south of the border soup

south of the border soup

Make sure you use red and yellow bell peppers for this soup. The colors contrast beautifully with the brilliant green cilantro for a festive dish. If you prefer vegan chowder, stir in 2 cups of your favorite unsweetened non-dairy milk after your soup is ready. Heat through and serve.

2 Tbs. canola oil
1 large onion, chopped
3 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 1/4 cups vegetable broth, divided
2 Tbs. flour
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. oregano
6 cups water
2 Tbs. vegetarian Worcestershire sauce
1 pound Yukon Gold potatoes (about 4-5 medium), peeled and diced
2 cups frozen corn
1 4-oz. can diced green chilies, undrained
1 14-oz. can pinto beans, drained
1/2 cup fresh cilantro, cleaned and chopped
Salt and pepper to taste

1. In a large stewpot over medium heat, sauté the onion and garlic in the canola oil until the onion is translucent. Add the bell peppers. Stir in 1/4 cup vegetable broth, flour, cumin, chili powder, and oregano. Cook for about 5 minutes.

2. Add remaining 2 cups vegetable broth and water. Stir in Worcestershire sauce. Add potatoes and bring soup to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Increase heat to medium and stir in frozen corn, green chilies, pinto beans, and cilantro. Cook for about 5 more minutes until ingredients are heated through.

3. If making chowder, add soy milk and heat through. Serve with warm tortillas, tortilla chips, or a green salad. Optional: Mexican beer with a lime wedge.

tofu stir fry with lime & coconut

You can easily enjoy the tastes of Thailand on a weeknight after a hard day’s work because this recipe is so simple. Marinate the tofu in the lime juice while you prepare the other ingredients and read your mail.

1 16-oz. package firm tofu
1 lime
2 Tbs. canola oil
6 green onions, white parts only, thinly sliced
1 Tbs. diced green chilies, hot or mild
1 14-oz. can coconut milk
2 tsp. tamari
1 12-oz. package frozen stir-fry veggies
Your favorite Asian chili sauce (optional)
Grated or shredded coconut for garnishing (optional)

Rice or Udon noodles

1. Drain tofu and slice into 1″ cubes. Grate lime zest and sprinkle over tofu cubes. Slice lime in half and squeeze juice over tofu cubes. Stir to combine and set aside.

2. Heat canola oil in a large saucepan over medium heat. Sautè tofu and scallions for about 3 minutes. Add green chilies, coconut milk, and tamari. Heat until mixture bubbles. Add frozen veggies and chili sauce, if using. Heat through and serve over rice or noodles. Garnish with coconut if desired.

black bean & hominy enchiladas

Look for hominy (also known as posole or pozole) in the Mexican foods section of your supermarket, or visit your local Latin American grocery. This recipe makes 24 enchiladas, enough for a party or leftovers for lunch.

2 Tbs. canola oil
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced or pressed
1 cup frozen corn
1 small zucchini, cut into matchsticks
1 4-oz. can diced green chilies
1 15-oz. can black beans, drained
1 15-oz. can hominy, drained
1 cup cooked rice
1 tsp. salt
1 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
Freshly ground pepper to taste

2 dozen fresh corn tortillas
3 15-oz. cans green or red enchilada sauce
Salsa
Vegan sour cream for topping (optional; we used the Tofutti brand)
Vegan cheese for topping (optional)

1. Preheat oven to 350°. Grease two 9″ x 13″ baking dishes (or equivalent) and set aside. Heat the canola oil in a large saucepan. Sauté the onion, bell pepper, and garlic for about 5 minutes. Add the next 11 ingredients (corn through freshly ground pepper) and cook until heated through.

2. Empty two cans of enchilada sauce in a large bowl. Dip each corn tortilla in the sauce. Lay on a flat surface, and place about 1/3 cup of the bean/hominy mixture down the center. Roll up and place in the baking dish. Repeat until all tortillas are used (or you run out of filling). Spoon any remaining enchilada sauce over the tortillas, as well as the contents of the third can.

3. Cover pans with foil and bake for 45 minutes. Uncover and top with vegan cheese if using. Bake for an additional 10 minutes or until enchiladas are browned. Top with salsa and vegan sour cream. Serve with a salad or Spanish rice.

quick okra

I’m a big okra fan, especially when it’s cooked with traditional Indian spices. Thanks to Rebecca Valencia for this recipe!

12 oz. fresh or frozen okra, cut into small (1/4″) pieces
1 medium onion, sliced thin
3 Tbs. olive oil
1 tsp. red chili powder
1 tsp. ground coriander
1 tsp. cumin
1/2 tsp. turmeric powder
1/2 tsp. garam masala
2 green chilies, sliced and seeds removed
A squeeze of lemon
Salt to taste

1. Heat olive oil in a medium saucepan over medium heat. Stir-fry onions until lightly browned. Add red chili powder, coriander, cumin, turmeric, and garam masala. Stir and cook for a few seconds.

2. Add the okra and the green chilies. Add a dash of lemon and salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or until the okra is cooked but firm. Serve hot with white rice or Indian bread.