This is an amazing tortilla soup, and super easy! What I love about it most is that you can pretty much add in what ever you have in the fridge, convenience at its finest!
Vegetarian Tortilla Soup
– 1 Medium Onion
– 2 Cloves of Garlic
– 14 ounce can crushed tomatoes
– 1 dried smoked chili pepper or 1 poblano pepper
– 1 avocado
– tortilla chips
– olive oil
– sea salt
– 2 ounces queso fresco or feta cheese (optional)
– 1 handful cilantro
– 1 lime
-14 ounce can black beans, rinsed and drained
– 32 ounces (4 cups) vegetable stock
– 1 to 2 medium jalapeños (depending on your spice preference)
– 1 teaspoon ground cumin
– 2 to 4 radishes
First, place the large poblano peppers on the rack in a heated oven. (Don’t remember the exact temp) I forgot to set a timer so I think the peppers were in the oven for a couple minutes. (Pic #2)
Next, I rinsed, chopped and minced all veggies. Put oil in a large pot on medium heat until hot. Then add onion, garlic, jalapeno and poblano peppers. Cook for about 5 minutes, until soft and translucent. Stir in the cumin, canned tomatoes and vegetable stock. Let cook for 3 minutes and then add the black beans. Continue cooking for 8 to 10 minutes, or until slightly thickened, add seasoning to your likening.
Your ready! Serve the soup into bowls, then add the avocado, radishes, tortilla chips and queso fresco (feta), topping with cilantro and serving with a lime wedge.
Spaghetti Squash Pizza Crust
1 medium/large spaghetti squash
1 tablespoon olive oil
1 egg, lightly beaten ( I used flax seed meal)
½ cup shredded mozzarella cheese
1 tablespoon shredded parmesan cheese
Freshly ground black pepper
Preheat oven to 400°F.
Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45 minutes.
Carefully, take the cooked squash out of the over. Test to see if the squash is done by scraping the flesh with a fork. If the strands come off easily then they are done! Let the cooked spaghetti squash cool for a few minutes, then scrape all the flesh into a pile of spaghetti strands.
Then use several layers of paper towel to squeeze out as much moisture as you can from the spaghetti squash. This took me a few times through. The drier the squash gets the crispier your crust will be!
In a mixing bowl, combine the squash, egg (or flax seed replacement), mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip the crust. This can easily be done by placing a sheet of tin foil on the up facing side and flip over, then cook for another 10 minutes.
Add sauce and toppings and bake for another 10 minutes.
This morning I decided to make something for lunch! Which I don’t usually have time for…
I wanted something easy and quick that I could have for the next few days using ingredients that I already had.
-1 cup quinoa, rinsed
-2 cups water or vegetable broth ( I used water)
-large handful fresh spinach ( I used a mix of kale and spinach)
-1/4 cup prepared pesto
-1 cup of diced tomatoes
-1/2 tsp fresh lemon or lime juice
-salt and pepper, to taste
-2 tbsp fresh grated Parmesan cheese or nutritional yeast (optional) (didn’t add)
Prepare quinoa as directed on package.