(With Avocado Corn Salsa & Chipotle Tofu Cream)
For The Stew:
1 tablespoon olive oil
1/2 onion, diced
3 sweet potatoes, cubed
4 cups water
1/4 cup orange juice
1 teaspoon cumin
1 teaspoon chili powder
1 1/2 - 2 teaspoons salt
1 red pepper, finely diced
2 cans black beans, drained
For The Avocado Corn Salsa:
2 avocados, diced
1 cup frozen white corn, thawed
fresh juice of 1 lime
pinch of salt and pepper
For The Tofu Cream:
1/2 block tofu
2 tablespoons vegenaise
1 chipotle pepper in adobo sauce
juice of 2 limes
Directions:
Heat the olive oil and add the onion. Sweat the onion over med-high heat for about 1 minute, then add the diced sweet potatoes, water, cumin, chili powder, and salt. Cook uncovered for about 15 minutes, or until the sweet potatoes are tender. Toss the red peppers in the pot, stir in the black beans, then turn off the heat, but leave the pot sitting on your hot stove.
While the stew is cooking, stir together the avocados, corn, juice, salt, and pepper.
In a blender/food processor, combine all the ingredients for the tofu cream together until very smooth.
Serve the stew topped with cold salsa, a dollop of tofu cream, and a bit of fresh cilantro.
