Tortilla Soup Recipe from Vegan Cooking for Carnivores

Roberto Martin was kind enough to let me share my favorite recipe from his new book Vegan Cooking for Carnivores. Check out my review of Vegan Cooking for Carnivores here.

Tortilla Soup


2 medium white onions, chopped

4 large plum tomatoes, halved

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

6 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base

1 teaspoon dried oregano

½ bunch cilantro (stems and leaves), chopped

½ bunch scallions, chopped

4 garlic cloves, crushed

3 corn tortillas, charred over an open flame and cut into strips



Garnish

Seven corn tortillas cut into thin, 1/16-inch to 1/8-inch strips (see Note)

1 cup safflower or grapeseed oil for frying

Kosher salt

2 firm avocados, halved, pitted, removed from their skins, and thinly sliced

1 cup grated vegan cheddar or Jack cheese

½ bunch cilantro, minced



In a large bowl, toss the onions and tomatoes with the olive oil, salt, and pepper. Preheat a grill pan or cast-iron skillet until really hot. Place the onions onto the hot pan, and resist the urge to flip them a million times. Push some of the onions over and place the halved tomatoes on the hot pan as well.

Meanwhile, in a large soup pot or small stockpot, bring the broth to a low simmer and add the remaining ingredi¬ents. When the onions and tomatoes are charred, add them to the broth.

Ladle a cup or two of broth into the hot grill pan to deglaze the pan to pick up any charred bits of flavor left behind. Return this liquid to the pot, and simmer the soup for about 15 minutes. Remove it from the heat and allow it to cool slightly while you prepare the garnish.



Make the fried tortilla strips: Heat the oil in a small pan until a test tortilla strip fries quickly. Working in batches, fry the strips until they are golden brown. Transfer them to paper towels to absorb excess oil and season lightly with salt.

When the garnish is complete, purée the soup in a blender until smooth. Season with salt and pepper, to taste. Return the soup to the pot and reheat.

To serve, ladle an 8-ounce serving into each of six soup bowls and place a pinch of the vegan cheddar or Jack in the center of each. Arrange some tortilla strips over the cheese, and place a few thin slices of avocado over the strips. Sprinkle each soup with minced fresh cilantro and serve immediately.



Note: 2 cups hand-crushed, store-bought tortilla chips can be substituted for the fried tortilla strips, if desired.



SERVES 6

Cookbook Review: Vegan Cooking for Carnivores

Although Roberto Martin is a celebrity chef I had not heard about him until his debut cookbook Vegan Cooking for Carnivores hit the shelves. Granted, this is because I live under a rock filled with full-time mommyhood, work and school. Living under this rock gets me even more excited about new vegan cookbooks coming down the pipeline as I am too swamped to do any large-scale recipe testing right now but still crave new culinary adventures.

I've found, with past vegan cookbooks by celebrity chefs that I'm never really blown away creatively by what's on the page. If you have a decent collection of vegan cookbooks by now you likely won't be either by Vegan Cooking for Carnivores. With that being said, each recipe in the book is a sure-fire hit - even if it they do lack the creativity I have come to expect from the new crop of vegan cookbooks. Reliability is exactly what I need being a busy mom who needs to get a wholesome, delicious meal on the table every night or packed away in my daughters lunch for the next day. My daughter has the discerning palate of a judge on Top Chef at the age of 10 months old so if the food isn't amazing the first time around it's getting thrown on the floor our family dog immediately. Martin passed the baby/dog test with flying colors and won my heart over with his tortilla soup recipe. I'm a sucker for good latin food.

Because I see so many cookbooks every week I've become a bit of a creativity snob but if you're looking for great, reliable, wholesome recipes that the whole family will enjoy then I highly recommend Vegan Cooking for Carnivores.

Uncookbook Review: Rawlicious

For years I've worked on amassing quite the collection of raw cookbooks but, without a dehydrator, I couldn't fully release their potential. I finally bought a great little used Excalibur 3500 Deluxe Series 5 Tray Food Dehydrator from a classmate who simply didn't have room for it anymore and I was ecstatic to finally try out so many of the recipes I've had to pass on over the years. There were so many recipes I wanted to try from raw cookbooks I've owned for years but, true to the blogger within me, I decided to venture into new territory and try out the small collection of new raw books I had sitting on the shelf.

The first book I grabbed was  Rawlicious: Delicious Raw Recipes for Radiant Health by Peter and Beryn Daniel. The forward is by a favorite of mine in the raw food movement Victoria Boutenko who literally wrote the book on green smoothies and changed my life in the process. Unfortunately, aside from the forward, I was underwhelmed by this book. It is a very very basic introduction to raw foods with recipes as simple as macadamia nut, cashew and Brazil nut butter where the only ingredient is a couple cups of nuts and a blender. Not even a blend of nuts - cashew butter equals cashews plus a blender, that's it. Not exactly rocket science. There was nothing too inventive or imaginative about the salads or soups. The breakfast options were elementary and the gourmet meals section was filled with extremely dressed down versions of pastas and pizzas I've come across in other raw food books. Perhaps I have been too spoiled by Juliano and raw food goddesses like Ani Phyo who push the boundaries and turn fruits and vegetables into works of art. It's very hard to go from make rich creams, cheeses, multiple types of bacons, pizzas, sandwiches and warm raw soups to Egg Mayo and Sushi rolls. I'll have to pass on Rawlicious  this time around. But I look forward to seeing what these authors have in store for the future.

Put Your Top On! (Healthy Top)

Have you ever seen those ultra-expensive gourmet whipped creamed canisters that turns whipping cream into whipped cream with a touch of a button? I'm a bit obsessed with them but for over $100 I'm stuck making whipped cream the old fashioned way. Well not completely and totally the old fashioned way - I'm not about to sit over a chilled bowl with a whisk for 20 minutes but I will break out my kitchen aid mixer and a chilled bowl. For the longest time the only vegan option for homemade whipped cream was soy based but as of last year Mimic Creme came up with a soy-free, gluten-free almond and cashew based whipping cream called Healthy Top that I love!

Each 16 ounce container makes about 4 cups of whipped cream and the calorie count isn't horrific either. I used this yummy fluffy cream to make the Agave Whipped Cream in my Flax Seeds Waffles with Agave Cream recipe (pictured below) from Quick and Easy Low-Cal Vegan Comfort Food . I'm starting to see this stuff pop-up everywhere from health food stores to your run of the mill conventional grocery stores and, of course, you can always fine it online.

Cookbook Review: Chloe's Kitchen

From the moment Chloe Coscarelli won The Food Network’s Cupcake Wars I’ve been meaning to try her award winning cupcake recipe but writing a cookbook of my own kept me from trying all the new recipes that I wanted to so until her new book Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way came out I did not have the pleasure of trying any of her recipes. 

I didn’t have a ton of time on my hands when I tested out recipes for this book so I tried to pick things that looked like they were relatively quick and easy and contained ingredients I have on hand in my kitchen. I started with Black Bean Baby Cakes with Pineapple Salsa. I figured this recipe would be fantastic no matter what. You really can’t mess up a black bean patty and the pineapple salsa paired beautifully with the baby cakes. The Mandarin Peanut-Crunch Salad with Crispy Wontons wasn’t on my short list of recipes to make since it had many ingredients that weren’t immediately on hand but the picture of a beautiful, bright, green and orange salad topped with curls of crispy wontons kept calling me back and I finally had to give it a try. It was delightful. The flavors were fresh and sweet and the crunch of the wontons were perfection. One of the stand-out recipes for me that made my taste buds a bit more excited than the others was Chloe’s Falafel Sliders with Avocado Hummus. I’m always looking for something new and innovative in a cookbook and I think this was one of Chloe’s shining moments. I, once again broke my quick and easy rule and spent a day in the kitchen putting these things together. Since Chloe said they freeze well I doubled the batch so my time in the kitchen wouldn’t be in vein and I’m glad I did. The flavor combination of falafel with avocado hummus was outstanding. I even shaped a couple falafel’s into sticks and dipped them in hummus for my 7 month old to try and she loved them as well – so they’re a hit for the whole family (and my dog loved the leftovers that she threw on the floor). 

Outside of the Falafel Sliders with Avocado Hummus, I didn’t go head over heels for any of her recipes but I have to say that I really really liked everything I tried. Chloe makes consistently good food that isn’t too “out there” and uses simple ingredients that can be found at any grocery store. Her recipes are great bases for you to let your imagination run wild and for that reason I applaud this book. I think this book is a fantastic introduction to veganism for just about anyone.