Tortilla Soup

In August I am teaching a one-day workshop on Metta (Loving-Kindness) and Hatha Yoga. I've requested that since I am teaching this and we are offering lunch, that the lunch provided be vegan. I just can't get behind the thought of teaching either things when the food isn't also sending the message of great compassion. The only request back was that I suggest a recipe I would like cooked.

In August there will be fresh zucchinis and tomatoes in great abundance. In recognition of these seasonal treats I've suggested that tortilla soup be served. It is light and should not feel too heavy for the work of meditation and yoga, much less the heat of August. At the same time the black beans give the soup some substance to sustain everyone for the rest of the day. The mix of citrus and tomatoes are lively and bright.

The Stuff

• 2 T canola oil
• 1/2 t cumin seeds (*optional)
• 1 medium onion, diced
• 4 large cloves garlic, minced
• 2 large stalks celery, diced
• 3 large carrots, halved and sliced
• 1 red bell pepper, diced
• 8 cups water or vegetable stock
• 2 small/medium (10") zucchinis, diced
• 28 oz can diced tomatoes (I used Muir Glen fire-roasted tomatoes) OR 3 1/2 cups diced, fresh tomatoes
• 3 cups cooked, black beans (or approximately two 15oz cans)
• 2 limes juiced
• 1/4 cayenne pepper (or more, to taste)
• 1 t powdered cumin (more if not using cumin seeds)
• 1/2 t chili powder
• 1/2 t sweet, smoked paprika (or more, to taste)
• 1/4 c nutritional yeast
• salt & fresh ground pepper to taste
• fresh cilantro, chopped
• 1 avocado, diced
• 4 corn tortillas
• lime wedges

The Making

Heat oil in the bottom of a stock pot and add cumin seeds (if using). When seeds begin to darken and pop, add onions. When onions become translucent add in garlic and saute until fragrant. Add in diced celery and carrots, let vegetables cook for 10 minutes, stirring occasionally, until the onions begin to caramelize. Add in diced bell pepper and continue to cook for 5 more minutes. Add water, tomatoes, and zucchini. Cover, bring up to near boil and then reduce heat. Add in lime juice, spices and black beans. Stir, cover and simmer until all vegetables are tender; about 25 minutes. Stir some fresh cilantro into the soup before serving.

While soup is simmering cut tortillas into very thin slices and toast under low broil until crunchy. Set aside as garnish.

Serve soup with more fresh cilantro, the diced avocado, toasted tortilla strips and lime wedges.

Makes about 6 quarts.

Sauteed Greens with Zucchini Pasta

Last week for dinner one evening we had and excellent dish of shallot, sauteed with mustard greens and tempeh. Served this over zucchini "pasta", topped with marinara and finely sliced basil. This was a simple dish that came together quickly and was extremely tasty! This could be made to serve 3 if each person gets a little less zucchini or another one is used.

The Stuff

• 1 medium shallot, sliced fine
• 1 8 oz. package tempeh, crumbled
• 1 good sized bunch mustard greens, stemmed & shredded
• 3 small zucchini, julienne cut into small, thin ribbons
• 8 oz. marinara (we used some from Muir Glen)
  
• Leaves from one stem of fresh basil, chiffonade
  
• 1 T olive oil
• salt & pepper

The Making

Drizzle about 1 tablespoon of olive oil into a hot skillet. Saute shallot on medium-high heat until it begins to darken, add tempeh. Continue to saute until the tempeh begins to turn mostly golden. Salt & pepper to taste while tempeh is browning. Reduce heat to low, add mustard greens, and cover with lid. Continue to toss greens with tempeh and shallot every couple of minutes, returning lid between stirs, until greens are fully wilted.

While tempeh & greens are cooking bring a small saucepan of water to boil. When water is at full boil add julienne zucchini "pasta". Blanch for 4 minutes, remove from heat, drain. Dish equally onto two plates.

Divide greens & tempeh mix up equally between both plates of zucchini and top the "pasta". Add some heated marinara and top with finely sliced, fresh basil.