Delicious Easy Black Bean Soup, Date-Lemon Squares

After a long day @ work I made a bunch of comfort food, didn’t even eat any of it, and then cried like a baby over an ancient 1995 vegetarian video on YouTube. So damn PMS today. Sigh.

Maybe if I give you the recipes something good will have come of it.

Black Bean Soup

2 cups water
1 big can black beans (frijoles negros) or 2 small cans
2 chopped carrots
2 teaspoons of onion flakes
2 cloves chopped garlic
3/4 cup approximately salsa, homemade or store bought
1 veg. broth cube
1 tablespoon olive oil
pinches of any of these herbs & spices: chili powder, cumin, basil, oregano, sage
1 cup of corn, I used frozen

This one isn’t hard. Dump all ingredients in the pot, you don’t even need to go in any order. Cook until the carrots are tender. Smells so good in this apartment right now~~

Judi’s Lemon Date Squares – slightly modified from Dairy Free & Delicious recipe book

1 cup whole wheat flour
1 cup rolled oats
1/4 cup coconut flakes
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup chopped dates
1 tablespoon ground up flax seed (sometimes called flax seed meal)
1/2 cup water

Mix flour, oats, sugars, and lemon zest in a large bowl, mix well, then add everything else and mix again. Let it sit for about 10-20 minutes so the flax seed can bind the ingredients together. Oil an 8×8 pan or spray with nonstick coating and scoop the mixture into the pan.
Press it down in there. Bake in a 350 degree oven for about 20 minutes. Obviously there is nothing in the dough to keep you from eating it raw, so it’s safe even if you don’t cook it, because there are no eggs.

Cut it into squares while it’s hot but let them sit in the pan until cool. Then I transferred them into my cookie tin.