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Tag: corn

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White Corn Tortilla Soup

White Corn Tortilla Soup
White Corn Tortilla Soup

This Tortilla Soup is like no other, partially because it is filled with all the things I enjoy most about Mexican cooking, and because it’s plant-based. Normally, it is made with shredded chicken and a lot of cheese, so I am super excited to share this healthier vegan version with you! This meal is packed with a variety of fresh and organic vegetables and is topped with crunchy tortilla strips. This soup will warm you up all winter long!

White Corn Tortilla Soup

Yields 4 servings

Ingredients

2 Tbsp. avocado oil

8 white corn tortillas, cut into quarters

2-3 garlic cloves, minced

3 Tbsp. onion, minced

1 tsp. jalapeno pepper, chopped

3 cups white corn

3 cups vine ripe tomatoes

1/3 cup tomato paste

2-1/2 tsp. ground cumin

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground white pepper

1/2 tsp. chili powder

1-1/2 cups filtered water

4 cups organic vegetable broth

1 Tbsp. cilantro, minced

1 cup vegan cheese, optional

Tortilla strips, optional garnish

White Corn Tortilla Soup

Directions

  1. In a pot on medium-low heat with your oil, add the corn tortillas and crisp up a bit, roughly 2-3 minutes. Remove and set aside briefly.
  2. Then you will add the garlic, onion, and jalapeño pepper until they are translucent but not browned. Put the corn tortillas back into the pot.
  3. Next add your tomato paste, cumin, salt, pepper, chili powder, water, vegetable broth, cilantro, tomatoes, and half of the corn. Bring to a boil and reduce to a simmer, cooking for 15-20 minutes.
  4. Using a blender or hand emersion stick, blend until soup is smooth in texture. Add the remaining corn and bring back to the stove on a low heat to simmer. Be careful not to let the bottom of the soup burn. Cook for an additional 5-7 minutes.
  5. Serve soup topped with tortilla chips and optional vegan cheese.

Chef’s tip: If you want, you can add 1/4 tsp. Crushed red pepper flakes to spice the soup up for a better kick.

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Chopped Salad with Homemade Ranch

Chopped Salad

Chopped Salad

Sometimes a big salad paired with homemade ranch is just what we need in life. This plant-based alternative may not have all of the dairy but it sure is not missing out on any flavor. With all of the fresh ingredients, this salad is truly something your entire family will enjoy. Whether you are making this for a lunch or a big family dinner, you can always add your own favorites to make this salad to your liking. Get ready to toss this together because once you taste the flavor this salad packs, you will be craving more with each bite!

Chopped Salad

Yields 2-3 servings

Ingredients

3 hearts of romaine, chopped and diced

1 cup chickpeas, cooked

1 (8 oz.) cherry tomatoes, halved

3 corn on the cob

2 avocado, diced

2-3 Tbsp. hemp seeds

1 cup shredded carrots

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley 

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

  1. In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.
  2. In the mean time, prepare the salad by chopping the lettuce and filling a medium bowl. In segments, add the carrots, avocado, tomatoes, and chickpeas.
  3. Top salad with hemp seed and pour dressing on top when ready to serve.

Chef’s tip: To adjust the thickness, add or remove some cashew milk depending on your preference. 

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Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Mexican-Style Stuffed Peppers

Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!

Mexican-Style Stuffed Peppers

Yields 4 stuffed peppers

Ingredients

4 bell peppers

1 cup Vitacost Black Beans – Non- GMO and Gluten Free

2 cup cooked Vitacost Certified Organic Quinoa – Non-GMO

1 large vine tomatoes, diced

1 medium onion, diced

1/2 cup fresh corn

1 garlic clove

1 Tbsp fresh. cilantro

2 tsp. Vitacost Certified Organic Ground Cumin

1 Tbsp. Badia Chili Powder

 

Directions

  1. In a frying pan, on medium- heat olive oil with onions and garlic until transparent. Remove from heat and set aside.
  2. In a bowl, mix together your black beans, diced tomato’s, sautéed onion and garlic, corn, cumin, chili powder, cilantro, and quinoa.
  3. Add mixture evenly to the insides of the bell peppers. Place into oven and cook for 20 minutes or until browning on outside of peppers.
  4. Serve warm with guacamole and salsa on the side or with an Ancho Chili sauce.

 

Chef’s tip: You can add the tomatoes inside of the stuffed peppers or you can just add salsa to the top with guacamole once cooked.

 

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Jackfruit Taco

Taco’s can be a great dinner on any night, however, they are especially better on Taco Tuesday! If you have yet to have a taco with jackfruit, this is your time to try. This homemade version will spice up your night with just the right kick, making your taco night a whole lot better!

Yields 4 tacos

Ingredients

1 small jackfruit, halved

1 Tbsp. olive oil

2 tsp. cumin

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. red pepper flakes

1/4 tsp. oregano

1/2 tsp. smoked paprika

1 tsp. salt

1 tsp. pepper

pinch of cilantro, garnish

 

Directions

  1. In a pot, place the halved jackfruit and cover with water to boil on medium heat. Simmer for 45 minutes or until tender.
  2. Take the pods (they are surrounding the seeds) as well as the stringy flesh portions between the pods and skin. You will use all of this meat for the taco filling.
  3. In frying pan, place on medium heat and add olive oil. Once warm, add jackfruit meat and all seasoning, stirring until well combined.
  4. Serve immediately with choice of toppings: lettuce, salsa, guacamole, corn salsa, etc.

Chef’s tip: To make your own hard corn taco shells, take a muffin tin and place it upside down. Take 3 corn tortilla shells and stand them up. Bake at 375 degrees F for 10-14 minutes, careful not to burn.