Zingy Mexican Soup

Every now and again I end up creating a dish that I classify as "restaurant-worthy". This means that: a) I feel like I could find it in a restaurant b) I don't believe I could make it as good as this imaginary restaurant and c) it's a dish that I would order again and again. 

This soup is one of those dishes! I could not stop eating it as I was cleaning the kitchen. I kept stealing slurps here and there until I'm pretty sure I had two bowls, instead of just one. I think the dried mexican chili pod really gives it such an interesting and deep flavor so don't skip it! Not to worry if you're not into super spicy (like me). This soup is very mild just as it is. However, you're BA and want more heat, just up the amount of chipotle chili powder. 

Zingy Mexican Soup

Serves 4

• Peppers:
• 1 Anaheim or poblano pepper, toasted
• 1 dried mexican chili pod, toasted
• Aromatics:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. chipotle chili powder
• pinch of ground black pepper
• Soup:
• 4 cups vegetable broth
• 1 15 oz. can of tomato sauce
• 1 15 oz. can of hominy, rinsed and drained
• 1 15 oz. can of black beans, rinsed and drained
• Conclusion: 
• 1 corn tortilla, toasted
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped
• vegan cheddar cheese, for garnish

Notes: Anaheim and poblano peppers are not spicy at all. If you don't have a gas burner, you can broil both peppers in the oven for a few minutes. The dried chili pods can be found in the "Ethnic" section of your local grocery stores, they usually come in a large bag.

Begin by toasting the Anaheim or poblano pepper. Turn a gas burner to a low flame and set the whole pepper over the flame, rotating until the skin becomes blistered. It's okay if bits become charred. Remove from heat and immediately place in a bowl of cold water. When cool enough to handle, remove the tip, stem, and the seeds then dice. 

In a small frying pan, heat the dried chili pod over low heat for a few minutes, flipping halfway through until thoroughly heated. Remove from heat and set aside. 

Heat the oil in a large soup pot over low. Add the aromatic ingredients as well as the chopped poblano pepper. Saute for about 5 minutes, until the onion is tender. 

Add the soup ingredients. Remove the stem and seeds from the dried chili pepper and add whole to the soup. Almost bring to a boil over medium-high heat. 

Meanwhile, toast the tortilla over low flame. Keep flipping, taking care that it doesn't burn.

Remove the soup from heat and add in the lime juice and cilantro. Stir well, remove and discard the dried chili pepper. 

Serve the soup hot. Top with additional fresh cilantro and vegan cheese. 

Can't get this song, The Last Bison – Switzerland, out of my head!

German word of the day: Mexican --> mexikanish (pronounced: mexi-khan-ish)

Good deed of the day: This made my heart stop. Such sadness. If you're against boiling dogs (or other animals) alive, then for the love of god take 5 seconds to sign this petition to Stop Cooking Live Animals. Seriously, why wouldn't you?

[yumprint-recipe id='85']

The Lines We Draw - A Book Review

A few days ago I was invited to read a book, The Lines We Draw by Sangamithra Iyer. At the exact moment that I was reading the invitation, I was actually listening to a vegan podcast, Our Hen House, who was interviewing the author. I decided that it was clearly fate. Also, if you haven't discovered Our Hen House yet, go listen to Mariann and Jasmin. They are seriously funny, explore fantastic subjects, and always bring on terrific guests. I know you'll love their vegan banter as much as I do!

The Lines We Draw - A Book Review

The Lines We Draw is a short ebook that was published on January 19th, 2014 about the author's interview with a retired scientist who performed research on chimpanzees, Dr. Alfred Prince. It's a story that explores the ideas about why and how we could justify what we do to animals that are so closely related to us humans and the devastating effects we create in the wake.

It's a short book, only taking about 30-60 minutes to read. What I learned with regards to research performed on chimps, was surprising less poignant as my ongoing and pervading thoughts on why and how humans can justify these horrendous injustices carried out on all animals, including chimps. This book will stick with you. It will make you think. And it's important to note that this is done largely without graphic detail of the monstrous acts. I, myself, just can't bare to read or view such sadness. I rarely have it in me. I'm in awe of the undercover activists and applaud all the work they're able to do. I don't know how they do it. 

Prince's relationship with the chimps is explored and it's an interesting one, indeed. Iyer doesn't lend an overwhelming opinion in the book, but allows you to form your own beliefs with the facts and story provided. It's a very thought-provoking book and one that demands a spare half hour. 

The book description from Amazon:

"This is a story about boundaries – physical, biological, ethical. It evolved from a conversation with the late Dr. Alfred Prince, a hepatitis researcher, about the use of chimpanzees in medical research and expanded into a larger discussion about ethics. Prince left New York University’s Laboratory for Experimental Medicine and Surgery in Primates (LEMSIP) in the 1970s to establish New York Blood Center’s chimpanzee research colony in Liberia. The story weaves various threads and makes connections between logging, the Liberian Civil War, and vivisection. Chimpanzees are slowly being phased out of research in the United States, and the New York Blood Center has ceased testing in Liberia, but questions remain about the fate of laboratory chimpanzees."

The Lines We Draw is available for download at  Amazon.com and Barnes and Noble.

Take action now: You can help! Sign this petition to release the Rockville 15 to a chimpanzee sanctuary!

Sweet Ginger Soba Noodles + Crispy Tofu & Asparagus

This one's a keeper. It's going in my recipe rolodex for sure. Just kidding, I don't have one of those. But seriously, this is a dish I wouldn't mind having daily weekly. I love soba noodles. Oftentimes soba and peanut butter get married together, so it's nice to have a soba noodle recipe in your back pocket that doesn't involve peanut butter. Especially if you've got nut allergies, like my BFF.

Soba noodles mingle with a sweet ginger-sesame sauce and tangle with crispy tofu, sauteed asparagus, and fresh cilantro. This is great dish for introducing meat eaters to the wonderful word of vegan food, and how great it really is. 

Seriously, who isn't going to love this? On a separate note...it's World Spay Day. Just a friendly reminder to get your furry children fixed!

Sweet Ginger Soba Noodles + Crispy Tofu & Asparagus  

Serves 6

Notes: The trick to browned, crispy tofu is saute dry tofu. I like to buy the super firm sprouted tofu that comes vacuumed sealed, as opposed to the type that comes in the plastic bin. There's less water and I don't need to press the tofu. Also, be sure to towel it off before sauteing to remove any residual wetness. 

• Sauce:
• 3/4 cup green onions, sliced thinly 
• 1/4 cup fresh cilantro, chopped
• 1/4 cup soy sauce
• 3 Tbsp. sesame oil
• 3 Tbsp. rice vinegar
• 3 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced 
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. fresh chili paste
• Sustenance: 
• 1 tsp. sesame oil
• 10 oz. extra firm tofu, cubed small
• 1 bunch of asparagus, trimmed and sliced thinly 
• 1 Tbsp. brown sugar
• 1 Tbsp. fresh ginger, minced
• splash of soy sauce
• 9 oz. soba noodles, dry
• Garnish:
• fresh cilantro, chopped
• red pepper flakes
• sesame seeds

In a medium bowl, combine all the sauce ingredients. Set aside for later. 

Bring a large pot of water to a boil for the noodles. 

Meanwhile, in a large saute pan heat 1 tsp. of sesame oil over low heat. Towel off any residual wetness from the tofu and the asparagus and add them to the pan, along with the brown sugar and ginger. Turn the heat to medium-high and saute until the tofu is browned, about 10 minutes. When done, add a splash of soy sauce and stir. 

When there's about 5 minutes left for the tofu, add the soba noodles to the boiling water. Cook according to package, this is often 4 minutes in the water, drain and set aside. 

Return the noodles back to the pot, add the sauce and the tofu and asparagus. Stir well to combine. 

Serve hot and topped with more fresh cilantro, red pepper flakes, and sesame seeds.

You should definitely jam out to The Cars – Just What I Needed with me. 

Good deed of the day: Sign this petition by Emergency Wildlife Services to have General Mills change the design of the Yoplait yogurt cups. I don't consume dairy and I suspect a good deal of you don't either, but it's well known that something needs to change with regards to the design of the Yoplait yogurt cups. Wildlife often get stuck in them and die. In fact, when I did eat yogurt (when I was ignorant to the atrocities of the dairy industry...) I didn't buy Yoplait for this exact reason. Nothing will change if we don't!

German word of the day: Asparagus --> Spargel (pronounced: shpar-gull)

[yumprint-recipe id='84']