Tag Archives: Healthy

Vegan Tomato Tortilla Soup

Before I became an ‘excarnivore’ I loved making chicken tortilla soup.  It is sad eating out because I can never order tortilla soup anymore because it is ALWAYS made with chicken and often chicken broth.  I made this recipe for the first time tonight and it was delicious.  I followed the recipe in The China Study Cookbook, but made a few modifications for my taste and preference.

Makes 4-6 servings, total prep and cook time 20-30 minutes

  • 1/4 cup water
  • 1 medium onion, diced
  • 3-4 garlic cloves, minced
  • 1/2 jalapeño, diced (seeds optional)
  • 2/3 cup celery, diced
  • 1 1/2 cups corn
  • 1 can diced tomatoes with chilies
  • 25 oz tomato sauce
  • 16 oz vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1-2 soft tortillas sliced  (optional with coconut oil)
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro
  • 1 avocado, sliced
  • salt, optional 
  1. In a large soup pot, sauté onion, garlic, jalapeño, and celery in 1/4 cup of water until onions are soft.
  2. Add corn, can of tomatoes with chilies, tomato sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Two options for step 3.  If you want crispy tortilla strips fry them in a pan with coconut oil.  Tortilla strips will be a garnish. If you don’t want the oil reserve the tortillas to add in step 4.
  4. Add oregano, basil, rosemary, thyme, (tortillas if keeping them soft instead of fried in step 3), cilantro (reserve small amount for garnish), and lime juice.  Simmer for 2 minutes.  Optional season with salt (I didn’t add salt to mine, be sure to taste first because salt may be in your canned/bottled ingredients).
  5. Serve garnished with cilantro, avocado, and tortilla strips if fried. ¡Buen Provecho!

Vegan Tomato Tortilla Soup

 

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Rice Cake Snacks

So I have fallen back in love with rice cakes lately.  I always enjoyed them growing up and impulsively bought some at Whole Foods recently.  The brand I bought, Lundberg, offsets 100% of the electricity used to manufacture their products with renewable energy.  How awesome is that?  I also love that their organic brown rice cakes  have only two ingredients: organic whole grain brown rice and sea salt. I also have a new obsession with coconut manna and these two pair perfectly!  Coconut manna is usually hard at room temperature so to make it spreadable I warm the jar in warm water on the stove.  Don’t bring the water to a boil though!

Rice cake, coconut manna, raw cacao nibs

  • One organic brown rice cake
  • 2 T coconut manna
  • Pinch of raw cacao nibs

rice cake, coconut manna, almond pulp

  • One organic brown rice cake
  • 2 T coconut manna
  • 4 T raw almond pulp (leftover from making homemade almond milk, alternatively chop almonds)
  • (pictured with a glass of homemade vanilla almond milk topped with a pinch of coconut sugar)

rice cake, peanut butter, coconut manna

  • One organic brown rice cake
  • 2-3 T peanut butter
  • 1 T coconut manna

I hope you guys enjoy these ideas!  They make a for a healthy breakfast or post workout snack filled with protein!

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Messina Salad

Each year, an estimated 125,000 square miles of rainforest are permanently destroyed, bringing about the extinction of approximately 1,000 plant and animal species.

So I got the idea, and the name, of this salad from Biaggi’s restaurant.  They are an Italian restaurant chain. It is a light, refreshing salad.  Plus, the olive oil helps you take in more of the spinach’s carotenoids, antioxidants that boost eye and skin health. Just mix the following ingredients to make the salad and salad dressing.

  • Spinach
  • Capers
  • Kalamata olives (I prefer sliced)
  • Feta cheese (omit and it is vegan!)
  • Cucumber slices
  • Sliced baby bella mushrooms
  • Cherry tomatoes
  • Chia seeds
  • Extra virgin olive oil
  • Red wine vinegar
  • Pepper

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