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Vegan Month of Food, Day 11 (a day late,
oops): Tortilla Soup, Spinach Salad, and Green Chile Mac ‘n Cheese.
The prompt for yesterday was to focus on a nutrient, so here’s a bit about the nutrient I’m asked about most: protein! Despite the widespread concern, the funny thing about protein is that, as long as you eat enough calories, it’s actually quite easy to meet the mainstream, weight-based recommended daily amount. This little meal has three tasty protein sources: black beans in the soup, sunflower seeds in the spinach salad, and cashews in the mac ‘n cheese sauce. Now, for recipes…
The mac ‘n cheese recipe can be found here, on The Minimalist Baker: http://ift.tt/1iNBuMj
The spinach salad consists of spinach, shredded carrots, sunflower seeds, champagne vinaigrette, and homemade croutons (baguette slices quartered and baked for about 10 minutes at 350F).
As for the soup, the recipe is a sort of hybrid between my mom’s and Ree Drummond’s, made animal-friendly, of course!
(Makes 6 servings)
-1 large, white onion, diced
-1 red bell pepper, diced
-1 green bell pepper, diced
-1 Anaheim chile, diced
-2 tbsp olive oil
-4 cloves of garlic, minced
-2 tsp cumin
-1 ½ tsp chili powder
-1 tsp garlic powder
-3 tbsp tomato paste
-8 c vegetable broth
-1 15 oz can of corn
-1 15 oz can of black beans, drained
-1 15 oz can of Rotel (or other tomato/green chile combo)
-Small corn tortillas: about four for simmering, extra for serving
-Juice of ½ a lime
-Heat the olive oil in the bottom of a heavy stock pot over high heat. Add the onion and peppers, and sauté until just softened, about five minutes. Add the garlic, cumin, chili powder, and garlic powder, mix, and sauté another two minutes.
-Add all other ingredients (besides the tortillas and lime juice), and bring to a boil. Turn the heat down to low, tear and add tortillas (once the boil stops rolling), and let simmer for about five minutes.
-Just before serving, squeeze in the lime juice. Ladle over shreds of fresh tortilla, and serve with love.