Sunday, January 23, 2011
I have been making variations of this soup for a few years now, combining several recipes and adding & deleting until it was just right.
Here is the resulting product:
Vegetable & Bean Tortilla Soup
1 large white onion, chopped
4 garlic cloves, minced
1 poblano pepper, chopped
1 carrot, peeled and chopped
2 tablespoon tomato paste
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ancho chili powder
8 cups canned vegetable broth - I prefer the Better than Boullion No Chicken Base
4 tablespoons chopped fresh cilantro
6 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 can fire-roasted, diced tomatoes
1 can black beans, rinsed, drained
1 zucchini, diced
½ cup of corn kernals (frozen is OK)
1 large jalapeño chili, seeded & minced
Spray large nonstick saucepan (6-8 quart) with vegetable oil spray. Add onion, garlic, poblano pepper, & carrot. Cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powders. Add broth and 4 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes.
Add tomatoes, beans, zucchini, corn and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Heat the oil in a heavy pot.* Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with Emeril’s Essence (or just use salt & pepper if you prefer).
Ladle soup into bowls. Serve with the tortilla crisps and other toppings of your choice: sliced avocado, green onions, cilantro, lime wedges, cholula, etc.
Serves: 4-6 as a main course.
*NOTE: for a reduced fat option, you can spray the strips with cooking spray and bake the tortilla strips at 425 degrees for 8-10 minutes, turning once.
Thursday, January 6, 2011
Friday, December 31, 2010
The lever is a little tricky to get going, but once I got the hang of it, it works pretty well. The trick is to hold the left bottom foot with your left hand and then pull the lever with your right. Plus, the retro design looks pretty cool.
The production was about 3 oranges for a glass of juice similar to what is shown on the product photo to the right.
I made myself a glass of fresh-squeezed grapefruit juice. Yield was 1 Texas Rio Star grapefruit for an impressive glass of juice:
Greyhound, or a Salty Dog.
Thursday, December 30, 2010
Seeing as I have never made a pumpkin soup, I decided to try it out. My recipe of choice is from my Vegan Fire & Spice cookbook, and it is located in the chapter on Thailand. The recipe was definitely different from what I sampled in China, it is rich with coconut milk, lemongrass, peanut butter and limes, and spiked with dried peppers (which sounds like an unlikely combination but actually mingles together nicely).
The concept is to simmer the vegetables in the vegetable stock and then strain out the solids before adding the pumpkin puree, coconut milk & peanut butter.
Here is the stock simmering:
I think it came out pretty good, here's how the finished product looks:
On the note of exercising, I did manage to run a couple of miles prior to embarking on my pumpkin soup mission, so gold star for that.
My inspiration came when I first picked up the Engine 2 Diet book in early 2009. I was tired of feeling tired, wanted my body to be more efficient, wanted to lose weight without starving myself, and desired to eat less meat. I have been a yo-yo dieter for many years (no carb, lo carb, weight watchers, etc). This diet does work, with the added benefit of increased mental clarity and improved cholesterol numbers. The premise is simple: eat plant-powered whole foods, including vegetables, whole grains, fruit, legumes, seeds and nuts. I have lapsed from the diet in the past year, but am back in full force! Try it, see if you feel better. I dare ya.
- 1 large onion (I used a red onion)
- 2 cloves garlic
- 2 zucchini, chopped
- 2 yellow squash, chopped
- 1 red bell pepper, seeded and chopped
- 3 cups shredded napa cabbage
- 2 cans black beans, rinsed and drained
- 2 cans fat-free vegetarian refried beans
- 1 cup cooked brown rice
- 2 teaspoons cumin
- 1/8 teaspoon cayenne pepper
- 6 large Ezekiel sprouted-grain wraps
Preheat oven to 350º.
Sauté the onion and garlic in a large sprayed skillet on high heat for 3 minutes.
Add the zucchini, yellow squash, red pepper, and cabbage to the skillet. Cook 4–5 minutes, until the vegetables are al dente (soft but firm) and the cabbage is wilting.
Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.
Rest the burritos next to each other and place them seam side down on a sprayed baking sheet.
Bake for 20 minutes or until the wraps are crisp.
Wednesday, December 29, 2010
I have several recipes that I enjoy, and I often mix and match recipes to suit what I have on hand in my produce drawer.
Here is one that I made a couple of nights ago:
Vegetable & Tofu Stir-Fry
- 6T vegetable broth
- 4T Chinese rice wine
- 2tsp agave necter (or other sweetener)
- 4T soy sauce (tamari)
- 2 tsp arrowroot powder (for thickening)
- 1T canola oil
- 1tsp sesame oil
- 1 T grated ginger
- 2 green onions, sliced
- 3-4 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 tsp crushed red pepper
- 8 stalks of asparagus, sliced on the diagonal
- 1 white onion, diced
- 2 garlic cloves
- 1/2 head of Napa cabbage, chopped
- 2-3 cups of broccoli florets
- 1 can of baby corn, drained and rinsed
- In a small bowl stir together broth, rice wine, agave, & arrowroot until smooth. Set aside.
- Steam the broccoli, carrots, and asparagus using a steamer basket for 3 minutes. Remove from pot and run under cold water to stop the cooking process.
- Heat a wok or large saute pan over high heat until hot. Add canola and sesame oil and heat until it just begins to smoke. Stir-fry onions, garlic, ginger, bell pepper & crushed red pepper for 3-4 minutes to soften. Add asparagus, broccoli, carrots & cabbage, and stir-fry 2 minutes. Add baby corn and baked tofu and stir-fry 2 minutes. Add broth mixture to vegetables. Stir-fry vegetables an additional minute to coat. Add green onions and stir to combine. Serve immediately, with hot long-grain brown rice on the side.
After the "veggie burger poison" scare earlier this year, I had started buying only organic frozen patties -- which can be quite expensive. I decided to try the Engine 2's New York Times Veggie Burger, which I had sampled on a previous occasion, complements of my friend Steph.
Here is the end product:
Delicioso! Seymore thinks they taste better than the frozen ones. I like that they do not contain mushrooms, which I think are a vile.
Here is the recipe:
New York Times Veggie Burgers
- 1 can black beans, rinsed and drained
- 1 can tomatoes with zesty mild chilies, drained
- 1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions, chopped
- 1 cup chopped carrots
- 1 cup parsley or cilantro
- 2 cups quick rolled oats
- 8 whole grain buns
- Fresh veggie toppings and healthy condiments
Preheat oven to 450º.
Process the first seven ingredients using an immersion or a regular blender or food processor.
Remove contents into a large bowl and stir in the oats.
Form into patties, place on a sprayed baking sheet, and bake for 8 minutes.
Here is a photo I took of the patties prior to baking them: