Fresh Tortilla Soup {Vegan & GF}

I've been craving Tortilla Soup this week; and it hasn't help that it's rainy and dreary here. It is officially soup season! I love the flavor of the spanish spices mixed with creamy avocado slices, fresh cilantro and zesty lime juice. This soup is the perfect combination of fresh ingredients, bold spices and decadent toppings.

Freshest Ingredients 

Originally I had planned to cube up the tofu and add it to the broth but I decided to use the tofu to mimic a "cojita cheese" to top the soup with instead; feel free to use it however you prefer!  I also made my own "nacho" tortilla strips which added the perfect crunch texture. Fair warning this recipe makes plenty of soup; but no one here was complaining :)

Disclaimer: ALWAYS buy certified organic Soy products. Soy is the most genetically modified food in the United States and we don't know yet know how GMOs impact our health. Look for the USDA certified organic badge on your products; this is the only verifiable way to ensure you're buying organic soy. 'GMO OMG' is a great documentary on the topic.

Delicious Soup Toppings


Nacho Tortilla Strips:
{8} Corn Tortillas
{4 TBSP} Extra Virgin Olive Oil
{1 TSP} Chili Powder
{1/4 TSP} Onion Powder
{1/4 TSP} Garlic Powder
{1/4 TSP} Cayenne
{1/4 TSP} Salt

Tofu 'Cojita' Cheese:
{8 oz} Extra Firm Tofu
{2 TBSP} Nutritional Yeast
 {to Taste} Chili Powder
{to Taste} Salt

Tortilla Soup: 
{6 Cups} Vegetable Broth
{2 TBSP} Extra Virgin Olive Oil
{1} Sweet Onion
{4} Garlic Cloves
{2} Poblano Peppers
{1} Jalapeno
{1 TSP} Cumin
{1 TSP} Chili Powder
{2} Large Heirloom Tomatoes
{2 Cups} Corn
{1 Can} Black Beans




Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Slice the corn tortillas into 1/2 inch strips. Add them to a bowl with the rest of the ingredients and coat evenly. Place the strips on the baking sheet and bake until desired crispy-ness. I had mine in there for 15-20mins. Once done, set aside.

Press all the water out of the tofu using a tofu press, paper towel or cloth. Take the pressed tofu and place it in a bowl. Using a fork crumble the tofu. Add the rest of the ingredients to taste and set aside.

In a large pot heat the olive oil. Add diced the onions, garlic and peppers and saute together until the onions are translucent. Add the spices and saute a few minutes more; until the spices are fragrant. Add the corn, tomatoes and drained black beans with the vegetable broth. Cover and simmer for 45 mins on a low heat. This will be ready in 20 mins but I prefer to let all the flavors blend at a low heat for an extended period.

Once the soup is done, top it with fresh cilantro, lime juice, olive oil, avocado slices, Tofu 'cojita' cheese and nacho tortilla strips. Be sure to take a picture of your soup and tag me; I'd love to hear what you think!
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Pineapple, Brussel and Tempeh-Bacon Pizza {Vegan & GF}

Yeah, you read that right. A Vegan and Gluten-Free pizza with Pineapple, Brussel Sprouts and BACON. Well, it's tempeh-bacon...just as delicious and better for you! I dreamed up this recipe as I searched for something easy to throw together for dinner. Are you seeing a pattern here? I like easy; but I like delicious AND high nutritional value too. Never settle, you can have it all! :)

Tempeh is a favorite source of protein in our house. Like tofu; it's made of soy beans but the similarities stop there {let's call them distant cousins}. Tempeh is a fermented and less-processed soy product with double the protein and triple the fiber compared to tofu. Protein rich, fiber heavy and aids in digestive health; I am in!

Disclaimer: ALWAYS buy certified organic Soy products. Soy is the most genetically modified food in the United States and we don't know yet know how GMOs impact our health. Look for the USDA certified organic badge on your products; this is the only verifiable way to ensure you're buying organic soy. 'GMO OMG' is a great documentary on the topic.

This pizza takes under 30 minutes to make, it's good for you and it's downright delicious; what more can you ask for?

Serves 2 Pizzas

Pizza Ingredients:

(2) GF Corn Pizza Crusts {I used Vicolo}

15oz Can Pizza Sauce {Organic}

Toppings:

{1 Cup Sliced Thin} Brussel Sprouts {Organic}

{4 oz} Tempeh Bacon {see ingredients below}
{1/2 Cup} Pineapple Cubes

{1} Roasted Shallot {Organic}

{2} Roasted Garlic Cloves {Organic}

{1/2} Bell Pepper {Organic}

Tempeh-Bacon:

{4oz} Tempeh {Organic}

{2 TBSP} Tamari {GF & Organic}

{2 TBSP} Apple Cider Vinegar 

{1 TBSP} Smoked Salt

{1 TBSP} Brown Sugar

{1/2 TSP} Garlic Powder

{Dash} Smoked Paprika

{To Taste} Ground Black Pepper

Preheat the oven to 425 degrees.

To prep the toppings; roast and then dice the Shallot and Garlic cloves. Toss the brussel sprouts in some olive oil, pepper and garlic powder. Then place the diced pineapple in the excess marinade and cut the bell pepper into long thin strips.

Slice the Tempeh thinly, as thin as possible while maintaining it's shape. Combine the rest of the Tempeh Bacon ingredients in a shallow bowl and allow to marinate for 10 minutes {or as long as you'd like}. Once marinated; heat up the skillet and pour the Tempeh, as well as the marinade into the skillet. I started with a lid on the skillet to really let the flavors lock in for 5 minutes before removing it. Allow the Tempeh and marinade to cook on low/medium flame until Tempeh is crisp on the outside and most the marinade is cooked down. Remove and separate the Tempeh and excess marinade from skillet.

Take the pizza crusts out of their package and place a generous amount of the pizza sauce on each crust. Layer with the roasted and diced garlic, shallot. Then add the bell peppers, sliced brussel sprouts, marinated pineapple slices and Tempeh-Bacon. Place the pizzas in the oven for 12-15 minutes, you want the crust to be right in the middle of soft and crisp. After 12-15 minutes pull the pizzas out and allow to cool for 2 minutes then slice and serve!