Red Enchilada Sauce

IMG_3029From Cookie  + Kate

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon vinegar (apple cider or white)

Directions

1. In a small bowl, combine the dry ingredients: flour, chili powder, cumin, garlic powder, oregano, cinnamon. Stir them together.

2. In a pot, heat the oil over medium heat. You want it to be hot enough that if you sprinkle the flour mixture on top, it sizzles.

3. Once the oil is hot enough, add the flour and spices. Whisk constantly for about a minute, then add the tomato paste, whisking until well combined. Next, add the veggie broth.

4. Turn the heat up to medium high and simmer for 5-7 minutes. You’ll want to continue whisking frequently to avoid getting clumps. The sauce should thicken–but it will thicken even more once it cools down!

5. Remove from heat and add the vinegar. Now it’s time for some enchiladas!

 

Vegetarian Tiki Masala

IMG_2745 2

Adapted from Two Peas & Their Pod

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons tumeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 cup vegetable broth
  • 1 28 oz can diced tomatoes
  • 1 head cauliflower, cut into florets
  • 1 15oz can chickpeas, drained and rinsed
  • 1 14oz can coconut milk
  • 1 cup frozen peas
  • Rice, to serve

1. In a large pot, cook the carrot and onion in olive oil until soft, about 5 minutes.

2. Add the tomato paste, ginger, and spices. Stir until well combined.

3. Add the vegetable broth, tomatoes, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Add the chickpeas, coconut milk, and peas. Simmer for 5 minutes.

5. Serve with rice.

IMG_2751 2

White Bean Soup

Adapted from Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen From Around the World.

Ingredients

  • Three 15oz cans cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped into small pieces
  • 1 celery rib, chopped into small pieces
  • 2 large tomatoes, chopped
  • 2 cloves garlic, diced
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • salt and pepper, to taste

Directions

1) Puree 1/2 of the beans in a food processor, adding water (1 tablespoon at a time) if necessary, until the beans are a smooth puree.

2) In a large pot, combine the oil, onion, carrot, and celery. Stir until the veggies are coated in the oil. Continue cooking, stirring occasionally, until they are soft, but not mushy.

4) Add the tomatoes, garlic, and thyme. Cook for 8-10 minutes, stirring frequently.

5) Pour in the vegetable broth, followed by the beans and the bean puree. When you add the beans, the soup will turn bright white–which was a bit startling to me!–but it goes away. Add salt and pepper to taste.

6) Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.

Vegetarian Tortilla Soup

Adapted from AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.