Posts Tagged ‘zucchini’
Feb 21, 2010 – Tortilla Soup
Tonight’s dinner was pretty darn good. My wife, the one who does not like tomatoes, enjoyed this soup. Even though she commented, this was not what she expected, we agreed that it was a pretty darn good soup.
I tripled this recipe so I can have some the rest of this week. I unfortunately did not have a large enough pot, so the liquid came all the way to the rim and almost spilled over.
Anyway, please try this if you get a chance.
Special thanks AGAIN to www.vegweb.com for this recipe.
Tortilla Soup
Ingredients (use vegan versions):
1 large or 2 medium zucchini
1 medium white onion
2 stalks celery
5 garlic cloves
1 can diced tomatoes
1 can red enchilada sauce
2 -3 serrano chilies or habanero sauce
1 bag frozen sweet corn
1 package of extra-firm silken tofu
avocado and cilantro and corn chips and 3 limes
3 cups Mexican style rice or brown rice
vegan soy cheese, preferably white
1-2 tablespoons vegetable oil
Directions:
Chop zucchini, onion, garlic and celery in medium sized chunks. Saute in the bottom of a large pot in veggie oil until soft. Add can of diced tomatoes with juice and either diced serrano peppers or a few dashes of habanero pepper sauce (adjust to your taste). Add 3 teaspoons chili powder, 1 teaspoon cumin and 1 tablespoon oregano. Stir and let simmer 2-3 minutes until well heated. Add veggie broth (this soup should be brothy otherwise when you add in the garnish it will be a stew. If it gets too thick, add more broth or hot water) and half of the can of enchilada sauce (again, to taste). Add in frozen corn and half package of silken tofu, cut into small cubes. Bring to a boil and then turn down to a simmer.
Serve with a scoop of rice in the bottom of bowl, add in soup and garnish with cilantro leaves, soy cheese, crumbled corn chips, avocado and a squeeze of lime. The garnish is very important to the flavor of the soup.
It is a long list of ingredients, but assembles quickly and tastes great. I am from San Antonio, Texas and there is just no other way to make good Tortilla soup than with a bunch of stuff.
Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 30 minutes
Feb 20, 2010 – Quinoa Veggie Enchilada
First of all, kudos to www.vegweb.com for a lot of my inspiration. This recipe was found after a google search of vegan mexican dishes.
We were very happy with the final product. It makes amazingly full enchiladas that fill you up!
To plate this dish, I chose a red pear and some edamame.
Quinoa Veggie Bean Burritos Enchilada Style
Ingredients (use vegan versions):
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large green or red bell pepper, chopped
1 small zucchini, chopped
2 cups baby spinach, roughly chopped
1 teaspoon cumin
1 teaspoon taco seasoning or chili powder
1/2 teaspoon oregano
1- 14oz. can diced tomatoes, drained and juice reserved
1- 14oz. can black, kidney, or pinto beans, drained and rinsed
2 cups water
3/4 cup quinoa
1 cup frozen corn (optional), thawed
1- 8oz. can tomato sauce seasoned with 1/2 teaspoon each cumin and chipotle chili powder
1/4 cup vegan mayo
squirt of ketchup
squirt of lime juice
6 soft taco size flour tortillas
Directions:
1) Preheat oven to 350 degrees Fahrenheit.
2) Heat olive oil in a medium sized pot and saute onion, bell pepper, zucchini and garlic until they are soft. Stir in the cumin, taco seasoning, and oregano and then add the drained tomatoes and spinach. Add the black beans, water and quinoa. Bring to a boil and then lower heat to medium low and cover. Simmer for 20 minutes or until quinoa is tender. Stir in thawed corn (if using). Season with salt and pepper.
3) To make the sauce, mix the tomato sauce and the reserved tomato juice in a bowl. Season with cumin and chipotle chili powder. Stir until combined.
4) Prepare drizzle by combining vegan mayo, ketchup and lime juice in another small bowl.
5) To prepare burritos, spread a little bit of sauce in the bottom of a baking dish. Fill a tortilla generously with the quinoa mixture. There will be a lot of filling so don’t be afraid to fill them to bursting. Roll the tortilla closed and place seam side down in the baking dish. Proceed with the rest of the tortillas. Pour remaining sauce on top of all the burritos. Drizzle with vegan mayo/lime juice mixture. Bake uncovered for 20 minutes.
Source of recipe: Adapted from a recipe I found in Vegetarian Times.
Makes: 6 burritos, Preparation time: 20 minutes, Cooking time: 20 minutes
