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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Mama Pip's Protein Breakfast Bowl

This breakfast recipe is inspired by a request from my very own Mother, who we all call Mama Pip. My Mom is ageless and exceptionally fit, I've always loved her zest for eating healthy without restricting or obsessing. She is always listening to her body and eats accordingly. Over the past few years she has incorporated more plant-based recipes into her home as my Dad and I have gone crazy vegan. I was talking to her the other night and she mentioned how after a grueling workout {intense kick boxing classes that I infamously could not leave my bed the next day after} she wants more than a smoothie with protein powder; you know like satisfying and satiating comfort breakfast that also refuels the body. 

Between the Quinoa, Chia Seeds and Walnuts one serving of this breakfast is about 18g of protein! Quinoa is the base of this meal; your probably quite used to having it with dinner or lunch but I assure you; it's great for breakfast too. Quinoa is rare in the fact that it is a complete protein and not animal based; meaning it has all 9 of the essential amino acids.  Other notable reasons to enjoy your Quinoa:

-Twice as much fiber as other grains

-Contains Iron

-Rich in Magnesium

-Great source of B2 for energy production

-High in Manganese which helps prevent damage to cells

So here we have it, a vegan complete protein breakfast bowl for those mornings your body wants a little more. 

1 Serving

Almond Milk & Vanilla Extract Quinoa

1/4 cup of Quinoa {I used tri-color, any type will work}

1/2 cup Almond Milk

1 tsp Vanilla Extract

Toppings

Toasted Coconut Flakes {to taste}

Toasted Walnuts {1/4 cup}

Chia Seeds {2 tbsp}

Maple Syrup {to taste}

Blueberries

Apricots

Vigorously rinse the quinoa in a fine mesh strainer; this is an important step or Quinoa will have a bitter taste. Once rinsed, empty into a deep sauce pan with the almond milk and vanilla extract. Bring to bowl then cover and simmer until all liquid is absorbed.

Plate the quinoa and top with coconut flakes, chia seeds, walnuts, maple syrup and seasonal fruit. I suggest topping to taste but to keep this protein rich I recommend 1/4 cup of walnuts and 2tbsp of Chia seeds.

I'd love to see your Mama Pip's Protein Bowl so tag me on Instagram @veggafied or on Facebook 

Latest Obsessions

Here are my latest must haves {left to right and top to bottom}

1. Lemon & Herb Hummus from Sprouted Kitchen Cookbook {Also check out her blog here} is to die for. I really cannot stop making it and eating it all.
2. Just started the 8-week I Quit Sugar detox in an effort to clean up my sugar intake, wish me luck!
3. I must admit I am a Vega Protein lover but this Orgain Protein has my attention with all organic and plant-based ingredients
4. If you haven't bought the Oh She Glows cookbook yet; I strongly urge you to. This Tropical Green smoothie is my go-to breakfast {Check out her blog here}
5. A co-worker gave away these baby organic Zucchini Squash plants {and it made my day}; here is to hoping I'm an Urban Farmer and can keep them alive. Instructions here.
6. Beets, sprouts, avocado and quinoa with a carrot miso spread? Yes, please! Another Sprouted Kitchen Cookbook lunch for the win.
7. Probiotics; I finally broke down and accepted that probiotics through food {ex. kimchi, sauerkraut and yogurt} was not cutting it for me. After a bit of research googling I landed on these two probiotics for optimal gut health; Bacillus Coagulans Vege Caps and Udo's Choice Super Bifido Plus Probiotic
8. High Intensity Interval Training {HIIT} has been a regular weekly workout for me. My sweet boyfriend bought me Nike Cross Bionic Training Shoes specifically for HIIT routines. They're so comfortable and light. Nothing motivates like new workout gear!