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Sunday, April 20, 2008

Vegan Cheezy Tortilla Soup

Still cool enough outside to be able to enjoy a bowl of soup for dinner. Put this together one night in a pinch and it was a hit! Hearty, delicious, and super easy.

Ingredients (use vegan versions):
1/2 yellow onion, chopped
4 cloves garlic, sliced thinly
1/2 yellow chili, chopped
1 bell pepper, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 28 ounce can whole tomatoes - roughly chopped, and liquid
3 cups water
1 1/2 teaspoon veggie bouillon (we used Better-Than-Bouillon)
1-2 teaspoon tahini
2 teaspoons miso
3 tablespoons nutritional yeast
1 can pinto beans, and liquid
1/2 bag frozen spinach
2 small potatoes cubed
1 carrot, 1/4" diagonal slices
1/4 cup chopped cilantro
3 tablespoons cornmeal
Bragg Aminos to taste

Saute onion until translucent, add garlic, chili, and bell pepper.Saute until tender. Add cumin and oregano. Cook several more minutes.Boil water, add bouillon, nutritional yeast, Tahini, miso, tomatoes and tomato liquid, beans and bean liquid, spinach, potatoes, carrot, and cornmeal. Cover and simmer until potatoes & carrots are tender. Add cilantro. Add Braggs to taste.Serve with crumbled tortilla chips on top, and hot sauce on the side.

Serves: 6-ish
Preparation time: 30- 40 minutes

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