1 green bell pepper, chopped
3 radishes, finely diced
2 garlic cloves, diced
12 green olives, cut in thin slices
2 tsp. olive oil
1 tsp. coriander
1 tsp. cumin
- Heat olive oil in a soup pan. Add carrots and garlic. Saute, stirring occasionally about 3 minutes.
- Add green peppers. Saute 1 minute.
- Add zucchini and saute another 2 minutes.
- Add radishes. Saute another minute.
- Add tomatoes with their liquid.
- Add pinto beans and 1/2 cup of cooking liquid. Add 1 1/2 cups of water. Add spices.
- Stir and allow to come to a boil. Turn heat down to low and simmer with top on for 30 minutes.
- Add green olives and tofu and simmer with top on another 30 minutes
This post is linked to Friday Foodie Fix where the ingredient of the week is...beans! So if you need a recipe for those beans in your pantry, check it out! Shirley of Gluten Free Easily is hosting this month's Gluten-Free Lifestyle Blog Carnival, so be on the lookout for her post with great recipes and tips from the blogosphere! And stop back here this weekend for an elimination diet, phase two apple pie recipe!
Update: This post is linked to a delicious chili cook off. Stop by Miz Helen's Country Cottage for more chili recipes.
Thanks again for keeping me away from the cheese! I'm craving it, but I'm resisting!