Mexican Bean Soup with Chipotle Avocado Cream

This is yet another bean soup, a type of recipe that I seem to be quite attracted to.  What can I say, I like Mexican spices, they are easy to put together, and are hearty and satisfying.  What's not to like? 

This one puts an added twist to the tried-and-true with the addition of Chipotle Avocado Cream.

 

 



Instead of thinking about gazpacho or at least a lighter soup, Mother Nature has had other ideas of late.  This soup was enjoyed last night as yet another late-season snowfall arrived in Denver.  I swear, if I hear someone say "But we need the moisture" one more time, my head may explode.  Yeah, I know, we ALL know, but we're past the need to state the obvious.  Shut up and let me eat my soup.

Recipe here.  The only comments on this or modifications are that if you like ANY spice at all to the soup, definitely add the jalapeno.  I used a whole jalapeno and it wasn't spicy at all.  Next time, I'll leave in the seeds to add extra zip.  And, same goes for the avocado cream--if you want discernible heat, add double the amount or more of chipotle Tabasco (I bought a bottle for this recipe and I'm bummed I have missed out on this stuff for so long!).  That said, the Chipotle Avocado Cream is a keeper, and I can think of any number of tasty applications for its future use.

Tempeh Tacos

This is the second time I've made these, which means they passed the taste test!  Another winner from Betty Goes Vegan.

And topped with quickie guacamole (avocado, a pinch each of onion powder, garlic powder and salt, plus a squeeze of lime) and black olives.

Muy bien!  Recipe here.  And, if you happen to have any leftovers, it makes a great filling for burritos.

Note: I always boil tempeh for 10 mins. or so before using in any recipe.  It softens it, makes it less bitter and seems to help with absorbing sauces and marinades.

Call It Cassoulet

Or, white bean soup.  Ya know, what sounds better, white bean soup or cassoulet?  So call it cassoulet.  Either way, hearty, filling and delicious.  Great for a chilly, windy Sunday evening while watching Nurse Jackie.

Recipe (from my fave cookbook, Vegan on the Cheap):

1 T. olive oil
2 medium carrots, cut into 1/4" slices
1 celery rib, chopped
1 medium yellow onion, chopped
2 garlic cloves, crushed
4 c. cooked or 3, 15.5 oz. cans white beans, drained and rinsed
2 c. vegetable stock
1 t. dried savory
1/2 t. dried thyme
1/2 t. dried marjoram
salt and black pepper
1 c. chopped or sliced Big Stick Pepperoni, optional (recipe follows)

1.  In a large pot, heat the oil over medium heat.  Add the carrots, celery, onion and garlic.  Cover and cook until softened, about 7 minutes.

2.  Stir in the tomatoes, beans, stock, savory, thyme, marjoram and salt and pepper to taste.  Bring to a boil, then reduce heat to low and simmer, partially covered, until the vegetables are tender and the flavors have developed, adding more stock or water if needed, about 30 minutes.

3.  If desired, just before serving sauté the pepperoni in a medium skillet in a small amount of oil until browned.  Add some of the sautéed pepperoni to each serving.  Serve hot, garnished with croutons.

And here's the soup with the sautéed pepperoni.  I tell you, that pepperoni is so easy to make and it's delicious.  I put it on pizza or in calzones or sandwiches.  Or on crackers.  Or by itself.  Or dipped in some Vegenaise.  You get the idea. 

Do yourself a favor and make a batch.  Now you have no excuse, 'cuz I'm giving you the recipe.  You're welcome.

Big Stick Pepperoni

Ingredients

1 cup wheat gluten flour (vital wheat gluten)
1/4 cup nutritional yeast
3 tablespoons tapioca flour
2 teaspoons smoked paprika
1 teaspoon ground fennel seed
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon liquid smoke

Instructions

Preheat the oven to 350 degrees F. In a medium bowl, combine flour, yeast, tapioca flour, and spices. Set aside.

In a small bowl, combine the water, ketchup, oil, soy sauce, and liquid smoke, stirring to blend. Add the wet ingredients to the dry ingredients and mix well.

Knead for a few minutes, then divide in half and roll into 2 logs, about 7 inches long. Wrap the logs in foil, twisting the ends to seal.

Place the logs in a 9-inch baking pan, add about 1/2-inch water to the pan and cover tightly with foil. Bake for 1 hour, turning halfway through. Unwrap and cool for 15 minutes, then refrigerate to firm up, about 1 to 2 hours. Use a serrated knife to cut thin slices. Use as is or pan-fry as needed. If not using right away, wrap tightly and store in the refrigerator, where they will keep for 3 to 4 days, or freeze for 3 to 4 weeks.

White Bean Chili

Today's forecast called for rain and possibly snow, neither of which materialized--but it did get windy, which is as good of a reason as any to make soup!  Or, in this case, chili.

 

I decided years ago (after many attempts) that I don't much care for traditional, tomato-based chili.  But, I am a big fan of white chili.  I had seen this recipe go by as I flipped through the Vegan Cooking for Carnivores cookbook, and I finally made myself stop and take a closer look.  I was confounded because this recipe is in the entrée section of the book rather than in the soup section.  Clearly I am easily distracted.  I actually had to write it down so I'd remember to make it.

 

I've been concerned of late that I'm turning into a "junk food vegan," relying too heavily on fake meat, fake cheese and processed stuff that's no better than conventional junk food.  I'll worry about that later, as this recipe fulfills the junk food criteria I've just established.  And it's not cheap to make.  But tasty and satisfying, it is.

The only modification I'll make when making this again (and I will make it again), is to add less fake meat.  One package of Gardein chicken is plenty for my tastes.  This also makes a lot, so you'll have plenty of hearty leftovers.

Ingredients:
 

• 2 tablespoons safflower or olive oil
• 2 white onions, diced
• 4 garlic cloves
• 2 cans chopped green chiles
• 1 1/2 tablespoons cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon cayenne
• Four 14-ounce cans Great Northern white beans, rinsed and drained
• 5 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base
• Two 10-oz packages Gardein Chick’n Scallopini, defrosted and cubed
• 3 cups shredded vegan mozzarella cheese
• Salt and pepper to taste
• 2 bunches green scallions, minced (set aside extra as a garnish)

In a large soup pot, saute the onions, garlic, green chiles, cumin, oregano, cayenne and salt and pepper in the oil until tender.  Then, add in the broth and beans and bring to a boil.  Reduce the heat to a simmer and add in the Chick’n.  Cook for about 10 to 15 minutes, then add in the vegan mozzarella.  Continue cooking until the mozzarella has melted and the chili becomes creamy.  Serve with a little extra minced scallion and mozzarella on top.