Black Bean-Sweet Potato Soup and Spaghetti Squash Salad

SOUP

4 15oz cans of beans

2 medium onions

2 quarts of low-sodium veggie broth

3 cloves garlic

2 medium sweet potatoes, peeled/chopped

Seasonings: salt, black pepper, corriander, cumin, and aniseed or star anise

Strain beans and add them to chopped/peeled sweet potatoes and broth in a saucepan. Brown garlic and onions in olive oil and add to saucepan. Add coriander (1 1/2 tsp), cumin (1 tsp), and 1 tsp aniseed (or 2-3 star anise). Bring to boil and then reduce to simmer, skimming as necessary. Cook until sweet potatoes are soft. Reserve 3-4 cups of soup and puree the rest, mixing the puree back in with the reserved portion. Season with salt, pepper (and extra garlic!) to taste. Serve with a garnish of yogurt or sour cream.

SPAGHETTI SQUASH FAUX-PASTA SALAD

Slice 1-2 spaghetti squash in half and roast at 400 for 30-40 minutes (until it’s easy to pierce with fleshy edges with fork). Scoop out seeds and center portions and discard (or wash off the seeds and roast them separately, like pumpkin seeds). Carefully scrape down the sides of each squash, removing the stringy, spaghetti-like meat so you end up with a pile of what looks like noodles. Separate “noodles” with a fork. Toss with olive oil, toasted walnuts or pine nuts, Italian seasoning (or any good savory herbs you have on hand), and roasted or sauteed garlic.

–Prepared by Richard at St. Lydia’s on October 10