Fun with chipotle

 It's been awhile since I've written, but I was a bit busy doing things like GETTING MARRIED.
It was simple and sweet and a perfect day for us. Pictures at some point once we have some.

Yesterday was my day off, and I made a few recipe from the new cookbook I got.

Vegan planet came recommended from a friend of mine, and while I'm not vegan, I love the creative way they work with veggies. I didn't take any pictures because it was a rainy gray day, and my camera is not great. I made stuffed zucchini, and it was the best way I've ever had it. No carbs, and super tasty! The other recipe I made was chipotle mashed potatoes. Which was basically mashed potatoes with pureed chipoltes added. Superb. However, it left me with a lot of pureed chipotle. I needed to use that up tonight, so I found this recipe, and embellished on it. I also roasted some brussel sprouts and made a chipotle "aioli". It's not technically an aioli since I used mayo, but it sounds so much better as aioli and not chipotle mayo, right?

I got a package in the mail today from an uncovet.com, it was the bracelet I ordered. I got a bit distracted by this and dinner took a little longer than usual. I l♥ve it! It came all wrapped in cute paper and a tiny bag with a button from Make Pie Not War.

Husband came home early and scared me to no end, so I'll wrap this up with pictures and the recipes. Enjoy!

Roasted Brussel Sprouts with Chipotle Aioli

1 lb brussel sprouts
1 Tbs Olive Oil
2 Tbs Mayo
1 Tsp pureed chipotle peppers in adobo sauce (canned available at most grocery stores)

Cut the ends off of the brussel sprouts and toss with olive oil.
Put in a baking dish (I used a pie plate, but any oven proof dish will work)
Season with salt and pepper.
Roast at 400 degrees for 25 minutes.
Remove from oven and cool slightly.

In a bowl, combine mayo and chipotle puree.
Yup, that's it. Easy!

Dip brussel sprouts in aioli and devour unceremoniously.

Chipotle Black Bean Soup with Avocado Cream

Avocado Cream

Chipotle Black Bean Soup with Avocado Cream

2 Tbs Olive Oil
2 Onions
Half a bag of baby carrots
1 can chipotle peppers in adobo sauce pureed
4 cups broth (I used organic vegetable broth, but anything could work)
3 cans black beans, rinsed and drained
1 diced Roma tomato
1 small ripe avocado, pitted, peeled
1/4 cup sour cream
2 tablespoons chopped fresh cilantro leaves
Juice from half a lemon

In a large sauce pan, sautee onion and carrots until tender. About 5 minutes.
Add chipotle puree and broth. Bring to a boil, reduce to a simmer for 20 minutes.

While the broth is simmering, mash avocado in a bowl and add lemon juice, sour cream and cilantro.
Puree in a blender or chopper (I used my Ninja to whip it into a nice smooth consistency)
Set aside in the refrigerator.

When onions and carrots are soft and completely cooked, remove the broth from heat and using an immersion blender, blend until smooth.
Add one can of drained and rinsed black beans. Blend again with the immersion blender.
Add remaining two cans of beans and diced tomato and stir to combine.
Bring to a low boil, and remove from heat.

Ladle into bowls and top with chilled avocado cream.
Serve immediately.

Devour!