Wednesday, May 4, 2011

Vegan Tortilla Soup

Continuing down my path of three days of Cinco De Mayo, I wanted to make something fitting for the upcomnig holiday but also fitting for the Northwest weather.

Oh Northwest weather, how I want to kick you in the china right now. I'm a good sport but for the love of it, make up your mind. And make up your mind to be sunny because guess what? It's May, in case you didn't notice.


So, what's Cinco De Mayo worthy and weather appropriate? Um. Tortilla soup. Just the right amount of spice, to warm you up, a menagerie of veg and a cool slap from the Tofutti sour cream. Perfection. Oh. And Ole!

Yield: about 6 servings

Need:
2-3 tortillas, cut into strips
Extra virgin olive oil
Sea salt
3 cloves garlic, diced
1/2 red onion, chopped
1 can diced tomatoes, with juice, and crushed through your hands
4 cups vegetable stock
1 whole dried New Mexico chile, seeds and all
1 Tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 of a 29 oz can hominy (or 1 small can)

2 freshs anaheim peppers, chopped into bite sized pieces
1 medium zucchini, quartered lengthwise and cut into bite sized piecs
1/2 to 1 Tablespoon Tapataio (more or less depending on how spicy you like things)
1 avocado, cut into lengthwise strips
Tofutti sour cream
2-3 green onions, chopped

Do:
Preheat oven to 375.

Slice tortillas and arrange on a baking tray. Drizzle with olive oil and toss to ensure even coverage. Sprinkle sea salt on top and bake for about 8 minutes.

Move them around a bit and bake for another 2 minutes until just crispy. Turn oven off and leave crunchy strips inside. You can remove them if they are thoroughly crunchy, but the extra time in a cooling oven will finish them off otherwise.

In a stew pot, heat some olive oil on med/high and add garlic and onions. Cook for 2-3 minutes then reduce heat to low and add tomatoes, stock, chile, cumin, salt and pepper.

Cook for 1-2 minutes then add hominy, anaheim peppers, bell peppers, and zucchini. Stir to incorporate then cover and let cook on low for 15-20 minutes.

At the 15-20 minute mark, stir and taste. Add more salt and pepper as desired then add Tapatio sauce. Stir and let cook for another 5-8 minutes or so.

At this point, your soup is basically done and you can begin plating.

Serve:
Ladle soup into bowls and place a fairly good sized dollop Tofutti sour cream in the center. To the side of that, arrange a couple avocado slices. On top, place a few tortilla strips as artistically as you choose. Top with a little more sour cream, for aesthetics and sprinkle fresh chopped green onion on top.

The Tapatio is the perfect amount of spice and vinegar, the veg are perfectly al dente and the tortilla strips give a good crunch.


Honey couldn't get enough of it. I hope you and your 'Honey' feel the same.

Enjoy!

Hominy

3 comments:

  1. Mmmmmmm....sounds muy bien on this SUNNY morning. :)

    ReplyDelete
  2. I adore hominy, glad you used it here. I have to pic some up soon.

    ReplyDelete
  3. Teri... right? the only sunny day we've had? ugh. I'm over it :)

    Jennifurla... me too! thank you... I have another great hominy post coming :)

    ReplyDelete

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