Vegan Pozole

final

When the weather turns chilly the best way to fill up on is with a nice, steaming bowl of soup. It warms you up from the inside out.  When looking a great vegan soup I think pozole is a good way to go.  Traditionally, pozole is a pork and hominy soup with a spicy chile base but it is just as easy to nix the pork and still have a delicious bowl to fill up on.  As a bonus, the vegan version is ready to serve in less than an hour.

This recipe keeps the heat level on the mild side.  Ancho chiles tend to have a bite to them without being too hot.  If you feel the need to bump it up a notch you can always add guajillo or dried chipotle peppers.

In addition the garnishes play just as much a role in the soup as the soup itself so don’t skimp on them.  I like mine with a lot of lemon, lettuce, onion and a few slices of radishes. Plus I always crush up tortilla chips into the bowl and let them soak up the spice-filled broth. Continue reading

Chorizo and Bean Mexican Torta

final

Picture this: a fresh, warm, crusty roll slathered with spicy chorizo and warm beans.  Crisp lettuce, sweet tomatoes, coooool avocado and creamy melt-in your-mouth cheese.  Oh yum. Summer just got better and it is all thanks to the mighty torta-the Mexican answer to the sandwich.  Tortas are not only yummy but versatile as well.  They can be served hot or cold and filled with just about any type of protein and veggies you have on hand.

For this recipe I took an authentic torta filling and turned it vegetarian (or vegan).  Most meat-free chorizo tastes just like the traditional beef or pork chorizo (a spice-filled sausage). I smashed it up with some beans to create a fantastic, flavorful filling (try saying that 5 times fast!).  With a well-seasoned filling it is best to keep the veggies simple.  Just a little lettuce, tomato, avocado and cheese to help cut through the spice and voila!  Lunch/dinner-heck even breakfast is served.  Don’t worry about any leftovers either.  The filling makes for killer tacos. Continue reading