Award-winning Author, Columnist, Blogger and Recipe Developer
Ellen Kanner is an award-winning author of Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner, which was voted VegNews’ Book of the Year and PETA’s debut Book of the Month Club pick. She is Huffington Post’s Meatless Monday blogger, Miami Herald syndicated columnist and a recipe developer for numerous publications.
With her personal food consulting service Veg Therapy, she helps people make more conscious food choices. As Miami EatWith host, she gathers others at her table and serves up plant-based feasts. Ellen is a firm believer in using fresh produce and is always keen to point to the nutritional benefits of foods such as pulses.
Recipes from Ellen Kanner
More from Ellen Kanner
Friendly Broccoli and Black Beans With Sherry
serving(s)
4 Person(s)
4 Person(s)
Preparation time
0 min
0 min
Cooking time
0 min
0 min
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, chopped
- 1 poblano pepper or other mild chile, chopped
- 1 stalk celery, chopped
- 1 tsp cumin
- 1 pint grape tomatoes, halved or 1 large tomato, chopped
- 1 head of broccoli, chopped or broken into bite-sized pieces
- 3 tbsp sherry
- 2 cups cooked black beans or 1 15-ounce can, well-drained
- 1 bunch cilantro (or coriander), chopped
- Sea salt and fresh ground pepper, to taste
- A handful of pumpkin seeds for garnish (optional)
Directions
- Heat olive oil in a large pot over a medium heat. Add chopped garlic, pepper and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables soften and turn translucent.
- Add cumin, grape tomatoes and broccoli, stirring gently to combine. Add sherry and stir again. Cover the pot, reduce heat to medium-to-low and continue cooking for about 10 minutes, until the broccoli is al dente but still a healthy, bright green.
- Gently mix in black beans. Cover and heat through for another 10 minutes or so.
- Add chopped cilantro, season with sea salt and pepper. Top with optional pumpkin seeds, if desired.