vegansaurus!

05/10/2010

 
From the vegetarian artislovely comes this recipe for Mexican Fiesta Soup, which looks delicious and seems totally appropriate for a blustery spring day.
Ingredients4 tomatillos, peeled and rinsed2/3 cup fresh cilantro leaves, packed, rinsed well2 garlic cloves minced2 tablespoons freshly squeezed lime juice1 small white onion, diced1 jalapeno, diced, plus more sliced for garnish (optional)1 teaspoon ground cuminOne 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed3 ears corn, quartered4 cups vegetable stock1/2 ripe avocado, pitted, cut into 1/4-inch-thick slicesNonstick cooking sprayFreshly ground pepper
Directions1. Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, one garlic clove, and lime juice. Process until smooth and combined; set aside.
2. Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken vegetable stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto
Your Vegansaurus knows that some of you have issues with cilantro, so for you we recommend substituting some tarragon, a pinch of rosemary, maybe a pinch of thyme—all fresh!—and a couple extra garlic cloves. Try it and see!
[photo from Whole Living via artislovely]

From the vegetarian artislovely comes this recipe for Mexican Fiesta Soup, which looks delicious and seems totally appropriate for a blustery spring day.

Ingredients
4 tomatillos, peeled and rinsed
2/3 cup fresh cilantro leaves, packed, rinsed well
2 garlic cloves minced
2 tablespoons freshly squeezed lime juice
1 small white onion, diced
1 jalapeno, diced, plus more sliced for garnish (optional)
1 teaspoon ground cumin
One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
3 ears corn, quartered
4 cups vegetable stock
1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
Nonstick cooking spray
Freshly ground pepper

Directions
1. Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, one garlic clove, and lime juice. Process until smooth and combined; set aside.

2. Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken vegetable stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.

3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto

Your Vegansaurus knows that some of you have issues with cilantro, so for you we recommend substituting some tarragon, a pinch of rosemary, maybe a pinch of thyme—all fresh!—and a couple extra garlic cloves. Try it and see!

[photo from Whole Living via artislovely]

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