Creamy Tortilla Soup
This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium or salsa to determine the heat intensity of the soup.
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 1/2 cup tomato salsa
- 4 cups vegetable broth
- 2 ripe Haas avocados
- Juice of 1 lime
- 2 tablespoons minced fresh parsley
- Salt and freshly ground black pepper
- 3 to 4 corn tortillas, cut into thin strips (about 1/4-inch x 2-inch), for garnish
1. Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds.
2. Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from heat and cool slightly.
3. Halve and pit one of the avocados and place it in a blender or food processor. Add the reserved soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper. Keep warm over low heat while you toast the tortillas.
4. Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick by 2-inches long. Heat a skillet over medium heat. Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.
5. Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup.
6. To serve, garnish the soup with the remaining diced avocado, remaining salsa, and the tortilla strips.
Serves 4
Tempeh with Coconut-Peanut Sauce
The sauce is so yummy you may want to eat it with a spoon, but save some for the tempeh. This is wonderful served over basmati or jasmine rice. The sauce is also good over tofu or vegetable patties or tossed with noodles.
- 1 (12-ounce) package tempeh, cut into 1/2-inch thick slices
- 2 tablespoons canola oil
- 2 tablespoons tamari soy sauce
- 1/3 cup creamy peanut butter
- 3 scallions, chopped
- 2 teaspoons minced ginger, fresh or bottled
- 1 teaspoon minced garlic
- 3/4 cup coconut milk
- 1 tablespoon lime juice
- 1 teaspoon light brown sugar
- 1/4 teaspoon cayenne, or to taste
- 1/4 cup chopped peanuts, for garnish
- 2 tablespoons minced cilantro, for garnish
1. Poach the tempeh in a skillet of simmering water for 7 minutes. Drain and blot dry.
2. Heat the oil in the same skillet over medium high heat Add tempeh and cook until browned on all sides, adding 1 tablespoon of the tamari for color and flavor. Set aside.
3. In a food processor, combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, sugar, cayenne, and the remaining tablespoon of tamari. Process until smooth.
4. Stir the sauce into the skillet with the tempeh and simmer until hot, about 5 minutes. Serve garnished with peanuts and cilantro.
Serves 4
Chocolate Cherry Truffles
These rich-tasting truffles look adorable when presented in little foil or paper candy cups. Use a high-quality cocoa for best results. Dried cranberries or blueberries may be substituted for the cherries if desired.
- 1/4 cup dried cherries
- 1/2 cup almond butter, at room temperature
- 2 cups confectioners’ sugar
- 1/2 cup cocoa
- 1 teaspoon pure vanilla extract
- Coating of choice: cocoa, crushed toasted almonds, toasted shredded coconut
1. Place the cherries in a heatproof bowl and cover with 1/4 cup boiling water to soften. Drain the cherries and transfer to a food processor and process until finely chopped.
2. Add the almond butter and process until smooth. Add the confectioners’ sugar, cocoa, and vanilla. Blend well, then transfer to a bowl.
3. Using your hands, roll a small amount of the mixture into a 1-inch ball. Repeat until the mixture is used up. Drop the truffles, 2 or 3 at a time, into a shallow plate containing either cocoa, coconut, or almonds, depending on your preference. Roll the truffles in the coating, covering completely and pressing the coating lightly onto the truffles. Transfer to a plate and refrigerate until firm. Store in an airtight container in the refrigerator.
Makes about 3 dozen cookies
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