Tortilla Soup

Vegan or Vegetarian Tortilla Soup

Back story: a few years back I went to a church function where they served the most wonderful tortilla soup. I have been on a quest to find a recipe that sounded like what I tasted that night.  Finally I found it! Of course it was once we were trying to eat less meat and both the recipe I had and the one I found had shredded chicken in it and used chicken stock as a base.  So a few tweaks later – here is my Vegan Tortilla Soup, but I added cheese and sour cream … so it’s turned into a vegetarian meal instead. Use vegan shredded cheese or maybe some nutritional yeast on top, and vegan sour cream (do they even make that?) and its back to being vegan again!

Ingredients

• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• A few flakes of dried red pepper flakes
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Canola Oil
• 1 cup Diced Onion (I just used a whole Onion)
• 1/4 cup Diced Green Bell Pepper (I used half a bell pepper)
• 1/4 cup Red Bell Pepper (I used half a bell pepper)
• 6 cloves Garlic, Minced
• 1 can Green Chilies
• 1 can diced tomatos
• 32 ounces, fluid Low Sodium Veggie Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans (15 Oz. Can) Black Beans, Rinsed and Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• _____
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Directions

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine.

Pour in Tomatoes, Chilies, veggie stock, tomato paste, water, and black beans. Bring to a boil, reduce heat to a simmer. Simmer for 45 minutes, uncovered stirring occasionally.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! The garnishes really make the soup delicious.

Apple Bread Pudding Vegan

This took a VERY long time to make. But it usually takes me longer the first time I make something and the kids are both sick today so I had to deal with sick kids.  In the end it took about 3 hours from start to finish.  I think it was worth it.  This is also the first time I have used Flax seed as an egg re placer.  I was very happy with the outcome – because if I am being honest I was a little weary of it! I found this on the internet and made a few small tweaks.  It tastes as good as the first picture I saw of it! : )

Ingredients for the Apple Bread
2 1/2 cups of whole wheat flour
1 cup of brown sugar
1/4 cup of white granulated sugar
1 tsp of nutmeg
1 tsp of cinnamon
1 tsp backing powder
2 flax eggs ( 2 tbsp of flax seeds + 6 tbsp of water)
1/4 cup of maple syrup (I used Maple flavored Agave)
1/4 cup of soy milk (I used rice milk its better for you then soy)
3/4 cup of applesauce (I used home canned that already had cinnamon in it)
1 apple cored, peeled, and chopped


Ingredients for topping
3 cups of soy milk (again Rice milk)
1 tbsp of cinnamon
1 tsp of all spice
1 tsp of vanilla
1 tbsp of maple syrup (I used Maple flavored Agave)
2 tbsp of sugar
3/4 cup of chopped walnuts (I probably used more then that)

Directions
1) Preheat oven to 350, in a mixing bowl combine all dry ingredients (flour, cinnamon, nutmeg baking powder, and sugars) If you have a kitchen mixer I would use it hear before the apples, and then hand stir the apples in. This batter is thick!
2) In a separate bowl combine together all wet ingredients (apple sauce, vanilla, maple syrup, flax eggs, and soy milk) add wet ingredients to dry ingredients and mix thoroughly
3) Toss chopped apples in cinnamon and sugar mixture and then fold apples into batter, pour batter into a 9 x 11 in baking pan and bake thoroughly for 30 minutes or until bread is firm and all the way cooked through, let cool for 10 minutes
4) Slice bread into long slices a little bigger than 1 inches in width. Place on a greased baking sheet for an addition 10 minutes (5 on each side to help bread become more firm and dry)
5) Cut bread into cubes about 1 inch thick and place on the bottom on a grease 9 x 13 ” baking sheet, in a side bowl combine ingredients to make bread pudding ( Soy (Rice) milk, vanilla, syrup, walnuts and spices) Pour mixture over bread cubes and let bake for 40 minutes or until the liquid begins to bubble.
6) Remove from heat and let sit (don’t worry if there is still liquid in your pan it will become absorbed once you let the dessert sit.)

ENJOY!

Black Bean and Brown Rice Burgers

Serves 4

2 c cooked black beans cooled

2 c cooked brown rice cooled

1 t garlic powder

1 t onion powder

Take the 2 c black beans and mash them in a bowl.  Add half brown rice, garlic powder, onion powder and stir with a spoon, keep adding rice until the mixture is thick. 

Heat some canola oil in a pan on the stove. Form bean mixture into patties and place into pan for a few mins each side.

Add to your hamburger just like you normally do!  I used whole wheat hamburger buns, mayonnaise (next time I will try Vegonaise – I just bought it at the store today!) mustard (that’s vegan), dark leafy green lettuce, red onions, a slice of cheese (tried soy cheese – NOPE and YUCK!) and a sliced tomato.  Next time I will also add my homemade pickles!

NOTE – I am going to try this with pinto beans and salsa for a more southwestern flavor.

Most beans mixed with rice will be a complete protein.

Black Bean, Rice and Veggie Salad

Serves 6-8

¼ c canola oil (you can use olive oil, canola is healthier)

¼ lime juice

1 t ground cumin

1 ½ c cooked brown rice (or basmati or jasmine) cooled

1 (15oz) can black beans – see note

1 (15 oz) can corn rinsed and drained (use fresh when possible)

1 c finely diced carrots

1 c chopped and seeded tomatoes

¼ c  finely chopped parsley

3 T finely chopped cilantro

¼ c finely chopped red onion

Cook rice according to package directions and cool.  Chop and drain other veggies.  Mix altogether and serve. May be served at room temperature or chilled.  May be made up to one day in advanced and truth be told we like it better on the second day so I recommend this.

NOTE – I cook a HUGE batch of beans and rice and put it in the fridge and then used what I needed to different meals.

My family and I started eating this LONG before we decided to try giving up meat.

Pinto Bean Chili

1 t dried red pepper flakes
1 1/2 cups water
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped (need to chop very small)
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce (no salt added)
3 cups cooked pinto beans (or 2 cans, rinsed and drained)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon  paprika

In a large non-stick pot, sauté the onion in a little water (1 tablespoon to start) until it's beginning to brown. Add the garlic, bell pepper, and a little more water and sauté for 3 more minutes. Add the reserved chile sauce, tomatoes, tomato sauce, beans, cumin, oregano, black pepper, and paprika and bring to a simmer.

Cook on low for at least 30 minutes to allow flavors to blend.



Vegetarian - sour cream and shredded cheese
Vegan - use vegan equivalents


YUMMM!

Veggie Penne Pasta Vegetarian or Vegan too!

Veggie Penne Pasta

8oz of Penne Pasta

1 T oil

1 med white onion cut in half and then thinly sliced

2 Zucchini cut in half lengthwise and then sliced

2 yellow squash cut in half lengthwise and then sliced

1 prepackaged box of fresh sliced mushrooms

4 cloves garlic, minced or pressed

1 T flour

1 t Italian Spice

½ t red pepper flakes

1 c vegetable broth

1 8 oz Philadelphia cream cheese.

1 head of spinach, washed with most of the stems chopped off.

1 cup Parmesan Cheese

Cook pasta according to directions on package, drain and return to cooking pan.

Wash and chop up all veggies before starting cooking them.

Put oil in pan for cooking veggies

Put Onions in first, after 2 mins add garlic and then zucchini, squash and mushrooms.

Heat over to 375 degrees F

Once vegetables are tender crisp add flour and seasoning stirring for 1 more min.

Stir in broth another min of stirring

Add in cream cheese and stir until melted.

Add spinach to pasta then vegetable mixture and mix together.

Spray 5 quart casserole dish. Add pasta vegetable mixture top with parmesan cheese.  Bake for 10 mins or until cheese is melted.

As it stands this is a vegetarian meal.  To make it healthier use whole gain pasta, canola oil instead of Oil Oil, and you can use Neufchatel Cheese (1/3 fat Phily Cream cheese) instead of regular cream cheese.

I haven’t tried Vegan yet … but to make this Vegan; I saw some Vegan cream cheese and I am looking up Vegan Alfredo recipes. Maybe top with Vegan cheese or regular bread crumbs for a different texture.  Will try that next time I make this. 

Enjoy!

Winter High Altitude Bread Maker

OK so I LOVE LOVE LOVE my bread maker.  Got it this summer and used it all the time.  Winter came along and I got doing other things, then I tried it again and I have 3 batches ruined!  But I kept trying and finally figured out how to do it!

I live at 5000 ft, with cold, low humidity weather.

#1 Find a corner in your kitchen where you can really heat it up.

#2 Get a cheep heater (this one cost $15) and point it so it warms the bread maker AND the air around it.  On the left of my picture is my refrigerator and then I have 2 other walls to bounce the hot air around.  I really think that having the cupboards above this space I was working with really helped too.

#3 Boil water on your stove (set the timer so you don’t forget it and keep checking on it and adding to it while your bread is cooking.)

Start the water boiling and get the heater running about 15 mins before you start putting the ingredients in it.

Now enjoy your bread!

Snicker Doodles

This is my award winning Snicker Doddle Recipe!

(works great in a mixer!)

Cream thoroughly:

1 c shorting

1 ½ c sugar

2 eggs

Add:

2 ¾ c flour

2 T cream of tarter

1 t baking soda

½ t salt

Add dry ingredients to creamed mixture and mix well. Roll into balls about 1 inch across.  Place ball of dough into a Cinnamon Sugar mixture, sort of squash the dough ball into the mixture flattening it a smidgen, then place it cinnamon sugar side up on the cookie sheet (the Air bake cookie sheets work best).  Press the center of the cookie with your thumb and index finger making two small indention's (I have no idea why, I was just taught to do it this way)

Bake 375 degree F for 10-15 mins or until golden brown.  Recipe SAYS it will make 5 dozen cookies, but I think it lies … Of course my family likes to taste the dough before its cooked and then they don’t stay on the plates long enough to count them!

Homemade Pizza Pie Dough

My husband loves pizza, but it cost WAY to much to eat it a lot and the franchise type ones always make me feel sick.  So I started looking online for a good recipe.  This one is AWESOME!

Pizza Dough: (makes 2 round  pizza’s)

Place in stand mixer:

6 c flour

2 ½ c very warm water

5 t Yeast

2 t Sugar

1 t Salt

3 t Oil (extra virgin)

Turn on mixer on second lowest setting. Let mix for 5-6 mins. Oil and take out the ball of dough. Place in a bowl in a warm spot in the kitchen and let rise for 5 mins. Split ball of dough in half for one pizza.  Oil your pizza pan and spread dough out with your fingers.

Preheat oven to 400 degrees.

Place JUST dough in oven and bake for 10 mins. Take the pizza out and then put all your ingredients on the top of the pizza, and finish baking for another 5 – 10 mins.

This pizza had some Hunts Spaghetti Sauce from the can for the base, then grated mozzarella cheese, chopped up Canadian bacon and Pineapple chunks (next time I will use pineapple tidbits)

I did another one that was very good. I put BBQ sauce on the bottom, chicken chunks and mozzarella cheese. (next time I think I will add caramelized onions to that one)

Canned Apple Pie Filling

I made this apple pie filling this summer with my canning spree! It was super fun to make.  I do have an apple, peeler, corer which made prepping the apples much easier. It was about $25 ish and  suction cups to the counter.  This recipe made 7 quarts for the apples I used. Depending on size of apples - its give or take. 1 quart is the filling for 1 pie. I cheated on the Pie crust, I used Philsbury refrigerated dough, but it did come out nice and flaky.  I backed it at 425 degrees for 35 mins. Perfect! (In a glass baking pie dish)

12 c sliced peeled cored apples treated to prevent browning drained
2 3/4 c granulated sugar
3/4 c Clearjel
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 c cold water
2 1/2 c unsweetened apple juice
1/2 c  lemon juice

Prep your jars, lids, canner etc.  You want it all ready before you start.
In a large pot of boiling water, blanch apple slices for 1 min, remove with a slotted spoon.

In a large stainless steel sauce pan combine sugar, clearjel, cinnamon, nutmeg, water and apple juice. Bring to a boil over medium high heat, stirring constantly and cook until mixture thickens and begins to bubble. Add lemon Juice, return to a boil and boil for 1 min, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture.  Before processing, heat and stir until apples are heated through.

Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot filling.  Wipe rim. Center lid on jar. Screw band down until resistance is met and then increase to finger tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. Remove canner lid. Wait 5 mins and then remove jars, cool over night. unscrew the bands and gently wipe any food bits off jars and store with bands off (if it sealed properly this wont be a problem) If you store with bands on, they tend to rust.

This was the only picture I could find of the apple pie filling after being canned.  Its the row on the bottom right with chunky apple slices. The rest of the jars on the bottom are two different batches of Apple sauce. You can see the darker batch - it has more Cinnamon then the other batch. We liked the extra Cinnamon better so will do that next year. and see that one tiny jar? its apple sauce too - just didn't have enough to fill a quart jar so I put it in a pint jar. DO NOT can jars that are not full to the recommended head space. This will cause the seal to fail easier, then if it is filled correctly. With apple sauces its easy ... just put any left overs in the fridge and eat right away, there is NOTHING like fresh homemade applesauce. YUMM! great with chicken and pork too!

The top row you can see being stored in the boxes it came from the store in ... the Pints are all spaghetti sauce, and then the half pints on top are in front Mint jelly with out the green dye, I am trying to take out every unnecessary ingredient's in my family's food.  behind the plain colored Mint Jelly is Garlic Jelly .. heeheehee haven't cracked any of those open yet! LOL ....